planet vegan scotland - posts tagged 'soup'

broad beans

Sat, 14 Aug 2010 14:35:20 GMT

the sunflower opened, by newly painted bench

waiting to be shelled

I worked very hard painting that furniture so expect to see it in every picture! Shelling the beans was somewhat labour intensive, aching arms for one bowl to put in soup…

beautiful beans

While shelling I contemplated growing runner beans instead next year…

they are tasty raw, been having them in salads

But then I put them in the leek and potato soup a couple of minutes before the end of cooking time:

leek, potato and broad bean soup

oh my… the flavour, the tenderness, no bought beans compare to this. The just picked freshness… totally gorgeous. They don’t take much room to grow, each plant produces lots and lots of pods… I now intend doing them again despite the shelling drudgery

recipe similar to this but with the obvious inclusion of beans instead of peas and I didn’t bother thickening it with flour.

One more day to enter the competition below!

tomato and rice soup

strawberries

flower power

Lentil Soup

Sat, 14 Aug 2010 10:57:45 GMT

What can I say about this soup. It is warm, comforting and so good for you. It's the perfect basic recipe to turn to when you need a quick meal. I just love it. I served it up with some of my Yoghurt & Cheese Scones. Bliss!

Lentil Soup

1 tbsp olive oil
1 clove garlic, crushed
2 cm piece fresh ginger, finely chopped
1 onion, chopped
½ tsp chilli powder
2 tsp ground cumin
4 large carrots, grated
3 pints/7 cups vegetable stock
1 tin chopped tomatoes
juice of 1 lemon
2 cups red lentils
salt and freshly ground black pepper

Saute the onion, garlic and ginger in the olive oil until the onion is transluscent. Mix in the cumin and chilli powder before adding the grated carrots. Pour in the vegetable stock, chopped tomatoes and lemon juice. Next add the red lentils. Bring to the boil and leave to simmer gently for 30 minutes, stirring occasionally. Whizz the soup with a hand blender until you reach your desired consistency. I don’t like it completely smooth. Season with salt and freshly ground black pepper.

Serves 6 – 8

potatoes

Fri, 30 Jul 2010 12:46:30 GMT

pink and white tatties

Never before have we had so many of these beautiful apples of the Earth. Pull a stem and reach into the ground for tuber after tuber – the plot is full of them Weather conditions have no doubt contributed to this abundant harvest but I’ve also been a more diligent waterer on dry days. Sunshine finds me standing at the well, filling cans with the water so rich in iron it smells of metal. Plants love it. Potatoes are thirsty roots.

…and we do love these pots: in salads with mayo and chives; as a side dish with marg and parsley and in soups with kale and onion from the garden too

Christmas without Cruelty Edinburgh 2005

wild garlic

cooking and coast

green soup and juice, raw chocolate pud

Sun, 27 Jun 2010 13:26:58 GMT

minty pea and nettle soup

recipe up here

wheatgrass

been drinking wheatgrass juice with friends

slight deviation away from green

Raw chocolate pudding teamed up with Swedish Glace (booja booja stuff in a tub is raw if you prefer). Pudding was made thus: grind up some raw chocolate nibs (could use cocoa though of course not raw) then blend with a large avocado and 2 ripe bananas with a squirt of agave nectar – makes enough for four people. I also added a little water for a smoother result.

Poppies:

inside a flower

seeds within

blackcurrants

mellow

knitted digestion

Cannellini Bean Noodle Soup

Fri, 14 May 2010 22:11:28 GMT

I asked the kids what they wanted to eat for lunch today and the answer was unanimous: Noodle Soup. When forced to elaborate, McGonnagle specified 'chicken noodle soup without the chicken'.
I mentally inventoried through my half-empty fridge and was confident I could knock something out that approximated that request.

White Bean Noodle Soup - Recipe serves 6.

Chop one spring onion and throw it in the pressure cooker.

Finely slice a couple of ribs of celery - I used a straggly celery heart that had seen better days, remembering to chop-up the celery leaves too!

Add three medium sliced carrots, 1 diced red onion and a cup of frozen green beans.

Add 1 cup of canellini beans - I had pre-soaked mine by pouring boiling water over them and leaving them for a couple of hours. Then add six cups of water. Bring to a rolling boil.

