I never did get to make that soup yesterday. I was diverted by the need to stack the bokashi bucket and clean forgot. Next thing I knew, I had a sandwich in one hand and… a sandwich in the other. It was organic brown bread so I feel reasonably virtuous. Please notice that I’ve avoided the “balanced diet” joke. Well, side-stepped it rather than actually avoided it I suppose.
I did get round to it today though, and it worked out well. It’s a nicely seasoned brownish soup, partly due to the seasoning, which changes the colour from orange.
It’s easy and almost free of effort, hence the title.
Here’s the recipe.
Ingredients
Three bags of ready chopped Sweet Potato/Butternut Squash from TESCO. They are three for the price of two at the moment.
Half a pack of ready-chopped onions.
Three cloves of garlic. Chopped.
A piece of ginger about twice the size of the top of my thumb. Chopped.
Two organic vegetable stock cubes (they were on offer).
Two heaped teaspoons of cumin.
Water. How much water? Enough to cover and simmer. Maybe some to dilute.
Method
Soften the onions. I browned them by accident but it didn’t do any harm. Let#s face it, this isn’t Masterchef.
Throw in the rest of the stuff and add water.
Simmer for around 20 minutes.
Use stick blender to reduce to soup. Dilute to taste.
I meant to add a red chilli because I wanted to add some heat and some red flecks to the soup. Unfortunately I can’t find where Julia put the chillis when she stacked the shopping.
If you do it with chilli you can probably leave out the cumin, which will give you a much more orange soup, with more heat but less depth of flavour.
It’s so easy I should do it more often.
Normally I would chop my own veg, but a combination of knee and back pain means I can’t stand and cook for too long, At the moment quick is good, even if it does cost more.
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How are you finding the bokashi bin?
It’s early days yet – just filled it for the first time. So far it’s a practical and smell-free way of coping with the kitchen waste without having to walk to the bins. Will be moving the bins soon to allow for my bad knee.
Yes, it is a great way of making use of food waste 😊.
This sounds excellent. We do a similar thing over here (South Jersey USA) – usually in the fall when the apples are in season. All the same ingredients except without the cumin and red pepper – then add some cooked, smashed apples or apple juice. It’s delicious either way, I’m sure & freezes well for later.
I’ll give it a go when the apples are ready.
I hadn’t noticed the chopped thumb until it was pointed out. I must be getting old.
Now, how do I answer that tactfully? Hmmm… 🙂
I just chop my finger nails!
That sounds annoying. By the time I get to my nails I’m definitely in trouble!
One reason for growing them long 😀.
🙂
Great post! The soup sounds delicious!
It was good. Hopefully it will remain good, as I may have misjudged the quantity…
Pop it in the freezer if you have too much for now.
I always forget the freezer.
Sounds delicious! And however much more it cost to get pre-chopped vegetables, it’s still far cheaper than eating out.
Yes, that’s true, and it tastes better than eating out too.
Hear, hear! And, to top it off, it’s healthier, too.
You may be able to tell something from the juxtaposition of a doctor visit and an interest in healthy soup. 🙂
Why on earth chop your thumb to make soup?
Mainly it’s tradition, though the splash of colour does help.
Laughed out loud at this excellent riposte 🙂
Thank you. 🙂
Me too – lol.
We should form a club!