You
can never predict the weather. It's Easter and Easter weather is
fickle – it's warm and sunny, thank goodness, at the moment –
I've known it to snow, more than once!
It
was cold when I decided to use up my “past their best veggies”
and make my favourite soup, Carrot, Coriander and Chickpea. There
was only one small problem – no chick peas, eek! A search through
my store cupboard yielded a box of Quick Soak dried peas – only two
hours, a rinse and then twenty minutes gentle boil and hey presto a
batch of mushy peas. Then I found a bag of Margheritine soup pasta
too – result, or rather two results.
I
used my normal soup recipe – check out the soup label for the original recipe - 3rd February 2019. I've
always got half a dozen or so Charlotte potatoes, a couple of carrots
and an onion. After I'd added the diced potato, brought the soup to
the boil and simmered for 10 minutes (as per the recipe) I added 125g
of the soaked and rinsed dried peas, brought the soup back to a boil
and then simmered gently for twenty minutes to cook the peas.
The
other plus – I cooked the remaining peas and turned into “mushy
peas” used some and another box went into the freezer – they
freeze well by the way!
Back
to the soup. The peas thicken as they cook so no need to thicken the
soup although you could blitz a ladle or two and add back if you
wanted it thicker still.
The
soup pasta only takes ten minutes to cook so I added 50g when I
wanted to heat the soup ready for serving later in the day – check
out the photos :
Quick
Soak Peas – just so you know what
you're
looking for
Ditto
for the soup pasta
Big
Soup!
Even
though I say so myself it was delish – you
can
loosen by adding a little water, to suit your personal taste
Coming
next … are the kids bored?
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