I bought leeks for another dish and had some leftover, I planned on making a leek and potato soup, but sometimes I find it a bit heavy/stodgy so instead I just kind of made this up with the veg that was looking a bit lonely in the fridge….
Unlike most of the soups I ‘just kind of make up’ using the contents of my fridge, this one was actually quite tasty. Maybe I’m getting better at it….
The chorizo and chilli gave it a nice flavour!
- 1-2 tablespoons olive oil
- 25g butter
- 1 Leek
- 1 Onion
- 1 carrot
- 2 celery stalks
- 2 clove garlic
- 1/2 chilli chopped
- 1 medium potato
- chorizo (6-7 thin slices of pre-sliced)
- Bay leaf
- 2 Chicken Stock (or Veg if you prefer) cubes
- 1.5 litre water
- salt & pepper
- Handful of split peas
- Chop the onion, celery, carrot, garlic, leek and chilli and gently saute for a few minutes in the oil and butter
- Peel and chop the potato and add to the veg along with the chorizo and add to the veg stirring and allow to cook on medium heat for another 2-3 minutes
- Add the water and stock cubes, along with the bay leaf and a couple of thyme sprigs, bring to the boil and allow to simmer until veg is tender.
- Blitz with hand blender adding salt and pepper to taste.
- At this point I found the soup to still be quite thin so I added in a handful of split peas and simmered for about another 10-15 minutes.
- You should probably add these along with the potatoes at the earlier point or instead add only 1 litre of water. Though I like the flavour the split peas bring!
- Blitz again and enjoy!
4th October: An update on the Lonely Veg Soup…..
I made a second batch, but had no celery or potatoes left so used a 1/4 of celeriac instead – worked a treat
I was out of chilli too so put in some chilli flakes/pepper mixture and about 2 teaspoons of harrisa paste – give it bit more of a kick.
Add the last of the split peas which was slightly more than a handful – so this batch was thicker, next time I’ll keep to the handful but it’s all a matter of taste!
For a broken jaw….
Poor Tim was very unforunate early in 2012 when he was the victim of a vicious assault on the football pitch and came away with a broken jaw.
All the ladies rallied around producing liquid food for him, I think he still has quite a few of our tupperwares, anyway, our mammies would be proud of us.
I thought he would need some serious protein so found this recipe in one of the Avoca books, and it turned out quite delicious!
- 1 onion, peeled and chopped
- 2 tablespoons olive oil
- 3 celery sticks, finely diced
- 2 large carrots, finely diced
- 75g streaky bacon, cut into bite-sized pieces
- 3 garlic cloves, peeled and crushed
- 1.2 litres vegetable stock
- 3 x 400g cans of chopped tomatoes
- 1 bay leaf
- pinch of sugar
- 110g canned cannellini beans, drained and well rinsed
- 1 dessertspoon oregano
- Saute the onion in the olive oil for 10 minutes or until translucent.
- Add the celery, carrots and bacon and cook for 5 minutes.
- Add the garlic and cook for 1 minute, then stir in the stock and tomatoes. Season well, adding the bay leaf and sugar.
- Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are cooked but still al dente.
- Stir in the beans and oregano and cook for 5 minutes.
- Remove the bay leaf and serve with croutons and some pesto if you fancy it.
Obviously, as Tim’s jaw was wired shut I also blended the soup smooth, I prefer smooth soups anyway but next time I might try it chunky….
26th October 2013
Update on Tuscan Bean Soup – I used salami as couldn’t find any rashers, and as I only had 2 tins of tomatoes I threw in the leftover 400ml of tomato sauce from the Bolognese – it was very very tasty….!
The first time I made this soup I brought it in a flask out to the Elephant pitches of BSB ….
… myself, Sylvia, Phil, Aonghus and Caoimhe had volunteered to coach (aka babysit) the kids Gaelic Football Club
It was an enjoyable training session, but freeeeeezing cold. I don’t think I’ve ever been so happy to drink something warm and soothing than that day – and this was the perfect thing for it…
I’m still working on the right amount of chillis for hotness – one large one is definitely not enough – will keep you posted!
1 tablespoon vegetable oil
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chillis, chopped
1 tablespoon chopped lemongrass (I am not a fan of lemongrass so I leave this out)
500ml chicken stock
350ml coconut milk
475g peeled and diced pumpkin or squash
1 bunch fresh basil leaves
- In a medium saucepan, heat oil and butter over low heat.
- Cook garlic, shallots, chillies and lemon grass until fragrant.
- Stir in chicken stock, coconut milk and pumpkin; bring to the boil.
- Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve garnished with basil leaves.