Wednesday, January 23

That's 'Snow' joke....

Brrrrr baby it's cold outside!
If anyone hasn't heard/ looked out of the window in the past few days, the country has had a monumental issue of....*wait for it..*..... SNOW!!

Just slightly awesome right?! One positive of living up north for most of the year is that it snows enough to make not just one snowman... but an army!! I swear snow is the only thing that reverts every person back to the age of 5... Watching  parents drag their children on sledges, 50 year old professors catching snow flakes on their tongues and, of course, the sudden urge to run and throw yourself in the snow to make an angel.
It might be cold outside... but when it's snowing... who cares!?


But alas... you can't stay inside forever watching snowflakes and so we decided to brave the outdoors for some shopping. Snow boots for trudging, fur for body warmth and the goal of a steaming, big old hot chocolate towering with whipped cream in Starbucks set us off for the city centre. Time for an epic shopping spree to "treat" ourselves for all that hard core exam work I think! (This was basically a very, very good excuse to massacre my bank account....)


I think I might have melted my bank card.... Oh well, its all deserved right?!

So after bravely tackling the highly dangerous, lethal snow and emerging victorious...There was a serious need for something to warm the cockles of our heart after the epic snow trek. Luckily this recipe is rapid at only 30-40 minutes!- (Plenty of time to go dry out your soaking socks and gloves by an open fire...!)

This is......
'My Mum's home made Broccoli Soup'

...inspired by the Covent Garden Soup Co.  It's homely, moreish and just hits that spot after wrestling with the cold.

It's very low calorie, packed full of your 5 a day and is perfect if you would like to know exactly which healthy vitamins are being jam packed into your diet.
To make a batch of your own heart warming broth, you will need:
- 25g butter
- 1 small onion, finely chopped
- 1 medium potato, peeled and diced
- 170g broccoli
- 1 courgette
- 1 celery stick
- 540ml vegetable stock
(You could add 2-4 tbsps of creme freche, or even crumbled up chucks of stilton, but I chose to keep it simple after the Christmas indulgence!)
Melt your 25g of butter in a large saucepan on a low heat, add your finely chopped onion and your diced and peeled potato. Cover your saucepan and cook on a low-med heat  for 5-10 minutes, try to colour the onions and potato as little as possible.

Keep mixing and stirring your potato pieces and onions every now and again to make sure they aren't burning or sticking to the bottom of your pan. Hopefully this will help to evenly coat your chucklets with molten butter too!

While this is all happening, chop up the rest of your vegetables before adding it into the saucepan.

Mix up the vegetables with the potato and onion and cook with the lid on top for a further 2-3 mins.
Mix up your stock in a jug- (I used Swiss Vegetable Bouillon which is available from most supermarkets. You simply boil 1 litre of water with 4tsp of Bouillon in a measuring jug. Simples!)

Add 540ml of your stock into the saucepan and bring to the boil. Once it is gently bubbling away, cover and simmer for 15-20 minutes until the vegetables are tender. The luscious bubbling veggie smell will soon be swirling around your kitchen!

Once soft and tender; take off the heat and spoon with a ladle into the blender.
Pour into a big saucepan, and season with some salt and pepper.
If you want to eat it there and then, grab a big crusty warm baguette, gently heat the soup once again on the hob and get stuck in!
If not, it should keep in a container in the fridge for up to a week, or can be frozen.

Butter up your warmed buns and have a dunk!
 A perfect remedy to the icy weather and slipping snow!
"Keep Calm and Carry On" never seemed more appropriate!

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