Oh hey there, long time so see (speak? write?).
Things have been crazy here this week, but! They’re about to get a lot better with this hearty and delicious soup.
Let me catch you up on life lately. I feel like I’ve been busy non-stop this week with school, work, and other commitments.
I babysat for the first time in months on Monday and it’s funny how much I forget that I really enjoy it. The kids were already into the christmas crafts and then they were building forts and running around. Just the glimpse of life through that child perspective is great. They enjoy everything! Anything is funny! I think as adults we get caught up in stress and complaining and forget to feel that way too.
Anyway, I’ve also been busy with another project this week, which is kind of exciting. I supplied cupcakes for an event! This was only my second time doing a job like this and it’s still sooo nerve wrecking. What if something goes wrong? What if people don’t like them? I think they went over well, but you never know for sure!
As for the soup recipe, it’s from Heidi at 101cookbooks. I made it for the first time probably two years ago and it doesn’t get made super often because it requires a decent amount of time, but when I do make it I am blown away every time.
I could seriously eat this soup every day and not get tired of it.
Full of protein
Has a touch of heat
And the toppings! Yogurt, and caramelized onions should be on every soup ever. It’s the best combination.
This soup saved me this week. I had it all made up before things got super busy and then it lasted three meals this week. That’s three meals I did not have to worry about, not to mention It did not feel like a sacrifice to have soup that many times.
It’s totally versatile too. You can use whatever beans, noodles, lentils, split peas, etc. you have on hand and because of the solid flavour base it just works.
And now that it has gotten me through the week I am going to get some much needed R&R and enjoy my weekend! Hope you guys do too.
Recipe taken from 101Cookbooks and just slightly adapted to suit my tastes.
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 long red chili, finely chopped (I usually use whatever I can find)
- 1/2 teaspoon ground curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 liters good-tasting vegetable stock or broth
- 1/2 cup split peas or lentils
- I can of chickpeas, rinsed
- 1 can of beans of your choice, I use black beans often
- salt to taste
- 1/2 cup, or handful of thin noodles, shells, gemili (basically any noodle you’d like in soup)
- 1 big bunch, about 4 cups, of spinach leaves, finely shredded
- 1/2 cup finely shredded cilantro leaves, or parsley if you don’t like cilantro
- 2 tablespoons of fresh herbs; such as dill, thyme, oregano, chives
- juice of one lime
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 2 big pinches of salt
- spoonful of sour cream, yogurt or creme fraiche
- scattering of toasted, chopped walnuts
- In a large pot heat 2 tablespoons of olive oil over medium heat. Add the onion, and chili and cook until slightly softened. Sprinkle in the spices and cook for another 30 seconds or until fragrant.
- Now add in your 2 liters of good tasting vegetable broth/stock, bring to a boil and stir in your split peas or lentils. Cook for about 20 minutes, or until tender.
- Then add in your chickpeas and beans. Season with salt to taste and continue to cook until beans are warmed through.
- Add in the noodles and cook until al dente and then add in lime juice, spinach, and herbs. Let it wilt before serving.
- While you are waiting for the soup to finish heat 1 tablespoon of olive oil and 1 tablespoon of butter in a frying pan over medium to medium high heat.
- Once things are sizzling, add in your thinly sliced onion and two big pinches of salt. Cook, stirring occasionally until onions are soft and golden/caramelized.
- Ladle soup into individual serving bowls, top with a yogurt/sour cream etc., some caramelized onions, and chopped walnuts.