One of the things I do when I’m feeling a tad overwhelmed is to de clutter and clean. It is almost like I feel calmer through the process but by knowing that the house is cleaner and toys has its place. On the other side of the coin, wanting to clean and organise is something I’m trying to not stress about because I would much rather play with trains, run around or do colouring with Asher.
It’s the same with cooking and baking. The irony of life is that I love to create things in the kitchen. I like that when we put different ingredients together, they turn into something edible, smells lovely and warms our tummies up. As life takes over, I find myself “over thinking” meals, feeling hurried while I cook or that I have not baked for a while. Hubby starts frowning when I said “oh! Here’s 20 minutes! Let me whip something up in the kitchen for yours and Asher’s breakfast”. He was seeing signs that I’m doing that for the sake of doing rather than actually enjoying the process.
It’s one of those little life long lessons that I’m learning this year. Enjoying the process. I accept that there will be days or weeks where cooking or baking is part of what I do as life. The enjoyment bit comes after all the chores are completed and kitchen bench is wiped clean. Then there are more special times when an idea arrive for how I can put ingredients together to create something and I excitedly venture to the kitchen to see if it works together.
I mentioned batch up cooking before and that soups is one of my favourite things to do. There is just something magical about the warmth of a bowl of soup. Maybe it is my Cantonese heritage where soups is just what we have-though probably more as a supplement than a whole meal. Or that I know I can have all the nutrients in a bowl- protein, carbohydrates and heaps of vegetables.
This soup is so simple that I wasn’t even going to take a photo of it or record what I did. I just don’t photograph or ladle soups neatly! Then my dearest hubby ladled it up ever so perfectly and even top it with crispy chorizo with precision. I was so impressed that it didn’t looked the usual hurried way that I do it usually.
And so here it is. My Carrot and Cauliflower Soup with Crispy Chorizo. (officially making it the 4 C soup!)
- 1 cauliflower chopped
- 4-5 carrot peeled and roughly chopped
- 1 leek sliced
- 4 cloves of garlic
- 1 tbsp white miso paste
- 2-3 tbsp mirin
- 4 cups of chicken stock
- white pepper
- 2 chorizo diced
- Optional - 1/4 cup of coconut milk
- Saute chorizo in pan. Set aside
- Using the oil, soften leek and garlic. Then add all the vegetables in side.
- Meanwhile, mix miso paste with 1/4 cup of water till soften. Add miso to vegetables. Cook vegetables with stock and miso. Season and taste accordingly.
- Using a stick blender, blitz it all up.
- For extra creaminess, add the coconut milk. Warm it up and ladle it into bowls. Don't forget those chorizo!