Monday, 23 April 2007

Fridge Soup (egg-free, dairy-free gluten-free)

When it comes to food shopping I’m a bit of a short-term planner. I can only really work a few days ahead. I have lots of ideas and buy the stuff I need, but then when that has all gone I’m a bit stuck. I find I have very little left with which to make a nutritious meal.

It happened again this week-end.

Some lovely, child-free friends came to visit. Geoff and my hubby talked fast machines with two and four wheels and Debs and I swapped recipe tips and drooled in the kitchen.

I love having child-free friends to stay. I live vicariously through them. When Geoff and Debs took a leisurely afternoon nap I sighed with pleasure as I remembered afternoon naps of my child-free past. As I cantered around the kitchen at kid’s teatime, they sat on a sunny bench in the garden, cuddled, drank beer and gazed into the pond. Another sigh for long-lost times.

On Monday, I waved them off after a late breakfast, and they sailed away in Geoff’s open-topped sports car. His car only has two seats. They had enough time left before their ferry to check out the D-day beaches, have a calm and peaceful lunch and sip thoughtfully at their coffee. I stood transfixed for a minute or two as a very different life drove off into the midday sun.

Then I realised it was lunchtime. And all my creative recipe energy had been used up over the week-end. Eeek. Debs had talked to me of soup, and how she often makes soup. Soup, I thought. I shall make soup. I shall make… fridge soup. I shall call it fridge soup because I am taking all that remains in the fridge and putting it into a soup.

This soup does not look so pretty, but it is warming and wholesome and got me out of a hole.

Fridge Soup (serves 2 adults or 1 adult and 4 children…with small appetites)
Half a sweet potato
3 cloves of garlic
1 onion
1 carrot
1 big handful of rocket leaves
2 big handfuls of lamb's lettuce (?! it's called mâche in French. Spinach would also work)
4 small potatoes
700ml boiling water
2 vegetable stock cubes (dairy and gluten free)
0.5 tsp yeast extract
Olive oil to fry
  • Peel and chop the onion, carrot and garlic and place into a saucepan with some olive oil. Heat gently.

  • Peel and finely chop the sweet potato and add to the pan. Fry for a while until the onion has softened. Add the rocket and lamb's lettuce (or Spinach), cover with a lid and let it sweat for a minute or two.

  • Boil the kettle. Mix the stock cubes with 700ml of boiling water and pour it into the pan.

  • Add the yeast extract and bubble it all until the carrot is cooked.

  • Use a hand blender to blend whilst it’s in the pan. Or put it in a liquidiser, although that does make more washing-up.

  • Meanwhile peel the four potatoes and cut them into small cubes. Place them into the blended soup in the saucepan and boil until the cubes are cooked.

  • You can add more liquid if need be.

  • Enjoy.

© Pig in the Kitchen 2007
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Drunk Mummy said...

Ah, Pig! You’ve got me all nostalgic about the BC (before children) days. My husband, in particular, has never got over trading in his two-seater sports car for a sensible hatchback (and then down the spiral of despair to a van-like MPV). I think he misses the feeling of the wind in his hair, but then he’s lost so much hair since the children were born that maybe its just as well he doesn’t drive an open-top any more.
Btw, I love the idea of ‘Fridge Soup’ although my own version would have to include furry cheese and wrinkly tomatoes.

Pig in the Kitchen said...

But maybe your husband SHOULD get a two-seater now, aren't they a sign of a mid-life crisis?! (no offence Geoff), or am I just bitter that I also have to drive a van-like MPV?!