Making home-made soup is one of the most notoriously easy but underdone cooking activities. I owned a blender for over 2 years before I made my first home-made soup, but I have never looked back. All it involves is bunging together various vegetables/stock/spices/herbs, and stewing them for a while, before liquidizing! It really is that simple. And they are brilliant when trying to eat healthily or trying to lose weight. They feel substantial and filling, because when you make it yourself it is often thick and chunky. And they are full of nutritious vegetables. This is very appropriate after my last post – home-made soup is actually good for you.
My flatmate and I are now huge fans of home-made soup (it’s rare for there to not be a random coloured concoction brewing on the stove), and I’ve been meaning to do a soup post for months. Here it finally is. This is the first, but it will definitely not be the last. Here is my recipe for Courgette and Pear Soup. (The amounts are estimates, and as with all home-made soup, a little freedom to experiment is always allowed).
Lucy’s Courgette and Pear Soup
130g sliced courgette
40g spring onion
2 cloves of garlic
1 tsp sesame oil
1 tbsp soy sauce
A sprinkling of tumeric
1/2 a chilli pepper (if you want it spicy)
1 chicken stock cube
Simply fry the courgette and spring onions with the sesame oil, soy sauce, garlic, tumeric and chilli. Then add about a cup of hot water with chicken stock dissolved. Finally put in the cauliflower and pear and let it all simmer for about 20 minutes. Remove the pan, and pour the stew into a blender to liquidise. Once it has all been blended put the soup back in the pan and add water as necessary, until it is the consistency you prefer.