Since all my sons have left home for university and further afield (Oz), I have been making more soup – only Barney seems to like it so I didn’t bother cooking it very often. I get a vegetable box from Riverford and so what goes in the soup is often fairly random depending on what I need to use up – getting a regular box definitely makes me creative! The #trainticketart this week also reflected the abundance…
I had lots of vegetables in the fridge so I decided to draw some of them for my #trainticketart challenge.
I’ve developed a fairly standard technique for soup over the years so I usually google whatever vegetables I have left to check that someone somewhere has already made soup with that particular unlikely combination and that the vegetables in it aren’t too incompatible – and then just ignore the recipe and throw in the quantities I have with any herbs and spices suggested. I’ve never made leek and pepper soup before so that’s what I did. This is what went it:
- 1 tbs butter
- 1 onion
- 3 large leeks
- 2 red peppers
- 1 large potato, diced
- about a litre of stock
- about 4 cloves of garlic (the more the better in my opinion!)
- about a tsp of cut up chillis (these had been accumulating from the box so earlier in the week I cut them all up and froze them so I could just chuck in a few now and then)
- harissa spice
- about a tbs of creme fraiche
Cut up leeks being rinsed in the colander to get all the soil out.
I fried the onion in the butter until soft and then added the cut up leeks, peppers, garlic and potato.
The red peppers cut up ready to go in the soup. Very colourful!
Once they were all covered with butter and oil (I chucked in a slug of olive oil too) I turned the heat down low and sweated them for 20 minutes.
The leeks, peppers and potato sweating in the Le Creuset casserole.
Nice and colourful, eh? Then I added the stock and spices, brought it up to the boil and then simmered for another 20 minutes. Blended it with my stick blender, added the creme fraiche and this was the result:
The finished soup blended and ready to eat!
Yummy with with grated cheese melted on top… So that was yesterday’s lunch and two more portions in the freezer for later. That’s my basic technique for soup – chuck in random vegetables, sweat 20 mins, chuck in stock, simmer 20 mins, blend. Add salt and herbs if needed. Easy peasy.
I drew this yellow pepper for one of my #trainticketart challenge days. Think the original was roasted in the oven with leeks, courgettes and cheese.