Soup and Snowdrops

The days are lengthening, but there is no doubt that we are still in winter's grasp. It has felt bitterly cold here, this week, and it hasn't helped in that I'm sure I've been fending off some sort of a virus. It's hard to tell, as at this time of year my shoulders always ache from holding myself tense, and from being hunched up against whatever the weather sends this way. I assume it's going to freeze again tonight, as I noticed the gritters driving past, while I was working earlier.  Not to worry, spring will soon be here. At least, that's what I keep reminding myself. 

But it is true. I've seen the signs. We went for a gentle stroll through the woods at the weekend, and we found some wild garlic. We'll go back again and pick some in a few week's time, as I've promised Lily we will use some to make our own garlic bread.

And the snowdrops there looked so lovely, beneath the trees. Not huge swathes of these delicate white flowers, like you find in some places, but pretty all the same. And we've watched as they've grown in number over the last few years. Establishing themselves and creating a beautiful woodland display, close to the pond.

And I realise I say this far too often, but it also felt so good to get outdoors. It feels as though I've hardly stopped for breath lately. Weekends seem to be spent catching up with housework and preparing ahead for the working week, where once again, I've seen another adjustment to my hours. It isn't really sustainable for me, but I've been reassured that these additional hours will be only temporary, and I am, at least, gaining some new skills. I am happy to continue like this for the time being, but if it is to become a more permanent change, then something will have to give elsewhere. In other news, I completed my latest coursework, and made my final submission last week. I have since been advised that I've met the assessment requirements and passed the course. Yay! 

One of the upsides of working these extra hours, is that I've had to be more organised during the week, which means I've been much more strict about meal planning and batch cooking. Knowing in advance just what we'll be eating has been much less stressful for me, and it also means I've avoided the need to call in at the supermarket on my way home from work each day, saving valuable time. This isn't a new concept for me, but I do have a habit of letting things slide every now and again, when life gets a little more hectic than usual. 

Since I've needed to significantly reduce my bread intake, instead of sandwiches, I've been relying on warming and nutritious soups to see me through each day. I cook up a large panful every weekend, then portion it up, ready to heat through for my lunches during the week. I've mentioned this before and I've had a few requests for a recipe, so I'll probably add this one to the side bar. It will also make it easier for me to refer to as well. I am a huge fan of all kinds of vegetable soups but have two favourite go-to recipes, and this is the one I'm enjoying this week.

Tomato, Red Pepper and Lentil Soup

2 carrots 

1 red onion

1 red pepper

2 tins chopped tomatoes

180g red lentils

1 tablespoon tomato puree 

1l vegetable stock

A large sprinkling of garlic granules

Melt some butter in a large pan and gently cook the diced onion, carrot and pepper until soft. Add the remaining ingredients, season with salt and pepper, and simmer for 30 minutes. Then blend until smooth. This makes approximately 6 portions.

Let me know if you try it.

Back soon.

J. X