Add 1/2 teaspoon of vegetable bouillon powder, a scant teaspoon of minced ginger and 1 tablespoon of vegan-friendly chicken seasoning - Rajah is excellent but quite salty, a little goes a long way. You can find it in the World Foods aisle in supermarkets or any good Indian corner grocery.

You also mix this seasoning with gluten powder to make your fake chicken - 2 tablespoons of gluten powder, 1/2 tsp chicken seasoning, a good shake of celery salt and enough water - about 1 1/2 tbsps - to make it into a firm dough. Pull off little nuggets and drop them into the broth, the smaller the better as they puff up quickly, almost doubling in size.
Once the broth is boiling, put the pressure cooker lid on, and cook the soup at full pressure for fifteen minutes. (If you're cooking in a regular pan, just simmer until the beans are soft and the vegetables are tender.) Release the pressure using the slow release method.
While the soup is simmering, quickly cook up some 2-minute vermicelli then drain and rinse in cold water. My favourite kind is Lubella No.2 just because it cooks really quickly and is the perfect size for soup.

Once you unlock your pressure cooker, taste the broth to see what seasoning it might need, add a couple of tablespoons of chopped parsley and a couple of tablespoons of freshly-squeezed lemon juice.

Then serve poured over bowls piled-high with noodles.

It was hot and delicious with the warming ginger and the paprika in the chicken seasoning contrasting deliciously with the slight tartness of the lemon juice. And the cannellini beans? Melt in the mouth. A lovely warming lunch before a lovely warming cup of green tea with lemon and mint...

And a game of that old family favourite - Hangman.

I picked this up at a car boot sale at my son's nursery for 50 pence last year and as McGonnagle gets older and her vocabulary gets bigger, it's proving invaluable as yet another way for her to try and outsmart us!
Hope everyone is having a great Friday!

NCR - Onions etc Round-up

Wed, 21 Apr 2010 18:23:16 GMT

For this month's edition of No Croutons Required, I asked you to create a soup or salad suitable for vegetarians which features the allium family.

You could choose one or feature several. Onions, shallots, leeks, spring onions, garlic or chives.

This is what you came up with:

1. Spinach with Fried Garlic and Caramelized Onions
Soma (eCurry)

Soma came up with a vision for the eyes and the senses with this salad. Onions slowly caramelised with sesame seeds, garlic and dry red chili, then add to this some wilted spinach and add a squeeze of lemon and you have a dish that Soma describes as "simple, comfort food from home", but I would call it a delicacy.

Plano, Texas, USA

2. Potato Salad with Shallots and Chives
Lucie (Cooking at Marystow)

There is almost nothing I love more in the summer than a good potato salad. It just conjures up picnics and barbecues in my mind and makes me think of long, hot summer days (this is the optimistic part of my brain).

There is no mayonnaise to be seen in Lucie's potato salad, which is good news for our hips. Just new potatoes, shallots and chives in a lovely vinegary, mustard dressing. Mmmmmmmm!

Midlands, UK

3. Roast Onion & Lemon Thyme Soup
Me (Tinned Tomatoes)
(not in vote)

For my entry, I decided to make an onion soup. It's been ages since I enjoyed a good onion soup and with my dad coming for a visit and his love of onion soup, it seemed like the perfect choice. I decided I would roast my onions to give the soup a more intense flavour. I roasted red and white onions, garlic and lemon thyme, before whizzing up and adding vegetable stock, dried thyme and seasoning. I served my soup topped with cream and chives. Much slurping and contented sighs followed. An exceptional soup for little cost or effort.

Dundee, Scotland

4. Bean & Barley Soup
Usha (Veg Inspirations)

Like all good soups, Usha's Bean & Barley Soup is started off and flavoured with onion, followed by a host of lovely ingredients, including, ginger, barley, tomatoes, carrots and pinto beans.

A really hearty and nutritious meal in a bowl. Gorgeous!

North Carolina, USA

5. Roast Onion Soup
Lucy (Nourish Me)

Another Roast Onion Soup, but very different from my soup. Although Lucy started her soup of the same way by roasting the onions for maximum flavour, she went off in a alternative direction with her flavourings. This is a creamy onion soup, spiced with kaffir lime leaves, garlic, ginger, chilli and tamari paste, smoothed out with coconut and rice milk and finished off with a squeeze of lime. Doesn't that sound amazing? It puts my simple onions soup in the shade!

