Our freezer is packed full of pots of stock and it is so flavoursome - it adds so much flavour to soups and risottos in particular. I have a few favourite 'go to' soup recipes that I make regularly but really, with stock so flavoursome, it doesn't matter what you put in your soup. The end result will probably be delicious. Last Friday I took a look in the fridge and didn't seem to have enough of anything to make a particular soup. Instead, I decided to make a mixed green vegetable soup using up little bits of all kinds of veg. I wasn't expecting a particularly great result, but it was absolutely delicious as well as being extremely healthy (...don't tell anyone about the cheese toastie I had alongside). It's lovely green-ness made me feel all Spring-like and uplifted!
Here is what I did...
2 leeks, sliced
2 spring onions, sliced
1 stick celery, sliced
1 large potato, cubed
1 courgette, roughly chopped
1 cup frozen peas
small handful chopped cabbage
1 pint good quality turkey, chicken or vegetable stock
Dash of sherry vinegar (optional)
1. Heat a little olive oil in a heavy-based saucepan. Add the leeks, celery and potato and sweat for a few minutes until just starting to soften.
3. Whizz to a smooth consistency with a stick blender. Taste and season with salt and pepper to taste. Stir in a small dash of sherry vinegar to taste.
4. Pour into warmed bowls and garnish with chives, if you have any to hand!