Winter Blues (and how to beat them)

I make soup all the year round but it is really essential for the long cold winter months. The basic stock is made from boiled peeled potatoes. Retain the water. Then stir fry a number of roughly chopped carrots. Diced onions or leeks can be added. Season with garlic, black pepper and a little sea salt. If you want a spicy kick then add some red chilli. I throw in whatever is available - this might be apples from the garden or even a banana. A portion of an organic vegetable stock cube can also be added to the stir fry mix. Using a really good sunflower oil is recommended. I usually add in a little extra virgin olive oil for flavour but it is not suitable for the high temperatures used in stir frying. Top quality cold pressed oils and organic ingredients really make a difference to the final result. Put everything into a blender. The consistency can be altered at this stage by blending to a fine texture or retaining a degree of crunchy carrot. Add half an avocado for a `creamier' taste or a swirl of liquidised watercress. When making homemade soup be generous and freeze the surplus. Eating a steaming bowl of delicious soup in front of a blazing log fire is one of my favourite ways of beating those winter blues.

Paul Freestone, January 1999

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This page created 13 January 1999 by Kate L Pugh and updated 24 December 2000 by Paul Appleby.