With the onset of the dry season, temperatures here have plunged to the low twenties. The aircon is off. Time to make a hearty, heartwarming soup. This uses leftover mash, and was going to have leftover broad beans in it too, but I ate them all cold for breakfast. I love broad beans. I substituted spinach that I buy frozen in little blocks. 2 blocks is about half a cup. I think I made a wise choice.
You won’t actually taste the curry in this, but you would notice its absence.
- 2 heaped cups mashed potato
- 2 leeks – trimmed, cleaned and sliced
- 2 onions – chopped
- 1 tsp crushed garlic
- 1/2 cup cooked, finely chopped, spinach or silver beet
- 1.5 litres vegetable stock (or water with stock powder)
- 1/2 tsp curry powder
- A few good grinds of black pepper
- 30g butter and a tablespoon of vegetable oil
- 1/4 cup chopped bacon pieces
- Sauté the onion and leek gently in the butter and oil
- Remove to a slow cooker
- Fry the bacon bits in the pan and transfer to the slow cooker
- Deglaze the pan with some of the stock, to get all the flavour
- Add all remaining ingredients to the slow cooker and cook on low for 3 to 4 hours.
Serve with a little cream or sour cream and garnish with thinly sliced spring onion.