Post by AnneBeech

SOMETIMES LESS IS MORE

Over time I have enjoyed cooking greatly. Whilst not a cook my favorite thing is just to intuitively cook with left overs. Often using only few ingredients. The simple act of boiling veggies in a big cooking pan brings so much joy to me. The cutting up, seeing curled curved peelings flow.
Must have been a clan mother in yet that other life that other time. Recipes are held within dreamed of passed by an ancient berber woman. Her dark rimmed fingers smell of earth.

In my time I have worked as a volunteer in soup kitchens and other projects. Here they always had to use what ever they had that day and after a while I sometimes was able to be in charge of the daily soup. Soup is a rich meal since it can last long and left overs of soup can serve as a filling in stews , to make sauce, curries......

Today the very simple carrot and red lintel soup
All you need is a good amount of carrots, 2 cups of red lintel
let the carrots cook for a short while 10 minutes on high temperature can be enough Add the lintel, add a bit of garlilic , let this cook for just one or two minutes so that you will still have the taste of it, if you dont like garlic you can leave it out, or perhaps add some onion or leak, what I do is I just cook the ingredients in water then blend it with a hand mixer.
I have found out for carrot soup a bit of ginger is a good taste adder, so are cumin, fennel .Though basil or oregano can also be used. The great thing is to add the spices your soup tastes
differently each time
The added spices are best to be added in your soup cup, bowl or plate.....

enjoy!