I made soup for dinner tonight.

G has a cooked lunch provided at school. They’ve started to do meatless Mondays (which I suspect is a bit of the shock to the largely very French parents of our school). I’m not sure if I will keep it up, but figured that at least for this first one I could be (mostly) meatless, and I know L likes the idea that we have a vega meal or two along the way.

I roughly made a ginger, cumin & carrot soup, which you can find many variants of:

https://www.rte.ie/lifestyle/recipes/2011/1011/745487-carrot-ginger-and-cumin-soup/

with a significant twist. I made an onion soup base (ie I slowly browned 1.5kg of onions - note this was just TWO onions!!), then added some left over beef stock that I needed to use, to a heap of other veges. A pile of carrots roughly chopped, a beetroot, two decent pieces of ginger, a litre or so of chicken stock, 1/2 tsp cumin, 1 tsp coriander ground + herbs.

For herbs I had a heap needing using, so I threw in some marjoram, parsley & tarragon. I reserved a good chunk of herbs to add at the end. I also threw in a whole cup of spinach.

After reducing & browning the onions ala French soup, I added the veges & spices & stock, then simmered it all for about 40 mins. I then stuck in the stick blender until I had a smooth consistency, added the fresh herbs for a few minutes at the end and served. I served it with some buttered toast soldiers and added some shredded cheese to G’s.