mysupermarketfreeyear:

We’re getting ready for Broth Mix at the Kinning Park Complex in April!  Today the ladies’ cookery group tried two different soups using organic Scottish veg from Locavore.  We also made some delicious corn bread and a classic soda loaf.  The official opening of Open Jar Collective‘s Broth Mix Cafe will be on Sunday 13th April.  More details to follow.  Exciting!

Carrot and split pea soup

Serves 6, cooking time about 45 minutes

Ingredients      

  • 2 tbsp oil
  • 2 onions
  • 4 carrots
  • 2 stalks celery
  • 350g split peas or lentils
  • 3 cloves garlic
  • 1 teaspoon caraway seeds or cumin seeds
  • 1 teaspoon coriander seeds
  • 1.5 litres/2 pints water
  • 2 vegetable stock cubes
  • salt and freshly ground black pepper 

 Method

  1. Soak the split peas in cold water.
  2. Chop the onions. Heat 1 tablespoon of oil in a large pan and add the onions. Fry over a low heat for about 5 minutes until they start to soften, stirring regularly to prevent them browning.
  3. Wash and chop the carrots and celery then add to the pan and fry for a further 5 minutes.
  4. Toast the seeds in a hot dry pan then grind with a pestle  and mortar and add to the pan.
  5. Rinse and drain the spit peas then add to the pan with hot water and vegetable stock cubes, then bring to a boil.
  6. Simmer until split peas are tender.
  7. Finely chop garlic and fry in a little oil until golden then add to the soup at the end.
  8. Whizz with a hand blender until smooth, check for seasoning, then serve.

It’s good served with some yoghurt and fresh mint or crispy fried kale

Leek and potato soup

Serves 4-6, cooking time about 30 minutes

Ingredients

  • 1 tbsp butter or oil
  • 2 medium leeks 
  • 225g/8oz potatoes 
  • 1.2 litres/2 pints vegetable stock 
  • 150ml/5fl oz double cream or milk
  • salt and freshly ground black pepper

Method

  1. Chop the leeks and wash thoroughly in a colander to remove any dirt.
  2. Heat the oil or butter in a large pan and add the leeks. Fry on a very low heat for about 5 minutes until they start to soften, stirring regularly to prevent them browning.
  3. Peel and chop potatoes then add to the pan.
  4. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
  5. Whizz with a hand blender until smooth.
  6. Stir in some cream or milk and heat gently then serve.
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