January Fridge Forage Soup | Peanut Salsa

Fridge Forage Soup with Peanut Salsa

This might not be the prettiest colour but it’s definitely very delicious and sort of feels like a free meal when its made from odds and ends. It’s taken to the next level with a spoon of my Peanut Salsa mixed through.

Ingredients:

Vegan/GF
Serves 4

Stage 1:

4 tbsp olive oil / toasted sesame oil
1 red onion
5 garlic cloves, peeled
3 sticks celery
40g ginger
6 medium carrots
1 turnip
1 medium potato
30ml white wine
-(All veg roughly chopped)

Stage 2:

X2 set of stalks (I had coriander and parsley)
1.8 litres of veg stock, hot
140g radicchio
180g broccoli florets
150g kale, stalks discarded
-(All veg roughly chopped)
Juice of half a lemon
Salt and pepper to taste

Set a large saucepan to a medium to high heat and add the oil. Then throw in all the veg from stage 1 and fry for 5 mins. Then pour in the white wine and fry for another 1min. Then add the stock and stalks from stage 2 and boil for 15mins. Stir every so often!

Then add in the rest of the veg and bring to the boil once more for 5-6 mins until everything is soft. Blend in batches for 20 seconds at a time to get soup very smooth. Add a few drops lemon juice between each batch for the soup to keep its colour. Season and serve. Add a spoon of Peanut Salsa to vamp things up and get a lil’bit saucy. This last for 4 days and will freeze well.