What happens when you fail to plan out your week properly before hitting the buy button on your online grocery website? You end up with a whole bunch of stuff you do not need, do not wish to eat, do not have time to cook with…a whole bunch of ‘do nots’. Yup, that’s me.
I was over enthusiastic with my vegetable order this week, and forgot all about the fact that I have two dinner plans and a whole weekend away! Desperately trying to save my vegies from a slow-decompose-in-the-crisper death, I decided to use them all up in one go last night. Well, at least I tried to.
Lately I’ve been in a soup craze (best thing to have on a cold winter’s day right?) so I thought I’d make a pot of vegetable miso soup. Simple, healthy and quick. I used a head of sweetheart cabbage, a bag of stringbeans, a couple of carrots, three leeks, water and red miso paste.
I gave the chopped up vegies a quick heat through with some vegetable oil in my soup pot before I added water and mixed in three tablespoons of miso paste. Seasoned with some salt and flavoured soy and presto! We have soup.
I brought some soup to work for my lunch today, the soup was miso-tastic – unfortunately, the vegies were a tad too mushy for my liking, but I could add some firm tofu or noodles next time for a better texture. At least most of the vegetables are used up now. I just hope the aubergine, zucchini and tomatoes will live to fulfill their purpose. I’m sensing a ratatouille may be on its way.