The prompt for Day 3 of VeganMoFo is “What’s your easy cook meal? That you make when you can’t be bothered to cook much?“. Well, for me this is probably seasonal. Ask me on a hot summer’s day, and I’ll say something like a bag of crisps and a bowl of hummus. But now, in the cold wintery weather? My answer is soup. I love soup.
I also think soup is pretty easy to make. One pot, bung in whatever you like, cook for a while, and there you have it, soup. If you have any vegetables hanging around in your fridge that need eating up – put them in your soup. Bags of frozen veg hogging the freezer? Make them into soup. Add a can of beans or two for some protein. Herbs and spices – so many different varieties – to add flavour. You can, if you’re feeling fancy, blend up the soup to make it creamy!
For this soup, I kept it pretty simple. Onions and garlic – the base to most of my dishes – fried off, then chopped carrots and potatoes, some dried herbs, a little tomato puree, some vegetable stock, all cooked until nice and tender. I added some white beans towards the end – you don’t want to add them too soon else they can go a little mushy – and cooked until nice and thick. You could easily make a thinner soup with more liquid, but to be honest I like my soups so thick you could almost eat them with a fork. This soup took less than half an hour from start to bowl, and was delicious too!
Easy Potato Carrot Soup
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 small potatoes (about 400g), diced into bitesize chunks
- 2 medium carrots (about 200g), cut into half-moons
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp vegetable stock powder
- 2 tbsp tomato puree
- 1 can white kidney beans, drained and rinsed
- In a large saucepan, fry the onion and garlic until softened.
- Add the potatoes, carrots, and dried herbs, and fry for a couple of minutes.
- Stir through the tomato puree and stock powder until well mixed.
- Pour in water until the vegetables are covered by about 2cm (1 inch). This makes a thick soup, add more water if you want it thinner.
- Bring to the boil, then turn down and simmer for 10 minutes.
- Add the drained beans to the soup, and simmer for another 5 minutes.
- Taste and season, and serve!