Soup is something that always makes me happy! I find it comforting and it can’t be so full of flavors that you might need nothing else but a big bowl of yummy soup for a nice rounded meal.
I had this recipe from Nigella Lawson on my list for a long time, and today decided to give it a try. It is called Happiness Soup, and its name couldn’t be more appropriate.
I was amazed as how such a simple soup could have so many flavors. Simple ingredients, nothing more than dicing squash and throwing in a pot with a few more items, and in a matter of minutes you have soup, a yellow and mellow yummy soup!
The squash gets tender and the broth infused with the lemon and turmeric flavors. I really liked the subtle flavors of this soup and being this easy I am pretty sure I will make it again. My only changes were to use a little less oil and cooked brown rice (which made it even quicker). Oh, and we added some shredded chicken breast pieces (which I poached in the soup!), just to have a little protein.
Paired with one of my whole-wheat rolls, our soup lunch was perfect. And the soup made us happy indeed!
Happiness Soup (adapted from Nigella’s book, Summer Forever)
500g yellow squash (2 large)
zest and juice of 1 lemon
3 tablespoons olive oil
1 litre (1000ml) chicken stock
100g basmati rice
Salt and pepper to taste
Wash the squash, but don’t peel them; cut into rings and then finely dice them. Put them into a pan with the lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they have slightly softened. Stir in the turmeric and pour in the stock and lemon juice and then drop in the rice. Cook, uncovered, for 10-20 minutes, or until yellow squashes and rice are tender. Serve warm.