What flavour soup is this?
No cheating James!
I make a lot of soup. Quick and simple to make, it saves time if you want a snack or something to warm you up on a cold winter’s day. Freezes well, so that it is always available when you want it. It’s the original fast food.
You can make soup from almost anything though mine tend to be vegetable soups rather then great big meaty broths. That’s because I enjoy a nice hunk of cheddar cheese and a crispy roll with mine. Or a slice of pate and some toasted granary bread.
So my lunch yesterday had previously been made by boiling the vegetables for an hour in their skins. Then came the dissection using rubber gloves! That was to avoid the inevitable bleeding associated with these dark red globules.
Yes, you’ve guessed it, Beetroot, with creamed horseradish and a drop of crème fraiche.
Most other veg don’t take as long to cook, usually 20 minutes and it’s done. I use Marigold stock powder to add flavour and maybe an onion and some garlic. I have a stick blender that I use to blend the soup which I find more convenient than the liquidiser attachment on a food processor. Saves on the washing up!
And you can mix in whatever takes your fancy. How about spicy, roasted butternut squash with toasted sweetcorn, broccoli and stilton, pea with mint and finely shredded little gem lettuce, the combinations are endless.
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