Three Soups For Staying Warm (November)

The cliché goes that college students live off of cup-of-soup and ramen noodles. Circumstances dictate that this PCV lives off soups made from scratch. The autumn chill and my lack of a kitchen means that I have become quite proficient at making soup using pot on my single burner.

These are my favourite recipes. Each one yields 2 servings. (Lunch and Dinner)


CARROT AND CORRIANDER SOUP – because goyerti (greens) are always plentiful
Stuff You Need:
- 1 kg carrots
- 3 cups stock/water
- 2 onions, chopped
- 6 cloves garlic, minced
- 2 potatoes, diced
- 4 bunches fresh coriander (cilantro), diced
Stuff You Do:
1. Peel and cut carrots and potatoes. Put in pot with stock/water and boil until soft.
2. Sauté onions and garlic in a small saucepan. Add chopped coriander and sauté for another minute or two.
3. Add sautéd stuff to boiled carrots and potatoes. Simmer for 15 minutes. Mash/blend until desired consistency.

CHINESE TOMATO SOUP – because it takes 5 minutes to make
Stuff You Need:
- ½ kilo of tomatoes (about 4-5)
- 1 tbs olive/peanut oil.
- 2-3 green onions, chopped
- 4 cups stock/water
- 1 egg, slightly beaten
- dash of salt, cayenne pepper or roasted garlic, to taste
Stuff You Do:
1. Heat oil until hot. Add tomatoes and green onions and stir-fry for 2 minutes.
2. Add broth and bring to a boil.
3. Stir in egg and spices.
4. Cook until egg is slightly set – about 30 seconds.

PERSIAN SPINACH AND LENTIL SOUP – because I need protein from somewhere
Stuff You Need:
- 3 cups cooked lentils
- 3 bunches of spinach, finely chopped
- 2 cups water/stock
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 small piece ginger, chopped (or 2 tsp dried)
- 1 small chili pepper, chopped (or 1 tsp chili powder)
- 1 tbs cumin
Stuff You Do:
1. Sauté onion. Add garlic, ginger, chili and cumin. Sweat with lid on for 2-3 minutes. (Don’t let it burn!).
2. Add lentils and stock. Bring to a boil.
3. Add spinach and simmer until spinach is cooked.