Anyway, another classic in our family is this beautiful soup, full of veges. It can be adapted to whatever veges are in season, although here is my winter version of it. There is no need for a blender and even those reluctant to eating soup will like it, because there's lots of chunky bits.
- Onions and leek, finely sliced
- A couple of bay leaves, thyme, rosemary
- Your choice of root vegetables (I like to use carrots, potatoes, swedes, parsnips), chopped into cubes
- Your choice of greens (Spinach, silverbeet, kale)
- Beans (I love canellini beans), pre cooked*
- Olive oil
Heat a couple of tbsps of olive oil in a big pot. Sweat onions and leek until translucent. Add bay leaves, thyme and parsley and root vegetables. Cook with lid on for about 5 minutes, then add enough water to just cover the veges. Bring to the boil then cover and let simmer until you can prick the vegetables with a fork. Add the beans and cook for about 10 minutes, then add the greens. Season with salt and pepper.
And that's it, easy peasy you've just made a beautiful soup that'll warm you up!
For some extra zing, you can chop up some garlic very finely, mix it in a little bowl with some olive oil and some chopped fresh herbs of your choice (basil, parsley, coriander). Let it sit while you cook then add to your bowl of soup.
* Beans need to be soaked before cooking. This deactivates the phytic acid that makes it hard to digest (read: makes you fart). Soak at least 24h before cooking, then cook in a pot with half a potato until tender.
On another note, we're off to Auckland tomorrow, Josh is taking Tahi to see a dinosaur show called Walking with dinosaurs. Tahi is super excited and can't stop talking about it. He even packed his own suitcase!