Vegetable noodle soup

 I do love soup for lunch, and this particular one is a meal in itself!  If you don't have a soup maker, cook the vegetables and stock on the stove, and then either use a stick blender or, indeed, leave them unpureed!  

Amounts are totally variable!

Frozen chopped onion (or 1 fresh onion, peeled and chopped)

Frozen vegetable mix

Stock cube

Water

Seasoning to taste

Put all the above in the soup maker and set to pureed soup.* 

When cooked, transfer to a saucepan and add:

Chinese quick-cook noodles (ramen noodles are lovely, but you might not need to flavour sachet!)

Frozen peas

I had some frozen beans that wanted using

Frozen "steam veg" pack from Iceland with quinoa and beans

Or whatever you fancy!  Bring to the boil and simmer until noodles are cooked - 2-3 minutes.

* I very often stop right there and just add a tin of sweetcorn for a bit of mouthfeel.

Bärlauchsuppe (Ramsons soup)

Mum and I went to a farm shop yesterday, and I bought a huge bag of ramsons.  About 250g, I think, but it's like spinach - huge leaves that weigh very little.

125 g (roughly) of ramsons (wild garlic), either bought or foraged
1 onion
1 clove smoked garlic (or ordinary, or omit)
4-5 potatoes
1 litre vegetable stock (a cube is fine!)
1 tbs creme fraiche (optional)

Peel and chop the onion and potato, crush the garlic, put it all in the soup maker with the stock.  Cook on "pureed soup".  When it bleeps, add the roughly-chopped ramsons, and blend until it is smooth.  Add the cream, if using, and check the seasoning. 

If you don't have a soup maker, sweat the veg in a little oil, then add the stock and cook until the potatoes are done, blend it, add the ramsons, and blend again.  Finish as above.