This soup is from the third weekly meal planner. It is for 2 people to have twice during the week. If you want to make it vegetarian, just leave out the salami, in which case you might like to add a handful of red lentils
300gpotatoesdiced, no need to peel, give them a good wash, we don’t want any grit
1bay leaf if you have any
Croutons
2slicesbread from a value loaf, cubed
1tblspoil
Instructions
Chop the vegetables quite small and put them all in a pan with the fine chopped salami.
1 salami, 150 g onion, 200 g carrots, 100 g swede, 300 g potatoes
Saute gently until the vegetables are soft, add a little oil if you need it, but you should get enough from the salami.
Add 1.5 litres and the bay leaf (optional) water and simmer for 15 minutes.
1 bay leaf if you have any
Taste for seasoning and add salt and pepper as required
Croutons
While the soup is simmering, make the croutons. Put a little oil in a frying pan, add the bread cubes and fry gently until they are crispy. I like them with a sprinkle of salt. You may like to flavour them as in this post.
2 slices bread, 1 tblsp oil
Sprinkle a few croutons over the top of each bowl of soup. Add a swirl of cream or yogort if you have it and want to use it
Notes
If you are following meal plan 3, the swede is using up some from that shopping list, so if you are not following the meal planner, use it if you have it, if you don’t it doesn’t matter at all
You can add any veg you like to this soup,
cabbage, finely shredded and cooked for just a few minutes in the soup at the end
a handful of frozen peas and/or sweetcorn
broccoli or cauliflower stems or stalks
spinach or sorrel, wilted in at the end
sliced mushrooms
if you have any, and you like it, you could add some chopped basil at the end, or some very finely chopped rosemary, a few shredded sage leaves or some fine chopped parsley