Soups and stew season is my favourite and also the easiest time of year to minimise food waste!
Pretty much any combination of
Dried peas, beans or lentils
Mixed spices and seasonings
Plus tid bits of bones, leftover meat and dried grains
will make the most delicious soup for tonight and enough for lunches through the week.
And since you are able to take your own lunches to work in either a reusable container or food flask like the ones we sell at the store then your health will surely be at its best to ward off cold and flu season too!
A couple of recipes that we love right now from Allrecipes.com.au ….
Greek Rosemary and Lentil Soup
Recipe by: Diana Moutsopoulos
Ready in 1 hour 20 minutes
Picture by:Diana Moutsopoulos
This is a healthy Greek soup called ‘fakes’ which is normally served drizzled with olive oil and a bit of red wine vinegar, which lifts the lentils a bit.
1 1/4 cups brown lentils
1/4 cup olive oil
3 cloves garlic, crushed
1 brown onion, chopped finely
1 large carrot, chopped
1 litre water
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 bay leaves
1 tablespoon tomato paste
extra-virgin olive oil, for drizzling
red wine vinegar, to taste
Prep: 20 minutes |Cook: 1 hour
Place lentils in a large saucepan, cover with water and bring to the boil over medium-high heat. Simmer for 10 minutes and then drain.
Heat the oil in a large saucepan over medium heat. Add garlic, onion and carrot and cook, stirring, about 5 minutes or until the onion is soft. Add the lentils, water, oregano, rosemary and bay leaves. Bring to the boil, reduce heat and s simmer, covered, for 10 minutes.
Stir in tomato paste and season to taste with salt and pepper. Cover and simmer for 30-40 minutes or until the lentils have softened, stirring occasionally. Add additional water if the soup becomes too thick. Ladle into soup bowls, and drizzle with extra-virgin olive oil and red wine vinegar to serve.
Provided by: Allrecipes
Vegetable and Split Pea Soup
Recipe by: DOGLOVER
Ready in 2 hours 50 minutes
A great winter soup. Carrot, onion and celery is combined with two types of split peas, yellow and green, in this easy to make recipe.
1- 2 tablespoons olive oil
2 cups (3 – 4 medium onions), diced
2 cups (6 – 8 medium carrots), diced
2 cups (2 large stalks celery), diced
2 cloves garlic, crushed
1 cup (185g) yellow split peas
1 cup (185g) green split peas
8 cups chicken stock
1 bay leaf
salt and freshly ground black pepper, to taste
Prep: 20 minutes |Cook: 2 hours 30 minutes
In a large stockpot over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, stock and bay leaf. Season to taste, cover and bring to a boil. Reduce heat and simmer 2 1/2 hours, stirring frequently.
Purée warm soup with a blender or food processor. Return to pot, heat through and serve.