Just like everyone else, I do not really enjoy having my dinner alone. Every time when A is on his business trip, my dinner tends to be very quick and not very exciting: takes very short to prepare and 15mins to finish eating. I always used to cook 'one-pan quick meal' such as simple pasta, noodles or even can't be bothered to cook anything at all (means sandwich). These are okay for every now and then, I do enjoy such easy peasy light dinner. However, after several noodle dinner, I became so bored of them and craved for something new and takes longer to finish. I dont's need much as it's only for myself. I don't want to spend forever in a kitchen. I just remembered that I have to use up all ingredients still left in fridge from A's pizza dinner party on other day.............Aha, soup!!! This is a perfect rescue recipe. It is very simple to cook, less washing ups (yey), healthy, very economical and even tasty.
Ingredients (serves 1)
1 medium tomato
2-3 mushrooms
1/2 medium onion
1/2 carrot
1/2 bell pepper
1-2 bacons
1/2 small tin of sweet corn
1 small garlic clove
1 chicken stock (xox)
2-3 tbsp grated cheese (any type)
1 tsp olive oil or butter
1 tsp tomato puree
Salt & Pepper to taste
Direction
1. Cut all vegetables in small pieces and slice bacons
2. In a small pan, heat 1 tsp olive oil or butter and add garlic and onions.
3. Once onions gets slightly colored, add bacons. Cook for about 2 mins.
4. Add all vegetables in and stir well.
5. Once vegetables are coated by oil, add 1-1.5 pints of water.
6. Add chicken stock and tomato puree in, put the lid on and simmer for 20 mins.
< Preheat the oven at 220C>
7. Add salt and pepper to taste
8. Transfer the soup into oven safe casserole and put grated cheese on top
9. Put the casserole in a oven, cook for 15-20 mins.
Any forgotten vegetables you can find in a fridge would work just fine for this recipe. Cabbage gives a mild sweetness to the soup while celery makes it very flavorful . It originally was just a rescue recipe, but became one of my favorite soups. Now we have this soup quite often for lunch. If you have any forgotten bread/ pizza dough in your freezer, just take them out before you start cooking. Put it in a oven with soup and bake to your liking. I am sure it will make a perfect light meal.
Ingredients (serves 1)
1 medium tomato
2-3 mushrooms
1/2 medium onion
1/2 carrot
1/2 bell pepper
1-2 bacons
1/2 small tin of sweet corn
1 small garlic clove
1 chicken stock (xox)
2-3 tbsp grated cheese (any type)
1 tsp olive oil or butter
1 tsp tomato puree
Salt & Pepper to taste
Direction
1. Cut all vegetables in small pieces and slice bacons
2. In a small pan, heat 1 tsp olive oil or butter and add garlic and onions.
3. Once onions gets slightly colored, add bacons. Cook for about 2 mins.
4. Add all vegetables in and stir well.
5. Once vegetables are coated by oil, add 1-1.5 pints of water.
6. Add chicken stock and tomato puree in, put the lid on and simmer for 20 mins.
< Preheat the oven at 220C>
7. Add salt and pepper to taste
8. Transfer the soup into oven safe casserole and put grated cheese on top
9. Put the casserole in a oven, cook for 15-20 mins.
Any forgotten vegetables you can find in a fridge would work just fine for this recipe. Cabbage gives a mild sweetness to the soup while celery makes it very flavorful . It originally was just a rescue recipe, but became one of my favorite soups. Now we have this soup quite often for lunch. If you have any forgotten bread/ pizza dough in your freezer, just take them out before you start cooking. Put it in a oven with soup and bake to your liking. I am sure it will make a perfect light meal.