… truth be told I had a shit week last week. I’m not going to rant about specifics here but it’s been one of those weeks that’s started bad and has simply gone down hill… the kind of week where you just wish you could climb into bed and sleep it off for seven days…obviously the #AlternativeEatingPlan doesn’t help as I think my lack of sugar and carbs is making me hugely grumpy but to top it all off I awoke on Friday morning with the worst pain in my lower back and now not only am I in a foul mood but I can barely move…not fun… oh and i’m now sporting the hangover from hell because of course I thought i’d drown my sorrows in gallons of Prosecco. Don’t shout.
kale, tenderstem and fennel summerstrone
I love adapting winter old-favourites into summer recipes… the classic minestrone is always great for a fresh update with whichever vegetables you have lying around and if, like me you’re trying to cut down on carbs, you can simply not add the pasta and you’ve got a healthy, fresh and filling soup packed with summery goodness… what I love about this type of soup is that you can see the vegetables in all their glory and you know that there’s no rubbish hidden in there. Plus, you’ve got a really good soup that tastes amazing from the moment it’s ready and even better the next day!
this is an ingredient list but to be honest just go with what you’ve got in your fridge…
1 bunch Spring onions – finely chopped including the green stems
1 large teaspoon dried oregano
1 large carrot – cut into batons
2 large sticks of celery – cut from the bunch
2 large handfuls of chopped kale
100g fresh or frozen peas
1 litre good quality vegetable stock
fresh rosemary and thyme
in your largest soup pan saute the onions in a little butter and olive oil and throw the oregano and rosemary and thyme in at this stage and let those flavours mingle
add the carrots, celery, fennel and fine beans, stir around, place the lid on and let the veg sweat for 5 or 6 minutes until soft
add the tinned toms, the kale, peas, tenderstem, the bay leaves and the stock and let it bubble gently for 20 minutes, then turn off the heat, pop the lid on and let it sit for at least an hour before re-heating and eating, if not over night.