Winter deserves soups and stews. The vegetable soup I am cooking for this evening’s meal looks a lot like this
The recipe is a mishmash of David Herbert’s Chunky Vegetable Soup – plus veggies I’ve got in the fridge and a few other things for good measure (like ginger). It smells yummy. Apart from anything else, the heat from the pot warms up the house.
I have a large, heavy bottomed stockpot that is useful for cooking soups and stews. I make sufficient soup or stew to freeze some for those days when I don’t really feel like cooking. Normally, I’ll make the stock from scratch and I’ve done that this evening. Otherwise I’ll use stock cubes or prepared stock. The problem is that they are overly salty. When I was a child, my mother made wonderful soups and they were often over salted … she would put salt in and then my father would put salt in and the cook would put salt in, too. I can remember my brother moaning about this. I didn’t care, I like salty food.