One thing about taking an unplanned for holiday, is that it impacts on the budget, so this week, I’ve been carrying out operation clear out the cupboards, and the fridge and freezer. It’s a great excuse to use up all those things lurking in the back and might never see the light of day, until they’re out of date by a year or two. I can’t be the only one who finds things like that……
My first port of call was the freezer, for all those half or nearly empty bags of frozen stuff that I keep in reserve to add to other dishes. Out came the frozen bags of butternut squash, sweet potato, carrots, onion and peas. I have a fridge drawer full of cucumbers the man grew, and loads of tatties from the plot, so it was easy to make a lovely big pot of soup.
It’s not the prettiest soup in the world, but it filled a fair few bellies a couple of times over. What can you make from the depths of your cupboard or freezer?
- 500g Butternut Squash, cubed.
- 500g Potatoes, peeled and cubed.
- 180g Onions, finely chopped.
- 200g Cucumber, peeled and cubed.
- 250g Leek, washed and chopped.
- 100g Carrot, sliced.
- 200g Petit Pois.
- 2.4 Litres Water. (1,75 kettles full for me)
- 4 Vegetable Stock Cubes.
- 1 Tablespoon Marmite.
- Salt and Pepper to taste.
- Add all the ingredients to the pot. Many were frozen, and if I'd had more time, I'd have given the onions and leek a quick fry first, but on this occasion, I just lumped them all into a big pot.
- Top up with your water, to above the level of your vegetables. You can add more water later if you need to, and some salt and pepper.
- Stir well, and bring to the boil, then simmer gently until the vegetables are cooked.
- Use a potato masher to mash down some of the vegetables, to thicken the soup slightly, but still leave enough to give the soup some body.
- Add the frozen peas, and when they're completely defrosted and heated, your soup is cooked.