So the weather has changed to typical autumn weather for London and today was the perfect day to make soup. The recipe for the soup that we made is below but there is also a link to recipes using squash as they are in abundance in the shops at the moment plus they are really good for you. Please check out the recipe for party squash soup it is a favourite of mine.
We look forward to seeing you after break week for a Mexican feast at Cookery Club.
Thanks – Claire
(the name roughly translates from the Italian as “the big soup”).
Now that the cold weather is on us, what we all need is a cheap, cheerful and nourishing soup to lift the spirits.
The beauty of this dish is that it is incredibly adaptable – you can use pretty much any vegetables that are fresh in season or frozen such as peas or green beans.
Note: this dish is basically vegetarian, but you can add bacon, ham or shredded chicken to taste. Just ensure that any meat products are well cooked through before you serve.
SUGGESTED INGREDIENTS (for 6 – 8 people).
3 large carrots – diced
4 celery sticks – chopped
2 large potatoes – cut into small dice
2 large onions – diced
5 garlic cloves – roughly chopped
In a large pot heat 2 tablespoons of oil until hot – then put in all the above ingredients to cook for about 5 – 10 minutes until tender but not browned.
While this is cooking, make about 2 litres of stock with boiling water – I use Marigold Vegan powder, but any good quality stock cube will do.
Then add to stock to the pan and simmer for another 10 minutes.Then add:
1 tin of Haricot or Cannellini beans – drained.
1 tin of chopped tomatoes.
4 good handfuls of small pasta, such as Spaghetti snapped into small lengths or whatever you have in your store cupboard.
Some herbs, such as Oregano, Thyme and chopped Parsley
Simmer gently for 10 minutes and then add some green vegetables such as finely shredded CABBAGE or frozen PEAS or BEANS.
Allow all to heat through, then serve in soup bowls with some grated PARMESAN cheese on the side and for those of you who like it, some BACON or PANCETTA finely chopped which you will have cooked in a separate pan till crisp and drained of surplus oil on some kitchen roll.
And don’t forget – loads of freshly chopped PARSLEY or BASIL for that final touch! Oh, and some good crusty bread to mop up all the delicious juices.
Enjoy… Professor Ian Hessenberg