Lazy Summer Soup Food

LAZY SUMMER SOUP

Steps:

• In a medium saucepan melt the butter, then add the sliced leek and spring onions. Stir them around, add some salt, put the lid on and cook gently for 5 minutes. After that, add the frozen potato, stock and milk and bring everything up to simmering point. Give it one good stir, cover the pan and simmer gently for 20 minutes. Then, off the heat, add the watercress, spinach and rocket leaves, then gently whiz the soup to a purée with a stick blender - though not too much, you still need to see bits of leaves. Taste and check the seasoning before serving, garnished with the extra watercress.

BEET AND CABBAGE BORSCHT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
• Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

LAZY SUMMER PASTA

Steps:

• Preheat the oven to fan 200C/conventional 220C/gas 7. Put the onion, courgettes and garlic into a large ovenproof dish. Slosh over the olive oil, season well and give everything a quick stir, then roast for 15 minutes. Stir in the tomatoes into the veg and continue roasting for 15 minutes more. At the same time, bring a large pan of salted water to the boil so the sauce and pasta will be finished at the same time.
• Drop the pasta into the boiling water and cook according to pack instructions; about 9-12 minutes.
• Drain the pasta. Take the vegetables out of the oven and pop the garlic cloves out of their skins. Mash the garlic against the side of the dish and stir through the vegetables. Tip in the pasta and toss everything together, tearing in some basil as you go. Pile into two bowls and serve with grated parmesan.