SOUPLIFE

FYI: I pretty much only eat soup now. Originally this blog was to make me a better cook, but my long silences don’t mean I’ve been busy in the kitchen; rather I’ve been busy forgetting how to cook.


But at least I am mastering the art of adding ingredients to cans of soup. Yesterday’s concoction was Mushroom Barley soup, to which I added red lentils, quinoa flakes, corn and tofu. Today’s Lentil soup features barley pearls, corn, broccoli, carrots, cauliflower, tomato and tofu.

I can't quite tell if I'm being healthy, but surely it beats a frozen pizza (which I still eat on non-soup days). (HOW CAN YOU NOT WITH THESE $3 NO FRILLS SALES)