We’ve had a few requests for vegetarian banquets recently so there’s been some extra veggie menu development going on.
Result? I’ve been getting into me veggie food! Anyhoo my house mate made a very nice vegetable soup which I rather fancied including in my lunch!!
Luckily me house mate was only too happy to tell me how she made said vegetable soup so I made a note of it.
The nice thing is that all the components can be frozen so it’s easy to make a batch and bust ‘em out for lunch or tea when ever you fancy!
ingredients (serves 1 for quick light bite)
for the vegetable soup (makes 2.5L)
1.5L chicken stock (or veg stock)
1tsp curry powder
‘herbs de provence’ (dried herbs)
good glug worcester sauce (to taste)
2 onions (diced)
4 bacon (fried & chopped - optional bacon crumbles for veggies)
1 celery (diced)
150g dry lentil
1 red pepper (diced)
1 kabocha squash (peeled)
for the lunch!
250ml home made vegetable soup (above)
125g veggie haggis (cooked)
5g coriander sauce
1 poached egg
for the garnish
1 spring onion (sliced into rings)
black sesame seeds
Does any one know why you’re supposed to put vinegar in the water? Err . . . well, it helps the protein coagulate.
Vinegar is optional! It’s much more important to have a really fresh egg since it will hold together better in the water.
Add some salt and vinegar and get the water boiling then turn the heat to minimum to minimise bubbling. Stir with a spoon to create a whirlpool and add the egg to the centre. Let the egg keep spinning, leave it for 4 minutes. Then take it out and put on some kitchen towel to remove the excess water.
vegetable soup (what bacon? I didn’t see any bacon!)
And I quote “Fry off the spices, onions and bacon first, than add the rest. Then add the stock and bring to the boil. Simmer until it . . . ” there was a pause for thought. I think the gauge how to judge readiness, possibly determined by the right smell wafting from the kitchen? All very vague!! (Simmer 30 minutes to an hour)
“Then you whiz it” The resulting soup is rather nice!
As I said I’ve been experimenting with vegetarian food so - bizarrely - I happen to have some haggis! Vegetarian haggis!
It’s really rather nice, nuts, beans, oats, I added a little spiciness in with a little chilli and coriander sauce. (Ahem and a touch of mayo)
Heat the haggis and soup, pop the poached egg on top and garnish with spring onions, black sesame seeds, and a touch of sesame oil season with a touch of ponzu or light soy sauce. Serve immediately.