there are very few problems that a bowl of soup can't fix.
when i was a wee ness, my mama would herald the beginning of winter by cooking up a huge, bubbling pot of potato and leek soup. chop chop chop the sweet soapy smell of leeks would fill the corners of our house and in would tumble the waxy squares of potatoes one by one. the soup would brew for an hour or so, teasing us with its fragrant deliciousness. my sister and i would hover in the living room, peering over the kitchen bench watching it go wizzzzzzz in the blender. Then into our hungry mouths it would fall... QUICK! gulp gulp down and so hot it would burn our tongues. sweet and creamy and silky smooth, she would sneakily leave in lots of little potato chunks (just cos i liked them).
Like many of my mother's recipes, i tried this one in my very own kitchen at the beginning of winter. chop chop chop went the leeks and potatoes, in tumbled some carrots and spinach for good measure and a splash of cream. wizzzzzzzzz in the blender and as i waited with bated breath, i smothered damp brown bread in salty butter and gobbled it down. Out the soup came, and it tasted... not exactly like my mother's.... yes, similar, but something different. it tasted like.... yup, that was it. it tasted like sydney and studio apartments and paddy's markets and spindly trees and milky tea. A mixture of two worlds.
so the other night i went a little cuhrazy and decided to experiment... with vegetables. i know, right? i am one wild child. this lovely soupy goodness is a creation of yours truly and i would oh so love to hear your most favourite winter-warming recipe pretty please!
SPICY CARROT AND CHICKPEA SOUP
serves: 4 days of ness' lunches
3 carrots, chopped (leave the skin on - its awfully good for you. my dad said so)
2 cans of chickpeas, drained
2 potatoes, chopped
1 med sized sweet potato, chopped
3 greedy handfuls of baby spinach
4 cups chicken stock (i am lazy and buy ready-made but aim to make my own one day)
1 onion, finely chopped
3 or 4 bay leaves
a little bit of garlic
a littler bit of chilli
sea salt and freshly ground pepper
oh and lots of good quality olive oil and parmesan cheese (splurge!)
Turn up the heat and chuck in the garlic, chilli, onion and a good splash of olive oil. Sweat it out, so that all the lovely flavours are released. Stir occasionally while you chop chop all the vegies out. Toss in the carrots - i like to get these totally immersed in the spicy chilli and garlic. Cook for 5 mins or so, then toss in the chickpeas and get those nice and garlic-y too. Another splash of olive oil works well here. Cook for another 5 minutes or so.
Throw in the potatoes and sweet potatoes, pour in the stock and add 2 or 3 cups of water (the vegies should be totally covered with lots of liquid on top). Add any herbs that you want - i like a good shake of paprika and some extra chilli for good measure - and of course, lots of pepper and a pinch of salt. Sprinkle your bay leaves on top, pop the lid on and bring to the boil.
Hold on, almost done! Take it down to a nice gentle simmer and cook 'til the vegies are nice and tender (try the sweet potato, this one takes the longest to cook so it's a good indicator). Stir in the spinach leaves, oh - and have a little taste here, too. Feel free to add more herbs and spices to your liking. Let cool for a little, then wizzzzzz through the blender (or use a hand mix, this soup is not all picky). Ladle into bowls and top with some crumbly parmigiano reggiano. it's damn fine, i tell you!
('scuse the dirty bowl. i am not very good at "plating up".)
ness x
