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Soup is simple.

I have to tell you though my first attempts at making soup many years ago resulted in pots of stuff which inevitably was disposed of. Not good. I just didn’t get the right balance of liquid, flavour and thickening ingredients, and I don’t mean flour etc. Thickening of soup is best achieved by mastering this balancing act.

During visit to Aldi I was worried about having bought too many potatoes and that we might not use them all so soup was the answer. I had bought these lovely leeks which formed part of the sausage casserole I will be telling you about soon. I usually have carrots anyway so a winter warmer was on its way.

So simple. Saute onion, carrot, leek and potato, stir in heaped teaspoon of vegetable bullion and add boiled water to almost twice the height of the vegetables. Add less water than you think you’ll need and top up as it cooks to the consistency you are looking for.

As it simmers away, crush away at the vegetables on each stir. No need to liquidise – best enjoyed with texture in tact.

I have many soups to share with you. Let me know if you would like any further insight into how I achieve wonderful soup.