There were a few spare vegetables that had been lurking about in my fridge for a little while, so I decided to use them up and make some soup for my lunch. This isn't something that I would really call a recipe ~ as it isn't exactly rocket science to chop a few vegetables, bung them in a pan and make them into soup. But this is how I made mine today::
My ingredients were ~
5 medium potatoes
2 small leeks
2 cloves of garlic
2 pints of stock
First, peel and chop your choice of vegetables ~ not rocket science!
Saute the crushed garlic and leeks in a little olive oil until softened ~
Bung the rest of the chopped vegetables into the pan ~
Cover with your choice of stock ~ I have to admit that I cheat a little bit here and always use shop bought stock ~ and then leave to simmer until the vegetables are cooked ~
You can then either serve the soup a bit lumpy and rustic looking as it is ~ or leave it to cool for a little while and then whizz it up with a blender.
I have to do this with all my homemade soups as my Miss Fussy Gussy daughter refuses to entertain the idea of eating anything that contains either onions or leeks! I have therefore done the good dutiful motherly thing today of blitzing the said soup to within an inch of it's life in order to eradicate all traces of leek! :O)xx