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!

INGREDIENTS

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.

Love,

xxx

Foodolina

Quick Superfoods Healing Soup

Yesterday I had my final exam at uni after a month of constant hardcore revising every single day and working in between. Needless to say, as soon as the exam was over and the adrenaline was gone, all the stress, worrying and crazy energy that had being pumping in my whole body for 30 days hit me pretty hard and I suddenly started feeling really run down. That didn't stop me from heading to the farmers Market to buy some gorgeous organic kale and strawberries obviously, but even after a power nap in the afternoon I still felt pretty awful. We went to meet some friends I hadn't seen in way too long which made me feel better as laughing always helps when I'm ill, but when I finally got back home I knew I needed to eat something nutritious and soothing but didn't have the strength to cook at 10.30pm..
And then it hit me.
I had Kale! I had my stash of quinoa in the pantry and and my always faithful vegetable stock.

INGREDIENTS
2 Large Kale Leaves chopped really small
1/3 cup of rinsed quinoa
1tbsp Vegetable stock
Hot water (about 2 1/2 cups depending on how much broth you want)
2 small pinches of Hymalaian or sea salt (optional)
1tsp Extravirgin Olive oil to drizzle on top (optional)

Still with my coat on I put the kettle on and a small pan with some stock in it. Rinsed 1/3 of a cup of quinoa and added it to the pan then covered it with hot water and 2 small pinches of Hymalaian salt (you can also use regular sea salt).Then quickly rinsed my two big leaves of Kale and chopped it teeny tiny and added that too.I know if you over boil vegetables you lose those nutrients in the water but i was going to drink up all of that broth so no problem!
15 min, my hot, delicious, light dinner was ready and I was already in my PJs.
I poured it into a big bowl and drizzled some extravirgin olive oil on it(my mom taught me to do this every time before i have a soup and it just makes it so much tastier) and off I went under the covers all snuggled up in bed.
Feeling much better today.

PS: Just to let you know Kale is incredibly good for you, it's an Anti-inflammatory food, it's high in Fiber, Iron, Antioxidants and Vitamins K, A and C.
Oh, should that not be enough for you it has also got Calcium.
And quinoa (which I've become addicted to), is not only a Gluten Free seed (even though it looks like a grain), but it's a great source of Protein!

So there you go. 3 Ingredients of which 2 are Superfoods. 15 Minutes and your health in a bowl is served.x

Loving Chicken Soup

It happened. After many days of strangers coughing on me on public transports, days of cold winds and pouring rain, I am now sick and writing this post from my bed as I can't watch tv because everything sounds like an explosion in my head at the moment.
So I'm being constructive and using this time to let you guys know about my Loving Chicken Soup. My mom's recipe actually, she explained it to me on the phone a few days ago when I started feeling like I was coming down with something..And it's so simple and comforting, just like a hug. Exactly what you need when you're down.

Recipe:
2 Carrots chopped
2 Celery Sticks chopped
1 onion chopped
1 garlic clove chopped
1 medium potato or 3 small ones chopped in small cubes
2 organic chicken breast chopped in small cubes
1 big handful of spinach chopped
Salt and pepper
1 tbsp extra virgin olive oil
1 tbsp vegetable stock
Enough boiled water to cover the vegetables plus 1 cup more.

Put the oil, carrots, celery, onion and garlic in the pan on a medium heat and season with salt and pepper. Leave for about 5 min or until they soften making sure you stir every now and then.
One they're soft you can add the water, stock and potatoes and leave for about 15 min. Finally, add the chicken and leave for 3 to 4 min, make sure it's cooked through. I normally take a bit out after 3 min and if it's soft and cooked I immediately add the spinach and leave for 1 more minute before turning off the heat.
Serve in your favourite bowl and remember to drizzle a tiny bit of oil before you eat..