Tuesday, 22 May 2012

I think I finally get it.

When you were a child you didn't think too much about life you just LIVED it.

When you were a teenager you thought you KNEW. IT. ALL!

Sure as heck your parents knew nothing!

Then when you were in your early twenties you started to think you were all grown up.

Working, getting paid, paying bills....working out that grown up life was actually pretty hard & pretty expensive.

In your twenties you think about finding a partner to share your life with.

A lot of us in our thirties add kids & maybe even owning a home into the mix.

I think for a lot of people it isn't until the forties that Life makes sense.

Was that why the answer to the universe and everything in the Hitchhiker's guide was 42?

It seems to take decades of adult life before we totally get what it is all about.

I think I finally GET IT.

I get:

That we NEVER have the answers for some things.

That being a grown up doesn't always mean behaving like one.

That we never stop learning or making mistakes.

That having 'stuff' doesn't matter.

That sometimes life is really really hard & that's normal.

That LOVE really is ALL that matters.

.....and that if you have that

You have EVERYTHING you could ever need in life.

It's soup season!
I made this one up to give to a friend for dinner.
It was so delicious it very nearly didn't get to her!
It has lovely rich smoky flavours that make it feel rich but it doesn't leave you feeling heavy like some rich food does. Just comforted.
If you wanted to remove the Chorizo and make it a vegetarian soup it would be equally as tasty.
I have added instructions in the recipe to replace the Chorizo with Halloumi.

  • 3 heads of garlic, cut in half (see pic of vegies in dish below)
  • 3 chargrilled Red Capsicum, cut into dice 
  • 1/2 small japanese pumpkin, cut into medium size chunks
  • 2 punnets cherry tomatoes (or a can of good quality Cherry tomatoes)
  • 1 chorizo, sliced (replace with Halloumi if making a vego version)
  • 2 spanish Onions, cut into quarters
  • 125g chickpeas
  • 125g Adzuki beans
  • 1litre chicken stock
  • EVOO (extra virgin olive oil)
  • 1/2 teaspoon Smoked Spanish Paprika 
  • S & P
  • chopped Parsley to garnish
NB: If you are using dried Adzuki & Chickpeas you will need to prepare them before hand by soaking overnight or cooking till soft.

Preheat oven to 185C.

Chargrill the capsicum over a flame until outside is charred. Set aside covered in plastic for 10 minutes. Then remove and rub charred skin off.
Remove stalk and seeds and dice.

In a roasting pan place the onion (skin on), garlic (skin on) & pumpkin for 35 minutes- or until the Pumpkin is brown and the onion is soft. Coat lightly with EVOO and S & P.

Roast the tomatoes separately in a small ovenproof dish.

In a large pot heat the chicken stock on the stove to a simmer.

Add the vegetables into the stock.  You will find the garlic cloves will pop gently out of the skin and the onion will pull away from it's skin with ease.

Once the vegies are added you can add the tomatoes and blitz with a hand mixer or food processor.

Return pot to a simmer and add the Paprika and check seasoning.

Add the Adzuki beans & Chickpeas.

In a non-stick frypan add the sliced Chorizo.  I don't add any oil as there is plenty in the Chorizo. Cook gently till brown. Remove and dice.  (If making vego version follow this step and set Halloumi aside to serve- Don't add it in as per next step with Chorizo)

Add Chorizo to soup.

Stir through well.

Serve with freshly chopped Parsley and good crusty bread.

Fancy a tango in the kitchen? I ALWAYS do!


  1. Yum...this looks good Ruth, so comforting. Thanks for sharing once again :)

  2. GG I so desperatly want to like pumpkin, really I do, but I just dont...do you think you could swap it for sweet potato?

  3. Love your I get it post, it's amazing how long it can take to get it but glad you have. Now when was I coming for dinner ? x

  4. LOVE is all you need. x

  5. I love this post. After the week that I have had, I realise even more that all you do need is love and all the rest of the crap doesn't matter, but family does.... Thanks Ruth. :)

  6. Hello GG
    Have recently made your zucchini fetta mint salad, lemon lime cheesecake and about to try this soup to. EVERYBODY loved it big thumbs up from this family of 5. Thanks for always sharing from the heart and the recipes and the awesome tunes.

  7. So true. I'm loving my 40's.

    Finally, I just don't care so much...well, that's not quite true. I care a lot...but have finally learnt what to care about and what not to care about anymore. The freedom and relief from caring less about the things that don't matter is so incredibly liberating! Learning to finally trust myself and follow the path I need to live is just glorious!

    And yes...it comes down to love...and I feel so incredibly blessed that I have some beautiful love around me.

    Thank you, as always, for your beautiful posts and your beautiful recipes. Off to cook another one of your recipes tonight...Southern fried chicken. You're an absolute gem, GG.

  8. Yup, I think I finally get it, too.

    I think....

    But I will definitely be trying this! YUM!

  9. I love how you cook and your meals look so delicious. I follow you on Instagram but decided to have a look at your blog too where you keep your recipes.
    Love this music and film clip. Do you listen to this while you cook?
    Not sure what I am cooking tonight! Might look further for more inspiration. I do not know how you do it with 5 boys and all! Great stuff!

  10. Hi Melinda here from Instagram MelkeAUS with he box of capsicum ! Can't wait to try this out tomorrow night! Your blog looks great, you've inspired me to get mine going x


Thankyou SO VERY much for making time to comment.

I LOVE to read your comments.

Just know that it totally made my day that you made a comment on my blog :)