I love seeing pics of Kath in her trusty green wellies, wielding spades and hoes alongside an army of sexy looking, outdoorsy chaps -all ruddy cheeked and puffed up with effort. It’s almost worth volunteering myself… almost.
What I really love is being the lucky recipient of the allotment harvest. Recently we scored some huge onions (no stalks on - these were the few Kath got stuck into before noticing her neighbouring ‘lotty didn’t go to the bother of lopping them off…) and a mahoosive courgette.
I made allotment soup…
- 1 cup chopped celery
- Half red onion roughly chopped
- Huge courgette chopped into large cubes
- Juice of two lemons
- Chilli (any type)
- two - three tablespoons olive oil
Now’s a good time to chop up your courgette or marrow. I don’t like adding the middle bit with the seeds and stringy stuff, but you can if you’re not squeamish.
After the onion/celery mix has been going for a few minutes, sling in the courgette chunks and stir them around. Cover half the pan with the lid and let it all get a bit sweaty for another couple of minutes. While you sort out your stock.
I use bought stock, in all and any form - you just need enough to cover the veggies comfortably.
Add the stock & chilli flakes or oil to taste (I don’t like it too hot so half a tspn to a tspn is enough for me) - check the heat and let it all cook until soft.
You can add the lemon juice at any stage, round about now I’d squeeze your lemons, or just tip out a couple of ladles full from the bottle - and add to the soup.
(Or you could take the rind off, cut them up into chunks and drop them into the soup too).
Cook a little bit more - and then whisk the whole lot up until it’s smooth.
At this point you can adjust the seasoning - I liked it with quite a bit of rock salt added so it had that lemony, chilli, salty vibe going for it.
I loved this soup and would give it 3 stars ***.
Podge only liked it and would probably only give it 1 * but I’m not asking him in case he doesn’t give it any.