At Cook for Your Life we encourage everyone touched by cancer to make the freezer your friend, to make it your own in-house convenience store. This quick and soothing soup is a case in point. You don’t even have to defrost anything. It came about when I wasn’t feeling great during chemo and wanted something that was easy and quick to make and easy to digest. I almost always have homemade chicken broth and frozen peas in the freezer, and usually some frozen leftover rice from takeout. With these things as a base, a little Parmesan to add ‘umami’ and some salad greens I happened to have on hand, I was able to throw a great soup together with almost no work, and in no time. Easy!
1.Put a heavy pot over a high flame. Add ¼ cup hot water and the block of frozen broth. Bring water to a boil, cover and cook until the broth has completely melted, about 10 minutes.
2.Bring broth to a rolling boil. Meanwhile assemble all the other ingredients.
3.When the broth has been boiling for about 5 minutes, add the Parmesan. Cook, stirring until it has dissolved into the broth. Add the frozen rice. Cook until thoroughly soft, about 5 minutes. Taste for salt.
4.Add the frozen peas. Cook 2 minutes then add the baby spinach. Cook until just wilted, about 1 minute. If using the pea shoots, tear them in half and add to the soup. Cook 2 minutes more. Serve immediately with a grind of two of black pepper, and a grate or two of Parmesan cheese if desired
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