Melbourne, Australia

6. Very Garlicky Vegetable Soup
Johanna (Green Gourmet Giraffe)

Let's get the question of "how garlicky?" over with first. 16 cloves of garlic yes, you heard me right, I said 16 cloves of garlic! But do not fear, these cloves are thrice blanched which mellows the flavour. Along with all that garlic there are leeks, carrots, celery, swede, potatoes, cabbage, tomatoes and cannellini beans. All cooked into deliciousness and topped of with a lip-smacking amount of parmesan and parsley. Nom, nom!

Melbourne, Australia

7. Creamy Potato Leek Soup
Inji (My Cookbook Notes)

Inji made her own vegetable boullion for this soothing soup and it sounds just as tasty as the soup itself.

This is another simple, but comforting soup of few ingredients. Potatoes, leeks, thyme, milk, salt and pepper. Just what you need on a wet day, here in Scotland.

Atlanta, USA

8. Italian Onion & Bean Soup with Parmesan Toast
Lisa (Lisa's Kitchen)
(not in vote)

Doesn't that look amazingly good? And look at that crusty toast smothered with parmesan. I am drooling here! Cannellini (white kidney) beans, are cooked with a bay leaf vegetable stock and a whole red chilli, before joining the rest of the soupy goodness. Sweet onions, garlic, arugula (rocket) leaves and lots of lovely wine, red and white. This soup just gets better and better!

London, Ontario, Canada

9. Creamy Onion Soup
Sweatha (Tasty Curry Leaf)

This is the simplest soup you could imagine, a great soup for a beginner to try out. Easy, but full of flavour and creamy, but not full of cream, instead Sweatha has been kind to our waistlines and finished her soup off with milk.

Bangalore, India

10. Roasted Shallots and Apricot Salad with Goat's Cheese
Mangocheeks (Allotment 2 Kitchen)

I was bowled over when I saw this salad. I don't know what it is with Mangocheeks, but sometimes I think she is in my head. She always makes just what I want to eat. It's spooky, I am telling you!

Long Echalion shallots roasted in balsamic vinegar, add these to baby beetroot and marinated goats cheese. The goat's cheese was marinated overnight with, orange juice, apricots and walnuts. Oh good golly!

West of Scotland

11. Potato, Corn & Leek Chowder
Sarah (The Ordinary Vegetarian)

You probably won't believe this but I have never tried chowder. I have never eaten it or cooked it, but this recipe is making me see the error of my ways. It is lighter than what I thought a chowder would be, but I do like it for that. Leeks are the star of the show and celery, potatoes and corn are his backing singers. Flavoured with thyme, sage, mustard, parsley and a bay leaf and made creamy with rice milk. Last, but certainly not least!

Chicago, USA

Another successful round-up and a plethora of delectable recipes for you to try. Do take the time to vote for your favourite, using the poll on the right or by emailing me at tinnedtomatoes@googlemail.com. The winner will be announced on Friday 30th April 2010.

growth

Thu, 15 Apr 2010 07:38:09 GMT

colour

Planted my berry bushes from Suttons yesterday, well protected there from the rabbits Potatoes are going in today… Dipping into the Anastasia series again to get truly inspired again with growing, so different from anything else I’ve ever read.

honey berry bush, in beside goji and blue

Made wonderful leek, potato and wild garlic soup from the recipe on Cat’s blog

pond flowers

fairy all springlike now beside the Archangel dead nettles

rabbit bones

daff

new leaves on sweet chestnut

flowering currant - is full of bees, lovely noise

new mint

reflections and windows

Tue, 09 Mar 2010 18:05:13 GMT

The bridge did get finished:

Now this may appear to be a blurry photo gone wrong – well, it is - but it is also a picture of trees reflected in chocolate so worthy of inclusion

It is a montezuma’s very dark bar…

blog, Illich and broth

Sat, 23 Jan 2010 12:46:34 GMT

Have finally got the blog how I want it – a terrible tale of databases, installations of wordpress and corrupted (by me) css files ensued but I’ve now uploaded the archives (see drop down on sidebar) and cleaned up dead links too

Reading a book lent by my mum. She found it while scouring her shelves during the snow time (unable to get to a library) and thought it might actually be mine… can’t imagine why

Ivan Illich’s Deschooling Society is full of wonderful radical thoughts on education, reminds me a lot of Holt and Gatto. The previous owner has hardly left a page untouched, with highlighting and notes everywhere, which somehow makes reading it more interesting, an extra dimension, what someone else finds of import. I think he went a bit too far in sometimes underlining whole pages of text, but there we are

Enjoying Scotch Broth, not the most photogenic of soups but it tastes good:

Back to The Old Routine.

