Thanks for reading Catherine is under pressure! Subscribe for free to receive new posts and support my work. It is half term week and soups are generally the easiest of things to make for lunch as they can always be supplemented with cheese toasties, hunks of sourdough, flatbreads and pastries. Plus it’s a good way of using up vegetables and I always seem to have slightly past their prime vegetables to use up. With that in mind, you can use whatever you like in this soup. A piece of squash will work in place of the sweet potato, you could add a lone courgette, or - as I did last week - add some salad leaves that need using up, just before you blitz it. Just keep the ratio of vegetables and liquid roughly the same.
Hi Catherine, i’ve macerated the bergamot lemon hulls in sugar (leftover from your preserved lemon recipe). I have the most amazing tasting lemon syrup but not sure what to do with it!? Currently just having teaspoon tasters every time i walk into the kitchen 🍋 😀
What an excellent recipe! I have made it this morning to the letter and it’s so delicious. It also helped me gain confidence searing in my pressure cooker and deglazing with the stock. I haven’t done that before and made me feel strangely accomplished!
It’s also conquered my suspicion of carrots and oranges being paired together. The spices really balance that all out.
I’ve just made the preserved lemons for the first time. If I were to scale up, how much should I increase the salt? Is it 1tsp for every four lemons - they do taste a wee bit salty at the mo so I don’t want to overdo it.
veg past its prime for soups - yr so right!
Citrus and pressure cookers, deftly combined! Sounds delicious!
Hi Catherine, i’ve macerated the bergamot lemon hulls in sugar (leftover from your preserved lemon recipe). I have the most amazing tasting lemon syrup but not sure what to do with it!? Currently just having teaspoon tasters every time i walk into the kitchen 🍋 😀
What an excellent recipe! I have made it this morning to the letter and it’s so delicious. It also helped me gain confidence searing in my pressure cooker and deglazing with the stock. I haven’t done that before and made me feel strangely accomplished!
It’s also conquered my suspicion of carrots and oranges being paired together. The spices really balance that all out.
Thank you for sharing Catherine.
Great to catch up with you yesterday at Chiswick Cheese Market yesterday, Catherine!
I’ve just made the preserved lemons for the first time. If I were to scale up, how much should I increase the salt? Is it 1tsp for every four lemons - they do taste a wee bit salty at the mo so I don’t want to overdo it.