Often I think there seems to be nothing for dinner, despite having my vegetable drawer half-filled with staples that see me through each week. When asked “What’s for dinner?” most people respond first with the protein that takes centre plate, (vegetarians excluded.) Usual answers will be lamb chops, steak, chicken, mince or fish or, as in many households, pizza or spaghetti.
But turning to the vegetables on hand, and especially now that winter has arrived with a vengeance, wonderful soups can be whipped up to make a satisfying and delicious meal. It’s also a good idea to think like this as all the food waste that is being constantly discussed can be avoided by tossing all those vegies into a pan, boiling them up together for a filling soup. Add some crusty bread or toast and there’s dinner.
One of the handiest gadgets in my kitchen is the blending stick (and, in case you’re asking ‘hasn’t she got an air fryer’, the answer is no, I have not.) My blending stick can change a mixture of vegetables into a super smooth soup, or into a lovely puree of potatoes, pumpkin, or any combination to serve over pasta. One of my favourites is when I have a surplus of broccoli from the garden, as all the plants produce their heads at once.
Broccoli, blended with olive oil, a few fresh herbs and some parmesan or cream makes a great meal served with chunky pasta tubes. Likewise, a chunky soup of vegetables on hand makes for an easy dinner. Add in some chickpeas or white beans f.
