Thursday, 29 January 2015

Winter vegetable soup | The Small Desk

If you follow me on Twitter you will already know how incredibly busy I've been at work recently and that my blog has had to take a back seat. However, that said, I have one very loyal reader who has very kindly offered to help me out and provide me with some content. This amazing reader is my Mum! Even though I'm 26, and no longer live at home, I still heavily rely on my parents for moral support. They both are great supporters of The Small Desk too, which I am so pleased about! Is there a time when you stop seeking the approval of your parents?!? Anyway, without any further ramble from me, here is a real treat, a post from my Mum on how to make a winter soup. Let me know if you make this soup or are inspired! She will be reading the comments no doubt! Over to you Mum!

How to make a winter soup
Soup can be daunting to make, if you don't cook much, but if you follow a few simple rules you can't go wrong. It's a great way to be inventive; you can pretty much throw anything in. It's a clever way to use up tired vegetables that have been hanging around for a week, but what's so attractive about soup is that you can make it in advance and it just gets better and better.

This is what I used up the other day:

First pre-soak some pulses for about an hour. A third of a mug each of split peas, red lentils and pearl barley, soaked in twice the amount of water, will speed up the process if you can remember to do it!

Sauté a mix of root vegetables for about 5 minutes, I used this mixture:

1 chopped leek
2 sticks of chopped celery
1 chopped sweet potato
4 chopped carrots
6 small potatoes chopped into quarters

Add a stock mix, mine was this funny mixture:

2 tsps of Marigold Bouillon powder in 1 litre of boiling water
2 tsps of Tamari Soya sauce
Half an inch of freshly grated ginger
1 tin of chopped tomatoes
Black pepper

Add pre-soaked pearl barley, split peas and red lentils.

I also added some 4 leaves of Swiss chard, which looked a bit tough, so I chucked it in the soup and it worked out really well. 

Bring it all to a gentle boil and simmer gently for about 40 minutes.

I think it serves about 6, depending on how hungry you are!


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