Tuesday, 6 October 2015
The "Baby it's cold outside" soup
The other day it was pretty chilly and miserable outside and all I could think about as I was shivering on the train platform, was how much I wanted to curl up on the couch with a hot, heart-warming and delicious bowl of soup while watching one of my favourite movies..
As soon as I got home I turned on the fairy-lights in the living room and headed straight to the adjacent kitchen to get cooking.. My evening Jazz playlist on and I was ready to get started.
This recipe, as most of the ones you'll find on this blog, is very easy and quick to prepare. If it's already 7.30pm and I had a double shift...I don't really want to wait over 40 minutes to eat...
And this is how long this soup takes, 40 minutes. It gave me time to have a shower, get in my comfy clothes and choose which movie I wanted to watch: Crazy Stupid Love. Go on, judge me..
In your warm bowl of goodness you'll find a protein source from the legumes and immune boosting action of garlic, onion, ginger and turmeric (the last two are also anti-inflammatory ingredients. Boom.)
Anyway, let's get to it!
1 CAN OF COOKED CHICKPEAS (you could easily have the dried ones and soak them the night before if you planned this in advance. Soaking legumes will make them easier to digest).
1 CUP OF DRY LENTILS ( I love Puy lentils but I only had regular green ones so I used those, however if you can choose...Go Puy all the way. And you should soak these too if you can but this soup was not planned...)
1 CHOPPED RED ONION (you can also use white ones)
1 CHOPPED GARLIC CLOVE
1 THUMB SIZED PIECE OF PEELED AND CHOPPED GINGER ROOT
1 HANDFUL OF CHERRY TOMATOES CUT IN HALF
1 TBSP OF BOUILLON POWDER
1/2 LARGE BAG OF SPINACH
1 TBSP EXTRAVERGIN OLIVE OIL (plus a swirl to add raw as a topping)
1/4 TURMERIC POWDER
1/4 GROUND CUMIN POWDER
SALT AND PEPPER TO TASTE (use Himalayan or sea salt as regular processed table salt won't get you any useful minerals...)
NOW GO AND DO IT...
Turn the heat on to medium and start boiling some water in a kettle on the side. In a pan add the oil, onion, garlic and ginger till soft. Add turmeric, cumin, salt and pepper and mix everything up. Cook for a further minute before adding dry lentils, tomatoes, bouillon and hot water. Bring to the boil and then down to a simmer for about 30/40 minutes (check the cooking time behind the pack of your lentils). Then add your chickpeas and cook for 5 more minutes before adding the spinach and cooking for a further minute. Done.
Pour in your favourite bowl, add a swirl of olive oil and go curl up on your couch. Keep warm and enjoy.