Tag: Autumn

There is nothing quite like a warming soup for lunch or supper now the days are getting colder. I’m all for saving time and money, so this soup ,which can be frozen in batches,  allows you to save on fuel and your energy and  gives you even more,  of  your ‘ five a day ‘ vegetables which must be a good thing.  It’s also a great  dinner party starter for a chilly night, served in smaller bowls.

With Vegetable soup it’s always so easy, as it allows you to cook in the pot whatever vegetables you have to hand. It never really matters what they are but I do always think you need an onion or two and a parsnip or turnip to give a good strong flavour but apart from that any other vegetables will do.

Suggested Ingredients    1 or 2  good sized Onions,    2-3 good sized carrots,   2 parsnips,   1 small turnip,   1 – 2 courgettes,  2 medium potatoes,  1 medium Aubergine ,  1.5 litres of good chicken or beef stock, 1 cup of  prepared cous cous,  1, tablespoon of  basmati rice.      1   table spoon of mixed herbs ,    and 1 dessertspoon of cumin and if  you like a clove or two of garlic.

Wash all vegetables well and in a large saucepan  saute chopped peeled onions and the aubergine  (leave skin on) in a little oil, until soft. Place all other  vegetables, herbs, cumin and dry rice into the pan, cover with chicken or beef stock – either is nice, beef will give a richer stronger tasting soup, but both is good – bring up to the boil, then turn down to simmer for at least 1 hour 30 minutes but really for as long,  on a gentle heat, as you can.  Before serving add the prepared cous cous and then  liquidize in a blender, a little at a time and return to a fresh saucepan to warm again. Adjust now with salt and black pepper.

Only one rule, the more vegetables, the more herbs and cumin, and of course the more stock. Don’t forget any not  eaten! can be frozen.

Lovely with crunchy  garlic croutons – little cubes of bread  – mixed with a finely chopped glove of garlic and a little olive oil baked in oven for five to ten minutes.

Cooked with love and served in warmed bowls with a generous swirl of cream this soup is delicious,