So i’m ill. I think it’s some kind of horrible pretty serious man flu. In actual fact it’s just a cold, or at least the start of one. Anyway, I have a theory that if I cook one of my super soups it can nip it in the bud before it gets too bad. Well normally I cook a chicken and vegetable soup and it normally does the job but this time I wanted a vege soup for two reasons. 1 my chicken and vege soups takes at least 2 -3 hours to make, Im hungry and quite frankly the effort of stripping off the chicken from the chicken legs is far too much like hard work. 2 because my flat mate is a vegetarian and trying to go full vegan so I thought Id cook a vegan soup to see if I can. Now I don’t want to spoil the surprise but it was awesome.
Now the only problem is that I’m a bit dazed and confused from a combination of dehydration and the rather strong pain killers Im on (did I mention the pretty serious man flu?) so I’m not quite sure exactly what I did which is why I’m writing this as soon as I’ve cooked it. (plus I seem to have an issue adding commas to my writing so please excuse my writing and punctuation plus remember to take a breath every 5 or 6 words. heres a few commas to just add in as you see fit ,,,,,,,)
This is pretty much what I did…..get some;
stock – I use this Massel chicken stock for when I don’t have my own stock. There’s nothing bad in terms of dodgy ingredients and numbers in it and it’s suitable for vegetarians as it has no chicken in it.
Just roughly chop everything. No need for any fancy fine chopping here.
So add onions, garlic olive oil carrots and a bit of salt and pepper. cook this for a few mins then add the leeks. stir for a few more mins then add the mushrooms and the courgette. Now add the ginger. This is the important bit. I used about 4-5 thumb sized bits of ginger finely sliced or diced and stir well. Now add about 1Lt of stock or just water. Bring to the simmer and add a handful of quinoa. Now sinner gently for about 30 mins.
Now add the peas, the broccoli, the snow peas and the spinach. Bring back to a simmer and cook for no more than 5 mins, just until the broccoli is just cooked and still bit crunchy. We want these vege to be just undercooked so we still have lots of the nutrients.
Now whizz up with a hand blender or one of those fancy food blender processor things. Taste and season with more salt and pepper if needed. You’ll probably need a bit more salt.
I served it with a dollop of sour cream and some freshly ground mixed pepper corns. You could also have this with some freshly finely diced mint and red chilli sprinkled on top. I know this is the same photo I put at the beginning but I only took one so it will have to do. Seve with some crust bread and butter. yummy!