Soup days!

I took this photo at 5:10pm yesterday evening … yup, this was the view out of my living room window – I’m talking about how dark it is, not about the fine display of drying laundry you can see!!! 😉

It never struggled beyond a gray, dull light all day – one of those days where you could be fooled into thinking it’s 6am pretty much the whole time … and yes, I mean light and alertness wise!! 😛 I had my living room light on all day.

My mood was not improved by the frequent rain showers, the signing away of a not insignificant amount of money for the initial inspection of my poorly laptop and then having to stay cooped up all afternoon waiting for the van-man to pick up said laptop …I should be am grateful that they came at 5:45pm, when they could have left it until 7pm for the collection … !! 😉

My spark of comfort this glum November day?

I made soup for lunch!

I loved the autumnal colours of the onion, carrot, butternut squash and bacon …

… the hearty, healthy thought of a bowl full of green lentils …

… the wonderful wafts of the bubbling soup, carried on the steam that slowly warmed the kitchen and living room …

… the satisfying sight of watching my hubby devour a bowl of my soup and lick his lips with content!

Winter Vegetable Soup

Originally seen on and adapted to suit our tastes.

1-2 tbsp olive oil

2 large onions, chopped

5 cloves of garlic, finely chopped/crushed

3 carrots, peeled and chopped

1 medium butternut squash, peeled and coarsely chopped,

good-sized pack of bacon lardons/5-7 bacon rashers, chopped

1 litre/1 3/4 UK pints/2 and a bit US pints chicken stock

125g/4 1/2 oz/2/3 (ish) cup of dried green lentils

a good splash of lemon juice

salt and pepper to taste

dried basil and oregano or herbs of choice

1. Heat oil in large pan and cook bacon and all vegetables for 5 minutes or until bacon has changed colour and onion has softened.

2. Stir in the stock, lentils and lemon juice. Bring to the boil, reduce heat, half cover and simmer for 10 minutes.

3. Cover fully and cook gently for 25-30 minutes, until lentils and vegetables are tender.

4. Use a potato masher to crush some of the vegetables into the soup, but leave the majority chunky. Season to taste and serve.

L  had this with a ham sandwich, but there are so many good options in savoury scones or muffins, warm granary bread, bread and cheese, oatcakes, croutons and grated cheese …


What is your favourite comfort dish for cold and glum November days?


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