From Meals
in Minutes: Vegetarian, The Australian Women’s Weekly, ACP Publishing,
2001.
I was in one of those too-lazy-to-cook moods
where soup seemed to be the thing that would satisfy.
I chopped an onion and while it was cooking
on a low heat I prepared the other ingredients. Two celery sticks were chopped
as fine as I could and tipped in with the onions. I then added a chopped garlic
clove and a teaspoon of paprika. These were all stirred and the cooking continued
on low to soften the onion while the other vegetables were chopped: a parsnip,
a potato and a carrot.
The chopped vegetables all went into the
saucepan with about a cup of stock that I had left over. I then added water to
about what seemed the best amount. I also added a vegetable stock cube. The
soup was now simmered for about 15 minutes until all was cooked. It was tasted
and salt and freshly ground black pepper added.
Just before serving ¼ cup couscous was added
with a couple of tablespoons od chopped parsley. It was given a couple of minutes
for the couscous to cook and then dished up on serving plates.
This reminded me strongly of the soups that
my grandmother used to make—minus the couscous, of course. Her soups usually
included barley. With a salad this did the trick for my lazy mood.
Taste: ✔✔✔
Ease of
cooking:
✔✔✔✔✔
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