Two words: long weekend. Yes, it was a lot of fun, but it was also very looooong.
Today I've been pretty unproductive. I have been a couch potato, albeit one who showers. And I guess all the lying around inspired me to cook for lunch (even though its usually a dinner occurrence). Well that and the fact that I was looking through one of the books I got on Wednesday.
I found a recipe for soup that looked delicious and fresh. All I needed to make my day a little brighter! I made some changes and substitutions but it came out to be everything I was expecting. Oh and I modified it to make about a serving and a half.
Shrimp Vegetable Soup (adapted from Prevention's Cooking for Good Health)
- 1 teaspoon ginger paste
- 1 teaspoon olive oil
- 11/2 cups chicken broth
- 1/4 cup chopped carrots
- 1/4 cup sliced mushrooms
- 1/4 cup snap peas
- 8 small shrimp (deveined and no tail)
- Pinch of coriander
- S & P
- Heat oil and ginger paste in a pot, stirring. Add chicken stock and bring to a boil.
- Add carrots and mushrooms and season with S & P. Cook for 1-2 minutes or until just tender, stirring occasionally.
- Add shrimp, snap peas and coriander and cook for 1 more minute.
The salad was just a simple mix of greens with balsamic vinegar and mustard.