Tuesday, March 22, 2011

La La Soup

Yeah that's right - that's what I call it; La La Soup. It started as Asian Soup A La Marian, but over time has morphed into La La Soup. - 'Cause that's how I roll. So, now that I've shown you a small glimpse of my neurosis, here's the recipe for my famous La La Soup - the soup to eat when you think you're getting sick, or when you're already sick and want to burn that mother virus outta yo self. Check it.

What you need;

half a head of cauliflower
a small broccoli
a big carrot (or 2 little ones)
2 juicy lemons
crushed ginger
crushed lemongrass
5 or 6 cloves of garlic ... yep, I like garlic
1.5 litres boiled water
1 massel chicken stock cube
1 massel veggie stock cube
hot chilli (either fresh or powdered)
fresh coriander
1 cup jasmine rice

What you do;

1) First things first, put the stock cubes in the boiled water and sit aside so the stock dissolves.

2) Heat some olive oil in a pot then fry the crushed garlic and about 2 teaspoons of crushed ginger (I use the stuff in a jar). Add the chopped carrot, broccoli and cauliflower and fry for around 5 minutes.

3) Add the stock/water to the pot, bring to the boil and reduce heat to simmer. Add the juice of two lemons and about 1 teaspoon of lemongrass (if you're using the crushed stuff from the jar - if it's the sliced stuff from the jar, you can use a bit more).

4) Add as much chilli as you like and let simmer, covered, for about 15-20 minutes or until the veggies are cooked to your liking.

5) Meanwhile, cook your jasmine rice.

6) When the veggies are done, add a bunch of chopped coriander to the soup. Serve on a bed of jasmine rice.

I always keep a batch in the freezer so I can do emergency soup-drops when friends are sick. Lately I've started blitzing the leftovers (not with the rice) and having it with crusty bread the next day. Deelish. Between the garlic, the lemon and the chilli, you should be feeling better in no time! 

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