At Cook for Your Life we encourage everyone touched by cancer to make the freezer your friend, to make it your own in-house convenience store. This quick and soothing soup is a case in... point. You don’t even have to defrost anything. It came about when I wasn’t feeling great during chemo and wanted something that was easy and quick to make and easy to digest. I almost always have homemade chicken broth and frozen peas in the freezer, and usually some frozen leftover rice from takeout. With these things as a base, a little Parmesan to add ‘umami’ and some salad greens I happened to have on hand, I was able to throw a great soup together with almost no work, and in no time. Easy!
Put a heavy pot over a high flame. Add ¼ cup hot water and the block of frozen broth. Bring water to a boil, cover and cook until the broth has completely melted, about 10 minutes.
Bring broth to a rolling boil. Meanwhile assemble all the other ingredients.
When the broth has been boiling for about 5 minutes, add the Parmesan. Cook, stirring until it has dissolved into the broth. Add the frozen rice. Cook until thoroughly soft, about 5 minutes. Taste for salt.
Add the frozen peas. Cook 2 minutes then add the baby spinach. Cook until just wilted, about 1 minute. If using the pea shoots, tear them in half and add to the soup. Cook 2 minutes more. Serve immediately with a grind of two of black pepper, and a grate or two of Parmesan cheese if desired
You can of course make this with unfrozen broth. Just start the recipe at step 2. You can make this with other dark salad greens such as arugula, baby kale, watercress or chard.
If you are vegan, use your favorite vegetable broth, and instead of the Parmesan cheese, use 1 teaspoon freshly grated ginger. Add some diced silken tofu for extra protein.