Every Monday morning after walking the dogs round the paddock first thing, I call into the polytunnel and pick a selection of vegetables for my weekly soup pot. This photo shows this weeks pickings.
I then check in the fridge to see what needs using up and this week I added a peeled Kohl Rabi that I had picked the day before and then not used, and an onion.
The stalks get chopped and added and the leaves, this time there were Cabbage, Spinach and Kale are all rolled up and chopped into lengths.
Everything gets a brief stir round the pan in a bit of butter and then I add a handful or two of dried soup mix, a tablespoon of bouillon powder, bits and bobs of flavourings ... garlic paste, chilli flakes, salt, pepper etc and a kettleful of water. It's all brought to the boil and then popped into the simmering oven of the Aga for a couple of hours.
Once everything is nicely cooked I half whizz it up. It's a compromise I have recently discovered. I like my soups completely whizzed and velvety smooth and Lovely Hubby likes his thick and chunky with big bits of vegetables, so half whizzed suits us both :-)
It gives me a big pan full of soup that last all week for lunches. Cheap, easy to do and very nourishing.
Today is a No Spend Day