soup vegetables

There comes a point where it is time to literally take stock, and when I reach this juncture, this is the soup I turn to. It ticks all boxes: nutritious, economical, substantial, simple, and when a dietary line must be drawn in the sand, it is always the first meal that kicks off the new regime.

One of the fastest ways to churn through dollars and ingest large portions of energy dense food, is to buy lunch. If the decision regarding what to eat is made minutes before consumption, it is heavily influenced by raging hunger hormones and low blood sugar. All rational thought will evaporate when a large roast pork roll with gravy at $10 a pop looms. By the end of the week, $50 has also evaporated, and 500 grams has cleverly attached itself in its place – except not to the wallet but rather the waistline.

The best way I have discovered to sidestep this scenario, it to have a pot of soup on hand. Dished swiftly into a soup mug or bowl in the morning, a quick zap at lunchtime and a nice lunch is available. No purses opened, no lipids stored.
1 tbspn olive oil
1 onion sliced
1 leek sliced
3 sticks celery chopped
2 medium carrots chopped
1 litre chicken stock
salt and pepper
1/2 cup rice
1 can chick peas or butter beans
handful of shredded cooked chicken

  1. In a large pot, heat the oil on a medium heat and gently cook the onion, leek, celery and carrots, until the onion has softened.
  2. Add the stock and season with salt and pepper. Increase the heat and add rice.
  3. Once the soup has reached the boil, turn down to a simmer and cook for 15-20 mins, or until rice is cooked.
  4. Add the chickpeas/beans and shredded chicken and simmer for a further  10 minutes.
  5. Serve with parsley scattered over and fresh bread on the side.

vegetable, chicken and rice soup

Postscript: This is the kind of soup that can be added to or subtracted from. Check your refrigerator or your preferences and make the necessary changes.


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