Wed, 13 Jan 2010 23:53:31 GMT

Perfect Purple Smoothie - hi-power breakfast!

Well - things have been pretty silent from me for the last week and there's one main reason: School! McGonnagle and Ho-Tep have been back at School and Nursery school respectively and we've been very busy! We leave the house at 8.30 in the morning and I don't get back until 1 - 1.30pm with Ho-Tep - just in time for lunch! We're walking everywhere as our local train service has been crippled by the snow and freezing temperatures meaning Skint Vegan Dad has had to take the car to work every day instead. And let me tell you, dragging a stubborn three-year old muffled-up in warm clothes and waterproofs up and down a steep hill twice a day takes time and patience. Three miles a day is little more than 'to-the-shop-and-back' for me but for Ho-Tep it may as well be three hundred miles. Or should that be 500 miles? (n_n)

I've been going for a swim and a steam at our local pool each day after dropping the kids off at their respective schools. Bliss! I love Bathgate swimming pool. A lot of my friends see a dark, grotty, archaic establishment with no splash pools, no water chutes and not enough heating! I see an oasis of Victorian tiled serenity, with proper private male and female changing rooms , a good steam room and friendly staff. My last job was quite stressful and I used to long for my lunch break where I could just wash the stress away as I swam laps, up and down, up and down, before emerging calmer and re-energised for the afternoon ahead. It sure beat the pants off spending my lunchbreak chainsmoking in my car!
With the start of school comes the start of the extra-curriculars, so needless to say, I've been running around like a madwoman! The secret to staying in control has been meal-planning. For example, McGonnagle finishes school at 3.30pm tomorrow, we go straight to Judo which starts at 4.30pm and we'll be back home by 5.30pm and the kids will be starving! So I know I need to take a PB&B sarnie with me for the girl to snack on before her class, and I'll prepare a salad ahead of time so all I need to do is reheat lasagna - our dinner tonight - in the microwave when we get in tomorrow night.
Similarly, lunches need to be instant and tasty for the boy -

Ultimate roasted cheeze - slices of mozarella-style cheezly smooshed on white bread - pass the ketchup!

and me! -

Hot and sour soup with cubed firm tofu, mushroom slices, chopped spring onion and flat noodles.

and after all that rush, I need something to help me unwind in the evening before bed.

This chocolate seriously kicks ass - forget soya-based 'milk' chocolate analogues, this gives me the creamy hit I'm looking for everytime!

And to get the day off to a good start what better than a purple smoothie?

Perfect Purple Smoothie

1 cup frozen kale, washed
1^1/2 cups cold water
1/2 cup frozen strawbs
1/2 cup frozen blackberries
1 kiwi, washed and sliced
1 banana
2 tbsp goji berries - pre-soaked if you remember!
1 tbsp almond butter
1 tsp soya lecithin
1/4 tsp purple corn powder
1 tsp barleygrass powder
1 tsp wheatgrass powder
1 tsp ground flaxseed
1/2 tsp spirulina

Method

Put cup of kale and 1/2 cup of the water in your blender. Blitz until smooth and green (n_n) with the majority of the fibrous kale successfully blended. Add the remaining ingredients and blend until you have a fairly smooth drink. You vitamix and blendtec lovers out there will have no problem but for the rest of us, this may entail adding more water and stopping a couple of times to push your fruit down towards the blender blades with a blunt instrument before replacing the lid and blitzing again. If you like a thinner smoothie then add more water, but personally I like it thick like this as it tastes rich and indulgent - like an expensive juicebar smoothie - and I LOVE IT!!!

Over and Out...

Happy 2010!

