Wednesday, 14 May 2014

The non-recipe for soup

I've been cooking a lot of soup lately - it's getting on for winter, and it's a practical, warm meal that's also easy to freeze in portions for another time. I pondered the recipe, but there isn't really one to speak of.

Nevertheless, here is my attempt at instructions...

Melt some butter (or oil) in a very large pot. Brown up several chopped onions, a handful of chopped garlic, and a pound of beef mince or stir-fry (or any other meat really - or leave it out if you prefer).

When all that is cooked, you could put tomato sauce on it and serve over spaghetti if you like. But we're making soup here, so we'll add a kettleful of boiling water and a cup or so of barley (or lentils, etc.). Turn the heat down so that it is just bubbling gently.

While that boils, chop up your vegetables and add them in together with enough extra boiling water to cover them. I often use an orange one and a green one, such as carrot/silverbeet, or pumpkin/broccoli. Put in the harder one first as it takes longer to cook. No need to peel carrots or pumpkin as the skins do become very soft and edible when cooked. With broccoli, you can throw in the stalks and leaves and all, just take care to avoid the really woody bits that may be in the base of the main stem.

Oh, and the quantities don't matter. I just use whatever I have.

By the time you have your softer veg chopped and in the pot, the barley/lentils should be cooked through - test it out. Now you can turn the heat off and go do something else for a while.

When everything is soft and has cooled a bit from boiling, puree the lot. Salt your serving to taste, and add herbs if you like - oregano is very good with pumpkin.

I would have added a picture, but I ate it already! I'm sure you can picture it: smooth-ish, orange-greenish, thick and tasty... Might add a pic next time I have a bowl in front of me.
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