Hello! How are you all? How are you dealing with the virus crisis? Are you going to be stuck at home for some time or do you come to work every day?
Our company has taken some precautionary measures and told us to work from home for a few weeks. Today is my fourth day. It feels a bit weird to be honest. I normally like working from home, but knowing that it might be even for longer than two or three weeks just feels very unusual.
But at least our government has finally started to advise a bit more on this issue.
Whilst I’m doing fine, and am not too worried about my own health, I realise there are thousands of people who are vulnerable to diseases like this.
And then there are those buying out everything possible in the shops.
Last week it was toilet paper, pasta, eggs. Yes, even eggs. How do you store them long-term, guys?
This week, literally anything is hard to get.
From today on, our supermarkets will control how much of everything we can buy, and there are also set time slots dedicated for shopping of the elderly. Hopefully that will help solving the absolutely mad situation.
Please remember to be considerate when doing your own shopping, and think of those who cannot fill up their trolleys nowhere near to as much as you can.
If this topic touched you, have a look at this link, to find out how you can help fight hunger and food waste.
Since more of us will have to stay at home, it’s probably a good time to share some more healthy and easy recipes with you.
Below is a recipe for a soup that literally helped me get back on my feet when I was sick about five weeks ago.
That time, we had all these vegetables in the fridge, because I was planning to cook many meat free meals. My plan didn’t go quite as well, as I really didn’t feel very well. To avoid wasting them, I decided to make this soup, which was both healthy and delicious!
Spoiler alert: This recipe contains eggs. If you have troubles getting them in a supermarket, try and visit your local corner shop.
Healthy leek and courgette soup
This soup takes only a few minutes to prepare and cooks very quickly, with some help of a stick blender. In case you don’t have one, just cook the veggies for twice as long and break them up with a spoon when soft. They will make the soup naturally thick (no flour involved!).
For 6 servings
2 big leeks
4 stalks of celery
1 clove garlic
1.5l chicken stock
1 free range egg
2 tbsp olive oil
Salt, black pepper
1. Wash all vegetables under running cold water. Leeks and celery need to be washed with special care, as they often carry dirt. Leek: Remove a couple of the outside leaves of leek, and chop off the ends from both sides. Wash and cut on the long side in halves. This way, you can separate the single layers and wash them thoroughly. When it’s perfectly clean, chop the leeks roughly.
2. Cut the courgette in halves and then slice into 0.5cm thick wedges.
3. Prepare the chicken stock (from a stock cube; use real stock if you have one) and set aside, keeping hot.
4. Peel the onion and cut it into wedges. Peel and finely chop a clove of garlic.
5. Add the olive oil (you can use also a knob of butter for richer taste) into a stock pot, and set on medium high heat. When hot, add the onion and garlic and fry until soft and glossy.
6. Add the chopped vegetables and stir. Fry for a couple of minutes and then pour over the chicken stock and cook on medium heat.
7. After 15 mins, take the soup of the hob, and place on a heat proof mat. Prepare your stick blender and gently blend the soup a few times, until the it becomes thick. You don’t want to overdo it, but keep the texture of the vegetables – silky smooth is not what we’re looking for here.
8. When blended just about enough to thicken the soup, place the pot back on hob and bring to boil.
9. Break the egg into a cup. Stir with a fork until the egg yolk completely mixes with the egg white.
10. Add the egg mix into the boiling soup, stirring it with the fork – this will create the “ribbon” effect of the egg. Cook for 5 mins and season with salt and black pepper if needed.
11. Serve with a slice of crispy toast or with a roll.
Tip: Make this soup vegetarian by using a vegetable stock.
Prep time: 10 mins | Cooking time: 15 mins || Total: 25 mins