Taras leftover and surplus soup

finished.jpgThe Big Red Bus Club has been very lucky to be chosen as part of Marks and Spencer's food share scheme.  Since this has started, it has become the highlight of some of our volunteers week (this would be me!).  It has also started a sort of challenge amount us, to see what we can cook up with the goodies we get in.  We now swap recipes, and give each other ideas of what we can make for tea that evening.

This Tuesday was no exception and with a hive of excitement when exchanged ideas of what we could make.  This week the boxes included; baking apples, grapes, cabbage, potatoes, cauliflower, onions, bread, bread rolls and best of all cakes.  As you can imagine with all these goodies, the boxes didn't stay full for long.

 I came away from club with a bag full of lovely healthy ingredients (and maybe a yum yum or 2!!).  All the way home my mind was buzzing with ideas of what I could make with what was in my shopping bag.  That evening when I finished cooking, my family were not disappointed with what I had whipped up and we all watched our favourite week night TV program (Crystal Maze – yes really) with happy smiles and full tummies.

 I can be rather a “follow the recipe” kind of gal, but tonight I threw caution to the wind and went freestyle.  With my bag of goodies I made a vegetable and roast chicken soup, with sourdoug on the side and an apple crumble (my boys were very excited about getting a pudding on a school night).

So as I sit and type this, I can safely say I am looking forward to what I can make with the remaining ingredients I have, but most of all I am looking forward to what will be in our delivery next week and what tea time challenges lie ahead.

 Vegetable and roast chicken soup.

 

 

fig_2.jpg1 Onion

2 Potatoes

2 Carrots

½ Head of broccoli

1 Small cabbage

Leftover roast chicken

Chicken stock

Handful of parsley

fig3.jpg1.Take the remains of a roast chicken from the previous evening and strip away any meat, place this on a separate plate and keep the bones.

2. Place the bones in a large saucepan and cover with water. Along with this put in a couple of bay leaves, some peppercorns and a small onion chopped.

Fig_6.jpg3. Bring the pan to a boil and cover and simmer for about an hour. Alternatively, if you haven't got the time use a good quality stockpot or shop bought ready made stock.

4. While the stock is boiling, chop your onion and add to a large pot with some oil. Fry until soft and translucent.

5. Now chop the veg into bite size pieces.

Fig_7.jpg6. Once the onion is soft, add the vegetables and stir to mix.

7. Now add the stock to the vegetable mix and bring to boil. Simmer until the veg is soft. Season to taste.

8. When the veg is soft, and seasoned to your taste, add a handful of parsley.

9. Serve with bread and enjoy.