Soup? Yes, please! It’s always been one of my favourite meal ideas. Homemade soup is incredibly good for you and whipping together a decent bowl is NOT as time-consuming as you may think! For me, I especially love the whole creative process of making it. Here’s my take on the traditional tomato vegetable soup! What’s your favourite kind to make/ eat?
-white wine (optional)
-vermicelli noodles (or chick peas)
-vegetable soup stock
Fill a medium sized pot with about an inch of water. Turn the heat on to high and add one small diced red onion, two diced stocks of celery, one diced garlic clove, a half a teaspoon of diced ginger and a splash of white wine (wine is optional, but one of my fav parts :)).
Let this cook for about six minutes and then turn the heat down to medium and pour in the liquid vegetable soup stock, filling half the pot. Add in one diced carrot and two diced green lentils. Let this cook for another 6 minutes, stirring occasionally.
Add in one square of vermicelli noodles (these are rice based and perfect for anyone gluten-intolerant). You can also add chick peas instead of noodles. Whichever you prefer!
Add a little more soup stock so that the pot is three quarters full. Add in a diced fresh tomato and two table spoons of tomato paste. Add a couple shakes of black pepper, to taste.
Turn the heat down to low and throw a lid over the pot for about ten minutes. You can let it simmer for a long as you like, but it should we ready to eat and tasting delicious by then!
Finally, enjoy, my lovelies!