THE HEARTY SOUP: CARROT, RED PEPPER AND SWEET CORN
I’m currently sat here in my kitchen post-soup making trying to come up with something interesting to say to start this blog post. But to be honest all I can think about is that I haven't washed up yet and that I really want to make some granola.
And this has kind of gotten me thinking about something I wrote in an Instagram post earlier today, about how rather than pushing myself to act - as I have always done - I’m currently trying this thing where I listen to my body instead. Because to be honest forcing myself into action hasn't served me all that well in the past. Maybe force just isn't the way.
Instead I’m trying to come from a place of nourishment - to ask what will nourish me most right now so ultimately I can be my best me. I am prioritising health. And this is the reason for these food prep posts: getting stronger and healthier and choosing to make that important in my life.
For me this soup oddly embodies that. It is hearty, delicious and full of micro nutrients. The recipe makes a big batch that you can heat up as you need throughout the week. If you are out and about throw into a flask before you leave. My favourite way to serve it is with hummus topped bread. It nourishes me in more ways than one.
Hmmm. Maybe I did have something to say after all.
I hope you enjoy it.
4 large carrots
2 red peppers
1 large tin of sweet corn
1 large yellow onion
1 veggie stock cube
Small handful of basil (fresh or semi-dried)
1 packet micro rice
1 tin chickpeas
Begin by chopping all the veg up into bite sized chunks.
Heat a little oil in a large space pan and add the onion along with a pinch of salt and pepper.
On a low heat cook through gently for a few minutes, stirring regularly.
Next add the stock cube, carrots, peppers, 1 cup of the sweet corn (around half of the tin) along with all the juice from the tin, and 2 cups of water.
Bring to boil and then allow to simmer for 15-20 minutes until all the veg is soft.
Add the juice of the orange and the basil.
Next either transfer to a blender or use a hand-held blender and blend until completely smooth.
Transfer back into the saucepan.
Now you can either stop here or add this final step to create a ricey-chickpeay addition to the soup.
Microwave the rice according to instructions, rinse and drain the chickpeas and then add into the soup along with the remaining sweet corn. Stir in well.
Serve up and enjoy (my fave combo is with some sourdough and hummus!)