It’s that time of year when I sober up and want something other than cheese, chocolate and crisps in my diet. So, today, I looked in The Boxing Clever Cookbook to see what was seasonal and cycled down to my local farm shop and got myself a big bag of vegetables.
Healthy meal no. 1 was today’s lunchtime soup. I’m not sure I’ve eaten swede before, I certainly haven’t cooked it before as it always looked like it would be hard to peel but it was as easy as peeling a potato. This soup was delicious (and vegan, as I used soya milk instead of moo juice and didn’t add cheese to it for a change).
Swede and leek soup (serves 4-6)
2 tbsp vegetable or olive oil
700g swede, peeled and diced
225g potatoes, peeled and diced
450g leeks, sliced and washed
1 garlic clove, crushed
1/2 tsp mixed herbs
1.5L (2.5 pints) vegetable stock
Salt and freshly ground black pepper to taste
150ml (1/4 pint) soya milk
- Heat the oil in a large pan and sauté the swede, potatoes, leeks and garlic for about 5 minutes.
- Add the mixed herbs, vegetable stock and season to taste.
- Bring to the boil, reduce heat and simmer for about 30 minutes or until the vegetables are soft.
- Soup can be left like this, or puréed if you like a smooth texture.
- Stir in the milk, reheat and serve.