Discover the satisfaction and self-nurturing joy of creating a delicious soup you make just for you.
Homemade minestrone soup – a delicious treat for one.
In my experience as a cooking demonstrator, I’ve been struck by how often I’ve heard the words “I couldn’t be bothered cooking just for me.” It got me thinking about how we perceive eating alone – particularly when it comes to cooking a meal just for ourselves.
In a world focused on families and events, the everyday reality of the lone diner has been ignored. Cooking shows, magazines and advertisements depict a fantasy land of tables laden with food, surrounded by smiling loved ones, all enjoying the bounty of nature or whatever product they’re promoting.
Yet the truth is that a vast number of us rarely eat that way. With single occupant households growing daily, many people eat most of their meals alone, so why not love it? The old idea of lone diners joylessly swallowing half-defrosted dinners is just that: an old idea. It’s time to put those stereotypes out to pasture.
I enjoy cooking for myself and eating alone. In face preparing meals just for me allows me to never compromise the flavors of my food to please others and I can focus on the food and enjoy it fully, rather than being distracted by someone blathering on!
So these days, my mission is to make preparing a meal for one just as pleasurable and satisfying as cooking for twenty – with a lot less hassle. We singles need to honor and love ourselves and our bodies with healthy, delicious food that is easy to cook and clean up after.
To begin, here is a minestrone recipe that is a hearty meal in itself.
½ cup vegetable or chicken stock
½ cup Italian style tomato sauce
½ cup water
1 clove garlic
1 small carrot
1 celery stalk
½ small zucchini
½ cup canned kidney beans
¼ cup pasta
Pinch of salt
Parmesan cheese to serve
Drain the beans and rinse them until the water runs clear and free of bubbles (this eliminates gaseous emissions).
Dice the onion, celery and carrots and zucchini.
Slice the garlic finely.
Place the stock, water and tomato sauce in a saucepan and bring them to the boil.
Add the onions and garlic, carrot, celery, pasta, and salt.
Cover the pot and reduce the heat.
Simmer gently for ten minutes then add the beans and zucchini.
Simmer for another two minutes then serve topped with grated Parmesan cheese.
Copyright © Louise Harper/2017 Singular Communications, LLC.
Louise Harper is a sculptor turned cook who specializes in recipes for one. She lives in Melbourne Australia (in a house for one, of course) and loves cooking “just for her.” For more information on her “single” series of cook books, visit www.singleserve.net.au