The weekend just past was filled with trips to farmers markets in an attempt to buy some sprue asapragus. Unfortunately, all trips were unsuccessful but I did get some great produce in the shape of onion squash, baby carrots, mixed wild mushrooms, garlic chives, shallots and white & green asparagus. Next week, I’ll get down there earlier and get the sprue before it sells out! I am very happy with my haul though and can’t wait to tuck in and start experimenting with all of these goodies.
Having spent the day wandering I wanted something quick, light and tasty last night using some of my farmers market goodies. I decided on a pasta soup using the young carrots and squash as main ingredients. It was delicious and light and is definitely one to reproduce over the summer using seasonal vegetables like broad beans and peas.
The recipe is a rough guide, add more or less of ingredients according to your preference, it’s really flexible.
100g red lentils
750ml vegetable stock
200g Squash or Pumpkin
2 large shallots or 3 small ones
1 clove of garlic
a hanful of fresh flat leaf parsley
garlic chives – 2 stalks
Sauté the shallots in olive until translucent. Add the garlic and stir for about 30 seconds.
Dice the carrots and squash and add to the garlic and shallots. Sauté for about 4-5 minutes taking care not to burn the garlic.
Add the stock and lentils and simmer for 5 minutes or so.
Add the macaroni and cook for 10 minutes or so until al dente.
Stir in 2/3 of the parsley.
Serve in big bowls with the rest of the parsley and some chopped garlic chives as a garnish. Be warned, the garlic chives are extremely garlicky! I love them but if you are not a big fan of garlic use a small amount or use spring onions instead.