In a bid to save time during the week, I’ve started cooking masses of whatever we have to eat at the weekend. Chilli con carne, curry and stew all freeze really well and means that we can still have healthy home made dinners during the week, no matter how tempting it might be to phone in a Chinese.
I also always make a huge pot of soup on a Sunday. I eat soup for lunch most days and I only ever really by shop bought ones as a last resort. This recipe combines two of my favourite vegetables: broccoli and courgette. Simmered with fennel seeds and garlic, this isn’t only delicious but it’s safe to say a bowl of this is crammed with green goodness. The following will result in 6-8 servings, depending on how hungry you are. Here’s what you need:
- 2 onions
- 2 carrots
- 2 sticks of celery
- 2 tsps of garlic puree
- 2 courgettes
- 2 broccoli heads
- 1 tsp of crushed fennel seeds
- 1 litre of vegetable stock
- A glug of olive oil
- Salt and pepper to taste.
- Wash all of your vegetables before chopping roughly. Put the broccoli and courgette to one side. Add a glug of olive oil to a large pan and add the onions, celery and carrots. Saute for around 15 minutes or until the vegetables have softened.
- Stir in the garlic puree and the crushed fennel seeds. Add the broccoli and courgettes and cover with a litre of vegetable stock. Bring to the boil before simmering for 15 minutes, or until the broccoli is cooked.
- Blend the soup until smooth and add a good grind of black pepper. Season with salt if you feel it needs it.
I tend to eat this served with buttered slices of rye bread or if I’m dialling down the carbs, raw carrots and cucumber.
Are you a soup fan? Do you make big batches and freeze them or do you prefer to buy soup?