Sunday, July 14, 2013

Soup and Mulled Wine recipes from our June Garden & Gather/Food Forest Permablitz

We've been asked quite a few times to share the recipes for the soups and mulled wine we enjoyed at our Garden & Gather/Food Forest Permablitz in June. Here they are! Enjoy.

Pumpkin Soup

This was adapted from the Covent Garden Soup Book. It suggests cooking 200g of the pumpkin separately and popping it into the soup after you've pureed it to give it some. It also calls for 150 ml of milk at the end to give a bit of a creamy taste/texture but I don't reckon it needs it.


What you need
25g butter
1 medium onion finely chopped
200g potatoes peeled and chopped
900g pumpkin peeled and diced
250g carrots diced
1.2 litres vegetable stock
Ground pepper
Nutmeg
Sugar

What to do
  1. Melt the butter in a large covered saucepan and cook the onion gently for 5 minutes without colouring.
  2. Add the potato, pumpkin, carrots and vegetable stock.
  3. Cover, bring to the boil and simmer for about 20 minutes until the vegies are tender.
  4. Cool a bit then puree.
  5. Taste and season with pepper, nutmeg and sugar a little bit at a time until you get the taste you want.
  6. Eat with crusty bread and cheese.


Lentil Soup

You can hide other veges in this for kids, I have successful added zucchini and cauliflower. I tend to find pumpkin and sweet potato break down and make it more gloopy, still tasty though and the gloopiness might work for you :)

I recommend the puy/french lentils, you could use green lentils but don't use red they break down way too much.

If you can't live without meat you could add bacon or pancetta at the fry off vegetables stage.

What you need
40ml (2 tbs) olive oil
1 large carrot, finely diced
2 celery sticks, finely diced
1 large onion, finely diced
1 small red chilli, seeds removed, finely chopped
1 garlic clove, chopped
1 tbs tomato paste
Good slurp of red wine
410g can diced tomatoes
1 tsp sugar
200g Puy/French lentils
2 tsp finely chopped fresh rosemary
1 litre (4 cups) beef stock (I use the Massel vegetarian one)
Salt and pepper to taste
2 tbs chopped flat-leaf parsley (to garnish)

What to do
  1. Fry off carrot, celery, onion, chilli and garlic until the onion is translucent.
  2. Add tomato paste and fry for 30sec
  3. Add wine and cook for 1 minute
  4. Add tinned tomatoes, sugar, lentils, rosemary and stock
  5. Cook until lentils are soft. Season to taste
  6. Serve with parsley and enjoy.

Mulled Wine

Go easy. It's very drinkable.

What you need
2 oranges, add juice and rind (use vegetable peeler to take off rind in slices)
1 lemon, add juice and rind
125g castor sugar
10 cloves
3 cinnamon sticks
1 bay leaf
1 whole nutmeg
1 star anise
1 whole vanilla pod
2 bottle of whatever red wine (it can be pretty awful …)
1 litre of apple juice

What to do
  1. Bung it all in a pot and warm until the sugar is dissolved
  2. Overheating will wipe out the alcohol content
  3. Try not to use powdered/grated/ground spices, it's impossible to sieve them out and they are a bit yucky on the tongue
  4. You can chop and change the spices, the recipe above gives a very rich flavour
  5. Taste and add sugar/apple juice/wine until happy with taste
  6. Drink and be merry