September V: courgette, chard and kale soup…

Using up those fresh ingredients in September:

Ingredients:

2oz cooking butter

1 large or two small onions

1 garlic clove, crushed

(2 rashers back bacon – vegetarians omit)

0.75lb courgettes

8 small chard leaves plus stalks

4 leaves plus stalks Cavalo Nero kale

750ml boiled water

1 tsp dried dill, 1 tsp coriander seeds, 2 cardamom pods, salt, pepper to taste

Preparation:

Chop onions, slice bacon if included, crush garlic and soften on low heat in melted cooking butter (3-4 mins). Meanwhile, slice courgettes, kale and chard.

When onions etc are soft, add the courgettes and leaves, add the herbs and spices, stir until everything is coated with liquid and leave to sweat for 10 minutes, stirring twice.

Then add 750ml boiled water, add salt and pepper to your taste and simmer on low heat for 15 minutes.

Liquidise and serve as is (for wholesome types) or strain and serve looking beautiful.

 

Time from start to finish: 40 minutes.

This is a light nutritious soup that uses up excess fresh ingredients beautifully.

Author: Rhys

Rhys trained as a research biologist, working for a decade in the cancer research charity sector, before completing an MBA and working in management consultancy, technology transfer and early technology investment spaces, mostly working with UK academics to turn their scientific discoveries into value for society. AS a younger man, he was fascinated with mountains, both climbing them and ski-ing down them. Whilst living in Scotland, he completed a round of (then) all 277 Munros, the independent mountains over 3000ft originally complied as a list by Munro. He also spent his holidays representing the Ski Club of GB, as a Representative and Party Leader between 1990 and 1997. During that time, he found to his bemusement that he was able to predict, without understanding fully why, to a remarkable degree of accuracy, when good snow conditions would occur in the Alps, gaining an unworthy reputation for predictive genius in 1990 when predicting the evolution of the 1989/90 winter in Wengen, Switzerland for his CEO boss. He used this skill for the next seven years to ensure that he enjoyed powder snow pretty much every time he went ski-ing. An MD student he was training in Oxford also impressed his wife by taking Rhys' advice about when to take her to Italy in the mid 1990s! In recent years, Rhys has turned his mind toward how to grow prize tomatoes, winning several prizes in local and London shows and has, in the past 3 years, moved toward taking over a 50 square metre urban vegetable patch, which he has turned into a no-dig area since autumn 2014.

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