Sunday, 24 August 2014
I made this vegetable soup on Friday. It was a big batch so it had to be made in one of our preserving pans. It contained cauliflower, turnip, leek and courgette. The stock was made earlier in the week from vegetables that were past their best. The quantity of soup was enough to last us to more than today (Sunday). We have been running our community cafe today and when the last customer left, we had some leftover pumpkin soup and some of our bacon, sausages and burgers, already cooked. None of this went to waste. Instead, we have added it all to the vegetable soup. The result is that we will be consuming vegetable, pumpkin, bacon and sausage soup for a few days to come!