That means SOUP!!
yes soup. Its up there with some of the best things wintery things like dvds in bed without guilt, gumboots, rain on the roof, big woolly nana cardis, porridge and lounge tents. yay!
So here is a souper soupy winter vegie vegan soup by the lovely folk from Martha Goes Green cookbook. YUM! We sold out of this fabulous recipe book a wee bit back but will hopefully be getting more copies in soon.
Remove ends and outer leaves from leek, half lengthways, wash and slice. Set aside.
Heat oil in a large pot over a medium heat and cook onion and garlic until clear. Add celery and salt and cook until celery becomes soft. Add leek and cook for 5 minutes. Add remaining vegetables, herbs, barley, split peas, stock and water and season with salt and pepper. Bring to a boil, cover and simmer over a medium heat for 45-60 minutes or until vegetables are tender.
Serve chunky, or give a rough blend or mash if a smoother consistency is desired.
Note: If soup is too thick add extra water until a desired consistency is reached.
This recipe results in quite a large yield, however, the recipe can be halved, or the remaining soup can be frozen and reheated at a later date.