You make some soup to add vitamins or you can make soup to add bulk or just as a meal in a pot. Soup is incredibly versatile and I have lots of recipes that I try from time to time and then ring the changes on them.
So here are two for you to try. Let me know if you find a nice addition to either!
2 bunches watercress
2 pints stock; 1.5 oz butter; bayleaf; garlic; salt; pepper;
Wash cress. Peel and slice potatoes and onions.
Put cress, pots , onions, stock, butter, bayleaf, garlic into large pan. Season. Boil and then simmer until ingredients soft.
Liquidise. Return to pan and stir in cream and then heat very gently.
Serve chilled if wanted.
Winter Lunch in a soup
Potatoes – left over boiled will do fine
Mixed soup base – buy in a packet as a mix of beans and peas dried – if not available use a mix of dried peas; split peas; lentils green, black and red; and barley;
Stock – preferably a good herby stock base or add some herbs such as parsley, oregano etc. mixed herbs or French herbs.
Hot dogs – I use the vegetarian ones.
The amounts of each ingredient are variable but I use a small handful of everything to around 2 pints of stock.
You can flavour with tomato ketchup for a variant.
Gently fry onion until soft and then add stock and bring to boil. Add the soup mix next and bring to boil. There is likely to be a scum on the top of the pan – carefully scoop this off – try not to take the lentils with it.. until the top of the soup seems clear. Then add the potatoes, salt/pepper and simmer for 1 hour. Test if soup mix and barley cooked.
If so, add hot dogs cut into bite sized pieces – 2 per person is plenty and bring to boil again. Simmer for another 10 minutes for vegetarian hot dogs. Serve big ladles of this for lunch!
You can miss out the hot dogs and add grated cheese instead.
Vary the different pulses to your taste …