I have developed a special talent.
I have the ability to create a meal that tastes amazing, but looks like this:
It’s not the most attractive dish ever, but it tasted really good.
This time of year, we tend to eat a lot of rich, heavy meals – which is obviously great, but sometimes it can get a bit much. Christmas shopping is usually pretty horrendous, with the stuffy crowds and those people who insist on walking really slowly right in the middle of the pavement, but being full and bloated the whole time does nothing to help.
Here’s a soup recipe that you can adapt to be as heavy or as light as you want it. If you want it to be a filling dinner, add a little more pasta, or an extra egg, or some more vegetables. If you want a light soup for lunch, add more water to make it thinner (this will obviously make it go further as well).
Egg drop soup is traditionally Chinese, but this particular recipe is more generic – just tasty vegetables and chick peas in broth, which you can flavour with whatever you fancy.
Vegetable and chick pea egg drop soup
Serves 4
1tbsp sunflower oil
1 onion, finely diced
1 litre boiling water
2 stock cubes
2tsp bouillon powder
1tsp mixed herbs
2tbsp Worcestershire sauce (ensure you choose a vegetarian type)
1tbsp gravy granules (I used Bisto)
1tsp chilli powder
390g carton chick peas, drained (230g when drained)
Black pepper
75g small pasta shapes (I used conchigliette)
50g frozen peas
100g frozen broccoli
100g sweetcorn kernels
3 eggs, lightly beaten
Crusty bread and butter to serve
In a large saucepan, heat the oil and gently soften the onion over a low heat for 10 minutes, or until the onion is soft and translucent. Add the rest of the ingredients, except for the egg and bread, and turn up the heat. Simmer for 15 minutes, or until the pasta and vegetables are al dente.
Continually stirring, pour in the eggs slowly. The faster you pour them in, the larger your chunks of egg will be.
Simmer for 5 more minutes, and serve warm with bread and butter.