When your life is a crazy cocktail with a recipe that reads two parts busy and one part lazy, cooking an elaborate meal at the end of the day to eat by yourself sounds as appealing as bathing in bleach. In the warm weather this is fine because I crave cooling, raw foods like salads and smoothies that take no effort to throw together. But in the winter I want someone to cuddle with and rub my shoulders and set up shop in my ladybits. Okay, that has nothing to do with food. In the winter, I also want to eat warm food. So I have been doing a bit of lazy-girl cooking, which consists of throwing all my ingredients in a pot or pan and turning up the heat. My favorite winter staple is soup, and although I don’t follow a recipe per se, all of my better-than-Campbells concoctions contain the following:
- 1 cup of grains. I like quinoa, brown rice, barley, millet and wheat berries.
- 1 large can of organic crushed or diced tomatoes
- 1 can of tomato paste
- 1 or 2 cans of beans; garbanzo, kidney, white, whatever. I don’t discriminate.
- 1 or 2 carrots, diced
- 2 or 3 stalks of celery, diced
- 1 onion, diced
- 2-3 cups of veggies, fresh or frozen. Mushrooms, green beans, peas, corn, cabbage, zucchini.
- 3-4 big handfuls of greens (spinach, kale and swiss chard are my favs) which I add at the end of cooking
- Herbs, fresh or dried. Oregano, thyme, basil, parsley, tons of black pepper.
I throw it all in a pot with a couple liters of water (more or less depending on if I want my soup brothy or stewy. Yep, those are words.), bring it to a boil and then let it simmer for an hour. It gets even better after a few days in the fridge. Sometimes I eat it for breakfast.
I know that’s really not a very good recipe, but I feel like soup is one of those things you can improvise with and never really screw up.Read More →