Let's be honest, sometimes cooking for one feels like a culinary crime. Why bother with actual effort when cereal exists? Okay, okay, this quick soup doesn't sound glamorous. But trust me, it's a surprisingly delicious rebellion against another night of toast.
I basically threw everything vaguely green and wilting into a pot, added some stock, and prayed. The rocket, instead of adding peppery bite to a salad, lent a sophisticated (I'm using that word loosely) edge to the broth. The green pepper? Well, it was green. And the vermicelli! That's the real star, folks. It adds a comforting slurpability that any respectable bowl of soup needs.
So, if you're ever feeling lonely and staring blankly into your fridge, I urge you: embrace the weird. Maybe you'll stumble upon your own green pepper and rocket revelation too.
Prep Time: 15 mins
Cook Time: 15-10 mins
Serves: 1
Ingredients:
1 tbsp olive oil
¼ red onion, finely chopped
1 garlic clove, finely chopped
½ green pepper, chopped
150ml vegetable stock
salt and freshly ground black pepper
handful rocket leaves, chopped
50g vermicelli (optional)
Instructions:
1. Heat the oil in a small saucepan and gently fry the onion until softened but not coloured.
2. Add the garlic and fry for one minute.
3. Add the green pepper and stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
4. Add the rocket leaves and simmer for a further 2-3 minutes or until the green pepper is tender. Season to taste with salt and freshly ground black pepper.
5. Add the vermicelli, if using, and cook for a further 5 minutes. Pour the soup into a serving bowl and enjoy!