When you were a teenager you thought you KNEW. IT. ALL!
Sure as heck your parents knew nothing!
Then when you were in your early twenties you started to think you were all grown up.
Working, getting paid, paying bills....working out that grown up life was actually pretty hard & pretty expensive.
In your twenties you think about finding a partner to share your life with.
A lot of us in our thirties add kids & maybe even owning a home into the mix.
I think for a lot of people it isn't until the forties that Life makes sense.
Was that why the answer to the universe and everything in the Hitchhiker's guide was 42?
It seems to take decades of adult life before we totally get what it is all about.
I think I finally GET IT.
That we NEVER have the answers for some things.
That being a grown up doesn't always mean behaving like one.
That we never stop learning or making mistakes.
That having 'stuff' doesn't matter.
That sometimes life is really really hard & that's normal.
That LOVE really is ALL that matters.
.....and that if you have that
You have EVERYTHING you could ever need in life.
GOURMET GIRLFRIEND'S ROASTED GARLIC, CAPSICUM & CHORIZO SOUP
It's soup season!
I made this one up to give to a friend for dinner.
It was so delicious it very nearly didn't get to her!
It has lovely rich smoky flavours that make it feel rich but it doesn't leave you feeling heavy like some rich food does. Just comforted.
If you wanted to remove the Chorizo and make it a vegetarian soup it would be equally as tasty.
I have added instructions in the recipe to replace the Chorizo with Halloumi.
- 3 heads of garlic, cut in half (see pic of vegies in dish below)
- 3 chargrilled Red Capsicum, cut into dice
- 1/2 small japanese pumpkin, cut into medium size chunks
- 2 punnets cherry tomatoes (or a can of good quality Cherry tomatoes)
- 1 chorizo, sliced (replace with Halloumi if making a vego version)
- 2 spanish Onions, cut into quarters
- 125g chickpeas
- 125g Adzuki beans
- 1litre chicken stock
- EVOO (extra virgin olive oil)
- 1/2 teaspoon Smoked Spanish Paprika
- S & P
- chopped Parsley to garnish
Preheat oven to 185C.
Chargrill the capsicum over a flame until outside is charred. Set aside covered in plastic for 10 minutes. Then remove and rub charred skin off.
Remove stalk and seeds and dice.
In a roasting pan place the onion (skin on), garlic (skin on) & pumpkin for 35 minutes- or until the Pumpkin is brown and the onion is soft. Coat lightly with EVOO and S & P.
Roast the tomatoes separately in a small ovenproof dish.
In a large pot heat the chicken stock on the stove to a simmer.
Add the vegetables into the stock. You will find the garlic cloves will pop gently out of the skin and the onion will pull away from it's skin with ease.
Once the vegies are added you can add the tomatoes and blitz with a hand mixer or food processor.
Return pot to a simmer and add the Paprika and check seasoning.
Add the Adzuki beans & Chickpeas.
In a non-stick frypan add the sliced Chorizo. I don't add any oil as there is plenty in the Chorizo. Cook gently till brown. Remove and dice. (If making vego version follow this step and set Halloumi aside to serve- Don't add it in as per next step with Chorizo)
Add Chorizo to soup.
Stir through well.
Serve with freshly chopped Parsley and good crusty bread.
Fancy a tango in the kitchen? I ALWAYS do!