Fri, 01 Jan 2010 23:34:39 GMT

And what better way to launch into the New Year than with my favourite kind of bread - foccacia - with a crunchy yet silkily indulgent topping of smooshed garlic, red pepper flakes, sea salt, black pepper and olive oil. So tasty and so good to eat, it almost seems a shame to dip it into that most pedestrian of vegetarian soups - carrot and coriander. If hell was other peoples' soups, carrot and coriander would be the one I'd have to sit through bowlfuls of!
Anyway, I hope you all enjoyed a Festive Yuletide with your friends and loved ones, over-indulged without making yourselves sick (we didn't quiet manage - remind me to someday tell you the story of the Night Before Christmas when everything was silent, apart from Ho-Tep doing his best Regan McNeil impression right down SVDs jumper, har-har!!!) and are ready to sail into the New Year with shiny new hopes for the future and resolutions-a-plenty! I hope Saint Nick was good to you all, and nobody ended up with more pointless manicure and bath sets destined for landfill than they could handle. I hope we all managed to stop our Relies from throwing away too much food that could have been reworked into simple and tasty dishes, and those of us with children took the opportunity to appreciate that, well, it's the kids that dig it the most, right? And how we enjoy helping them do that!
For my part, I revived the tradition of turning up to Midnight Mass after a skinful, had lots of mulled wine and mince pies and nuts and gave thanks for having the maladjusted yet essentially loveable extended family that I have. Anybody who watched BBC4's recent 'A Childs Christmases in Wales' will know what I'm talking about. (n_n)
In other News: It's still snowing up here -

So to distract myself from the snowy climate I'll pour myself another sweet sherry and reveal the winner of the Great Puregate Giveaway! Now, with only a handful of entries it was important to be impartial so I drafted in a seven-year old that I'd never met before in my life to pick the winning entrant.

So there you have it, the winner is the lovely Stef from Vegan... but not scary.
Stef, if you email me your address I'll sort you out with some cream cheese and then you can write us a review to see what you think of the Pure stuff. Kris over at Kris's Cruelty Free Kitchen actually quite likes it in sweet dishes, so I'm intrigued to hear what you will think too.
My New Years resolutions include:
1) Being more outwardly sociable. Rather than outwardly hostile.
2) Managing my budget better. I'm cultivating a little online support network of frugal vegan mums and that certainly helps matters!
3) Being more organised. Like most chronically disorganised people, all I want is dust-free shelves and an alphabetised DVD collection.
4) Drinking less wine and more purple hemp milk - if only to see McGonnagle's priceless eye-rolling 'you're a weirdo, mummy!' expression more often.
5) And, of course, blogging everyday like in the good old days of 'o8. Blogging - as well as being a free, self-indulgent treat for a busy SAHM of two is a neat exercise in self-discipline. Or, it is if you do it regularly!
I'd also like to ditch the TV somewhere along our house-moving journey and just tuck into a load of books and my Terry And June boxset instead, but I think this might be too much too soon.
Do you do resolutions? Are they realistic or overly ambitious, and what do you think of your chances, honestly? I give myself a 50/50 chance normally, but this year I can tell things are going to be different...

Over and Out...

Curried Parsnip & Sweet Potato Soup

Sun, 16 Mar 2008 15:22:26 GMT

Here is my entry for the No Croutons Required, March challenge, to make a spicy soup that will tingle on the tongue.

Curried Parsnip & Sweet Potato Soup

1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped,
1 red chilli, finely chopped
2cm piece fresh root ginger, peeled and finely chopped
6 parsnips, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 heaped tsp ground turmeric
2 tbsp hot mango chutney
6 cups water
juice of 1 lime
salt & freshly ground pepper to taste

Heat a small pan and dry roast the cumin and coriander seeds then roughly crush in a mortar and pestle.

Heat the oil in pan and when hot add the spices and allow to sizzle for 1 minute. Add the onion, garlic, chilli and ginger and cook for 5 minutes, on a medium heat until softened.

Add the parsnips and sweet potatoes and cook for another few minutes. Add a splash of water before adding the turmeric to stop it sticking to the bottom of the pan. Stir well and then add the mango chutney and the water. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes until the parsnips and potatoes are tender. Stir in the lime juice.

Spoon out a few of the vegetable to decorate the soup with and then whizz the rest of the soup until fairly smooth.

Serves 4-6 (I think, but I wasn't counting!)

If you want to enter a soup into the March Challenge, post it and send it to me at nocroutonsrequired@googlemail.com by the 20th March. Please include your name, the name of your blog, your location and the name of your dish. Remember to link here and mention No Croutons Required in your post.

Happy Soup Making!

Spicy Aubgergine & Tomato Soup

Thu, 21 Feb 2008 22:34:06 GMT

This is my entry for No Croutons Required, the new monthly soup and salad challenge, which is going to be jointly hosted by myself and Lisa at Lisa's Kitchen. When I say entry, I mean that I don't want to miss out on all the fun! Lisa and I's entries are not up for voting.

