Carrot and Coriander
Based on one from BBC Recipes online . If you have cooked carrots and/or swede leftover from Sunday lunch, or other meal, add just before the ground coriander. If making day after a Sunday lunch then the vegetable cooking water can make up some of the stock.
Roughly chop a large onion and 1lb of peeled carrots
Fry in 1 tbsp rapeseed/sunflower oil for 5 minutes on medium heat
Add 1 tsp ground coriander and cook for a further minute
Add 2 pints vegetable stock and cook for about 15 minutes until carrots are tender
Add bunch fresh coriander, roughly torn or chopped
Blend using handblender
Taste and season with s&p if necessary
Curried Parsnip soup
Will soon be making a large batch of this for the freezer as I need to clear the part of the vegetable patch that the parsnips are in.
1 large onion chopped
1lb parsnips washed, peeled and chopped
1tsp curry powder
2pts vegetable stock
Fry onion and parsnips in oil for a few minutes. Add curry powder and cook for further minute. Add stock and cook until parsnips are tender. Blend with hand-blender. Season to taste with salt and pepper.
Spot the similarity as we move onto...
Mushroom soup
1 large onion chopped
10oz - 1lb mushrooms roughly chopped
1pt vegetable stock
Half pint (max) milk
Fry onion until softened. Add mushrooms and fry gently for a further 2 minutes (until juices beginning to flow from mushrooms). Add vegetable stock and simmer for 10 minutes. Blend and add milk to required consistency. Taste and season with salt and pepper.
Left over soup my take on 'refrigerator soup', as my mother in law would call it
Take all the left over vegetables from Sunday Lunch (cook extra if you are planning on doing this soup)
Left over Gravy
Bring to simmer with enough
Water the vegetables were initially cooked in
Blend with hand-blender adding more of the aforementioned water to get desired consistency.
Taste and season with one of the following:
- Salt and Pepper
- Mushroom Ketchup
- Soy Sauce
