Hello again! Back today with another instalment of the ‘Can’t Be Arsed’ Cookery series – recipes for when you have zero cooking mojo but could really do with something resembling actual food!
This veggie soup recipe is seriously easy but packed with nutrients thanks to the awesome spinach and also happens to be gluten free and easily made vegan (woo!)
As usual the ingredients are things that can loiter around in your freezer or cupboard just waiting to save the day! This recipe is also really cheap and requires no chopping! It can even be kept warm in the slow cooker to feed more hungry mouths later.
As an added bonus it is possible that children might like it too, since BOTH of mine actually enjoyed it (and they hardly ever agree on anything!) and my son was especially pleased that it was a ‘smooth’ soup as apparently lumps offend him.
Super Green Soup Recipe, serves 2 (and 2 kids, but they mostly ate the bread!)
Green Pesto (use ‘free from’ if you need it to be dairy free/vegan)
Stock cube or pot of your choice
Squeezy garlic to taste (or if you can be arsed, then chop up actual garlic!)
Salt/pepper to taste
Optional – Mix up a small amount of cornflour with cold water (I’m going to say ‘to the instructions on the packet’ here because actually I’ve never read the instructions and just guess the amount of cornflour and water!) and add that too. This works best if you’re heating the soup up after blending because that helps to thicken it, but it is still a soupy consistency if you omit it, the choice is yours!
Boil the kettle and pour over the frozen veg up to about 750ml (if I do more than that it will explode out of my blender..) and let it sit for a few minutes, then stir it up and see if it’s thawed the spinach.
Once everything is thawed enough to not break your blender(!) add in a big spoon of pesto (I used about a dessert spoon), the garlic and some salt pepper (you can always add more later!) Then whizz it all up (remember the lid…)
Blend until it’s, er, blended. If it’s still warm by this point by all means eat it now, but if the frozen veg has cooled it too much or you added cornstarch and want to thicken it then you can either bung it on the hob or in a bowl in the microwave for a few mins to warm up. You could also shove it in the slow cooker on low (or the ‘keep warm’ setting if yours has one) to eat later, which is perfect if you have to feed someone who finishes work at an awkward time!