I want to say a big thank to Lisa for all her hard work in starting the event and thank you all for contributing. We have been absolutely blown away by the enthusiasm everyone has shown!

So without further ado, here is my soup.

Spicy Aubergine & Tomato Soup

1 tbsp olive oil
1 onion, finely chopped,
1 clove garlic, crushed
1 red chilli, finely chopped
1 heaped tsp toasted, crushed cumin seeds
3 aubergines, chopped
1 tin chopped tomatoes
2/ ½ pints vegetable stock
juice ½ lemon
handful fresh coriander, chopped
salt and freshly ground pepper

Sizzle the cumin seeds in hot olive oil and then add the onion, garlic and chilli and cook for a few minutes. Add the aubergines and tomatoes. Next add the stock and simmer for 20 minutes. Add the lemon juice and coriander before whizzing the soup in a blender. I personally don’t like it too smooth.

Taste and season.

Serves 4 – 6

The challenge is now closed for the month. Lisa is kindly letting me submit my soup a day late, I know, I know, not a good example to set!

Make sure to visit Lisa's blog to see all the entries and vote for your favourite in the comments box!

Love
Holler

Charred Tomato Soup

Mon, 14 Jan 2008 23:28:39 GMT

Charred Tomato Soup

1 red onion, finely sliced
2 cloves garlic, finely chopped
1 chilli pepper, finely chopped
900g/2lb ripe tomatoes, cut in half
1/2 pint/300ml vegetable stock
pinch of sugar
handful basil
salt & freshly ground pepper
a splash of yogurt or cream or soya milk (optional)

Heat the grill to medium high.

Meanwhile, mix together the tomatoes, onion, garlic, chilli,a pinch of sugar and olive oil in a large bowl.

Scatter the tomato mixture onto a baking tray and grill until the tomatoes are starting to brown.

Whizz up the tomatoes, add the basil at this point.

Pour the smooth mixture into a pan, add the stock, mix well and season. You can strain the mixture, but I like there to be a little texture, even in quite a smooth soup. Reheat gently.

Serves 4

I reserved a little of the soup, before the basil was added and spooned it on top before serving, with a little chiffonade of basil. Boy, did I have too much time on my hands at the weekend! I swirled some cream I had left in the fridge, through the soup for Graham and he loved it! It is definitely a new favourite and so quick to make!

It's Snowing, it's Soup Time!

Thu, 03 Jan 2008 12:54:05 GMT

Butternut & Spinach Soup

1 tbsp olive oil
1 onion, finely chopped
5cm piece ginger, peeled and finely chopped
2 cloves garlic, finely chopped,
2 tsp turmeric
1 butternut squash, peeled, deseeded and cut into chunks
4 carrots, peeled and cut into chunks
2 potatoes, peeled and cut into chunks
3 handfuls spinach, chopped
1 handful fresh coriander, chopped
2 - 3 pints vegetable stock

Saute the onion, garlic and ginger in the olive oil until the onion becomes translucent. Add the turmeric and a little water to prevent from sticking. Add the other vegetables and cook for a few minutes, mixing well. Add the vegetable stock and spinach. Bring to the boil, them simmer for 30 minutes. Add the coriander and whizz the soup until smooth. Add salt and freshly ground pepper to taste.

Serves 6

I made this yummy soup for a small dinner party last night. It was simple fare.

For starters, we had soup with some crusty brown bread, then we had Penne with a tomato & chilli sauce (I made way too much pasta as usual, I never learn!) and we finished with chocolate cheesecake. No booing and hissing please, it was a shop bought cheesecake! I arranged the dinner party at the last minute, so out of the freezer it came, just waiting for such an occasion.

I bet the soup will taste even better today! I am going to have some for lunch.

I am having a lazy, indulgent day today, snuggled up warm in the house with the cats, looking out at the snow as it drifts down. Back to work tomorrow! Sigh!

planet vegan scotland - posts tagged 'soup'

broad beans

Related posts:

Lentil Soup

potatoes

Related posts:

green soup and juice, raw chocolate pud

Related posts:

Cannellini Bean Noodle Soup

NCR - Onions etc Round-up

growth

reflections and windows

blog, Illich and broth

Back to The Old Routine.

Happy 2010!

Curried Parsnip & Sweet Potato Soup

Spicy Aubgergine & Tomato Soup

Charred Tomato Soup

It's Snowing, it's Soup Time!