First week back into the swing of routines should have meant a visit to the dreaded supermarket. Much as I love online shopping, I am terrible at sitting down to order my food. So this week I have been raiding the cupboards and topping up supplies from the local co-op.
Not that it has bought me any more time in lesson planning. I still have a mountain of work to do which will spill into next week and then beyond. I shall get there but it will be painful and I can vow to change my ways, knowing I never will.
In amongst this chaos I discovered some vegetables lurking in the fridge that had been there since before Christmas. A lone leek and half a bag of carrots left out for Rudolf and a bag of oranges that I bought but can’t remember why. So a soup was born out of true leftovers that had no sell by date on them but looked absolutely fine after having been left alone for 10 days.
Spiced Carrot Cardamom & Orange Soup
Ingredients :- Makes 4 bowls
1tbsp olive oil
6 carrots chopped
1 leek chopped
1tsp Harissa paste (more if you like, I added 1tbsp)
6 cardamom pods de-husked (you only want the black seeds from inside the pod)
500ml approx stock (veg or chicken)
Zest of 1/2 an orange
Juice of a whole orange
Cream for garnish
Place the oil in a saucepan and add the carrots, leeks, Harissa and cardamom. Fry for 5 minutes on a medium heat before adding the stock.
Bring to the boil and then turn the soup to a simmer and let it cook out for at least 20 minutes.
After 20 minutes take the soup off the heat and blitz it. Add in the orange zest and juice.
Add some cream for garnish.
The spice in this soup really warms you up on a chilly day.