Tuesday, 31 January 2017

Making Soup From Vegetable Leftovers

Making home made soup is so easy to make from home, we can make it with absolutely ANYTHING! I have added baked beans to a home made soup before as well as barley and even pasta. it is a great way to use up your extra veg after the weekend roast, or if you have got to the end of the week and there is nothing to eat except vegetables. This is another recipe from Chequers School Of Cooking and goes with the bread that I posted about the other day, you can find the recipe here. I am taking healthy eating classes at Chequers Cookery School in Deal  and you can find out more about the classes by clicking the link.

What will you need?

All though you can use any vegetables, we used

2 Carrots,
1 Celery
1 Onion,
1 Garlic
50g Red lentils. (The lentils help to bulk it out for you, making it more filling)
500 MLS Hot water
1 Stock cube

It was so easy to do, we just chopped the vegetables up small. Then cooked the onions and garlic in a small bit of oil, until the onion looked glassy. We added the celery, carrots and lentils and left them to cook for a few minutes before adding the chicken stock. Make sure you stir as it comes to the boil, this stops it sticking on the bottom of the pot. Once it has boiled, turn it down to simmer and pop the lid on the top.

Simmer gently for about 40 minutes, but make sure that it doesn't boil dry, add more water if you need to. Don't be too scared to experiment with this kind of meal. When it is ready, put it in a liquidiser or blender and blend it into a soup. You can add salt and pepper to add some taste to the finished soup. This is a great way of getting vegetables in to kids and it is made with food you have in your fridge or cupboards.

When it is ready, serve with bread - perfect for winter evenings

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