This is probably one of my favourite soups. Not only is it a doddle to make, but it always smells and tastes divine.
And this is how it goes…
Chop up a couple of onions and dice some carrots. Fry the onions in a little butter, add the carrots, a splash of salt, a sprinkle of coarse ground black pepper and a teaspoon of cumin. Stir it all around then add chicken or vegetable stock and some boiling water. Bring to the boil and simmer until the carrots are soft then add a good handful of chopped coriander. Let it all simmer for another couple of minutes.
Take off the heat and blitz. I use my trusty hand whizzer, but anything that makes it look soup-like, works. Then add another big handful of chopped coriander and stir.
It is now ready to eat.
Sadly, my gang are still in the ‘munching through boxes of sweets’ phase so have turned down the offer of soup. Thankfully a lovely friend came by and happily shared a bowl with me. The rest I have placed in a tupperware box with lid and put into the fridge, where it will either freeze, or just sit there for days until it begins to emanate a slight odour.
At this point I will either take it out, reheat and eat the last portion on my own, or, if it’s gone past the point of no return, throw it away with my head hung in shame.
You see that’s the thing about leftover food, it’s all fine and dandy transforming it all from one foodstuff to another, but if those you are feeding have no appetite for such delicacies, it remains uneaten.
There is, however, a slight chance that somebody may have a pang for something savoury in the next few hours which will vindicate my desire to have ‘just in case’ food prepared.
And it is with that eternal optimism that I am now going to retire to the sofa, having eaten enough Christmas cake and cheese for the week, in just one sitting.