I have just spent the last 24 hours making up pots of soup to freeze.
I had been shopping yesterday morning and bought my vegies for the next fortnight then went to the doctors at lunch time and the medical centre (also our local aboriginal centre) were handing out bags of vegies to the patients. I came home with another 2 bags of vegies and a bag of fruit.
I had absolutely nowhere to store them uncooked as my fridge crispers were already packed full.
I only had one leek so made a small batch of soup. This mix made up 2 large dessert bowls of soup.
Potato and Leek soup:
1 leek, sliced,
2 onions, sliced
3 potatoes, cut small
garlic to taste.......... (I used about 1tbs of fresh minced garlic from the jar in the fridge - we love garlic)
500mls chicken stock
I also aded a dsp of vegetta stock and a sprinkling of pepper to the mix.
Place all in saucepan, bring to boil and simmer until vegies are well cooked.
Blend, and serve by stirring through 2 tbs cream to the blended mix, then place in bowls and sprinkle with chives, or preferred herbs to taste.
I prefer kent or jap pumpkin, the darker the flesh the sweeter the taste but any pumkin will do, even mixed types is ok in the same batch.
Cut up desired amount of pumpkin,
2 onions, cut up
2 small potatoes cut small
small amount of bacon chips
stick celery (I didn't have celery so substituted a stalk from a bok choy)
chicken stock to cover vegies, salt and pepper to taste, or instead of salt, add some vegetta, but can be salty if use too much
Place all in one pot and bring to boil, simmer till vegies fully cooked.
Blend and serve as desired. Freezes well.
Now I used up the remaining vegetables in the bags.
This vegetable soup can be made using any vegetable of choice.
2 small potatoes, cut small
2 large onions, cut up
1 stalk celery (or add some bok choy if desired)
dsp bacon chips
now add any vegetables you have on hand. You can add a single vegetable or a combination. So long as you use the ones above as your base. The potato stops the vegies from separating after blending.
I added carrots, parsnip, bok choy, chinese cabbage, zucchini,
but can also add cauliflour, broccoli, turnip/suede, brussel sprouts, peeled squash, any vegies that you have on hand.
Cover with water and add any flavouring you desire, I generally add vegetta stock powder, but sometimes I also add worcestershire sauce.
Bring to boil and simmer till all coooked.
Blend and place in containers or bowls. Freezes well.
To serve I thaw, reheat and top with a sprinkle of chives and some grated cheese and stir gently to half melt the cheese through the soup...... Can use cream instead of cheese,
These are a great way to use up any excess or leftover vegies.
If you do not have leftover vegies, and wish to make up some vegie soup, grab a bag of frozen winter mix vegetables or any other vegie mix, and add to the base mix of potato, onion, etc. Not quite the tasteof using fresh vegies but still very nice and quick and easy to make.
Reborn Artist - Lynk Nursery
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