Leek and Potato Soup (Slow Cooker)

This is a lovely rich soup - considering its only got 3 main ingredients its yummy, very easy to make and doesn't require any fancy gadgets. It can be made in a pan or slow cooker.
I have adapted this recipe for the slow cooker. if you want to make it in a pan just ask for the recipe ;)

You need to go easy on the seasoning, until the end as the flavour is deeper than cooking it on a hob.
This is a really nice soup the added milk gives it a creamy texture that  I really like. If you don't like milk or cant have it just leave it out. You might want to add some herbs to give it a bit more oomph - chervil, parsley or thyme work well

Spoon usage 1
Skill level -Novice
serves 2 large portions or 3 small
Cost £0.80

Ingredients
2 small or 1 large leek
2 - 3  medium sized potatoes
1 medium onion
3/4 pint chicken or veggie stock)
125 Ml Milk (can be left out or use a milk substitute eg soya)
Salt and pepper
*knob of butter (optional)

Prep
slice the leeks - cut length ways (remove the tough outer layer) then slice thinly
dice the onions - finely chop the onions
peel and dice the potatoes- you want to dice into small cubes
Make the stock - 1 cube to 3/4 pint boiling water

Rest

slow cooker method

1.pre heat the slow cooker for 20 minutes on high

2. Use a small amount of oil and pop in the leeks, potatoes and onions - leave to soften in the oil for 20 - 30
    minutes you want to stir a couple of times.

3. lightly season - add more later

4. Pour in stock and milk

5. Set slow cooker to low (cook for 9 hours) I usually do this over night or high for 4-5 hours

6 . Stir once or twice during this but generally leave well alone. taste and add more seasoning if needed

7.  Once all the veg is soft and well cooked either liquidise half of it, I like my soups to have a bit of
     substance rather than smooth. If you don't have a hand help liquidiser, use a potato masher

8.  Serve with some grated cheese or fresh parsley & fresh warm bread if you like it
 

* This is an adapted recipe from Delia Smith

Store Cupboard/Bottom of the fridge Soup

The basis of this soup is Minestrone - a quick but hearty soup. I named it "bottom of the fridge" soup years ago, when it was made with what ever ingredients I had knocking about at the end of the week.

Note:
I have typed up the recipe with a spoonie in mind see this page (Skill level & Spoon Usage)
If you dont have to pace activities then ignore all the tips, hints and alternatives and just follow the recipe straight through

Cooking skill - Novice
Spoon Usage- 2 spoons (takes about half hour with a rest)
Total cost £2.00 approximately (as i used up stuff i had) so 50p per portion 

Serves 4 adults 

Ingredients - I used
1 Tin chopped tomatoes (use 1Lb fresh if you have them)
1.5 (ish) Litres fresh chicken stock - make equivalent with a stock cube if you don't have fresh stock
1 onion
small handful of long spaghetti broken into short lengths 
2 - 3 handfuls frozen mixed veg carrots and peas (use 1 large fresh carrot if you have one)
1 small courgette
half small cabbage - prefferably savoy, kale will do just aswell
25G (2 handfuls) soup mix - red lentils, pearl barley
2 cloves garlic
Dried basil
grated hard cheese

The beauty of this recipe is other than the tomatoes and stock you can pretty much put any veg in it - hence its name store cupboard/Bottom of the fridge Soup

Gadgets - Utensils - this recipe requires a level of dexterity or electric chopper
You replace whole veg for fresh or frozen pre-cut veg
Large Pan
sharp knife or electric food chopper
garlic press
chopping board

Prep - 5 minutes
Chop the onion - can roughly chop if you prefer chunky soup
dice the carrot
chop the courgette - decent sized chunks 
shred cabbage
peel and chop garlic - or have it ready for squishing in the press
open can of tomatoes
Make the stock if you don't have fresh
  
Rest - I sat down for 10 mins (but take as long as you need, just pop the prepped veg in the fridge)

Cooking 

1. Heat the pan for a few minutes - add a small amount of oil or water, add the onions and lower the heat. you want to soften them but not brown them too much.

2. once the onions are soft (see through|) add the:
carrots
courgettes
garlic
Peas

Give it a good stir and cook on a low heat

sweat down the veg for 2-3 minutes

3. Add the:
    Tomatoes
    Stock 
    * pearl barley, red lentils or dried scotch broth mix (optional)
    Season to taste with salt and pepper
    Pinch of basil
    Add a dollop of tomatoes puree - about a dessert spoon
    Spaghetti broken into small pieces about 2" long 

turn up the heat and bring to the boil, once boiling turn down to a fast simmer (so its not boiling madly but still bubbling) cook for 10 minutes - until the lentils and pearl barley are plump

Hubble bubble

While the soup bubbles - REST

4. stir the soup and add the cabbage - taste and add  more seasoning if you think its needs it  - leave the soup of cook for a further 5 minutes - can leave it for 10 if you prefer your cabbage well cooked and soft. and yes Sit down and pop your feet up

5.- Turn off the soup and serve

6. you can add grated cheese, some fresh basil or croutons if you fancy it

Finished soup

Please let me know if you enjoyed it, and if writing the recipe out in this way was helpful.