The Healing Power of Soup

Hello! Welcome to my new website and blog, it’s lovely to have you here. This new space will be a portfolio for my journalism and writing work, including a blog for any writing that couldn’t find a home or was too personal to part with.

Beginning again on a new project is of course difficult and nerve-wracking, but an exciting and freeing experience. Having spent the last six years as a food blogger on a fairly successful website, shutting it down to create a brand-new project was hard, but I decided that seeing as I created my last blog in my teens maybe now was the perfect time to begin something new. We all evolve into completely different people as we grow up, and I wanted to forge a new space that felt truly ‘me’. A ‘me’ that no longer attempts to eat vegan or appear polished and sugary, an authentic me in my new grown-up suit.

However, with all that said, it was sad to part with the little corner of the internet that I made my own, so as I’ve come from a food blog to this website, I thought I’d start off with a recipe to ease the transition. Here is the best minestrone soup you will ever try; it will soothe your heart and make frightening beginnings seem easier.

There’s something about warm soup in your belly that makes the world seem better again, even for an instant, and Lord knows with the news cycle as it is – trust me, it’s hard to be a journalist right now – we could all use a little comfort food.

If you need an even bigger food fix, in the event of a harsh winter or particularly bad break-up, dice some bacon and fry it before you add the veg, and chuck a little red wine in with the stock.

Minestrone Soup
Minestrone Soup

Minestrone Soup

Ingredients

Two small carrots, diced

One small courgette, diced

Half a small red bell pepper, diced

One small onion, diced

One clove of garlic, crushed

One tablespoon of kidney beans

One handful of pasta shapes

200g of tinned chopped tomatoes

One litre of vegetable stock, plus a little more just in case

One teaspoon of tomato paste

One tablespoon of olive oil

Half a teaspoon each of cayenne pepper, salt and black pepper

Method

  • In a large pot, fry the chopped vegetables in the oil until softened.
  • Add the tomato paste, seasonings and chopped tomatoes, and stir on a medium heat.
  • Then, add the stock, beans, and pasta and simmer for 10 to 15 minutes, stirring constantly. If the soup looks a little thick, add some more stock.
  • Take off the heat and serve with crusty bread or crackers.

Serves four