A soup for the snow

December 3, 2010

 soup for the snow

Some of you will have your Home Organics delivery this week and some of you may not. Chuck is doing his best but it’s pretty hairy out there. This week’s recipe is based on the savoy cabbage, chestnut mushrooms and carrots in all our selections but really whatever you have in your fridge will probably suffice. No savoy? Well, if you have any of the red cabbage from a few weeks back or kale from last week that’ll do nicely. The chestnut mushrooms are great but any variety will work (they don’t have to be too spanking  fresh either)and some dried porcini from the back of the cupboard would not go amiss either. The carrots can be as old as the hills  and everyone’s got a few of those.  No joy? Well, parsnips would also be lovely too….. For flavour and seasoning I added a little chilli, not loads as I didn’t want the young uns pulling faces, lots and lots of garlic, some Marigold veg stock (chicken works very well too) and a couple of Parmesan rinds. You know the ends of the Parmesan that go so hard you can’t grate them? Well, always save them up for stews and soups – they add amazing flavour. If you don’t have any old ones cut the rind off your current block and if that isn’t enough (ideally you want a piece about 8 cm x 2cm) simply cut a piece of parmesan. One small piece really does so much work in a dish like this. Finally, to add more umph when serving, take a small piece of hardish bread, rub it with garlic and just before you serve your soup place it in the bowl. Pour the soup over the bread and the pungent garlic goodness will permeate the whole bowl. There, now you’re ready for another snowball fight. Just be sure and wrap up well!

Soup for the snow

You’ll need:

2 large onions chopped

Olive oil

1 red pepper (not essential but good if you have it) diced*

5-6 cloves garlic roughly chopped

Some fresh or dry chili minced – amount is up to you

2 bay leaves

200gr chestnut mushrooms roughly chopped

800gr chopped tinned tomatoes (2 tins)

500gr carrots sliced

700gr shredded savoy cabbage (about half a large head)

2 litres stock

1 tin beans – chickpeas, aduki, butter … it’s up to you

*A word on the chopping – I do it as I go along and you’ll have plenty of time to do the same

Begin by sauteing the onions with the bay leaves in a generous glug of olive oil over a lowish heat . As they cook, peel and chop the pepper and add that in. When both have softened (this will take about 15 minutes) chop the garlic and chili and thrown them in. Wipe the mushrooms then roughly chop them up. You want little pieces that will almost disappear when everything cooks down. Add them in and cook for a further 10 minutes adding a generous pinch of salt to draw out the mushroom juices.

Add the tomatoes and bring everything to the boil. Peel and slice carrots and throw them in along with the cabbage. Allow everything to cook for a few minutes then add the beans  (rinsed and drained)and pour in the hot stock and lower the temperature to a simmer. Continue cooking for about 40 minutes then serve. As you might imagine, this dish keeps very well in the fridge and freezes beautifully.

4 Responses to “A soup for the snow”

  1. Is Marigold the brand of stock? Your recipe sounds delicious!

  2. Margaret Says:

    Made a version of this with kale and dried borlotti beans was delicious. Added whatever veg I had around …Highly recommended by neighbour I fed

  3. Sean Says:

    Made this soup last night. It’s so tasty. tasted even better at lunch today. Thanks

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