The cold is starting to set in. The mornings and nights are chilly but in the day, it’s actually quite pleasant. While most people dislike the cold, I’m neutral. I love what it comes with- cosy blankets, hot drinks, boots, sweaters and most of all the comfort food.
I love soups. For many reasons. The biggest one is that it is easy to make a big pot that will lasts a long way. Two dinners and sometimes, even for 2 lunches. Plus, it is usually quick to whip up provided we have some stock in the freezer. I love letting it simmer on the stove, or in my pressure cooker. We do not own a slow cooker (as I’m an appliance hoarder!) but I would imagine that it is an useful tool setting up to “cook and forget”.
In our household, we seem to prefer chunky soups with a bite. Not only that, we like having red meat in it. I think with the pressure cooking or slow cooking, the meat seems to just melt in your mouth. We find that Asher seem have a little more red meat if it is in the form of a soup too.
Whenever we have a lamb roast, I tend to keep the bones. Adding to the pot would be some celery leaves, carrots, tomatoes, and whatever that is left in my fridge really. Bay leaves, pepper corns and perhaps some herbs from the garden are all added to the pot. Simmer in my pressure cooker for 1-2 hours and I let it cool. I tend to separate it into 2 cups each or in ice cubes for cooking. I used to purchase packet stocks but I have since realised how much more cost efficient- not to mention it is a good use of bones that are left from roasting. I do the same with chicken frames- I freeze them after making a roast, and often have a few slow brewing away or in my pressure cooker. I tend to make stock once a month depending on how much soups or pressure cooking we do.
Chorizo is a favourite in our household. Ever since we found Eurochef, we never buy any other kind of chorizos anymore. They do use pink salt as the preservatives but that’s pretty much it. I love that it is handmade and all natural. In fact, we do most of our shopping at the local Manning Road Markets. Local and fresh! The way we love it.
- 1 kg diced lamb
- 3 chorizo diced (try to find organic)
- 1 bunch of kale
- 3 carrots diced
- 1 red onion
- 2-3 cloves of garlic
- 2 tomatoes diced
- 1 bunch of celery diced
- 1.5 litres of lamb stock
- 0.5 litres of water
- In a pressure cooker or slow cooker. saute red onions and garlic till soft. Brown the lamb and chorizo. Add all the other veggies besides the kale and stock. Bring it to a simmer. If using the pressure cooker, cook for 15-20 minutes when pressure comes up. 15 minutes before serving, re heat and add kale.
- Serve with some pesto, chill flakes and pepper.