This month’s recipe comes courtesy from my course mate, Tom. Since starting his BA back in 2013, Tom has embraced vegetarian eating. Originally to cut the bills and avoid eating expensive meat, he is now a fully committed veggie (though he hasn’t given up cheese yet). Along the way, Tom has collected and written down his favourite vegetarian recipes. Lucky for us, he has offered to share one of his recipe for potato and onion soup with the CounterCultural Kitchen.
You’ll never get anywhere from following a recipe exactly in my opinion, which might seem like an odd thing to say considering I’m writing a recipe. I’m quite an easily distracted person, and actually started making this recipe whilst waiting for the kettle to boil for a cup of tea. I couldn’t be bothered to get my recipe book from my room and sort of winged it. So really I’ll be personally disappointed if you always follow this recipe to the tee.
One of the reasons I like this method is because it’s quite quick, and also quite easy to make your own. Sweet potato instead of regular potato works wonders here for a different flavour, or adding lentils with the boiling water thickens it up into a wonderful warming stew. This is also a favourite of mine because any rustic soup is great for using up the inevitably slightly stale bread crusts that live in my student cupboard that would go to waste otherwise.
I’m going to go on record and say the amount this makes should really serve two people, but I always end up eating it in one go.
- 1 large potato
- 1 large onion
- 3 cloves garlic
- ½ tsp oil
- ½ veggie stock cube
- ½ tsp cornflour
- Chop potato into rough 1cm cubes
- Slice onion into strips
- Finely chop or crush garlic
- Add a dash of oil to a boiling pan and begin frying the veg and garlic at a medium temperature, stirring regularly for about 15 minutes
- Add the ½ stock cube and enough boiling water to cover around 2/3 of the veg
- Bring to the boil and simmer for 10-15 minutes
- Mix the corn starch with a very small amount of cold water, then add to the mixture to thicken it
- Season to taste using black pepper and paprika
- Swap potato for sweet potato
- Add lentils to thicken into a stew