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Red vegetable soup
We had a rather large quantity of vegetables recently that needed to be used up or otherwise they would be making an appearance on a compost heap. In particular we had some marrows that were softening a bit and, if left to their own devices, would rapidly liquify. Time to make vegetable soup. We also had some left over roasted beetroot and tomatoes. They helped to turn the soup red. And from the allotment we have a glut of Jerusalem artichokes. We had so much veg to go in that we made the soup in one of our big preserving pans. We had thought of freezing some of it but in the end, we consumed all of it. It did mean we had to have vegetable soup for four days in a row. By day 4, I felt meals were becoming a bit repetitive! We shall definitely make use of the freezer when such large quantities are made in future.
Until 2009 I was working in London, UK, but I gave it up to pursue a life of self-sufficiency. My aim is to grow or forage for all my food, produce my own power and live a healthier and greener lifestyle. I left London to return to my home village of Sunniside, near Newcastle, in the North East of England. I have a couple of plots of land there as well as the garden of my house. Our village is a commuter area for Newcastle but we are surrounded by countryside which we use for picking wild foods. My mission in life is to show that it is possible to live well without destroying the planet in the process. I am also keen to ensure knowledge of historic recipes and cooking is kept alive. I regularly try out recipes from old cookbooks using the food we have grown. I make videos about our progress and about how to cook home-grown foods. These can be viewed on www.youtube.com/jonathanwallace.
www.self-sufficientinsuburbia.blogspot.com
Source: http://self-sufficientinsuburbia.blogspot.com/2015/02/red-vegetable-soup.html
