A Winter Soup

We are a week into our usual private quarter’s intense spring clean here at Maison De L’Orb. Not the kind of spring clean where you vacuum around the furniture, but the kind where you actually pull the furniture away from the walls and vacuum. It's amazing what you can find back there, and so far have found: Two garlic pressers A book mark

A book Over 5€ in change

A 50€ note (finders keeps naturally) A teaspoon.

A sock A postcard of Marilyn Monroe (no idea…..move on) My spring clean didn't stop there. I moved onto the kitchen pulling out fridges, the cookers, emptying cupboards, finding a whole load of Christmas cake decorations that two months ago I couldn’t find (typical) and finding more sudden purchases which I will never use. Using up a whole load of vegetables I decided hot soup would be my reward, and good hearty winter soup at that. It may now be sunny in Languedoc but there is still a chill.

3 tablespoons olive oil 1 red onion, finely diced 1 garlic clove, crushed 1 fennel bulb, finely chopped 2 carrots, finely diced 4 large stalks of swiss chard, leaves only, shredded (spinach would also work) 50g quinoa (or any whole grains) 400g can chopped tomatoes 800ml water (or chicken stock) 400g can black beans 1/2 teaspoon dried chilli flakes, plus extra for sprinkling large handful parsley, finely chopped Juice of 1 lemon salt and pepper grated Parmesan (optional) Heat the oil in a large pot. Fry the onion until it starts to soften. Add the garlic and other chopped vegetables and fry for about 5 minutes. Add the quinoa, followed by the tomatoes, water or stock. Add the chilli flakes and stir well. Simmer for 15 minutes with the lid on before adding the beans. Simmer for another 10 minutes. Add the parsley and lemon juice. Season with salt and pepper. Ladle out into large, deep bowls. Grate over some Parmesan and sprinkle with more chilli flakes (if desired).