Bits and Pieces

Saturday and I wanted to make soup but wasn’t too interested in starting from basics. So a quick look in the freezer and I rescued 6 bags of odd vegeatbles which had been left over from various dinners.

Saturday has morphed into an easy cooking day. It definitely does not involve making a big dinner while spending hours prepearing everything. Now it may be Sunday but definitely not Sunday.

Having mentioned soup my wonderful hubby offered his milk bread rolls. They are light, airy and delicious. So the soup would have to be equally delicious. No pressure them!!!!!!!

I ended up with a mixture of root vegetaables, celery and some roasted butternut squash. Very autumal looking array. I blended these with a stick blender and gradually heated it up. Slowly I added some stock. Now use a stock cube if you have it. That is what they are for. If you don’t want just the tase of vegeatbles and a meat or poultry stock cube and it will help make a lovely soup.

Bits and Pieces

I needed an extra taste to the soup. Of late I have been using fennell seeds. It is a relatively new taste to me but I am loving them. So I added fennel seeds, rosemary a little thyme together with salt and pepper and let the soup simmer. I also added a small tin of kidney beans which I blitzed before adding just to give the soup more body. In 20 minutes we had soup and milk bread rolls and some pure deliciousness.