I had a good nose though Jamie Oliver’s latest cookbook in the supermarket last night and really liked the look of his Spring Vegetable and Bean Soup. So I took a shifty photo of the recipe with my phone.
I was riddled with guilt by the time we got to the dairy aisle because that’s a terrible copyright infringement and I really should have bought the book, because even taking into account the generally rubbish royalties for supermarket sales, my pennies could have contributed to Poppy Nectarine and Lulu Cherry’s school fees. I can’t remember the proper names of his kids but they’re edible ones.
Anyway Jamie old chap – if you somehow see this and think I’m a thieving git, I promise I will order your book come pay day. I do like your recipes. And I hope you do more TV shows like Jamie At Home, where it’s just you and lots of really great, simple food. I admire your crusades but I miss the cookin’.
I am not even going to try and hide behind jokes today. Everything seems to be going a bit shit all at once. I am concentrating on doing little things that make me feel good and sturdy and capable. Fish suppers and Wispa bars are not longterm solutions.
So this arvo I did a weights DVD for the first time in a month. I untangled the mess of clothes and shoes in the bottom of the wardrobe. I purchased a truckload of birthday cards because everyone I bloody know seems to be born in the last week of October.
And then I made Jamie’s soup. Well sort of, because I only managed to photograph three quarters of the page. That will learn me for being a copyright bandit. The soup is dead wholesome and simple, and nestled in a plastic container for my lunch tomorrow it looks like Reassurance in a Box. Yum yum.
Source: Boldly pilfered from JO’s Ministry of Food
3 sticks of celery
2 cloves of garlic
400g (14oz) tin of cannellini beans
200g (7oz) cauliflower
200g spinach (I used baby spinach leaves)
2 large ripe tomatoes (I used two handfuls of cherry toms)
salt and pepper
cayenne pepper (I added this. Because it makes you feel alive!)
1.8 litres hot chicken or vegetable stock
(JO uses 2 stock cubes; I used Marigold vegetable stock powder)
- Heat a tablespoon of olive oil in a big pot over medium heat.
- Chop up the celery, carrots, onions and garlic.
- Chuck the above veggies in the pot. Cook for around 12 minutes until the carrots have softened but still holding their shape.
- Meanwhile drain the cannellini beans. Break up the cauli and broccoli into small florets. Quarter the tomatoes.
- Add those veggies to the pan along with the hot stock. Stir together.
- This is where I added a few good shakes of cayenne pepper.
- Bring to the boil the simmer for 10 minutes until the veggies are tender. This was more like 20 on my crappy stove.
- When ready to serve, add the spinach to the pot and cook a further 30 seconds. Remove from heat.
- Season with S&P.
JO says you can blend half the soup if you like it less chunky, but that would mean more washing up! He also suggests drizzling it with some extra virgin olive oil, which I’d never tried before but it was bloody delicious. This is the second JO soup I’ve made this month and they both had spinach chucked in at the end – that iron-y flavour is dead tasty.