Sunday Night Soup.

On Sunday evenings the kids like to have what my parents called High Tea and what they like to call 'A bit of each' - crumpets, fresh fruit and a slice of cake, washed down with a milkshake.

Most weeks Drew and I opt for a 'bit of each' broth. I try to remember to start cooking it between lunch and tea, while doing the normal getting ready for school things. If things go to plan I can cook it, leave it to cool and then reheat when we have time to sit down together to eat.

There are no set ingredients for Sunday Night Soup. It is generally based upon a time saving pack of pre-prepared vegetables picked up the previous day, supplemented with veg from the fridge and with bits and pieces from the store cupboard. These normally include a grain, which makes the broth seem more substantial.

Family verdict:

Drew: 'Wholesome and spicy.'

FEEDS 4 hungry people

Time needed: 20 minutes to prepare plus 40 minutes+ to cook

INGREDIENTS

1 1/2tbs olive oil
1 small red onion, sliced
2 cloves garlic, crushed
1/4tsp dried chillies or to taste (optional)
2 large carrots, peeled and chopped
4 largish mushrooms, wiped and chopped
350g pack pre-prepared sweet potato and butternut squash (or any other suitable vegetables)
125g grain such as farro dicocco (italian spelt) or quinoa
400g tin flageolet beans (optional)
2tbs tomato purée
500ml vegetable stock (approximate measurement. The stock needs to more than cover the other ingredients)
Freshly milled salt and pepper
Grated hard cheese to serve (optional)

METHOD

1. If your grain of choice requires pre-cooking (e.g. boiling for 10 minutes), do this first so that it is ready to be added to the soup.
2. Heat the oil in a well sized soup or stew pan. Add the onions, garlic, chillies and all of the vegetables and cook over a moderate heat, stirring frequently.
3. After approximately 5-10 minutes, add the stock, flageolet beans, tomato purée and grain of choice. The liquid from the stock should cover the rest of the ingredients and this may depend upon the size and shape of the pan. If necessary add more hot water.
4. Stir well and increase the heat until the broth starts to boil.
5. Reduce the heat to a simmer. Season with a light hand and leave to cook slowly for at least half an hour, preferably a little longer.  Keep the heat low to avoid the vegetables being cooked into a mush.
6. Stir the soup and check liquid levels regularly while the broth simmers, adding more hot water as required. Over time the vegetables and grains will soften and the broth will naturally thicken.
7. Remove from the heat once cooked, taste and season if necessary. Serve with fresh bread and topped with grated cheese (optional).