A simple soup, easy to prepare, and deliciously, heart-warmingly good. Cooking at its best: no-nonsense…no fuss.
This soup is back to basics: carrots, potatoes and onions…
… + a handful of lovely, delicate baby broad beans.
btw. I’m starting a new category: cooking for 1.
It might seem odd introducing a pot of soup that serves 4 as cooking for one , but I remember when I lived on my own I was always looking for ways of making batches of food so I didn’t have to cook everyday. This soup stores chilled very well because it contains no dairy.
Also, you can add something new when reheating a portion, such as a handful of frozen peas, some pre-cooked haricot beans, chopped spring onions or a small tin of sweetcorn.
All the fresh ingredients are, on this occasion, homegrown by me ( 🙂 ) , but they are readily available in the shops all year round. As you can see, there are very few ingredients! 🙂
A word for fresh herbs: they are just such a boon in the kitchen, and it’s really easy to grow them on a reasonable sunny window sill these days ( in fact a lot of them don’t like sun all day) … and they add flavour and fragrance to soups, stews, salads … etc.
Hope you like it 🙂
Ingredients: Continue reading “A Simple Vegetable Soup.”