Deceptively plain-sounding, this is a very good method for soup.
I'm indebted to Staunton Nutrition for the excellent soup recipe, as well as sage advice on many other topics.
https://www.facebook.com/stauntonnutrition/
You start, as so often, with a large pot and a glug of olive oil, and a chopped onion.
You also need...
A variety of vegetables: use whatever you have in the kitchen but be attentive to the balance of flavours; not too sweet or too peppery - though of course it is a matter of your own taste, too.
Some stock, or water,
A can of coconut milk - light or full-fat as you prefer -
Some flavourings and spices: salt, pepper, chilli flakes, turmeric and herbes de Provence are my own favourites.
Let us imagine that you have an onion or two, a few sticks of celery, a carrot, a sweet potato, a courgette, a few tomatoes, half a pepper and the last of the rather old mushrooms. This would be a typical end-of-week fridge in my house, and about the right quantity for this recipe.
I might also add a potato and some garlic.
Proceed as follows:
Peel any veg that need peeling and wash any that don't.
Heat a dollop of good oil in your large pot. Say 2 or 3 tablespoons.
Chop the onion and commence to fry it, not too fast.
Meanwhile cut up the other vegetables into rough chunks, slices or cubes: add them to the pot, stir it so they don't scorch.
Add the hardest ones first, and the softest ones last. Stir from time to time until they begin to soften and smell good.
Then add a pint or two of the best stock you have, or water. Salt and pepper.
Bring up to the boil, reduce heat, and let simmer for twenty minutes or more until all the vegetables are cooked.
Take off the heat, and blend with a stick blender.
You can also put the soup into a traditional blender goblet and purée in batches, but this is much messier and creates more washing-up!
When the vegetables are reduced to a smooth creamy texture, add the can of coconut milk and the spices: taste as you go and season carefully to your own preference.
I often add a teaspoon of soy sauce, or Worcestershire sauce: a little lemon juice or a pinch of sugar to bring up the flavour: or butter, cream etc if you like those.
Reheat, stir and taste until it pleases you.
Cool and pot into tubs for fridge or freezer. Delicious!
NOTES
The use of sweet potato gives a very good texture and colour, and is recommended.
For extra protein, you can add some cooked or tinned chickpeas, beans or lentils before the pureeing stage.
Tofu can be used and the fine texture blends very well.
I am advised by one reader who uses this recipe that adding too many sulphurous vegetables can cause the soup to smell and taste a bit strong; so, don't add too much of broccoli, cabbage or Brussels sprouts etc. A handful is probably enough, of this plant family,.
