Illustrated recipe: SOUPS
Hooray, it’s soup season!
While I am still yearning for the sunny terrace overlooking the gorgeous sea in the south of France, I am very very happy that soup season has arrived. And today’s printable recipe is a soup (one I’ve shared before, but it in a proper printable PDF format and I also changed up the colours a little bit for autumn. Here’s an old version of this illustrated recipe. I haven’t made this one yet this season but looking at it has my mouth watering and I think it’s going to be on the menu within the next week.
Another favourite of these fairly easy ‘vegetables and stock whizzed up into a purée’ recipes is leek and potato soup, which we did have the other day.
This is super easy… A lot of leeks (maybe 5) chopped up roughly. A similar amount of potatoes (e.g. 3 big baking ones), chopped up roughly. Sauté the leeks in olive oil for about 10 minutes. Add potatoes and cook for another 10 minutes. Add a tonne of vegetable stock (I used 1 Kallo veg cube, 1 Kallo onion cube and 1 tablespoon of miso). Simmer for about 20–30 minutes. Purée. Eat. Ideally with some lovely bread to dip in!
And I finally got to use some of the huge quantity of cheap soup tupperware type containers I bought last year to store some in the fridge and then zap for lunch when I fancied it. I am excited to use them more and more this soup season.
And here’s the printable PDF.
And here’s a text version of the recipe:
4 red peppers
1 large onion
1 litre vegetable stock
3 tbsp olive oil
4 cloves garlic
handful red lentils
red chilli
2 sweet potatoes
2 tsp paprika
Deseed and cut the peppers into large chunks and then dry roast them for about 20 minutes, or until the skin starts to blacken a little bit.
Meanwhile, finely dice and sauté the onion in the olive oil in a large saucepan, garlic and chilli for 5–10 minutes.
Cut the sweet potato into large chunks and add to the saucepan and cook for around 5 minutes.
Add the peppers and cook for another 5 minutes.
Add the vegetable stock, lentils, paprika and salt and simmer for 20–30 minutes.
Purée and serve with nice bread for dipping.
I hope you enjoyed this week’s illustrated recipe and do let me know if you try this recipe or the leek and potato one.
One word: Mmmmmmmmmmmmmmm! 😋