Every now and then, a miracle occurs within the confines of my brain. In this instance, it’s that I had an idea which I somehow managed not to pull to pieces and talk myself out of before implementing it.
Here’s introducing the debut post of Soup Sundays, created in the image of Instagram’s currently-trendy Selfie Sundays, but with oodles more added goodness than you can shake a ladle at.
I was planning my food shopping for the weekend, and, trying to eat in the same angelic vein as we all did at Hippocrates, I remembered that on Sundays – one of the only two days a week on which we were served something cooked – we could always look forward to a bowl of soup (or in my case, several).
I typed this nifty alliteration into Google, and my heart plummeted when I saw that a few people had somehow transported themselves into the future, burgled my brain and thought of the same thing.
But this Soup Sunday venture is different. Why?
Because it will contain ONLY vegan soup recipes, and, better still, ONLY those which have either been dreamed up or passed on by my fellow Hippocrates Health Educators, or the couple of teachers who share the (dubious) honour of belonging to our closed Facebook group.
So you already know it’s gonna be healthy. No calorie counting necessary.
Each week, the last person to provide the recipe nominates the next (hopefully willing) victim to spill their own particular beans (or legumes, or whatever), and so on. And as a thank you, they also get to tell you BRIEFLY about a health-related business or cause they are working on.
A number of Health Eds have already volunteered to come out and play, so we’re good for a few weeks, at least. And I hope this is an idea which will run and run (I already have another theme lined up in my head when we get to the last soup nominee).
But only time will tell. I can’t use the aforementioned ladle to beat everyone into submission, so I’m putting trust in the hope that it will grow organically (what else?).
And what do you, dear reader, gain from this?
As well as (potentially) 32 delicious soup recipes and hearing about the developing health-related business ventures of my Health Educator family members, you also get an extra post from me each week (without me having to do much!) Everyone’s a winner!
Anyway, you get the idea. And you already know what I do (journalist, copy editor and, going forward, food coach, whatever your requirements). You can get in touch, as so many of you do, by adding a comment to any post I write. I ALWAYS reply.
As captain of this particular ship, it’s only right that I start the ball rolling with what is perhaps my joint favourite soup recipe of all time: Kris Carr’s Split Pea and Kale Soup, complete with a smattering of the sea vegetable arame (she actually uses dulse, but at the time, I only had arame, and it’s stuck ever since).
WARNING: This recipe does contain nutritional yeast, which would have Brian Clement reaching for the ladle or anything else close by to beat me senseless with, but in my view, it’s ok on occasion, so long as you are not trying to combat any form of disease or serious illness.
Aprons on? Knives sharpened? Let’s go!
MY VEGETABLE STOCK
I’m throwing this in for good measure, as just about every stock you can buy – both powder or liquid – is HEAVY on the salt, which is not a good thing. It’s so easy to make and freezes well. And you don’t have to peel the carrots, not even the garlic. Just wash, roughly chop, chuck it all in and GENTLY simmer. Makes 3 litres.
8 organic carrots
8 sticks organic celery
3 organic onions (Ok, so you have to peel these)
2 organic leeks
1 organic bouquet garni, and/or:
4 sprigs organic, dried thyme, a bunch of dried organic oregano, bunch dried or fresh, organic parsley
3 organic bay leaves (dried or fresh)
8 cloves organic garlic, crushed roughly with a knife
Just over 3 litres water (to allow for reduction)
Add all ingredients to a stock pot or large saucepan, set on a low heat and bring up slowly to a simmer.
Simmer for half an hour. Switch off heat, then stand for another half hour (if you simmer too long, the vegetables will turn bitter)
Strain all veg and herbs, then allow to cool, then freeze, or use immediately.
Want to cheat? The only instant veg stock I ever use is Marigold’s organic vegan bouillon, as it’s lower in salt than any other I have found. And it’s MSG- and gluten-free.
KRIS CARR’S SPLIT PEA SOUP WITH DULSE AND KALE
(taken from Kris Carr’s “Crazy Sexy Kitchen”)
Serves 8 (or 4 Georges)
2 tbsp organic coconut oil
1 organic onion, diced
4 cloves organic garlic, minced
3 stalks organic celery, diced
2 organic carrots, diced
1.5 (US) cups dry split peas (225g)
6 (US) cups vegetable stock (see above) (1440ml)
2 tbsp organic, fresh thyme, minced (or use 1 tbsp dry- ed)
¼ (US) cup fresh, organic parsley, minced (or 1 tbsp dry – ed)
3 tbsp nutritional yeast
2 organic bay leaves (my addition – ed)
¼ to ½ tbsp. sea salt to taste (or Himalayan salt – ed)
½ tsp organic chilli flakes (or more, for added kick – ed)
1.5 (US) cups organic kale, shredded
¼ (US) cup dulse, ripped into 1-inch pieces (I use arame – ed)
Fresh organic parsley, to garnish (optional)
Organic lemon wedges to serve (optional)
- Heat oil on medium heat and add onion until translucent.
- Add garlic, celery and carrots and heat for a few minutes (personally, I add garlic in the last few minutes of cooking, at the same time as the kale, to get all the nutritional benefits – ed)
- Add split peas, veg stock, all sprigs of herbs, bay leaves, nutritional yeast, salt and chilli flakes. Bring to simmer, cover and cook for 45-50 minutes, stirring occasionally.
- When split peas begin to soften and lose their shape, add kale and dulse. Remove immediately from heat and cover with lid, so you’re only lightly steaming the kale and dulse. Leave for 5 minutes.
- Garnish with the fresh parsley and serve with a lemon wedge to squeeze in if you want a bit of zing.
- Tell me this isn’t one of tastiest soups you’ve ever made…