the tale of the bad measurements

content/posts/savory/farfalle-soup/index.md

@@ -15,28 +15,28 @@ Prep time: 15 minutes
 
 Cooking time: 45 minutes
 
-### Ingredients for 2 servings
+### Ingredients for 4 servings
 - [ ] 500g cooked pasta
-- [ ] 1 large red onion
-- [ ] 2 cloves of garlic
-- [ ] 1 small celery stalk
-- [ ] 2 medium carrots
+- [ ] 1 large red onion, finely chopped
+- [ ] 2 cloves of garlic, minced
+- [ ] 1 small celery stalk, finely chopped
+- [ ] 2 medium carrots, in small cubes
 - [ ] 2 tbsp olive oil
 - [ ] 1 can of tomatoes
 - [ ] 100g textured soy protein
 - [ ] 1 tbsp nutritional yeast
-- [ ] 1 tsp mixed herbs
-- [ ] 1 tsp salt
-- [ ] 1/2 tsp pepper
+- [ ] 1 tbsp mixed dry italian herbs (oregano, basil, thyme)
+- [ ] handful of fresh parsley, chopped
+- [ ] 750 ml water, or vegetable broth (I used a stock cube)
 - [ ] 3 tablespoons cashew ricotta
-- [ ] 1 liter water, or vegetable broth (I used a stock cube)
+- [ ] salt and pepper to taste
 
 ### Steps
 1. Start by finely chopping the onion, garlic, celery and carrots.
 2. Heat the olive oil in a large pot and add the chopped vegetables. Fry for 5 minutes until color develops.
 3. Add the tomatoes, textured soy protein, herbs, salt, pepper and water. Bring to a boil and let simmer for 30 minutes until the carrots are soft.
 4. Add the cooked pasta, cashew ricotta and nutritional yeast and let simmer for another 5-10 minutes.
-5. Serve with cashew ricotta and fresh herbs (I used parsley).
+5. Serve with more cashew ricotta and fresh herbs (I used parsley).
 
 </div>
 
@@ -45,14 +45,12 @@ Cooking time: 45 minutes
 
 Prep time: 5 minutes
 
-Cooking time: - minutes
-
-### Ingredients for 2 servings
-- [ ] 1 cup cashews
-- [ ] 1 cup water
-- [ ] 1 tbsp nutritional yeast
+### Ingredients for 8 servings
+- [ ] 1/2 cup cashews
+- [ ] 1/2 cup water
+- [ ] 1/2 tbsp nutritional yeast
 - [ ] 1 tsp salt
-- [ ] 1 tsp lemon juice
+- [ ] 1/2 tbsp lemon juice
 - [ ] 1 garlic clove
 
 ### Steps