Exploding Slitheen Edamame & Kale Soup


DOCTOR: Calcium phosphate. Organic calcium. Living calcium. Creatures made out of living calcium. What else? What else? Hyphenated surname. Yes! That narrows it down to one planet. Raxacoricofallapatorius!
MICKEY: Oh, yeah, great. We could write ’em a letter.
DOCTOR: Get into the kitchen!
JACKIE: My God, it’s going to rip us apart!
DOCTOR: Calcium, weakened by the compression field. Acetic acid. Vinegar!
HARRIET: Just like Hannibal!
DOCTOR: Just like Hannibal. Mickey, have you got any vinegar?
MICKEY: How should I know?
DOCTOR: It’s your kitchen.
ROSE: Cupboard by the sink, middle shelf.
JACKIE: Oh, give it here. What do you need?
DOCTOR: Anything with vinegar!
JACKIE: Gherkins. Yeah, pickled onions. Pickled eggs.
DOCTOR: And you kiss this man?


Exploding Slitheen Edamame & Kale Soup

350g soy beans (edamame)
1/3 cup cooked brown rice or freekeh
½ cup frozen peas
1 clove garlic
1heaped teaspoon vegetable stock powder
1 1/2 cups water
4 -5 leaves of kale chopped
spring onion

Boil edamame in their pods for about 4 minutes.
Drain, let cool, and then shell the beans.
(You should have about 1 cup of soybeans after shelling)
Thaw the peas in a little warm water.
Place the edamame, rice, peas, and garlic into a food processor and pulse until smooth.
Dissolve the vege stock in the a pot filled with 1 ½ cups water.
Set to boil and add the mixture from the food processor.
Add the chopped kale and simmer for 5 minutes.
Garnish soup with spring onion and mint.



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