I know it’s cold, wet, windy and dark! But, one of the good things about Winter is that it’s the perfect opportunity to indulge in delicious winter food favourites and in partiuclar, hearty soups. I do think that Winter soups are the best!
Winter in Derbyshire
Here in Derbyshire this week, we’ve had our first smatterings of snow followed by downpours of freezing cold rain. Not brilliant and especially not brilliant if you’re dog owners and therefore dog walkers!
We have two very giddy dogs. Berkeley our outsize cockapoo (seriously, he was never meant to grow so big and strong) and Wilson, our full of attitude Dachsund (he defintely rules the roost!). We take them out religiously every day out of necessity. It’s great when the sun is shining, we walk for miles up and down hills and along pathways. However, once Winter hits us, it’s a whole new ball game (excuse the dog pun 😊). The hills and pathways become mud trails. Wilson is generally ok as he’s short-haired, but Berkeley has the coat of a sheep. It just soaks up dirty muddy water, it doesn’t help that he’s cream coloured too.
Here they are! Our lovely Cockapoo Berkeley and Dachshund Wison
We still take them out though, our rewards are hot coffees and warm comforting homemade meals. This Winter soup served with fresh bread and lashings of butter is a good example!
Winter Soup Recipe
- 1 leek
- 3 medium sized potatoes
- 1 onion
- 1 small stick of celery
- 1 carrot
- 4 handfuls of spinach
- 60g of green lentils (dried or tinned)
- 2 vegetable stock cubes
- 2 tablespoons of olive oil
- 50 ml of cream (double or single or Elmlea)
So, it’s all quite simple and as with a lot of my cooking, you can substitute ingredients if you don’t like the ones listed (within reason). You will need a large casserole dish (enough for 1.5 litres)
- thinly slice all the vegetables
- gently fry them in the olive oil until the leeks and onions are nicely softened, season with salt and pepper (if desired)
- pour boiling water into the dish over the vegetables and add the two stocks cubes, gently stir
- Add the lentils
- Simmer on a low heat for 30 mins (until the vegetables are all soft).
- Add the spinach (it might look like it’s too much, but gently stuff it in, it will soon wilt)
- Cook for a further few minutes. It will look really rustic and smell delicious!
- Turn off the heat and using a hand blender, blitz blitz blitz, until smooth ish (it won’t go completely smooth because of the lentils).
- Stir in the cream and voila! Delicious homade Winter Soup