I would be useless in a post-peak oil world. What would I do without my electric blender?
My teeth are troubling me so I made this spinach soup soothing with the help of the handheld machine. Its on-grid whirls fashioned the soup into a luxury item.
Here’s how I got there. The washed organic spinach leaves, stalks and all, went in a large pan. Spinach cooks in the water it is washed in (no need to add more) but do put a lid on to retain that moisture.
Once the spinach was cooked soft and waterless (drain to make sure), I added butter and immune-boosting garlic to frazzle in the meltedness.
But how to thicken it? I could have used flour but what is life without risk? So for the first time I sprinkled a smattering of couscous (I used organic kamut) to thicken a soup. I let it cook for a while then added a mugful of water, slowly, stirring all the time.
Reader, it worked. The couscous made it creamy.
Encouraged, I snipped in organic sprouted snow peas as a garnish.
The organic produce came from Bristol’s organic supermarket, Better Food, which is well-pleased, I imagine, with Sunday’s announcement as a finalist in the Observer Ethical Awards 2008.
Fluttering in the background is the Tibetan flag. Apparently it is illegal to fly in its home country, so it’s getting a workout on my balcony.
Real Food Lover 