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
- 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
- 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.