Yesterday I made a sunny meal and today I did a couple of quick batches of winter comfort food in the form of soups. We often have soup for dinner on those busy week nights when pulling it out of the freezer is about as excited as you can get. It is also great for lunches
I have discussed the idea of spending $50 to $100 for lunches a week seems such a waste when a little planning can reduce this and having small packs of frozen soup with a bit of bread make a good fallback position if no left over’s from last night are available.
In addition to being delicious these two recipes are great in that they use simple inexpensive ingredients that might otherwise be wasted.
A leek and potato soup with the rinds of your parmesan that would otherwise be thrown out used to make it super creamy with that lovely undertone flavour of parmesan to it.
And a soup that uses an ingredient that most people say “you can eat that” a radish leaf soup.
Both turned out very well with the dinner being the being the leek soup, topped with crispy bacon and fresh sourdough (our life is so hard here as urban hippies). The three year old went back for thirds so can’t have been too bad. I will be writing a bit about not wasting items and using things to their full potential over the next few weeks as it is something close to my heart.
Hope you enjoy.
Leek and Potato soup with Parmesan.
- 3 large leeks
- Olive oil
- 500g floury potatoes (I used Dutch cream)
- As many parmesan rinds as you have minimum 2 or so (parmesan rinds freeze well)
- 1½ litres water
- Lots of Sea salt to taste
- White Pepper to taste
- Bacon crisped up to add on top
- 1 cup fresh parsley leaves shredded as a garnish
- Cream or Sour Cream or even some natural yogurt.
Slice up the white part of the leeks and add to a heavy based saucepan with the olive oil and cook on a low heat until soft. Add the diced potatoes and heat for a few minutes then a teaspoon of salt, the water and the rinds. Cook for about 40 or so minutes at a low simmer. Remove from the heat, take out the rinds and use a stick bender to puree til smooth.
Fry bacon until crisp and add to the top of bowls with a little cream and some fresh shredded parsley (got to love the parsley growing wild down the side of the house)
Radish Leaf Soup
- 3 large onions diced
- Olive oil
- 4 cups washed and trimmed radish leaves
- 6 -7 peeled potatoes diced (depending on size) I used Dutch cream again
- 2 cups chicken stock
- 2 cups of water
- 1 tsp of salt
- Additional Salt to taste
Dice onions and sauté in olive oil until golden. Add the radish leaves until they have wilted, add stock, water, salt and add diced potato and simmer for 20 -30 minutes.
Use a stick blender to puree and add additional salt and pepper to taste.
Dollop of cream on top and enjoy