Tag: soup

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


  • 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.