From plot to pot

At this time of year fresh vegetables from the allotment are scarce. I still have some leeks in so I decided to put them together with onions, chickpeas and potatoes harvested earlier in the autumn to make a simple but delicious winter soup.

This recipe is not precise so adjust it to your taste. I sliced up 2 small onions, 7 leeks and 3 medium potatoes and a clove of garlic. The onions and leeks are fried in a heavy duty pot in rapeseed oil until softened, 7-10 minutes.

Add the cubed potatoes and continue to fry for a further 5 minutes.

Then drain a tin of chickpeas and add to the pot. Stir in 1.5 pints of vegetable stock and bring to boil. Simmer 15 to 20 minutes with lid on.

 Season to taste and the soup is then ready to eat.

I prefer to blend half of the soup and then mix it back in. This gives a creamy consistency which is perfect for serving with homemade bread rolls.

 It is sometimes not much fun having an allotment in the Yorkshire Dales. On a day like today the westerly wind is battering the plot at up to 50 miles per hour. However for a few months each year  life on the allotment is absolute bliss.   Being close to nature and reaping the fruits (and veg) of your labours is one of the best experiences that you can have.

 

Coming not far behind in the experience stakes is taking veg out of the ground and cooking it within a few hours, Home grown, home cooked food is wonderful. I just love converting this:

 

 

Into a warming and nutritious meal - just what we need on a blustery November day! Today's offering:

 

 

 

I counted 11 vegetables went into this stew, 5 of them grown on my plot. My ambition? 11/11 of course! Homemade bread rolls and Spanish wine completed the meal. Oh and the recipe?

 

 

Fry onion leeks and garlic in oil. Chop up whatever veg are available. Add to pan plus lentils and boiling water. Cook long and slow. Season to taste. Et voila!