(soup tureen courtesy of mrs. huizenga)
Our house is in chaos at the moment.
Having just said goodbye to the last guest we will have at this address, we have begun to dismantle our life here. It's not the most fun process, partly because of the emotional weight attached to what we are doing - but also partly due to the fact that it is an extremely messy undertaking.
Simply put, there is crap everywhere.
How is it that we've managed to accumulate so much in the three short years we have lived here?
When did I, formerly known to my friends as the compulsive minimalist, become the kind of person who has boxes and bags and bins of excess to cart to the Goodwill every day?
For every box I pack, there is another filled with things we no longer need - if indeed we ever needed them in the first place.
Going through our things, I'm half fascinated and half horrified by the pile-up; but when I manage to shift my eyes from the miasma I feel terribly lucky.
Lucky that we're in the privileged position of having more crap than we know what to do with.
And lucky that we are moving on.
adapted from Nigella Lawson
The great thing about this easy-going soup is that it works hot, warm, or even tepid. I have never tried it fridge-cold, but at room temperature it's great.
1/4c olive oil
3 medium yellow zucchini, finely diced
1 clove garlic, smashed
zest and juice of a lemon
1 tsp tumeric
4c (1 litre) chicken broth
1/2c basmati rice
4-5 large basil leaves
1 ball of mozzarella (about 325g), cut into small cubes
In a large saucepan, heat olive oil over medium heat. Add zucchini pieces and cook, stirring gently, about 5 minutes, until slightly softened.
Add garlic and tumeric and stir; then add lemon juice and zest, broth, and rice.
Cook, uncovered, about 20 minutes, until rice is cooked and zucchini is tender. Add basil leaves and remove from heat. Puree soup in batches.
Serve warm, but not necessarily hot; garnish each bowl with a handful of mozzarella.