Soups & Sauces
Soya Bean & Leek Soup with Mixed Herbs
(Serves 4 People)
I tried Soya beans as a vegetable with a roast dinner one day and decided that even though I did not dislike them they didn’t really grab me. I decided to make this soup with them and I think they are much better used in this way.
Ingredients
1 pint boiled water (600 ml)
6 oz frozen Soya beans (175 g)
1 small carrot – chopped
1 medium leek – chopped
1 teaspoon mixed herbs
1 teaspoon piccalilli
1 teaspoon pepper
Salt (amount optional)
Method
Place the boiled water, Soya beans, leek, carrot and herbs into a saucepan and bring everything to the boil.
Simmer for 5 minutes
Pour the contents into a liquidiser - you may have to do this in a couple of batches. Add the piccalilli and blitz until pureed, then pour contents into another saucepan. Blitz the second batch and then add that to the saucepan.
Sprinkle the pepper and salt into mixture and give everything a good stir.
Serve.
If you would prefer to freeze the soup once ready, then allow to cool before pouring the soup into separate freezer containers or bags.
I usually put 4 ladles of stock into a freezer bag which is enough for 2 moderately hungry people at lunchtime.