Very Lazy Soup
One of this week’s new habits is to make soup. I loooove soup. It is flavour and texture in the most edible format. Put it in a cup and you don’t even need a spoon. And it is perfect gloomy weather food. (Apart from gazpacho – is the fact that I am from Scotland responsible for my dislike of cold soups?) And it is a very easy way to get an extra portion of vegetables (healthy, cheap, fills up tummy space otherwise filled with pricier foodstuffs – what’s not to like?) into the family diet. In an ideal world I would make soup ever day.
In the real world I don’t make soup everyday. Why is that? Is it the hassle of chopping up onions and other veg? Surely a little chopping and sweating (the onions, not me) is not too much to ask for such a great return? Soup is so simple and can cook in under twenty minutes, only about five of which actually require my presence in the kitchen.
I have no excuse for not making it most days, but I am trying to Deal With The Real Not The Ideal so I decide that if a few minutes of chopping is putting me off making soup I will start with something completely hands-off. I spend a pound on a bag of frozen sliced leeks, tip them into a pan, add green lentils and a couple of bay leaves from the garden, top up with cold water and a couple of chicken stock cubes and leave them all to make friends over a low heat.
An hour and a half later I return and add a tiny splash of cream. That’s it and I am relieved to report it was tasty. It is unlikely to appear on The Great British Soup-Off but it provided a healthy pop of fibre and protein from the lentils, along with all the nutritional benefits of the leeks, for a few pence less than a small carton of Covent Garden Soup. And it broke my soup block because two days later I actually chopped some vegetables willingly and made a proper soup with them.