It’s cold. Really, really cold.
(No this isn’t the one-fourth Bong in me speaking.)
It’s the Dilli in me. Serious.
And on nights (and days) like this, there is nothing more comforting than a bowl of steaming soup.
Not the claggy, corn-floury stuff you buy.
Wholesome, heart-warming, soul-reviving soup.
The lovely part about this recipe is I just did what I wanted.
I had no measurements in mind. I just kept tasting and adding stuff to balance the flavours. I can safely say anyone can adapt it to their taste and have pleasing results.
I don’t know if the cold is here to stay, but if it is- I’m armed. 🙂
Bring it on!
Prep time: 5 mins
Cook time: 30 mins
Eat this with: Buttered toast
2 chicken (or veg) stock cubes
500 g spinach
200 g button mushrooms, halved
200 g baby corn, chopped into bite sized pieces
4 tbsp fish sauce
2 tbsp soy sauce
2 tbsp vinegar
2 tbsp chilli sauce (more if you like it spicy)
salt and pepper to taste
1. Bring a litre of water to the boil in a large pot. Once boiling, reduce the heat, and add the stock cubes. Stir till the cubes dissolve, and simmer.
2. Add the baby corn, as this will take the longest to cook. Follow with all the sauces/liquids. Cook for 10 minutes, and then taste. Add more if you want.
3. Add the mushrooms and cook some more. Wash the spinach, remove the ends of the stalks and add to the soup.
4. Add salt and pepper to taste, simmer for a maximum of five more minutes and take off the heat. Eat warm with some buttered toast.