Firstly, I must apologise that there will be no YouTube recipe of the week. Unfortunately my work has taken over this week, but it pays the bills so can’t grumble; however, I can confirm that I have a couple of press passes for this weekend’s BBC Good Food Summer Event, so I’m hoping I can vlog while I’m there! I can’t promise I’ll be a good girl though as it’s a one of with what I am hoping will be plenty of samples to have a dabble with (in other words, stuff my face in ladylike fashion if that’s possible).
So with a busy-life in mind, if you’re looking for a soup that is cheap as chips (about £1.60 to make), this is the one. I’ve also been watching the start of Claudia Lane’s Slimming World journey vlogs on YouTube (please go over, subscribe and support her if you can) and she has been talking about being put off with recipes with LOADS of ingredients. I totally get this (and sorry if you think some of mine are like this) but I’m am going to try and focus on this a little more if it doesn’t impede on the taste too much.
Getting back to this soup, every other week, if I’m so busy and haven’t had time for a big food shop, I usually turn to tinned tomatoes and a basic frozen basa fish fillet which I buy in bags form Aldi. I’m sure you’ve noticed this type of soup from a few times before and I tend to grab whatever I have left to make up the soup, so please feel free to do the same and experiment – it’s that versatile.
You should be able to do this in the soup maker but I haven’t had time to measure exact quantities and if I did, then I’d be filming this for my YouTube channel instead.
I have a lot of fresh herbs in my fridge this week, potential to go off very soon, so today the question was, does fish and rosemary work well together? Well, it blooming does in this recipe, so I came up trumps!
So as I blog about it on my lunchbreak, I am quickly typing up this post quick and here is the recipe that I made while I was on the phone multitasking (yes, if you are reading this fiance, I can multi-task!)
– A regular pan with lid (I used the bottom pan from my steamer)
-1 tin of chopped tomatoes
-1 large celery stick, diced
-1 large carrot, peeled and chopped
-1 tin of drained & rinsed chickpeas
-1 chicken stockpot & 1 beef stockcube (I used up the latter as it was a renegade in my cupboard
– A good pinch of fresh rosemary, torn up in to bits (or try 1/2 tbsp of dried)
– A generous amount of seasoning
-1 garlic clove finely chopped (I was lazy and didn’t want to wash my crusher)
-1 frozen fish fillet
-Parsley to serve if possible (to cancel garlic breath!)
-Enough cold water to allow the soup to reach half way up the pan
Simply throw everything in to the pan and simmer for a minimum of 30 minutes. I covered mine with a lid so it didn’t reduce down much. Once everything is tender, I just break up the fish with my label/stirring spoon – whatever is at hand, then serve.
Now there’s a quick can’t be bothered to sauté soup and I am loving the chickpeas for fibre instead of my usual wholewheat pasta.
Let me know if you try it and maybe it will be on YouTube soon if popular.
Tastefully Vikkie x