We make big batches of different soups in Autumn, Winter and Spring
I make a yummy pumpkin soup and another that is healthy and filling is a Lamb and Veg Ill try and dig out the recipie I sent it to a friend via email...
ETA Cant find it but roughly its
2 trimmed lamb shanks (cut the fat off)
2 potatoes peeled and diced
3 carrots peeled and diced
3 pieces celery diced
1 onion diced
1 turnip diced
1-2 parsnips diced
1/2 cup pearly barley
chicken/beef or veg stock
herbs to falvour if wanted
Basically I spray a pan and brown the meat then throw the lamb shanks in a pot with enough stock to cover them and simmer for an hour, then add the veg and simmer for another 1-2hrs until everythings nice and soft. Pull the shanks out the emat should fall of the bone, thow it back in the pot and its done. I use whatever other veg I have that needs using up.
I often make two or three different soups in one arvo and freeze them
I use tinned ones. I dry them before coating in whatever seasoning I have on hand and a little olive oil. Then I bake them at 230 for about 40 mins. I shake the tin every 10-15 mins as the first time I did it I burnt them.
HTH's!
Also cold roasted veg salads are great with a balsamic dressing, or even cold roast root veg with some hommus. I love cold roasted brocolli. We had some for dinner tonight. And because I'm off potato ATM I had more. But normally there is some leftover and I snack on it the next day.
Reply With Quote
Bookmarks