Broccoli and Cannellini ‘Get well soon’ Soup
I’m an invalid. I’m rubbish at being a poorly person as I’m just no good at sitting still and doing nothing. But sometimes your body simply has other ideas.
I appear to have a trapped nerve behind my shoulder which has sent awful aches, pains and numbness all down my left arm. Try as I might to simply ‘carry on as usual’ it just isn’t happening and so for the last three days I’ve pretty much been stuck in bed and catching up with bits and pieces on my laptop as much as I feel able!
Yesterday evening I did manage to make it in to the kitchen to concoct some soup with the help of my trusty Thermomix. I made a big batch so that I could have the left overs today…good job really as I feel worse today (typing parts of this blog post one handed!) and so don’t think I could have managed anything much today. I struggled enough just to take these few photos- I wasn't going to give in!
My dinner companion yesterday proclaimed that this soup tastes like ‘chicken soup without the chicken’ and since chicken soup is supposed to be the heal-all wonder…well the ‘get well’ title seemed entirely appropriate…whether you think it tastes like chicken soup is another matter. I think I just tastes like 'simple goodness'- delicate, wholesome and nourishing, and with some added pasta or quinoa (I served it with quinoa yesterday) you have yourself a good meal, Invalid or not!
I had so many plans in the kitchen this weekend, not least because I have a little stall at an event next weekend (more on all that soon) that I needed to get preparations underway for. Fingers crossed I am back in the saddle very soon. In the meantime, with only my laptop for company, I have been organising my recipes into more easily searchable categories, hopefully I’ll get that up later once the next dose of painkillers kick in!
Recipe: broccoli and cannellini soup
- 1tbs olive oil
- 1 onion finely chopped
- 4 cloves garlic crushed
- 1 tsp dried mixed herbs
- Few leaves fresh rosemary
- 400g (approx. two small heads) broccoli- chopped into fairly small pieces
- 100g (approx.½) courgette- grated (optional)
- 400g can butter beans/cannelli beans
- 800ml hot vegetable stock
- 100g quinoa or small cooked pasta shapes- optional
- Salt and pepper to taste
Heat oil in a large saucepan and gently fry the onions and chopped garlic for around 5 minutes until soft.
Add the herbs and broccoli and cook for 5 minutes, stirring frequently. Add all remaining ingredients (other than quinoa/pasta if using) and simmer for a further 10 minutes or until broccoli is cooked.
The quinoa/pasta can be cooked separately and spooned over to serve, or added to the pan during cooking time as appropriate.