YES I KNOW THESE PHOTOS SUCK.
Let's just get that out the way quickly shall we:D
I ask those of you who have tried my recipes thus far to trust me that it tastes like delicious. And those who have not tried my recipes to trust those who have tried my recipes that it tastes like delicious. Not monster bogies.
Lol why am I putting up more photos? It's like I think I can save the last crap photo with an even crappier photo. Here guys, look more
Seriously, I don't know how you lot who are studying/working/having a life and food blogging at the same time manage. I'm usually so hungry in between intense practice and studying that even if I find the time to make wonderful blog-worthy recipes for myself, I can't bring myself to set up the stage and contort myself into weird positions in an attempt to take a photo without getting my shadow on the food or to mess around with the ruddy aperture and focal whatjamecallit and get the angle right and make it not look crap and all this while the steam is rising from the delicious soup signifying that my lunch is GOING COLD.
Usually I don't even try to take photos. I have no self-control. Just study and slurp.
At least this is evidence that I ATE it, right?
I think this is the least professional post I've ever done?! I blame that new £4 cake and coffee deal at my favourite cafe. Caffeine. Sugar. Study. So much study. So much yum. So much headache.
Anyway, this soup is amazing delicious, I've made it twice and tastes good so on etc, make it, take nicer photos of it and put it on your blog, feed it to your dog, throw it at your children, I don't care.
FoodGawker award methinks for me woohoo soup.
Spicy (Or Not) Courgette and Spinach Soup
Cook Time: 1 hr
Ingredients (2 large servings)
- 1 medium courgette/zucchini
- 1 medium sweet potato
- Scant 1/2 bag spinach
- 1 ½ cups vegetable stock
- ½ tbsp coconut oil
- 1 tbsp soy sauce
- 1 tsp turmeric
- 1 tsp cumin powder
- ½ - 1 tsp paprika
- ½ tsp chili powder, or more
- Salt and pepper to taste
1. Pre-heat the oven to 200C and bung the sweet potato in. After about half an hour, start on step 2:
2. Heat the coconut oil in a pan. Chop and add the courgette. After a few minutes, chop and add the spinach along with the spices, soy sauce, salt, and pepper.
3. Remove sweet potato from the oven and scoop flesh from skin. Stir into the pan, then add vegetable stock.
4. Whip out your immersion blender and whizz. (Or, alternatively, cook for 5-10 minutes, then transfer to a food processor/blender, if you like a very smooth soup.)
5. Continue cooking 5-10 minutes, adjusting seasonings and adding more water as required.
6. Serve piping hot!
Powered by Recipage