It`s good to remember that cooking can and often should be very simple. This slow-simmered soup can be made without measuring anything and brings out the warmth of winter, even on it`s coldest days.
- Hearty vegetables roughly chopped (I used leeks, carrots, celery and celery)
- Stock (veggie or other)
- Olive oil
- butter (optional)
- bay leaf (optional)
- curry powder (paste will do as well).
- Pour a layer of olive oil into a pan on medium-high heat. add enough to ensure that the bottom of the pan is well covered but you don`t need a lot more oil than that.
- Optionally place a few tablespoons of butter in the pan.
- As the oil nears the smoking point, toss the vegetables into the pan.
- Season with your spices, including curry. Put as much as you`d like (keeping in mind you can always add more later).
- Stir frequently until most of the veggies are soft.
- Cover the veggies in stock and bring to a slow simmer. Simmer for an hour or two. Add stock as needed to keep the veggies topped off.
- Cool the mixture and process until smooth in a food processor.
- Your soup will be very thick at this point. Return the soup to the pot and add more stock until you have the consistency you wish.
It`s really just that simple.
What`s your favourite low maintenance soup or other meal?