Vegetable soup is good for your soul…

Hi friends!

It has been far too long! I would apologise, but I’ve just made it through test week hell, so I feel that I deserve your sympathy. In my absence it appears that Autumn has slinked in quietly and made itself comfortable. Do you know, I have been itching to bundle up in scarves and fluffy jumpers since the first signs of leaves falling. However, Auckland has been tossing and turning, tirelessly between two seasons (phew, now there’s a tongue twister.)

Well, as unreliable as the weather may be, there is something about Autumn that calls for soup. Because, lets face it, soup at any other time should just be when you are sick. So bearing that in mind, I thought I’d share one of my favourite soup recipes with you.

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Some of you may be thinking that pureeing a meal to a baby-tolerant sludge is about as unappealing as sticking a fork in your eye. However, as an avid soup advocate, I’m going to be completely blunt and say, you’re all fools! I could bring forth a very convincing argument, but instead… I’m gonna let the soup do the talking.

So onto the recipe I say…

Vegetable soup:

  • 1 can pureed, tinned tomatoes
  • 1 can chickpeas
  • 3 cups (or more) of mixed vegetables ( I used carrot, pumpkin, potato, mushrooms, broccoli, sweet potato, cauliflower)
  • 1 onion, diced finely
  • 1 garlic clove, crushed
  • 1 (or more) tsps curry powder
  • 6 cups vegetable/chicken stock
  • 1 Tbsp tomato paste
  • salt + pepper to taste

This recipe is super simple and can be adapted to suit your tastes/ whatever’s lurking in the back of your fridge needing to be used up.

Firstly, saute your onion in olive oil, until it softens. Then add in your garlic (watch out as it spits!) and curry powder, stir for about 30 seconds.

Next add in the tomato paste, canned tomatoes and stock, stir to combine it all.

Then you can plonk in all your vegetables. Pop on a lid and let it boil away on a relatively low heat, until your veges have cooked through.

Take off the lid and let it simmer for roughly 10 minutes.

Remove from the heat, let it cool for a little while, then puree with a hand blender. Finally, stir in the chickpeas(these can also be blended in… but I like a bit of chunk in my soup.)

Et voila!

Vegetable soup that’s good for you and your soul.

Before I go, I just wanted to share my top ten moments from the week:

  1. The chocolate brownie cakey thing with caramel sauce we had for dessert one night.
  2. Going for a peaceful Saturday morning run when the city was asleep(i.e. hungover.)
  3. Getting far too emotionally invested in The Bachelor.
  4. Trying to buy groceries at 5.30pm on a Friday(the line was longer than the shop.)
  5. Finishing my final test (until 3 weeks time.)
  6. Watching drunk people in their prime.
  7. Dancing till my feet hurt.
  8. Carrot cake and catch ups with friends.
  9. Royal baby excitement (please be a girl!)
  10. Going into the wrong cinema room and getting 15 minutes into the movie before realizing it wasn’t just a trailer.

So until next time…have courage and be kind (yes we did go see Cinderella.)

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No place I’d rather be.

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