Delivery of my Wonky Veg box from Morrisons yesterday, a build-up of courgettes and trying to be organised for weekday lunches meant some hot soup action this morning.
I’m a ‘try-it-and-see’ kind of cook; I use a recipe more for inspiration, and am happy to venture into the kitchen and adapt what I’ve got available – that’s me, always living on the edge (not with baking though – I don’t wish to interfere with the science bit, so best not to fiddle too much until the goodies are baked and tasted).
I like the combination of courgette and cumin; previous courgette soups have been a little bland and insipid-looking, so today I used a red onion instead of the usual bog-standard brown, and added a garlic clove.
Courgette and cumin soup with red onion
cumin seeds – a good teaspoon
a little oil
1 red onion, chopped
small garlic clove, chopped
2 large courgettes, sliced
1 medium potato, peeled and chopped
stock (I like Kallo Organic vegetable stock cubes – I don’t measure the water but I think this was about 750ml – 1 litre. Enough to cover all the veg in the saucepan plus about about a centimetre more. If too thick after blending, add some more boiled water)
Heat oil in a largish saucepan, throw in cumin seeds, allow to sizzle for 30 seconds or so to release their aroma.
Add chopped onion and allow to sweat down for several minutes. Stir in garlic and cook another minute or two. Stir in courgette, cook for a minute or two, then add the potato and stir. After another minute, add the stock, stir, pop the lid on. Bring to boil, then simmer for about 20 minutes.
Blend, taste, season.
Verdict: the red onion and garlic give a deeper flavour – not a huge difference to previous versions, but enough to notice. The cumin provides earthy tones.
Jean’s carrot soup (with Sally’s tweaks)
a little oil
1 large onion, chopped
5 carrots, peeled and chopped
1 large potato, peeled and chopped
stock (cube as above)
Heat oil, sweat down onion for a few minutes. Add carrots, stir and cook for a minute or two, add potato and cook a mother minute or so. Add stock, pop on the lid and cook for 20 minutes or so until all the veg is soft.
Blend, season, taste.
Jean recommends adding a knob of butter when blending. I don’t do it, but feel free.
Verdict: I love this soup, and make it all the time. You could add some chopped parsley or coriander when serving if you had the urge.
Variations: Such is the versatility of soup, and this recipe, I’ve previously chucked in a ‘getting-a-bit-bendy’ parsnip and used up a stalk or two of celery with the onion which gives a slightly sweeter flavour.
PS – delighted to receive two books for Christmas featuring soup. I’m still pouring over them (oh, a soup pun), but will report back on results.