HERE are our recipes from year 5’s Soup Master Chef classes!
Oh we had fun making Gazpacho in the hall although it wasn’t quite the classic recipe and we did do a little pre-preparation as 1 hour is not a lot of time to cook and taste. We called our soup Gorgeous Gazpacho for Really Smart people and the recipe goes like this…
Yes, you do like tomatoes – really! Just try this or make it for your family on a really hot day in Summer, chill it for a night and serve with yummy breads. It will be a winner! Don’t forget when you are working at home – wash your vegetables carefully.
1.Take 6 large, really nice tomatoes. Boil the kettle and put tomatoes in a large heat-proof bowl or pot. Pour the hot water over (or get a grown-up to do it for you). Wait 60 seconds and then pour it out and pour cold water over them. Now you should be able to peel off their skins really easily and now remove the hard inner core. Put the fleshy part in a bowl. Throw the skins/core away or place in your compost.
2.Take the cucumber and peel carefully. Chop it lengthwise and remove seeds with your fingers or with a spoon the seeds. Throw the seeds away.
3.Take a long Turkish pepper, cut it open, and take out the seeds and white pith. Chop it up or cut it up with kitchen scissors
4.Now put all the vegetables in the bowl.
5.Add in half a cup of good tinned tomatoes, a can of V8 veggie juice, some herbs, some oils, a little balsamic vinegar, some Thai chillie sauce or some lime juice. This is your version of year 5 Groovy Gazpacho so you are in charge of adding the tastes in. Don’t overdo it and don’t put in too much salt or vinegar. Taste it after you have blended it to see what else it needs.
6.Now crumble up some stale but not mouldy bread and add in about a half a cup full to the tomatoes.
7.Pour your mixture into the blender and whizz it until it is smooth. Taste afterwards. You can serve it in a bowl as the Spanish do, with finely chopped pepper, cucumber, pepper and cubes of bread. Do a final taste and drizzle some olive oil on the soup. It is way better if you put in ice cubes in on a really hot, hot day! If you chill it for a whole night it is prefect on a sizzling summer day. Can we share this little secret – almost everyone in year 5 tasted this soup and liked it!!!
Chickpea and whatever soup
While most of the teams made Gazpacho in the hall, two groups made one of my most favourite soups ever. This is a really, really easy soup and almost anything goes – into it that is. I have written this up before but this is hopefully a better recipe to follow. Please, please, please try it. It is for a grey day not a hot, humid one though. Loads of kids and teachers tried this and adored it. Many tried to come for seconds, thirds and more.
Big Brain Soup or
Chickpea and Just About Anything Soup
Only to be prepared by children with exceptionally large and intelligent brains – that’s YOU !
Make sure you have all your ingredients ready before you start and read through the recipe well!
1 large onion
one half of an average sized butternut squash, peeled and chopped into small cubes
Root vegetables such as parsnip, carrots, swedes, potatoes, sweet potatoes and turnips or try aubergine, cauliflower and mushrooms.
1-2 tablespoons of pataks mild curry paste
half a cup of cream or coconut milk
1 large can of chickpeas drained
fresh root ginger
1 veggie stock cube
herbs to taste
Olive oil for frying
1. Peel and chop 1 large onion and a clove of garlic
2. Peel and chop a mixture of any of the following (into even
sized cubes) carrots, pumpkins of any variety, aubergine,
potatoes, turnips, parsley root, swede, parnsips, and/or sweet potatoes – make about 2 cups of chopped veggies for 4 people,
more for 6!
Fry the onions and veggies in olive oil in a large heavy bottomed pot. Stir frequently to prevent sticking to the bottom of the pot. Add in the curry paste and keep stirring for 5 minutes.
Grate half a tablespoon of fresh ginger, and or crushed garlic clove and add to mix, fry for 60 seconds or so. You can also simply squeeze the ginger juice out with your hands over the soup.
Add in at least 2 cups of a good veggie stock (made up with OXO organic cubes or marigold or Steenbergs organic boullion) Mix stock cubes (I usually add 2 but some are quite salty so be careful) with hot water to make veggie stock!
Add your half cup of cream – don’t worry it won’t curdle. Keep the soup simmering for about 7 minutes more, until veggies are al dente –
tender to the bite.
Then add in drained chickpeas, taste for seasoning adding in more stock if need be, salt etc. Add at the very last minute chopped fresh herbs such as coriander, parsley or holy basil
Serve with fresh herbs, toasted whole-wheat or lavas bread (flat Turkish bread)
Tomorrow it is smoothie master class for year 3!!! Oh delicious, what wonderful combinations will we concoct? Below our soup trolley for the workshop and whole wheat scones from our Love Your Lunchbox workshop!
Lastly, some big, really big news just in, is that I will be speaking about Fabulous Food at the TedXTheHagueLive conference on July 13th in The Hague plus designing and making the lunch with a team of volunteers. And the other news, well, we have have been doing a load of workshops at schools!
So many people, parents and pupils have helped me do these workshops I would like to give each and every one of you a HUGE, HUGE vote of thanks! It is a lot of work putting together off piste workshops but when you get loads of thank you notes from the lovely children of year 4 then you know it has all been worthwhile. Thanks all, keep on cooking you kids and parents – it’s what we are all about, sitting down at the table, chatting with everyone, talking about the highs and lows of the day – chatting over beautiful, wholesome food! Very, very intensely wonderfully human.