I made a delicious soup on the weekend. Bacon, veggie and lenitl soup.
Pan fry the bacon in the pot and removed once cooked. Chop up a huge onion and start cooking it in the pot till they start going soft/golden brown. Add in diced garlic (about 4 cloves). Stir quickly as garlic can burn fast. Add in 3 cans of canned tomatoes and give a good stir so none of the onion or garlic is sticking to the bottom. Add in 1 or 2 bay leaves.. don't forget to take these out at the end.
Chop up potato, carrot, baby zucchini and celery. Add chicken stock into pot and put all the veggies and bacon in the pot. Top up with a bit of water. Allow to boil and cook for 5-10 mins before adding lentils. Add in freshly chopped rosemary and any other herbs. Season with salt and pepper if needed
Rinse lentils before placing them into the soup. Lentils will take about 45 mins to cook.
Once ready to serve remove bay leaves and mix im freshly chopped parsley.
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Love soup. I make chicken and corn, roasted pumpkin, beef, veg and barley, pea and ham, minestrone, potato and leek, chicken noodle and I just made a creamy cauliflower, potato, leek and bacon soup yesterday -was yum. I don't have a slow cooker though, just a big pot!
If any take your fancy, just let me know and I'll give you the recipe.
And the cauliflower leek etc one. Sounds divine.
mmm sounds yummm
I do a mixed vege soup my kids love. I put 2 thinly sliced leeks in a pot with some garlic, butter and 1 tablespoon of Keens curry powder and sweat it all off. I then add 1/2 butternut pumpkin, 1/2 cauliflower, 1 largish sweet potato and a kg ish of potatoes chopped but not peeled. I also sweat these off for about 10 minutes before I add 2 litres of vege stock (I use 2 tablespoons of thermomix and 2 litres of water).
Once boiled to soft I add cooking cream and then blitz to smooth.
I tend to cook by look and feel (I'm Italian hehe!) but...
Potato and Leek.
1 Decent sized brown onion, diced.
2-3 Cloves of garlic, crushed.
2 leeks, washed well and sliced
4 or so medium to large potatoes, diced.
A couple of stalks of celery, chopped (can be omitted)
Cream ..if feeling naughty.
Put your olive oil in a large pot and add onions, garlic (celery if using) and leeks and saute on medium heat until soft - you only want a lightly golden colour on the veg, so lower the heat if you need to.
Add the potatoes and give a quick stir, then add 1.5 (approx) of liquid - chicken stock, vegie stock, water and bring it to the boil.
Turn it down to a simmer and let it cook for ten to twenty minutes or more, until the veg is soft. Season with salt and pepper to taste and when you're happy with the flavour, blitz it - I use a stick blender but whatever - you could leave it chunky if you like. I then stir in the cream and warm it on the heat again if necessary but don't let it boil or the cream will split.
The cauliflower one is very similar but one onion, a couple of garlic cloves, one good leek, a couple of good sized spuds, half a cauliflower and about 200g of bacon.
Fry of bacon that you've dice quite small and remove half and drain on paper towel. Add onion, garlic and leeks to the pan and cook until lightly golden and soft. Add potatoes (diced) and cauliflower (chopped) and about six cups of chicken stock or veg stock and let it simmer away until the veges are soft, then whiz, add some cream if you like and serve with the remaining bacon scattered on top and some crusty bread.
Both soups don't have a great colour but they taste nice!
Thai pumpkin soup. (Fail proof)
1kg butternut pumpkin
1-2tbsp red Thai curry paste. ( to taste really. )
1 270 ml tin coconut cream.
2 cups water.
Cut pumpkin into cubes ( chop it small)
Put in pot with curry paste.
Cook till sticks to bottom of pot
Add coconut cream and water
Cook until pumpkin soft
Let cool a little and blend.
You can freeze it too. 😀
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