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White Bean and Vegetable Soup.

It’s easy to get stuck in the cooking comfort zone. It has happened to me many times. I suddenly realize I have a weekly rotation of the same (or very similar) dishes and it’s been ages since I tried anything new. While it’s great to enjoy your favourite meals it’s also important to branch out and try new ingredients, a variety of cuisines and different cooking techniques.

You really don’t know what you’ve been missing until you’ve tried it and for me cook books are a wonderful source of inspiration. I could look at them all day! For Christmas a friend bought my husband and I Gordon Ramsay’s World Kitchen. It is a great book full of recipes from around the world.

What caught our eye right away was a recipe for White Bean and Vegetable Soup (see Gordon in action here). This was such an easy dish to make and it was packed full of flavour. The sprinkling of feta on top is a nice touch, adding saltiness and a lovely creamy texture to the soup.

We have already selected more recipes to try and are determined to make our way through the whole book. Cook books are a great way to increase your cooking repertoire and bring a bit more inspiration into your kitchen!

One Response to “White Bean and Vegetable Soup.”

  1. BREAKFAST says:

    From the desert state of Rajasthan, this one’s a delight. The Rajasthani people were often deprived of fresh vegetables and fruits in their hostile arid environment. Most also happened to be die-hard vegetarians. They used non-perishable dried legumes, and root vegetables such as potatoes, onions and garlic capable of prolonged storage

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