We often have a big meal Sunday lunchtime and don't really want much for tea time. A sandwich maybe with a bowl of soup followed by a piece of cake and tea or coffee.
I usually make a fresh soup on a Sunday afternoon often based on the meat we had for lunch. Today however we had beef so I decided to make a very vegetable soup.
The list of veggies in today's soup is onion, celery, carrot, mushroom, 2 garlic cloves, chopped fresh tomatoes, broccoli, potato, butternut squash and rainbow chard from our allotment.
Usual recipe, heat a tablespoon sunflower oil and a tablespoon olive oil in my large stock pot. Gently fry all of the veggies (cut into small pieces) for about 5 minutes to make sure they are all coated with oil.
Add 4 pints of homemade chicken stock that I made from the two chickens I roasted earlier in the week. Stir and simmer until the carrots are tender.
Season to taste with salt&pepper and this time I added 1/2 tsp of GranLuchito mexican chilli paste, 2 teaspoons green pesto and 2 tablespoons tomato puree.
When all the vegetables were tender I blitzed it till smooth with my hand stick blender. I tasted and because it was a tiny bit too spicy for my father-in-law I added some single cream and a knob of butter to tone down the chilli.
Sunday tea time was a lovely bowl of fresh vegetable soup and slices of bread and butter. Very filling and tasty and loads left over for workday lunches.