Hello!
I’ve been feeling a bit lady-poorly the last few days, so I have prioritised MOI and made myself some soup. How nice of me!
It’s been raining in Melbourne, and was quite grey earlier today. I thought I should make myself some sunshine. I made myself some sunshine soup to shake ME up and comfort away the lady-tiredness.
Everyone’s very GREEN at the moment with their delicious green smoothies and their kale worship. Yum. But I thought it would be good to choose some sunny yellow and orange vegetables and some beans and chick peas for an extra boost. I also added some tofu, because it’s super good for you and I love it in soupy things.
Here’s how to make my Sunshine Soup.
Invented today to blow cobwebs away…!
Sunshine Soup
What you need:
1 tablespoon of olive oil
1 clove of garlic, diced
1 onion, peeled and diced
1 cup of roughly diced pumpkin
1 cup of peeled and sliced carrot
1 cup of peeled and roughly diced sweet potato
1 cup of roughly diced deep-fried tofu
1 cup of corn kernels (frozen, fresh or canned)
1 tin of butter beans
1 tin of chickpeas
2 litres of stock
a bay leaf
2 tsp of sweet paprika
1 tsp of cumin
1/4 tsp of chilli powder
sea salt and freshly ground black pepper
optional: extra chilli, some pesto or some yoghurt to stir into each bowl when you serve
How to make it:
Into a large pot, slosh your oil.
Fry the onion until soft and starting to go a bit golden and lovely.
Add the garlic and fry for a titch.
Throw in the pumpkin, carrot, sweet potato. Give it a stir.
Add the stock, herbs and spices and let it simmer (bubbling!) for 20 minutes. (No need to put a lid on!)
Next, add the corn, chickpeas and beans.
Simmer for 10 more minutes. Throw in the tofu, last of all.
(At this point you can add a little water if your soup has reduced down too much!)
Simmer for 5 more minutes to heat everything through and then serve with fresh herbs, freshly ground pepper, sea salt and some extra chilli, if you like!
NB : Nice with toast. Extra nice with cheesy toast…!
