A lovely warm bowl of soup on a cold day always goes down a treat !It’s still raining quite a lot on the farm, and the weather is a bit chilly (although not as chilly as the weather which some of my family are experiencing in the UK at the moment with their sudden snowfall yesterday – brrrr – so much for Spring, eh ?!).
Anyway, it is what you would call “cold” in Africa at the moment, and seeing as I have lots of lovely fresh vegetables in my pantry right now, I thought that it would be the perfect time to make some soup.
This recipe is one I’ve just made up over the years as I’ve gone along. You could puree the soup after cooking if you prefer a smoother texture – but I find it much more filling when the veggie pieces are left whole and chunky like this. This soup also freezes really well.
We had this for lunch today and it was very tasty -:
Hearty Farmhouse Soup
2 tbsp Olive Oil
3 Onions, sliced
1 tbsp Garlic, minced
1 large Leek, sliced
3 sticks Celery, sliced
4 Carrots, sliced
3 Baby Marrows (Courgettes), sliced
1 tin whole peeled Tomatoes
2 Beef stock cubes dissolved in
4 cups of boiling Water
Salt & freshly ground Black Pepper (to taste)
In a large (deep) pot, heat the oil. Add the onions and minced garlic & cook until golden. Then add the leek, celery, carrots and baby marrows. Cook until slightly brown and then add the tin of tomatoes and the beef stock water, as well as the salt and pepper. Simmer, uncovered, for 30 to 45 minutes until all the liquid has reduced and the vegetables are soft and cooked through.
Anyway, it is what you would call “cold” in Africa at the moment, and seeing as I have lots of lovely fresh vegetables in my pantry right now, I thought that it would be the perfect time to make some soup.
This recipe is one I’ve just made up over the years as I’ve gone along. You could puree the soup after cooking if you prefer a smoother texture – but I find it much more filling when the veggie pieces are left whole and chunky like this. This soup also freezes really well.
We had this for lunch today and it was very tasty -:
Hearty Farmhouse Soup
2 tbsp Olive Oil
3 Onions, sliced
1 tbsp Garlic, minced
1 large Leek, sliced
3 sticks Celery, sliced
4 Carrots, sliced
3 Baby Marrows (Courgettes), sliced
1 tin whole peeled Tomatoes
2 Beef stock cubes dissolved in
4 cups of boiling Water
Salt & freshly ground Black Pepper (to taste)
In a large (deep) pot, heat the oil. Add the onions and minced garlic & cook until golden. Then add the leek, celery, carrots and baby marrows. Cook until slightly brown and then add the tin of tomatoes and the beef stock water, as well as the salt and pepper. Simmer, uncovered, for 30 to 45 minutes until all the liquid has reduced and the vegetables are soft and cooked through.
