December 14th, 2017
Ready in 15 minutes.
Today, for lunch, I opted for a soup.
Now that winter is approaching, warm soups are a must, but to be honest with you, I usually go for broth, as I never realised how easy it is to make soup!
For this one, I mixed my favourite two vegetables, and created a smooth, delicious dish, so I’m here to share this recipe.
For the base of the soup, we are gonna need just a few veggies: a shallot, a courgette and a potato, as well as a vegetable stock pot. I based my recipe on this particular one, but made a few adjustments.
After making this soup I already know I will try many different variations of it, by mixing different ingredients, but I do think this one turned out extremely well so I will be remaking it in the near future.
I started by chopping everything into small pieces, so that the cooking time wouldn’t be too long.
Felix went to the post office and asked for food to be ready when he got back, so I didn’t have time to cook and take great photos at the same time – that’s why these are not as pretty to look at, but hopefully will be okay to guide you through this recipe.
I took out a deep pan and poured some water in – just enough to cover the potatoes. You don’t want extra water as it will mess up the consistency. Depending on how big your potato is you may need to adjust the amount you pour, but for me it was around half a cup.
I put the potatoes to cook alone first, for 5 minutes.
Then I added the courgette and shallot, and let them cook for 5 more minutes.
For the final 5 minutes I added in the stock pot, as well as a tablespoon of sunflower spread, a tablespoon of nutritional yeast, and let it all cook together.
Right after, I moved everything into the big cup from my Nutri Bullet – which I’m still loving so much – and blended it for about 10 seconds.
I wanted one of the toppings of this soup to be crispy noodles. Yesterday I was watching Chef & My Fridge on Netflix, and one of the chefs made it seem so simple to make that I decided to try myself.
I broke just a few spaghetti into smaller pieces and cooked for around 5 minutes in boiling water. Then I drained it, kept them in the pan, and added some vegetable oil to fry them.
I let them fry for one or two minutes, and then placed them on a paper towel to drain the excess oil.
They did come out crispy, but a bit hard. We were able to eat them just fine, but I think – next time I do this – I will keep them cooking in boiling water for a bit longer. Any tips on this? I didn’t really look up a recipe, but if you guys know how to make them properly, let me know!
After blending the vegetables, I poured the soup in two deep bowls and served with a pinch of black pepper, chia seeds, and the fried noodles.
I absolutely loved this, and Felix did too – in fact, Felix generally has two ingredients he likes to add to my dishes: either Sriracha, or some vegetable spice to boost up the flavour.
When I brought him the soup I saw he had his spice near him, but after the first spoon, he didn’t add it! That was a win for me, as 90% of the time – as I said – he needs to add flavour (as I prefer much simpler tastes compared to him), but not this time.
I hope you guys try it and like it as well!