Today dawned cold, rainy and most definitely autumnal after a month of lovely Indian summer… perfect soup weather! And no better excuse to clean out the scary fridge drawers of limp & sad veggies, and freezer of half-blocks of icy stock…
Fridge soup: rocket, spinach, lentil goodness
Fresh (or not!) from the fridge: I used half a Spanish onion, a brown onion, a potato, a carrot, some very floppy spring onions, garlic, some rocket from about a week ago and some spinach stalks that I was saving for the chooks (sorry girls).
Recipe source: Melissa
- 1 large, 1 med saucepans with lid
- Chopping board & knife
- Measures – litre jug, cup
- Bowls – big, med
- Stick blender
- Wooden spoon, ladle
- Serving bowls
- 1 brown onion
- ½ a Spanish onion
- 3 soft spring onions
- 1 tablespoon extra-virgin olive oil
- 1 knob of butter
- Flaked salt and freshly-ground black pepper
- 2 cloves garlic
- 1 large potato
- 1 large carrot
- About a litre of vegetable stock
- A cup of red lentils
- 3 bay leaves
- A bunch of spinach stalks
- A small handful of rocket (refreshed in a big bowl of cold water for 10 minutes…)
Fridge soup, green all over
What to do:
- Pour the stock into the medium saucepan with lid on and heat to a simmer. (I had to semi-thaw mine before I could get it out of the container…)
- Half fill the kettle and set to boil.
- Measure the lentils into the sieve and give them a good rinse under the cold water tap, discarding any discoloured lentils or little stones.
- Peel the onions and dice. Peel off the first layer of spring onion, tail and then slice into small discs.
- Heat the olive oil and butter together in the large saucepan and then add all the onions and a sprinkle of flaked salt, stirring to coat.
- Peel the potato under running water and then slice finely using the mandoline. Add to the sweating onions.
- Peel and chop or slice the garlic and add that in too with the bay leaves.
- Peel and the grate the carrot straight into the saucepan.
- Pour the hot stock into the large saucepan, add the lentils and then simmer for about 10 minutes until the potato & lentils are tender. You may need to add a little extra hot water from the kettle, depending on how big a bunch of veggies you have.
- Meanwhile wash the leafy veg thoroughly (discarding any manky bits), shake dry and chop into bite-sized pieces. Add any stalks into the soup to start cooking first, and then add the chopped leaves. Cook for another 5 minutes to wilt the green veggies.
- Taste the soup to check seasoning and then puree with the stick blender.
- Ladle into bowls to serve and add a grind of black pepper to finish.
- Eat with buttery toasted Lebanese bread, and feel all warm and sustainable, all at the same time…
Notes: Do you have to soak lentils? What’s the number one rule with the mandoline? What does sweating do to the onions?
Fridge soup, toasted pita, paper…
Categories: Kitchen Garden, Recipe
Tags: autumn, carrot, cooking, gluten-free, meat-free Mondays, onions, red lentils, rocket, soup, Spinach, sustainability, vegetarian
We all had such a fab time in this first kitchen garden school holiday program! The children were so keen, so well-behaved, and SO helpful!
SCHOOL HOLIDAY PROGRAM MENU
Introduction – Knife Licences – Chook care
Pumpkin, spinach & feta frittate – Rhubarb & mint muffins – Lemongrass tisane
Garden walk – Harvesting
Linguine with cavolo nero and herb sauce – Pizza with rocket, bocconcini and garden herbs – Our winter salad
Seeds – Composting – Sustainability
Watch & Grow Project
And these are some of the things they did during the day-long program:
- Earned their knife licences by displaying ‘bear paw’ & ‘spider crab’ hand positions and understanding how to behave around knives, and also how to carry, hold and clean them;
- Followed recipes from beginning to end and understood all the procedures;
- Made pizza and pasta dough from scratch;
- Tended to the chooks;
- Explored their five senses with the garden walk-around and herb identification;
- Pounded the mortar & pestle, whizzed the stand mixer, sliced the mezzaluna, wheeled the pizza cutter;
- Sautéed, boiled, fried, baked, stirred, tossed, spooned, grated, melted, brushed, rolled, proved, weighed, measured, chopped, sliced, diced, beat, whisked, juiced, folded, and more;
- Cleared as they went, washed up, dried up, set the cutlery, the glasses, the water jugs… and ate! And then cleared the tables and swept up;
- Reinforced the belief to live sustainable lives: that is to try and remember to re-use, recycle or renew when possible;
- Learnt about compost ‘lasagne’;
- Understood the importance of seasonal and local produce;
- And worked fabulously as a team, displaying focus and willingness to help!
We hope to see all the children again,and to welcome heaps more in the next holidays… and look out for all the recipes in the next few posts!
Categories: Kitchen Garden, School Holiday Program
Tags: Baking, children, cooking, dough, frittata, gardening, holiday, kids, pasta, pizza, program, sustainability