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Friday, 28 October 2011

New Covent Garden Soup Soup of the Month Competition


We’ve always been huge fans of autumn at New Covent Garden Soup. Crunchy leaves and winter coats all wrapped up warm, not to mention the fact that a hot bowl of soup is so much better when the wind is howling outside!

Since we launched our Soup of the Month competition there's been a fantastic response. We’ve had a really excellent bunch of recipes so far, some wacky, some wild, but all with a love for soup.

This month we’re getting back to the roots of Britain with our Best of British theme and celebrating all the things about this quirky little island that make us who we are. Yorkshire puddings and roast beef, pork pies, bunting, the Royal Family, queuing in orderly lines, inventing sports and then being terrible at them, rain, rain, rain and more rain!

Think about what YOU love about Britain and see if you could translate that into a winning recipe – get creative and get experimental – is it even possible to turn a pork pie into a soup!? Maybe you could find out!
 
Submit your recipes here.

Here's my recipe for Leftover Roast Beef Soup with Potato Dumplings

400g leftover roast beef

1 Tblsp olive oil


1 large onion, diced 

3 garlic cloves, crushed

1 Tbsp paprika

1 large potato, peeled and diced

1 large carrot, peeled and diced

200g beans, trimmed and cut into 1 inch lengths

400g tin red kidney beans, drained and rinsed

500ml (2 cups) beef stock

Potato Dumplings

1 cup leftover mashed potato


1/4 cup plain flour

1/3 cup spring onions, finely chopped

3 Tblsp fresh flat-leaf parsley, finely chopped

1 free range egg

To make the dumplings, put all the ingredients in a bowl, season if necessary, then squish it all together until well combined. Roll the dumpling mix into a dozen balls then leave them on a clingfilm covered plate in the fridge whilst you make the soup. 

Heat the oil in a saucepan over a medium heat. Add the onion and cook it for 2-3 minutes or until it softens and  starts to turn golden.  Then add the crushed garlic and paprika, stirring for a few moments until the paprika is fragrant.  Add the diced potato, diced carrots and chopped beans then cook for 5 minutes, stirring occasionally.  Then you can add the leftover roast beef, kidney beans and stock. Stir everything together well and bring the soup to the boil.  Once it's boiling reduce the heat and simmer the soup for 15 minutes until the vegetables are tender.

Cook the dumplings in a pan of salted boiling water for about 10 minutes. Serve the soup in large bowls with a few dumplings on top or each bowl of soup.

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