Most days during the colder months we have decided that lunch will be a bowl of homemade soup.
The easiest way to do this is to make a huge pot full on Monday morning and then portion it up for each day. That way all the washing of vegetables, peeling (if any), chopping and washing of pots afterwards is all done in one fell swoop and for the rest of the week we have a nice homemade 'ready meal' waiting for us in the fridge and minimal pots to wash afterwards.
Portioning it up at the start of the week means that we are not reheating the great big pan full each day and also are not having to find room in the fridge for it ... it's a rather large pan!!
The white re-purposed yogurt pots hold 500g of soup, enough for one large portion and the pot at the end holds 1kg, enough for both of us.
We have also decided that we are going to alternate which of us makes the soup as Alan likes his thick and chunky and I like mine rich and smooth. This week as you can probably see from the pictures it's Alan's week.
The recipe is simple -
2 sticks of Celery
Vegetable Stock Cube
A selection of vegetables that look like they need using up from the fridge
A selection of vegetables from the tunnels and Veggie Patch
Salt and Pepper
Alan's selection this week was -
a handful of Kale
half of my jar of Dried Soup Mix
And the method is as simple as can be -
Chop all the vegetables, put into a large pan with the stock cube and any other flavourings you want to use, for this I would have used turmeric, chilli flakes, garlic and tomato puree, Alan didn't. Cover with water and bring to the boil, then leave to simmer for as long as you can.
We pop the pan into the bottom oven of the Aga for at least three hours, stirring every hour if we are around to check on it's progress.
We vary how we have it for lunch slightly each day, for instance on Monday we just had a huge bowlful each before the rest was put into the tubs for the fridge, on Tuesday we had a slightly smaller portion with a slice of toast each and then on Wednesday was this photo ... a bread roll each with spread for me and with some leftover pate for Alan.
It's nice to have something to dunk :-)