So, you ask, how was the vegetable soup last night? You probably aren’t asking that, but I’m going to tell you anyway and it seems better if I pretend someone is interested.
Well, the vegetable soup, consisting of some festering ready-chopped carrot and swede, some greying carrots, a wrinkly parsnip, quite a lot of onion and some green bits from leeks, was excellent in parts. It was nutritious, tasty, sustaining, wholesome and almost additive free.
The additives came from a garlic and thyme flavour pot I threw in.
The parts that weren’t good came from the seasoning. It was, to say the least, a schoolboy error. It needs a bit of spice to give it a lift, I always feel, and I decided to test out the new jar of smoked paprika. I’ve only just started using it again, I never think of it as particularly hot and… you can already see where this is going can’t you?
A lesson I learned long ago is to test out each new jar of spice unless it’s one you’ve used before.
This one was quite a bit hotter than the previous one and despite attempts to cool it down with honey and extra dilution, it remained a little hotter than is usual for vegetable soup.
Despite this, the basic recipe was good and it used a lot of slightly manky veg.
Tonight we are having gammon, Hasselback potatoes and vegetables that are still to be decided. I’ve been meaning to do Hasselback potatoes for a while, and once I actually read the recipe I was amazed at how easy they are. They always look much more complicated when you see them served on TV.
This could be a case of “famous last words” because they are still in the oven.
Meanwhile, bubbling away on the hob we have a vegetable curry on the go for tomorrow. It’s onions, sweet potato, chickpeas, some chilli from a jar, garlic from a jar, curry powder and five ladles of spicy vegetable soup from yesterday, because it would be silly to waste it and if you have soup (or spicy vegetable sauce as it is now) you may as well put it in a curry.
You can probably tell from the nature of my ingredients that I’m not one of the world’s most industrious cooks, and that I have trouble with stock control and portion sizes, but I keep on trying. Cooking and writing are both similar in that you have to keep trying, and once in a while, possibly by accident, something good happens.
The photos tonight are chickpea and sweet potato curry and half-finished Hasselback potatoes. If I wait until it’s time to serve I’ll eat them before I remember to take the photos.