I decided to make a soup for dinner dinner based upon the facts that a) There was half a leftover avocado in the fridge, b) The kitchen goddess (Mother dearest) is out for the night, and c) I just craved soup, badly. So having come across this recipe, I thought I'd adapt it somewhat and give it a good old whirl.
Ingredients:
2 cloves garlic, sliced 'n' diced
Teaspoon coconut oil
Spices: Paprika (1/2 teaspoon), Herbs de Provence (pinch), black pepper (optional amount) and a pinch of salt
A few florets of broccoli (I used 3...because I ran out. But nonetheless, it was the perfect amount anyway)
1 vegetable stock, soaked in 190ml boiling water
1/2 pitted avocado
Squeeze of lemon (1/2 teaspoon)
I so love the easiness of soup making! This recipe took all of 15 minutes to prepare, and I have to say I was really impressed with the outcome (besides the obvious fact that it is so very GREEN. I'm not one to care about the colours of my food, but I know of others who'd be put-off - oh well, more for me?).
The creaminess of the avocado sits just right with the vegetable flavouring, plus the garlic, spices and lemon added that necessary twist to jazz up the taste somewhat. Here's how to make it, if you wanted to try for yourself. Bear in mind that this only serves one little stomach - double up (or triple/quadruple etc) for those with a heftier appetite, or those dining with company!
Dissolve your veg stock in 190ml boiling water, stirring regularly. Bring to the boil, and add your florets of broccoli to the liquid. Cook until the broccoli is tender. Meanwhile, in a larger soup pan, melt your coconut oil on high heat and add your diced garlic, plus the spices and herbs. Cook for approximately 5 minutes, by which time your broccoli should be cooked. Add the stock mix to the soup pan (should still be bubbling hot) and let simmer. Stir, then leave it to sit and cool slightly.
Next, you want to pour the concoction into your blender, adding your avocado on top. Whizz up, and when the consistency is nice and creamy, pour back into the pan and heat the soup throughout. Serve immediately, and enjoy!
I combined my soup with a side of 2 ryvita crackers plus a few tablespoons of Lithuanian potato salad - the latter of which is so, so delicious! I'll share the recipe soon - or at least when I find out how to make it myself (My mum's taken a fancy to making the stuff after tasting a shop-bought version that my boyfriend regularly buys...much to my boyfriends delight, might I add. He could easily demolish the whole lot within a day! To be completely fair though, so could I!).
Has anyone else been Winter-proofing themselves with a piping hot and hearty soup for dinner/lunch?
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