Brrrr.... time to ditch the lunch-time sarnie and channel your inner Soup Dragon. We had this delicious pot of carrotty goodness for lunch today. The best thing about this soup is the fixings. You can change it from a well behaved, mild mannered lunch companion to a fire spitting, hell cat you wouldn't dream of introducing to your granny, with the sprinkle of a few kitchen staples. Oh, oh, oh it's magic... you know- oh oh... 10 points if you can name the band! Oh and we scoffed it so quick I didn't take a pic but it looked as good as it tasted!
Rush into your kitchen now and find:
1 onion (red or brown) I'm still using the red ones from Kath's lotty
3 cloves of garlic
@table spoon oil (your choice, sometimes olive is too 'big' a taste)
4 biggish carrots
1 sweet potato
1 ordinary potato*
cup of orange juice
@1ltr Pale (chicken/veg) Stock of your choice (I use powder - so there.)
Ready. Set. Go!
This is a blended soup - so you don't need to be prissy about the choppage.
Chop the onion and garlic and put it in the pan with the oil - sweat these together, don't worry if they colour up or fry a bit.
Bring a kettle of water to the boil and chop up your other veggies.
Pour a cup of the boiling water into the pan and swish up all the juices of the onion and then add your veggies let them have a little sauna with the lid on for a few minutes. Now pour enough water to cover the veggies and add your stock cube/powder. (Or pour your stock in if you're being fancy).
Bring it all to a gentle boil and let it simmer until the vegetables are soft. About 10 - 15 mins depending on how small you've chopped everything.
Don't worry if the stock reduces down a bit too much - finally add the orange juice and a touch more water if you think it needs it. I also sometimes put in some lemon juice.
Whizz the soup with a hand whizzerator and adjust the seasoning and consistency by adding more water or juice or even milk, although only if you don't intend to store any of it for long.
Fixings Fixings Fixings
Toasted pine nuts and sunflower seeds & a swizzle of soy sauce.
I teaspoon of peanut butter per bowl (swirl it all in - yummy)
Chopped fresh chilli & a dollop of creme frais (I use the ones from the chilli olives)
A generous handful of grated cheddah cheese (this is an adaptation of a Moosewood Cookery Book recipe called Little Cheese Soup that is twinking marvelous. What? It's a word...)
*If I've got any left over mash of any description I use this and ditch the extra spud. I always make too much mash so I can use it in my soup the next day... Clever ay?
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