3 November 2010

A Winter Warmer Re -post

Ok.

So I know most of you would of seen this recipe a while back but as we are heading towards the winter months..I thought a reminder of this recipe was quite nessecary!

This soup is great served up with a big hunk of fresh bread but there are so many veggies in it that it doesn't make you feel bad!

Keep this recipe in mind for this weekend when most of us will be huddled around a little bonfire or looking at the amazing fireworks...and remember...

...It will your guests feeling warm and fuzzy throughout the night : )

The bits in brackets is what I have added today!!!

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Good morning all and happy May!....(OMG...MAY?!?!? How quickly that has flown!! It is so difficult to imagine that spring time heat now we are in a colder climate)
I made this soup for dinner last night and I tell you it was divine! I found this recipe from the chef Nigel Slater. (His new series started tonight on BBC 1). He is one of those chefs that are so enthusiastic about their food and put a lot of effort into having "undertone" flavours...as soon as I saw this soup I knew it was the one for this weeks post! One of the great things about this soup is that is is 'adaptable'. You can add ANY vegetables you like so it is tailored to your taste. Apart from adding mushrooms and leaving out the Orange peel I played it safe and stuck with his version.


You will need:

  • 2 Carrots
  • 2 Onions
  • 4 Tomatoes
  • Mushrooms
  • 1 bay leaf (optional)
  • Large handful of pre-cooked Cannellini beans
  • 1 litre vegetable stock
  • Parmesan Cheese or Rind
  • Salt & Pepper
  • Spinach
  • Olive oil
  • Bread (Optional)
  • Parsley (Optional) (For me this is what MADE the soup so try to use parsley!)
Method:
Roughly chop up carrots and onions. Warm up a little olive oil in your pan and add the onions and carrots until they become slightly soft and tender.

Chop up the tomatoes and mushrooms and add to the pan with a bay leaf.

Add the Cannellini beans and then the Vegetable stock. Then add the Parmesan cheese or rind (if you add the rind then remember to remove it along with the bay leaf before serving).

Season it with Salt and Pepper to suit your taste. Add the Spinach and Parsley to the amount you desire and then leave on a low heat to slowly bubble until you are ready to serve : )

Best served with fresh bread...yummy!



Soup Tip : As a family of 5 we had soup left over. One of the best things to do with left over soup is to freeze it! You can use Zip Lock bags. Simply let the soup cool, put it in the bag, zip it up and lay it flat in the freezer. It's great for a quick lunch when you are on the go!

I hope you like this recipe..it really is yummy! Add or takeaway any vegetables that you don't like and enjoy : )

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SO GOOD!

If you didn't make it last time then I urge you to give it a try...it is pure cosiness!

Remember to enter my giveaway over at Ramblings of a small town girl!

Love Gemma xXx

1 comment:

I'd love to hear from you, even if you are just passing by! Leave a comment below and I will always reply to it using the 'reply' button...so be sure to check back!

Gemma x

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