Soup season has begun !

No anxieties about making soup ! I shoulda been doing more of this, as I have several thousand soup recipes. Well, OK, several then ..


Broad Bean, Pea and Rice Soup

Ingredients

  • 2 shallots finely sliced
  • 1 garlic clove crushed
  • ½ tbsp olive oil
  • tsp dried oregano
  • 1 cup frozen peas
  • 1 cup frozen broad beans
  • 700 ml vegetable stock
  • ¾ cup long grain rice
  • 2 handfuls of baby spinach
  • seasoning to taste

Method

  • In a large saucepan sauté the spring onion and garlic in the olive oil for 2-3 minutes
  • Throw in the oregano, peas, broad beans and seasoning. Mix well and cook for 5—8 minutes, until the beans take on a little colour
  • Add the vegetable stock and stir; bring to a boil, add the rice then cover and simmer for 10 minutes
  • Place the baby spinach on top of the soup and let it simmer until it wilts
  • Do your best to get it into the bowls with the spinach still on  the top
  • Serve with crusty bread

My very dear friend the-Goanna-up-in-Sydney (where I lived for 41 years) was telling me on the phone that she makes a lot of soup; and it reminded me that I should be doing that, too. You can make a perfectly yummy one by throwing a chopped vegetable into some stock, adding seasoning and a bit of cream if you have it or perhaps a drop of Tamari or balsamic vinegar – depending on what you’re cooking – and then using what Stringer and I used to call “a whooshoo” .. you know, one of those hand-held stick choppers ? .. to blend it. Of course, the more vegies you put in, the better; and who doesn’t often find a bit of broccoli, a zucchini and half a butternut lurking in his/her vegetable keeper ?

Just remember that, were you using precisely that trio, you’d need to put the pumpkin in first for a while then add the broccoli and last the zucchini: vegies do need different cooking times.

But yes: soup of the evening, beautiful soup ! – the Mock Turtle knew what he was singing about.   :)

Ah. P.S.: the original recipe called for half a cup of broad beans. I really like broad beans, so I doubled it.

Published by

M-R

Have finally found home: in my ... ahh ... later years. With no family within coo-ee and no assets, I'm in a wonderful and totally independent unit within the auspices of a celebrated aged care organization. Idea is that I have two 'houses' I can move into were I to become cerebrally challenged: but it's my firm intention not to. :D P.S. I have no idea how I got to this number of years: I was young only last week ..

9 thoughts on “Soup season has begun !”

  1. Sometimes when the boys were small …. okay, who am I kidding?… even now they are so not decidedly small in any way except manly waist size… a fallback meal was Tin Soup and toast. Tin Soup is a combination of tinned goods to make whatever soup you felt like inventing. The other day it was Tomato Soup, Creamed Corn and Cannelini Beans. Other times it might be Tomatoes, Lentils and Corn. Whatever you’ve got, you make it work to feed the hungry horde in as short a time as possible.

    Liked by 1 person

    1. There speaks an excellent mother, from whom there’s always something to be taken. :)
      They say necessity is the mother of invention, H; and three hungry mouths poking up out of the home nest would definitely drive a mum to come up with meals as yummy as you write of. I shall be having a go at the soup, corn and beans before much time has passed !
      XO

      Liked by 1 person

  2. Soup is a dream dish. You can make it out of anything. I could live on soup, if included a seafood variety. I love the flexibility, versatility and ease of making soups. Cut it, cook it, eat it. Or is it drink it? Always served with some bread. Do you dunk bread in yours? Your soup is one soup I haven’t yet made. I shall have to rectify that.

    Liked by 1 person

    1. The rice cooks up wonderfully and turns it into a kind of .. chowder ? – but a vegie one. It’s a blander meal than I’m used to, and could use some spice or other, I can’t help feeling. But it’s hearty and filling, and mustn’t be overcooked ! :)

      Liked by 1 person

  3. Hi MR so glad to see you. Your eyes are still a problem but you have left Sydney. Still in nsw? I think you’d be doing battle with me over Trump ( who dislikes him more). Are you finally happy with your page functioning? Thanks for soup recipe. Stay safe

    Like

    1. Heyyyyyyy !! Irene !!! It’s almost like old times, mate ! :D
      I’ve been down here in Geelong for 4 years now. Only miss 3 people in Sydney: my dear friend Joanna, my beloved GP and my doted-on dentist. Other than which, I’m sure I wouldn’t recognize the place, were I transported back ..
      About the vile shit of an excuse for a man Trump AND the vile excuse for a politician Mitch McConnell there are no pejoratives anywhere near sufficiently pejorative, eh wot ?

      Like

Go on - you can say it. :)

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