Two soups in just a few days. I love soup, can you tell? Also, soup is usually very cheap and we’re three weeks from getting paid with no money in our pockets. Soups galore!

First off all. Leek and potato soup. How many of you don’t have a recipe for this already? It’s one of those many dishes that everyone has eaten, loved and made again and again. I make it when I’m low on money and in the mood for something filling and comforting.

A recipe I read on line once said to put the rosemary in when you blend the soup. That was a super idea and improves the taste of the soup mucho! Unless you use dried, in which case you put it in with the stock.

Leek and potato soup: 4 servings

• 1 leek
• 1 big yellow onion
• 2 cloves garlic (not too big)
• 400 gr (14 oz) potatoes
• 8 dl (3½ cups) vegetable stock
• olive oil
• ½ tsp salt
• 2 tsp fresh rosemary (or about a teaspoon dried)

1. Wash the leek and slice it. Only use the white and the light green parts, don’t use the outer green leaves. Chop the onion.
2. Heat up a little oil in a pot. Add leeks, onions and salt. Sauté for about 5 minutes on low to medium heat, until the onion softens and is slightly see through.
3. Finely shop or mince the garlic and add it.
4. Peel potatoes and chop them into cubes, add to the soup together with the stock.
5. Let the soup simmer for about 20 minutes or so, until the potatoes are soft.
6. Blend the soup in any way you want. Hand-held blender or in your fancy many moolah blender standing on your kitchen counter. Add the rosemary leaves as you blend.
7. Heat up again and serve with bread and maybe a salad.

Also, CARROT SOUP. I love carrot soup, not only is it health food, it’s cheap and it’s tasty. This soup is fantastic. At work I know I read about a carrot soup with orange juice and saffron in it, but when I came home two days ago in the mood for carrot soup I just couldn’t remember what was in that soup. Other than carrots, orange juice and saffron of course.

Carrot soup with orange and saffron: Serves 4

• 500 gr carrots
• 1 orange
• ½ envelope saffron (0,25g)
• 1 medium onion
• 1 clove garlic
• 1,2 l (5 cups) vegetable stock
• ½ tsp dried thyme
• salt, pepper

1. Peel and chop carrots. Chop the onion and finely chop the garlic.
2. Saute onion and carrots for a few minutes. Add the garlic and saute for another minute.
3. Pour the vegetable stock and thyme in and let boil. Simmer for about 15 minutes or until the carrots are soft.
4. Juice the orange and pour into a bowl. Add the saffron to the orange juice.
5. When the carrots are soft, add the orange juice mix and blend the soup. Hand held blender or the many moolah one again.
6. Heat up again and season to taste.
7. It’s like eating liquid paella!

My gorgeous man liked it too! He even threw the rockin’ horns for it.