When was the last time you made soup? I hope it was yesterday but if not don’t worry. The fact that there is a whole isle in supermarkets dedicated to prepared soup preserved in a tin for last minute meal ideas shows not many people are making soup. Maybe it’s the idea of a carefully selected garden fresh veg simmering away for hours that puts most people off.
The reality is quick random chopping of any veg that is added to fried onions maybe garlic then topped up with fresh water cooked on a low boil for 10-15 minutes then blended with seasonings is most often a tasty soup.
It can even be a great way to clean out your fridge of the last bits of veg before you replenish. This week happen to be a leek, courgette, whole garlic, potato, apple, with a spicy hit of electric yellow English mustard. Keeping the garlic whole allows for a softer and sweeter taste then chopped garlic.
To make it the perfect green I added a handful of raw spinach at the end of cooking for a hit of iron and magnesium. Also surprising protein, calcium and vitamin C of which spinach is underrated.
Leek, Courgette, Apple and Mustard Soup
1 Large Leek
small drizzle olive oil
1 Large courgette
2-3 Medium Potatoes
8 Cloves garlic
1 Granny smith apple
a handful of spinach
1-2 Tbsp strong English mustard
Splash of malt vinegar
1)Wash, peel, and or chop the leeks, courgette, potatoes, apples
2)Fry chopped leeks and whole garlic with dried herbs till soft releases flavour
3)Toss a bit of vinegar and allow to boil away into the leeks
4)Add all other veg (except spinach) and enough water to just cover veg then bring to a boil for 10-15 minutes or till veg is soft.
5)Blend with spinach
6)Add mustard one spoon at a time and stir to see how much kick you want
7)If bland add a squeeze of lemon or more salt
Top with roasted cashews and ground pepper