Soup and toast. It's as simple as you can get but soup is so delicious and when you have it with buttered toast made from Sourdough Bread then it's even better.
Today we'll make a lovely soup - let's start.
Step 1: Ingredients
- 3 potatos
- 1 large carrot
- 1 onion
- 1 leek
- splash of olive oil to cook in
- handful of pumpkin pieces
- handful of capsicum
- 1 tbsp crushed garlic
- 20 or so pepper corns (to your own preference)
- 500 mls Beef Stock
- 200 mls white wine (we've used our Apple core wine)
- herbs (we've used Italian herbs)
- salt to taste
We had some left over meat and vegetables from our Beef Stock so we'll add that too.
Step 2: Prepare Your Veggies, Reggie
Chop your potatoes, pumpkin, carrot, capsicum and leeks and put in a fry pan along with the garlic. Gently fry then simmer until tender.
Step 3: Optional Step
If you have other left over vegetables and meat add it all together and continue cooking on a medium heat.
Step 4: Add Beef Stock and a Little Wine
Add beef stock and white wine, herbs and salt and pepper then put back on the heat until potatoes are cooked.
Step 5: Serve
This is a hearty, flavorsome soup that is best served hot. Fantastic as a starter before the main meal, or enjoy it for lunch with toast soldiers.
I hope you enjoy this soup.