If you want a healthy dinner,
This carrot soup should prove a winner.
Vegan, cheap and gluten-free,
This easy recipe was invented by me.
Fill a big pan with water halfway,
Switch on the heat, you’re doing OK.
Add a spoonful of veg stock powder,
Turn up the radio, you want it louder.
Chop up a clutch of cheapest carrots,
Keeping an eye out for evil parrots.
Chop some baking potatoes (medium),
Trying not to yawn with tedium.
Throw these vegetables into the pan,
Then you can just chill out, man.
Wait for the veg to soften up,
Turn off the heat, make a storm in a teacup.
Now is the time to dig out your blender,
Go on a carrot soup-making bender.
Once it’s smooth, it would be nice,
To add a quantity of herb and spice.
Coriander, ginger, salt, pepper, chilli,
Don’t add too much though, that would be silly.
Leave to thicken or serve straight away,
It’s a decent food for a winter’s day.
And here’s the recipe in non-poem form:
Half-fill a large saucepan with tap water. Heat it on the hob. Add a spoonful of powdered vegetable stock. Roughly chop up several carrots and two or three medium potatoes (no need to peel any of them). Cook in the pan until soft. Take off the heat, leave to cool a little, then blend using a handheld stick blender (or if you don’t have one, do batches in a conventional blender). Add some herbs and spices. The soup is best left to thicken for a few hours before re-heating. To make the soup a complete dinner, I usually add some spinach leaves to the pan just before serving, for extra iron content, and for protein chop up some vegan sausages into the bowl.