Tag Archives: vegetable

Mean green

What garlic is to food, insanity is to art.
~ Augustus Saint-Gaudens

I added two cloves of raw garlic to the green stuff you see in the photo. It doesn’t sound like much, but it was enough to make the soup yelping-ly spicy. And, oddly, even nice.

Like wasabi, the sting is not the lingering sort (i.e. the curry / chilli sort), and is – if you can just dismiss the false thought that says you’re dying – possibly even great.

It’s the sort of spicy that wakes your mind up to the things that matter, right here, right now.

And that… is always good.


The soup also held notes of salt, pepper and basil pesto. Base – just steamed or boiled broccoli (estimate half a head of it per person, I used boiled broccoli today), and a dribble of water. And the garlic was blended with the rest of it, to cut out nasty surprises in the form of tangible pieces of raw garlic being caught in teeth. It’s a loose recipe, one that changes every time – and the originator of the whole Blended Green Stuff thing is my friend Matt, who would possibly prefer to be known as The Genius.

As for the bread, refer to this post.



Soup of the evening, beautiful…
~ Lewis Carroll

This is not the prettiest thing that you ever did see, but it was just what I needed this evening.

Love how soup is so agreeable! You just fry some sliced onions until the aroma takes over your nose, then chuck in vegetables you have on hand, herbs, cold water, some stock powder (if you are lazy like I was today!) and basically adjust what you need to to make it taste good until you are happy with it – no measurements or special powers needed. Bring to a boil, then simmmmmmeeeerrr for around 30 minutes (time will vary depending on how large your veg wedges are, and how soft you want everything to be).

Tonight, my soup contained two onions, a few glugs of water, some stock, two carrots, two celery stalks, one Agria potato, two onions, a wedge of suede, some parsnip, black pepper, cannellini beans, a forlorn fennel frond + bulb, a shower of fresh rosemary leaves – stripped from their stems. Made four servings.

What do you put in your soup?