Rich winter vegetable soup

Day 149 #365DaysWild

Into the dark days now. Walking before sunset.

A busy week ahead with lunch guests most days!

But plenty of home-grown vegetables available for …

Rich & spiced winter vegetable soup for two*

Onion chopped.

Leek washed and chopped

Olive oil

Stir onions & leeks into oil on moderate heat and cover. Stir regularly until slightly caramelised.

Grind dessert spoons of coriander and cumin and add.

Add crushed garlic cloves 

Stir for a few minutes.

Add diced squash, kale, potato and carrot.

Stir for a few minutes.

Add a tin of chopped tomatoes, a couple of dried bay leaves and the rind a Parmesan.

Stir for a few minutes.

Add stock.

Simmer or use slow cooker until all vegetables softened then remove Parmesan and bay leaves.

Mash or whizz. I don’t completely blitz till smooth but try to leave some pieces of vegetable. Your choice.

Taste. At this point I usually add a teaspoon or two of ginger paste and also chilli powder to taste.

Now in with a tin of cannellini beans.

A final taste and seasoning 

…. et voila..

Serve with home made bread.

* as I’m making ‘a pancheon**’ of soup I multiply this up.

** A dialect family word for a large pot from the Notts/Derbys border