I’ve had a few requests lately for recipes. I have at times shared a recipe or two but I’ve decided to share a recipe a week on the blog in an effort to improve my cooking skills.
Now, I’m not the best cook in the world (Fiona Burns Food) but I’ve really had to get creative in the kitchen this year as I’ve had so many veggies from the garden. When you grow your own food, it’s just as important to spend time in the kitchen as it is in the garden as it’s pretty redundant to grow vegetables and simply just look at them.
I am a pretty dab hand at baking as I worked in a bakery for a couple of years (I am the queen of making pastry) so I’ll probably be sharing lots of sweet treats and bread recipes, but this week, I wanted to share a souper summery soup recipe for using up your gluts of courgettes and tomatoes.
This soup is really easy to make and it’s the perfect dish for turning summer vegetables into a warm meal that you can bring to the garden in a flask for a pick me up. Soup is a great way to use up a vegetable glut and can be frozen for up to two months.
Fiona’s Souper Summer Soup
1 Garlic clove
2 Celery Stalks
1 tbsp flour
1 tsp tumeric
1 handful of fresh sage leaves
450ml vegetable stock
- Crush the garlic clove and chop your celery, onions, courgettes and tomatoes. Do not do what I did and accidentally forget to do your prep and find yourself frantically chopping tomatoes while also trying to stir your soup. Stress soup!
- Melt butter in a large saucepan and add the onions, garlic and celery and cook for five minutes.
- Add chopped courgette and cook on a low heat for ten minutes. This is around the time when your kitchen begins to smell like heaven. Avoid getting your drool in the pot, spit soup hasn’t really taken off as a thing yet.
- When the courgette has softened, add your chopped tomatoes, flour and sage and stir constantly for five minutes. Do not wander off for five minutes to watch the Great British Bake Off/check the immersion is off/sweep the floor. Do not sweep soup. Valuable life lesson.
- Pour in the vegetable stock and bay leaf and a teaspoon of turmeric and allow to simmer for 30 minutes.
- Use a hand blender or food processor to blend your soup.
- Top with soft goats cheese (optional, I adore goats cheese, be still my bleating heart) and serve.
- Pat self on back, eat soup, make lots of appreciative noises, slurp to your heart’s content, then look around at the mess in your kitchen and weep.