At work, we have a tradition: if any of our colleagues have a baby then the rest of us cook them dinner for the first couple of weeks. Today, it’s my turn.
We also have loads of veg left in our veg box. Or, to be more specific, we have loads of carrots, loads of potatoes and a handful of mushrooms.
Soup it is. Although, obviously it’ll need to be a very thick soup – looking after a newborn baby is tiring work. So, here’s what I’ve done:
- Chop up a couple of onions. Fry them in a big pot.
- Wash and slice new potatoes. Once the onions are translucent, add them to the pot.
- Chop the carrots into chunks. Throw them in, frying all three together, and carefully stirring so it doesn’t stick.
- Once they’ve been frying a bit, pour in boiling water, and add a few stock cubes and a good few shakes/grates of nutmeg, some bay leaves and some oregano and basil.
- Chop up the mushrooms. Fry them in a separate pan. Add in whole cumin seeds, making sure they get properly fried too.
- Once the mushrooms are properly fried, throw them into the soup along with the cumin seeds. If the cumin seeds stick to the pan, wash them out with a little water.
- Pop some milk into the soup.
- Add some vinegar – I used cider vinegar, which goes well with potatoes, but if you don’t have any then other kinds will be fine.
Leave on the hob until the potatoes and carrots are really soft – almost (but not quite) dissolved.