Grandma’s Lentil Soup

2014-02-20 17.17.56My Grandad is a butcher, so vegetarian cooking isn’t the most established tradition at my grandparents house but my Grandma makes the best veggie lentil soup whenever I’m there. It’s completely vegan, it’s full of goodness and has barely any fat. The slow cooking on a low heat really brings out the flavours and this is a lovely lunch.

You will need: 2 pints vegetable stock (my Grandma swears by organic stock cubes but it’s up to you), 1 cup of lentils, 1 large carrots, 1 large onion, 1 large potato, salt, pepper and mixed herbs.

2014-02-20 17.19.07Pour the stock into a large saucepan on a low heat. Peel your veggies, dice the onion and potato and slice your carrots. Add the carrots, lentils and onion to the pan. Cook on a low heat for an hour. Add the diced potato after an hour and leave to cook for another half hour. Season with slat, pepper and a big pinch of mixed herbs and serve.

2014-02-20 17.19.38This is a dead simple recipe, you just need a bit of time to let it cook. I’ve made this for my friends, my in laws, and obviously Sam and they all love it. It is a proper old fashioned soup, almost like a broth – absolutely full of flavour and so healthy.

Love, Mrs Gardom

 

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Mum’s Mushroom Soup

20140206_172106My Mum makes the absolute best mushroom soup – it’s from a really old cookbook, with a fallen off spine and splashes on the page. This is the recipe – creamy, tasty and fab!

You will need 1oz butter, 1 onion, 1 garlic clove, 2 tbsp flour, 1 1/4 pint vegetable stock, 6oz mushrooms, 2 egg yolks and 2fl oz milk.

Melt the butter in a pan, dice your onions, crush the garlic and cook them in the butter.

20140206_162830Cook the onions and garlic til soft and stir in the flour. Cook for a minute and add the stock, stir til it has all blended in and then bring to the boil. Slice all your mushrooms and add to the pan.

20140206_164047Take the pan off the heat and blend the soup with a hand blender. Separate your eggs and add the egg yolks to the soup, add the milk and stir everything together. Season your soup with salt and pepper and cook for 10 minutes. 20140206_164830

There we go, this is a really lovely recipe – nice and comforting. Serve with crusty bread and lots of butter

Love, Mrs Gardom

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