Today is the 10th consecutive absurdly cold day in Tokyo. This sort of days often make me think of soup. Don’t you think of soups in a cold day?
One of my favorite soups this time a year is this thick vegetable soup, consisting of all things nutritious. Heck, it even helps me use up my Radish Boya surprise package content.
Just like with any other recipes in this website, generally everything I post up (with a little bit of logic) can be substituted, change spinach with kale, add mushroom in the mixture if it strikes your fancy, replace garbanzo beans with kidney beans, you really can’t go wrong with this recipe. I’d like to say sky is your limit, but theoretically… your fridge and pantry is your limit!
Anyways… just made another batch the other day, thought to share the recipe with you.
2 tbsp oilive oil
2 leeks, thinly sliced
2 zucchini, chopped
1 bunch of eringi mushroom (optional)
3 garlic cloves, crushed
400ml/14-oz canned chopped tomatoes
1 tbsp tomato paste (optional)
2 bay leaves
5 cups vegetable stock
400ml/14-oz canned garbanzo beans/chick peas, drained
a bunch of spinach (about 250 grams), shredded
a generous amount of thinly shaved Parmesan cheese
salt and pepper
Crusty bread (preferably whole grains), to serve
- Heat the oil in a heavy-bottomed saucepan (I normally use my Le Creuset Soup Pot or round Cocotte). Add the sliced leeks, zucchini and mushroom and cook over a medium heat, stirring constantly until vegetables soften a little bit (about 3 minutes)
- Add the garlic, chopped tomatoes, tomato paste (if using), bay leaves, vegetable stock and garbanzo beans. Bring to the boil, lower the heat and simmer, stirring occasionally, for 5 minutes.
- Add the spinach and boil for 2 minutes. Season to taste with salt and pepper.
- Remove the bay leaves. Pour into a soup tureen and sprinkle over the Parmesan.
- Serve with crusty bread (to make a meal)
Recipe inspiration: Practical Vegetarian by Fiona Biggs, adapted by MyOrangePot.