ED2016 Cabaret ED2016 Columns ED2016 Week3 Edition

Recipe Corner: A pick-me-up soup from Jojo Bellini

By Jojo Bellini | Published on Monday 22 August 2016

As we approach the final furlong of Festival 2016, your bodies may well be in need of a detox, after nearly three weeks of late nights, cramped venues and all the crepes, pizzas, chips and cheese that the Fringe food vendors have on offer.

But we’re here to help. Well, specifically kitchen cook and cabaret artist JoJo Bellini is here to help, with a recipe that will stave off your inevitable lurgy via a quick vegetarian meal that is not only delicious, but also filled with all the vitamins and minerals we need to boost our immune system to ward off the bugs!

I cook a divine Leek & Broccoli Soup as a part of my show. Nothing could be simpler or more satisfying than a good home-made soup.

This is not only nutritious, filled with vitamins, minerals, iron and fabulousness, but can also be frozen for a late night microwave zap throughout the Festival, when the prosecco has been flowing all night and you forget to have dinner. It is a great pick me up and will keep you going for the rest of the Fringe. Trust me, I never wake up with a hangover!

I whip this one up in less than half an hour every day of Fringe whilst singing Tom Jones songs and there is very little prep needed!

You need:
2 litres of water
1 x tinned potatoes
4 x packets of broccoli florets
1 x red onion
1 x leek
1 x leek and cabbage mix
1 x Knorr vege pod
Butter (or margarine to make it vegan)
Cajun spice, salt and pepper to taste

Method:
1. In a large pot, put in the tinned potatoes, two litres of Water, the Knorr vege pod and the broccoli.

2. Set to boil.

3. While the heat is going up, chop up your onion and your leek.

4. Put some butter or margarine in a frying pan. Pop in the leek and onion and sauté. Then add your cabbage and leek mix, Cajun spice, salt and pepper to taste in the pan.

5. Cook for the length of ‘Burning Down The House’. Approximately five minutes.

6. Add all the ingredients in the pan to the pot. Give it a good stir and cook on high for approximately ten minutes, being careful not to let the soup boil over.

7. Now for the fun part. Get out your hand blender, pop on Tom Jones’ ‘Thunderball’ and give it a good hearty blend. And Voila! You have a delicious flu fighting meal ready to go for around ten to 20 people (or five very hungry flat mates).

‘JoJo Bellini’s Kitchen Cabaret’ was performed at Stand Comedy Club 2 at Edinburgh Festival 2016. 

Photo by Mark Dawson