I arrived home famished after volunteering at Koats for Kids Winnipeg this morning.
Having no plan for lunch (ergo nothing to blog about) I saw that I had some stock defrosted in the fridge from supper last night. And after grabbing a few veggies from the crisper, I was able to quickly whip up this very delicious “Minestrone” soup on the fly.
Simple Soup for One Ingredients
2-3 cups Broth
1 Carrot, chopped
1 Celery stalk, chopped
1/8 Onion, chopped
1 clove Garlic, minced
1 tsp. Lemon zest
1 tbsp. Sun-dried tomatoes, finely chopped
1 tsp. Dill, dried
2 tbsp. Pasta, cooked
1 tsp. Salt
TIP: When I buy a grocery store rotisserie chicken for our Chicken Taco night, I use all the meat I want from the bird, and then put the bones in a small pot of boiling water with 1/2 tsp each of salt, pepper and dried parsley. I boil it for about an hour while my husband and I eat dinner. And once it’s cooled, I put it in a storage container, and freeze it for days like today. No more buying expensive, sodium-heavy, pre-made chicken stock!
1. I boiled the broth in one pot, and cooked the pasta in another. Once the pasta was done, I ran it under cold water and kept it in my strainer. I find that adding grains or pasta to soups makes them thicken up very quickly from the starch content.
2. Add whatever vegetables you’ve got in the fridge to the broth, and pick one or two “wow” ingredients like lemon zest or sun-dried tomatoes. Whatever you have on hand is fine – black beans, peppers, potatoes, etc., even quinoa or rice in place of the pasta.
3. Cook for about 20 minutes, or until the veggies reach your preferred tenderness. And voila! You have an easy homemade soup for one. Or up-size this idea to feed a crowd at any time of the day.
4. Serve in a pretty bowl to warm your day! And feel good about this healthy, low-calorie, but filling lunch choice.
What is your favourite soup?
Please let me know in the comments section below what your “wow” ingredients were when you tried this recipe.