At work this week I had to make a chicken and vege soup.
Obviously I had to get someone else to taste it for me, and they assured me it was delicious. And despite it’s chickeny strings floating around in there, the soup looked fucking fantastic, and it even smelled good. And it made me all want-ish for broth with little diced goodies floating around in it.
So I made a fairly simple vege soup with some lentils and rice and it was very good.
It’s not really the most complicated meal, which makes me feel like a bit of a cop-out posting the recipe, but it was damn good and I’ve been eating it for the past few days and I’m not even sick of it yet! Woop!
It’s not overwhelmed with spices or ‘erbs or anything, just a nice salty brothy warming bowl’o'veg. YUM! And it’s super duper healthy too, with no added fat, and tons of veg.
It’s perfect for wintery soup faced days like today, a balmy 13 degrees, with some home made bread or a super crusty store bought something.
By the way, in a fit of proudness I’d like to announce that we haven’t turned our heater on yet this Winter- even though it has only been Winter for 8 days, officially, it has been pretty nippy and has been a multi-layered feat of excess clothing and restraint not to turn it on. Yay for being a tight-assed enviro hippy!
In other news, real estate agents suck balls.

lentil-soup

Vege, Lentil and Rice Soup
(By the way, this recipe makes a buttload, like 10 servings, so cut the amounts down if you’re not keen on leftovers forever.)
1 stick celery
1 onion
2 potatoes
1 carrot
big handful green beans
250 mushrooms
3 large tomatoes
1 head of garlic (once I’d chopped it up I had about 3 heaped tbsp)

400g tin lentils, drained and rinsed well
2 tbsp white miso
2/3 cup brown rice
2 tbsp soy sauce
2 tbsp “beef” stock
pepper
bouquet garni
3 bay leaves
6 cups water

1 cup fresh parley, chopped

Chop up all the vegies into small dice.
In a big pot saute them all up with the garlic for about 5 minutes. You don’t need to add oil cause the tomatoes will ooze out enough liquid so that nothing sticks.
Add everything else except the parsley and simmer for about an hour.
Stir in the parsley just before serving.