Veg Soup, Leek & Potato Soup, Lentil Soup

Monday 11^th – Wednesday 13^th January 2010

Horray! School at last…. But only one out of 3 could go … boo. With all the advantages of having the kids at school, comes the daily lunch box dilemma. The challenge is to pack in enough health, interest and carbohydrates to last the day. He won’t do sandwiches, and school dinners are not great, so it’s soup and more soup, in fact the flask has been the most useful thing. Soup is tasty, cheap, nourishing and quick. I can do these in 10 minutes - they can be in the flask and out the door in less than half an hour. You can make enough for yourself and the teenagers (alas, they are still lurking around – very nocturnal). I have used stock cubes, but if you have any stock, use it up here, it will be even better (and more nutritious)!

Basic Vegetable Soup

Serves 5

leeks, x2 large, washed (cut in 2 lenghwise and rinse under running tap)

potatoes, x3 large, peeled

carrots, x2 large, peeled

peas, x handful (optional)

stock cube, x1-2 (any, but I like the organic chicken ones)

water, x1 pint, boiling

salt

pepper

Put the water in a large pan and boil. Add the stock cube. Meanwhile chop the vegetables very finely, half centimetre cubes, boil rapidly for 15 minutes. Season. Done. Simple Pimple.

This is a basic ‘cawl’, Welsh soup, and usually would have some meat in it, swede, onion, & parsnip too.

Leek and Potato Soup

Serves 5

butter, large knob (optional – but makes it nicer)

leeks, x6, washed (cut in 2 lenghwise and rinse under running tap)

potatoes, x4 large, peeled

celery, x1 stick

stock cube, x1-2 (any, but I like the organic chicken ones)

water, x1 pint, boiling

cream, for luxury, entertaining, avoid if everyday! (optional)

milk, to thin down (optional), I use oat milk for Cai

salt

pepper, lots

Chop leeks finely and fry in butter whilst chopping other veg. Boil the water add to leeks with other finely chopped veg (half centimetre cubes). Add the stock cube. Boil rapidly for 15 minutes. Season & thin if you want. Keep it lumpy on this serving and blend for leftovers (seems like another dish – but it isn’t!).

Lentil Soup

Serves 5

olive oil, (optional)

onion, x2, peeled

celery, x2 stick

carrots, x2

lentils, red, dried, x1 cup

stock cube, vegetable or chicken

water, x1 pint boiling

curry powder or cumin, x1 pinch (optional)

garlic, x1 clove, (optional, good for fighting flu, have lashings)

salt

pepper

Finely chop onion and fry in olive oil whilst chopping the other veg. Add all ingredients and boil rapidly for 15 minutes – check the lentils and onion are soft. Season & thin down if you want. Keep lumpy or blend. Cleansing comfort food.

If you have made all these soups within the week, and have silly amounts left, just mix them all up (with some leftover baked beans – perhaps) for an exceedingly good leftover surprise soup!

Amanda Nantgwynfaen

www.organicfarmwales.co.uk