Soup Series, 2: Sheryl Gwyther's Author Rescue Soup

This soup is for those occasions where you’ve been writing like crazy all day and suddenly, it’s dark and you haven’t cooked dinner, nor have you even planned ahead for it.

Use whatever vegetables you have in the fridge and pantry. If you don’t have real chicken stock, use a shop one (not as good, but this is rescue soup time, not haute cuisine), and ALWAYS have a packet of pearl barley in your pantry.

I’ve been called a ‘creative cook’ – I hardly ever measure things, and I use the taste and smell test – maybe creative is a kind way to say ‘disorganised’ and ‘make it up as she goes’ cook. I prefer to call myself a sensory cook and this soup sure fills the senses, and the stomach. 

Author’s Rescue Soup

Ingredients:

2 tablespoons olive oil

1 onion, chopped / 1 crushed garlic clove

Peeled and chopped (small) pieces of pumpkin, sweet potato (white), zucchinis, celery, fresh peas, a some fresh okra (these were all in my fridge today), carrots

Oregano, cumin and pepper to taste

1 litre chicken stock

¾ cup pearl barley (micro-waved in water first until almost soft)

½ cup chick peas (from a tin)

Fresh lemon juice

Bunch of fresh coriander

Method:

1. Gently cook the onion until transparent (and it smells good) then the garlic (don’t burn)
2. Add all the vegetable ingredients and a sprinkle of oregano and pepper
3. Add chicken stock to the pot and stir up the heat – make sure the vegetables are covered (add a bit of water if necessary)
4. Add pearl barley and chick peas – stir through
5. Cover and simmer until vegetables are cooked and the barley has soaked up more of the flavour. (Timing depends on how thick you cut the pieces).
6. Squeeze over lemon juice and stir through. Pour into bowls.
7. Sprinkle chopped coriander.
8. Serve with toasted rye bread (or whatever bread you like)
9. Warning: do not eat in front of computer! 
   
   
   Sheryl's website
   Sheryl's blog
   
   

   

   
   
   
   
   
   

This soup is for those occasions where you’ve been writing like crazy all day and suddenly, it’s dark and you haven’t cooked dinner, nor have you even planned ahead for it.

Use whatever vegetables you have in the fridge and pantry. If you don’t have real chicken stock, use a shop one (not as good, but this is rescue soup time, not haute cuisine), and ALWAYS have a packet of pearl barley in your pantry.

I’ve been called a ‘creative cook’ – I hardly ever measure things, and I use the taste and smell test – maybe creative is a kind way to say ‘disorganised’ and ‘make it up as she goes’ cook. I prefer to call myself a sensory cook and this soup sure fills the senses, and the stomach. 

Author’s Rescue Soup

Ingredients:

2 tablespoons olive oil

1 onion, chopped / 1 crushed garlic clove

Peeled and chopped (small) pieces of pumpkin, sweet potato (white), zucchinis, celery, fresh peas, a some fresh okra (these were all in my fridge today), carrots

Oregano, cumin and pepper to taste

1 litre chicken stock

¾ cup pearl barley (micro-waved in water first until almost soft)

½ cup chick peas (from a tin)

Fresh lemon juice

Bunch of fresh coriander

Method:

1. Gently cook the onion until transparent (and it smells good) then the garlic (don’t burn)
2. Add all the vegetable ingredients and a sprinkle of oregano and pepper
3. Add chicken stock to the pot and stir up the heat – make sure the vegetables are covered (add a bit of water if necessary)
4. Add pearl barley and chick peas – stir through
5. Cover and simmer until vegetables are cooked and the barley has soaked up more of the flavour. (Timing depends on how thick you cut the pieces).
6. Squeeze over lemon juice and stir through. Pour into bowls.
7. Sprinkle chopped coriander.
8. Serve with toasted rye bread (or whatever bread you like)
9. Warning: do not eat in front of computer! 
   
   
   Sheryl's website
   Sheryl's blog