Soup is a wonderful thing. Its good for you, keeps the cold from your toes when it’s winter and it’s super thrifty. You can put just about anything into soup and it will come out tasting fantastic and for me this is the perfect meal for the end of your shopping week when your running low on fresh produce. Me & H get our veg box delivery on a Thursday so by Wednesday we normally only have a few bits and bobs left over to make dinner from. A brilliant but healthy way to bulk up this veg into a soup is using a wide selection of grains as your base. Add the produce as a lighter edition to the filling flavours of the grains. You can get a generic dried ‘soup mix’ from all food shops and supermarkets for around £1 or less which normally include pearl barley (I bloody love it), red lentils, split peas, a mix of beans and peas. They are cheap and filling but the perfect way to use up those rogue carrots or sticks of celery that may be languishing in the chiller of the fridge.
Ingredients Serves 2
2 generous handfuls of soup mix, 500ml of veg/chicken stock,1-2 garlic cloves, A selection of veg I used 1 Carrot, 3 small sticks of celery, a bunch of radishes and a random tiny piece of fennel leftover.
1. You will need to soak the soup mix overnight or throughout the day. 8 hours should be enough time.
2. Cook the soup mix in plenty of water for 30-40 mins on a rolling boil. You will need to skim off the impurities off the top of the water and discard throughout the cooking process.
3. Meanwhile dice the vegetables and slice the garlic
4. Once the grains are cooked you can create the rest of the meal in two ways. One just on the stove or one in a slow cooker.
5. For on the stove: Heat a small amount of oil in a heavy based pan over a medium heat. Once warm add the garlic and veg and slightly brown if you want. Add the grains in with any of the remaining cooking liquid plus the 500ml of stock. Gently heat to a simmer. You can then cook the veg to your liking. I like them pretty crunchy so I generally heat it through just to warm the veg and not really cook them
6. For in the slow cooker: I like using the slow cooker as I can prep the meal the day before and then I just have to turn it on when I am home. I turn the heat on for the slow cooker and add a little bit of oil into the bottom, when it is warmed I add the garlic to slightly cook through and mellow the flavour. I add the veg, the grains with cooking liquid and the stock. I can then pop the cooker on throughout the day or when I get home
This is such a simple dish but I really enjoy the flavours and that I get to use up any left overs I have. You can use whatever vegetables you have left at the end of the week and create some thing wholesome and tasty for you and your family. If you don’t cook the veg in time and that onion is getting pretty manky, fear not, here is a post on composting. Also check out this little review I did on this Soup Maker to get inspired to make more soups!