Lately I’ve been wondering if our veg box man has been concerned for our health; our last few boxes have included honking great chunks of fresh ginger root that I’ve been struggling to put to good use. I’m not sure I trust our blender to do a good enough job with it, and N and I have been miraculously free of the common cold all winter, so I thought I’d throw some in a hearty soup.
I’ve been trying to get more use out of my PRESSURE KING PRO!!1! too, and if there’s one thing it’s super handy for, it’s transforming dried beans and lentils into nutritious meals in (tens of) minutes.
Throwing this wee soup together was quite an achievement for me. It’s been a tough few weeks and a tough few days my head has been SO full of despair and bees and my body at the very point of utter exhaustion. Just when I was wondering how best to articulate my complete lack of blog (or any) mojo/motivation, the always eloquent Jack Monroe did it for me in this post:
I, a bestselling cookbook author, have days where I live on six bags of crisps, one after the other, because the demons descend and the thought of creating anything, of liking myself enough to boil pasta, crushes me from the inside out. I have been very open about mental illness, specifically anxiety and depression. My current surge of recipes is an indication that I am in a sunny place, the weeks of silence can be safely read as a pit of depression, or an arthritis flare-up, or the black dog howling in my face. Sometimes people do not have the ability for self-care, and I hear from people with autism, anorexia, depression, anxiety, and a range of other complicated situations, who need to know what to have to hand when their head is in a pickle, to nourish themselves. (FWIW, I rely on Pot Noodles with a lot of tinned and frozen veg stirred in, and tinned soups heated in the microwave, and easy fruit like oranges, bananas and tinned pears to get me through. And crisps.)
So after a pretty horrifyingly disastrous Saturday, spent primarily expelling more tears and snot than I thought possible for more or less no reason at all, I’m pretty proud of this Sunday soup. It’s the soup of small victories; of not relying on crisps and Pot Noodles. You might like it too.
(Shout out to N for parenting me for most of the weekend and serving up a large plate of oven-baked beige foods at the point I needed it the most.)
Curried Split Pea Soup with Root Veg & Ginger
- 1 large white/brown onion (chopped)
- 1 big chunk fresh ginger root (chopped)
- 2 large parsnips, or other root veg (chopped)
- 2 tbsp mild curry powder
- 1 cup dried split peas
- 3 cups vegetable stock
- Sauté the chopped onion in a little olive oil. Mince or chop the ginger root and add to the pan. Throw in the chopped and peeled root veggies. Add the curry powder and mix well.
- Transfer the mixture to the instant pot, add the dried split peas and vegetable stock.
- Cook on your soup/stew setting for 20 minutes, and allow the pressure to release naturally.
- Once cooked, blitz with a hand blender to get the consistency you like.