It was a cold autumnal afternoon, and Kim was showing the group how to make use of limp, tired veggies
that may otherwise have been destined for the bin. She showed how to make use of
carrots, leeks and parsnips, all in season at the moment, and turn them
into a great tasting soup, perfect for this time of year. Adding stock, lentils and some spices, the soup just
had to cook, leaving us enough time to make some croutons from stale bread by simply tearing it into bite-sized pieces and frying in hot oil in a frying pan (if you're feeling really decadent, you can drop them into your soup then cover with grated cheese and toast under a hot grill until melted and golden).
We also cooked up some seasonal English apples that had been sitting around looking a bit bruised and battered. Caramelising them for five mins in a little melted butter and just adding wintry spices ground ginger, nutmeg and cinnamon turned them into a mouthwatering treat, especially nice when served with creme fraiche or ice cream (or with toasted oats for breakfast)!
We did things back to front and
had our dessert first, but not to worry - while we enjoyed the apples, our
soup was simmering nicely and we soon tucked in, all agreeing it was a
perfect way to use up those items that could so easily have ended up in
landfill…
Here's the soup recipe:
1 onion, chopped
2 carrots, diced
2 garlic cloves, crushed
pinch dried chilli flakes
1 leek, sliced
1 potato, cubed
1 parsnip, diced
Handful red lentils, washed
1 bay leaf
1 litre veg stock
Seasoning
Splash lemon juice
Heat oil over medium heat & cook onion for 5 mins, add carrot,
garlic & chilli, & cook until onion is soft. Add all other veg, lentils
& bay, then pour over stock. Bring to boil then reduce heat & simmer
for 30 mins. Season & finish with a splash of lemon juice.
There are more photos from this session on the Cracking Good Food Facebook page.
No comments:
Post a Comment