Today was a good day. E is almost 5 weeks old and it’s still very much a round-the-clock job looking after her. So days like today, when I’ve grabbed 15 minutes here and there to tick a few jobs off the list, feel like a triumph.
In the days straight after E was born, hot meals were hard to come by. My mum came to the rescue with stew and soup, and kept us going until we found our feet.
I’m still finding my feet, but making a concerted effort to start a routine, and part of that is home cooked food and a decent meal each night.
A timesaver and somewhat of a God-send has been the Instant Pot. If your food has finished cooking, then it automatically goes onto a keep warm mode – no cold food, and no burned saucepans!
Today E decided to have a quick 15-min nap after we’d been out for a walk, so I took advantage and threw together some ingredients to make an earthy, autumnal soup. Perfect for these cooler days, and something I can store for a couple more lunches this week:
- 1 butternut squash, chopped & cubed roughly
- 1 large floury potato (eg Maris Piper), chopped & cubed
- 2 large onions ( I also added a few small homegrown banana shallots), diced roughly
- 2 medium carrots, chopped & cubed
- 2 – 2.5 cups of water
- About two heaped dessert spoons of Marigold vegan bouillon
- Liberal dash of cayenne pepper
1. Dice onions and add cooking oil (I use a mild olive oil mix). Press Sauté on the Instant Pot. Cook until soft, stirring occasionally.
2. Add the rest of the chopped veg and continue to sauté for a few mins, sweating down veggies.
3. Add water and bouillon, then cayenne pepper to taste.
4. Place lid of Instant Pot on, set to Manual for 15 mins.
5. Once the manual programme has finished, allow steam to vent. Open Instant Pot and blend down ingredients to a smooth consistency.
6. Serve with crusty bread!