4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[A chickychickychick-ENN!!]

I invented this last night trying to use up the fresh stuff in the fridge before going camping today (YAY!)

 

I think it would work with anything green. Try peas, cabbage - so long as there are three green things in it, it should work.

 

VEGETABLES (The 'green'):

A bundle of pak choi

A bundle of celery

A bundle of runner beans

A box of mushrooms

Four small spuds (NOT green ones!)

 

SOUPY BITS:

Vegetable stock

Parmesan (the 'cheese')

Black pepper

 

OPTIONALS:

(Clotted) cream

Pine nuts

Cheddar (the 'cheese')

 

Steam all the vegetables for 15-20 mins.

Microwave the spuds in their skins for 12-14 minutes.

Then make some vegetable stock with about 1.5 pints of water in a big pan.

I cheated and used two vegetable Oxo cubes.

Add the vegetables to the stock. Whiz up with a hand blender until it's a pulpy liquid.

Grate in a large hunk of parmesan.

Add pepper to taste.

Simmer.

 

Add a massive dollop of cream. I only had clotted cream in the fridge and it was lovely!

 

A couple of minutes before serving, you can add a hefty slug of pine nuts to the soup. They add a nice bit of bite and zing.

 

Dish up, and add a bit of grated cheddar on top for extra flavour.

 

Serve with crusty bread. We had a 10p French stick the OH had picked up in Asda 'because it was 10p'.

 

This is a surprisingly lovely, fresh-tasting, warming-yet-springlike soup.

 

Edit: I forgot to add the spuds!