I've been off sick lately.... reeeaaaallly sick. I had that nasty virus that's going around, and I couldn't even get out of bed for a few days there! So needless to say, there hasn't been a lot of cooking going on in this house. There were a few days without food at all, a few days with cereal for dinner, then a few days of fish fingers and beans on toast!
When I could finally stand up again, I decided to make a nice, hearty soup. One that had loads of flavour, so I could taste it through my cold, had lots of healthy veg to top up my immune system, and was nice and hearty to keep me full for more than 30 minutes.
Looking through the remnants of this week's veg box, I settled on a nice, chunky cabbagey minestrone type soup. It turned out really tasty! I'd make this one again. The best thing about this blog is going back to a recipe I made up on the fly, and being able to read exactly how I made it!!!
- Olive oil
- 4 carrots , roughly chopped
- 1 large onion, roughly chopped
- half a head of cauliflower, chopped
- 4 garlic cloves, crushed
- 2-3 potatoes, diced
- 2 tbsp tomato purée
- 2l vegetable or chicken stock
- 400g can chopped tomatoes (my new favourite is Tesco's Finest cherry tomatoes in a tin - yum!)
- 400g soaked or tinned chickpeas (soaked are 10x tastier and have a nicer texture... just make sure you soak them long enough!)
- 150g spaghetti, snapped into short lengths
- 1⁄2 head cabbage, shredded
As you'd expect, fry the carrots, onion, cauliflower, and garlic in olive oil for 5-10 minutes until soft. Add the potatoes, tomato puree and stock, and cook for another 10 minutes. Add the beans, spaghetti and cabbage, and cook for another ten minutes until the pasta is done.
