I love making soup in winter. It’s warming, nourishing, and great comfort food for if you get a little blue during the colder months.
I have a few tried and testeds that I generally make at least once a year, and then I enjoy experimenting with flavours and textures as well.
I’d love to share recipes, but I don’t really measure anything. But I can tell you what I put in them.
Yesterday was Potato & Bacon soup and Roast Vege with Cauliflower soup.
Potato & Bacon Soup
- Bacon Bones
- Brussel Sprouts
Chop everything (except bacon bones) into small chunks, and with a glub of oil (yes, that’s a technical measurement .. LOL), saute the leek and cabbage until soft, then add everything else and stir until heated through. Add enough water, or vege stock to cover and add bacon bones. Cook until the meat starts falling off the bones. Remove bones, whiz with a wand beater/mixer. Add seasoning to taste. You can add condensed milk if you like your soup creamy.
Roast Vege & Cauliflower Soup
- Leek or onion
- I added bacon bones to this as well, but it’s totally optional.
Chop celery, carrot, parsnip & swede, and some vege stock and start cooking in a pot. Chop Pumpkin, Kumera, Leek/Onion and Potato and roast in the oven.
Once roast veges are done, add to pot along with chopped cauliflower. Season to taste and enjoy.