The weather has started turning cooler, and rather than gaze longingly at all the signs of spring on the other side of the world, I'm going to embrace the change of season. I decided tonight to make soup - you know, the "clean out your pantry and fridge" type of soup. I hoped Peachfuzz would enjoy it, since she hasn't been eating many veges lately, though she will gladly scoff down these pumpkin muffins (with sultanas instead of carob chips). Being that this was a thrown together, whatever goes sort of soup, I was thrilled that Peachfuzz not only liked it, but ate it up with cries of "more, more". Papa Bear and I also couldn't get enough, so I thought I'd share the recipe here. And even if nobody else tries it, we will have the recipe for next time.
Quick & Easy Vegetable Soup
Heat some olive oil in a large saucepan. Add:
- 2 medium carrots, diced
- 2 medium zucchini, diced
- 3 large cloves of garlic, crushed
- a good shake of Italian herbs
- a couple of pinches of salt
- a few good grinds of pepper
Cook, stirring, for 5 minutes or so. Add:
- 1 large (810g) can of crushed tomatoes
- 1 litre (4 cups) vegetable stock
Bring to the boil. Turn down heat, simmer and add:
- ½ cup red lentils
Cook for 10 minutes or so, stirring occasionally. Add:
- 100g soup pasta
- 1 can (400g) corn kernels, drained
- a couple of handfuls of frozen peas
Simmer for another 10 minutes, or until everything is tender and soup is thick. Enjoy with some warm crusty bread.
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