Course: Starter - Dish: Vegetarian - Serves:
Our guest recipe this month comes from Laurie, behind blog Mission Competition.
Laurie says: “This recipe reminds me of being a kid. My mum would make it for us on a cold Scottish winter’s day to warm us back up a bit. Now that I am older and have moved out, I still like to be reminded of home with this recipe. Making your own soup is a great way to save money, especially if you use tinned ingredients. I always have some tinned veg in my cupboard so I can whip up a soup in no time”.
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Method:
- Chop the onion and cook with a little bit of oil in a saucepan until soft.
- Add 1 ½ pints of stock, the potatoes and carrots (drained), a pinch of nutmeg and salt and pepper to taste.
- Zest the orange and then slice into 6 pieces.
- Add the zest and squeeze some of the juice from the slices into the pot, before adding the slices into the mix.
- Leave to simmer for 10 minutes to allow the flavours to come together.
- Remove the oranges carefully with a slotted spoon (trying to squeeze out any juice on the side of the pot as you do).
- Blend, blend, blend.
- Serve up, complete with optional smiley face (using soured crème) as my mum used to.
