Wednesday, 26 March 2014

Recipe | Classic Weekend Soup

If you couldn't tell by now, you will know soon enough, that Jess and I are big fans of soup. She recently posted a delectable looking Carrot and Turmeric soup and I'm here to post one of many more to come on the way into and through Winter. I've also been getting into soups more recently to help relax my jaw muscles which have been causing me some grief. This soup is a variation on one that my mum would cook most weekends whilst growing up from whatever was left in the fridge at the end of the week. Feel free to change the vegetables and meat used for whatever you have. 

1 clove of garlic, crushed
250g chorizo sausage, sliced
1/2 head cauliflower, broken up into smaller heads
1 head broccoli, broken up into smaller heads
handful green beans, cut in half
400g tin crushed tomatoes
1tbsp tomato paste
400g tin red kidney beans (or other legumes) 
3/4 cup brown rice and barley mix (any rice or rice sized carbohydrate will suffice)
2 cups vegetable stock (I use Vegeta)
quality olive oil
sea salt and cracked pepper
parmesan cheese, grated for serving (optional but delicious)

Heat olive oil in a large stock pot over a low heat. Add garlic and cook until fragrant. Add in sliced chorizo and turn the heat up to medium. Once chorizo becomes golden add the cauliflower, beans and broccoli and cook for several minutes. 

Add the tin of crushed tomatoes, tomato paste, vegetable stock and kidney beans and combine with the rest of the ingredients. Pour in the brown rice and barley mixture and cover until boiling. Remove the lid and let simmer for 20 minutes or until the rice is cooked. 

Serve and season with salt, pepper and parmesan cheese. 

And thats it, stupidly simple. A delicious, healthy and hearty lunch for a chilled out weekend indoors - and it should last the whole weekend too depending on how many you're serving. 

Erin xx

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