Culinary Concoctions

Wednesday, November 7, 2012

Sick Kid Soup

This is what my Sick Kid Soup consisted of:

1 small yellow onion, diced

3 cloves of garlic, minced

2 carrots, sliced and halved

5 mushrooms, sliced

4 tomatoes, rough chopped

4 cups fresh spinach

½ cup red lentils

5-8 cups of water (I didn’t measure)

2 cups cooked brown rice

2 cubes vegetable bullion

2 lemon wedges

1 tsp curry powder (or to taste)

Salt and pepper (to taste)

Olive oil for the pot

And here's how I made it:

I heated some olive oil in a medium sized pot over medium-low heat. When it was warm, I added the garlic, then the onion with a little salt and pepper. I heated these until the onions started becoming transparent, stirring occasionally (and carefully monitoring the heat, as my current pans are thin and food goes from under control to partial charcoal in a matter of seconds).

Next, I added the tomatoes, and cooked for about 5-7 minutes until they had reduced to a thick pulp. I added the carrots and mushrooms, and cooked for another few minutes until the carrots just barely started to soften. Then, I added about 2 cups of water, the lentils, curry powder, and the vegetable bullion and stirred until the bullion dissolved. I added the rest of the water (my pot was about three-quarters full), squeezed the lemon wedges into the pot, and turned the heat to medium. When my soup was almost warm enough to serve, I added the cooked brown rice and spinach, just to warm them up and let the spinach wilt. I ground in some more pepper, let everything cook together for about 5 more minutes, and… Voila! Delicious, healthy, Sick Kid Soup.