Green Soup with Ginger

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Today I very nearly fell asleep on the tube on the way home today following a weekend that if I was to greatly exaggerate, I would claim has been the most hardworking of my adult life. I love cooking. That much is obvious, but it is especially frustrating when the soup spills down your top, or ‘caramelized onions’ become ‘charred onions’ and you’ve cut your finger in the place exactly where an optimum amount of Lemon Juice manages to find its way in. Especially when you are filming and have to try not to swear bloody murder when it happens.
Saturday was an exciting day filming, with my new and brilliant team for my YouTube Channel.
I got to spend the whole day doing what I love, but by the end of the day my brain was lagging, my energy levels were seriously depleted and I couldn’t bring myself to cook anything that required any patience or skill. So I made soup – not just any soup, the ultimate lazy girl soup, I didn’t even bother to blend it.
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For anyone feeling tired, slightly snotty or blue, this is the soup for you. Throw out your your meds, all you need is a kick of  antibacterial Ginger and the medley of dark, iron rich, greens to perk you right up. They will ward off a cold better then a bottle of Beechams, thats for sure.
Ingredients
(Serves 2)
  • 1 small Red Onion
  • 1 tbs chopped Ginger
  • 1 Leek
  • 2 tbs Extra Virgin Olive Oil, plus a little extra for drizzling
  • 1 small Sweet Potato
  • 800g Chicken or Vegetable Stock
  • 50g Cavolo Nero, or Cabbage
  • 1/4 Lemon, juice only
  • 2 tbs roughly chopped fresh Parsley (optional)
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Method
Fry the onion in olive oil, on a low heat for 10 mins, with a pinch of salt. When the onion becomes soft and translucent,
add the ginger and leek and cook for a further 5 minutes.
Add stock with finely chopped sweet potato (in 1 cm cubes) and roughly chopped cavolo nero/ cabbage
bring to the boil, lid on, reduce heat to low simmer and cook for 10 mins, check for seasoning.
Once cooked squeeze in juice from 1/4 of a lemon
Divide between two bowls, drizzle with a little more olive oil and scatter each with 1 tbs of roughly chopped parsley before serving.
Enjoy with toasted, buttered bread, or dollop into bowls with freshly steamed rice and a little soy sauce.
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