Archive for the ‘soup’ Tag

Creamy Broccoli Soup   Leave a comment

So, after a long hiatus due to school, I am back! I am so excited to cook my face off now that I have graduated! Woop! I had an awesome day in the kitchen yesterday, and after throwing some veggie broth into the crock pot, I made this soup.

The original recipe can be found here.

I made a few changes. I halved the recipe. I sautéed the garlic, onion, potato, salt, pepper, and oregano (in lieu of basil) for about ten minutes in safflower oil on medium heat.

I then added 1.25 cups of water and a few teaspoons of vegetarian chicken broth powder (Whole Foods bulk section) to the pan and heated through.

Then I followed the recipe as noted. I did use veggie broth in the food processor with the cashews.

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Posted May 5, 2013 by deeats in Soups and Stews

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The Last Saturday – Vegetable Barley Soup   2 comments

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I love soup, therefore I love to make soup. I like to take my time. I am adamant that all the vegetables be cut into roughly the same size – 1/2″ – 3/4″ cubes. This soup took me two hours to make. It doesn’t have to take anyone this long to make soup if you have a fancy vegetable cutter, but if you don’t, it takes time and care to cut up 9-10 cups of vegetables. You can also speed things along by making sure your grains and beans are cooked before you start. I don’t mind. First, I listened to Rumours by Fleetwood Mac. Then I listened to In Rainbows by Radiohead, and to finish up I turned on the Prince and the Revolution spotify station. I sang the whole time, and I am easily amused by repetitive tasks and the sound of my own voice. But now I sit, eating my soup, and blogging about how great it turned out.

Food:
Vegetables
2 c chopped celery*
1 c chopped turnips**
2 cloves shallots*
1/2 medium onion*
1 small yukon gold potato* Leave the skins on
1 small red potato* Leave the skins on
2 very small eggplants, chopped, about a cup***
2 c chopped carrots, cut carrots in half lengthwise, then cut on a bias*
1 c chopped mushrooms****

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Grains*****
1.5 c cooked barley
1/3 c uncooked long grain brown rice
1/3 uncooked wheat-berries

Beans*****
1.5 cups cooked adzuki beans
3 servings tofu
1/2 cup dried split peas

Herbs n spices
3/4 tbs dried basil
1 tbs dried thyme
1 tbs dried sage
1/2 tbs cumin
1/2 tbs turmeric

Other
6 tbs sesame oil
6 cups vegetable broth (made at home, no sodium)******
1 cup vegetable broth (pacific coast, low sodium)
Water
1 tbs salt
3/4 tbs rice vinegar

Tools:
Medium size sauce pan
Large Stock/Soup Pot
Spatula
Spoon
Chef’s knife
Cutting board

Prep:
Put on an apron.
Get all ingredients out, and on the counter.
Wash your vegetables.

Action:
Add four cups homemade, sodium free****** vegetable broth to saucepan over medium-high heat.
Add the split peas, rice, and wheat-berries.
When the broth/grain/bean mix boils, turn the heat down to medium or medium low and let simmer for 50-60 minutes.

Cut the vegetables*. Take your time; soup shouldn’t hurt. Turn on some music.
Make sure to keep an eye on the simmering grains and beans, and the last two cups of homemade broth as the mixture boils down. You may need more than six cups. If you run out of broth, just use water. You may have to take the grains and beans off the heat if they finish before the vegetables are ready for them to be added.

Put the soup pot on the stove. Turn heat to medium and add the 3 tbs sesame oil.
When the oil is heated (sprinkle a drop of water on it, if it sizzles it’s ready) add the herbs and spices, wait a minute, then add the vegetables.
Sauté.
Stir the veggies every few minutes and add the rest of the sesame oil as necessary.
Cook the vegetables on medium for 15 minutes.

Cut to tofu into bite size pieces, 1/2″-3/4″ cubes.
When the onions are translucent (after they’ve cooked on medium for 15 minutes), add the tofu, adzuki beans, and barley. Stir.
Add the wheat-berries, split peas, rice, and any leftover cooking liquid. Stir.
Add one cup of low sodium vegetable broth, and enough water to cover the veggie/grain/bean mix.
Bring to a boil.
Turn the heat down to medium low and simmer until the carrots, celery and potatoes are of a texture you enjoy. Also try the peas and wheat-berries to make sure they are also cooked through.
In the last five or so minutes of cooking, add 1 tbs salt, and 3/4 tbs rice vinegar.
Eat.

I don’t have high blood pressure, in fact, I have relatively low pressure, so salt is not a worry for me. If it is for you, skip the last step, but maybe add a little vinegar still. It helps the flavor to dance.

*I use onions, carrots, celery, shallots, and potatoes to make homemade vegetable broth. Take the parts you were going to throw away and put them in a quart size ziploc and toss it in your freezer. Throughout the rest of the week, add your scraps to this bag. I don’t add bitter foods – mustards (cabbage, broccoli, cauliflower), or radishes because they will make your broth bitter.

**If you do not like turnips, or other bitter foods, do not add them to this soup. I love turnips, that’s why they’re here. If you do not like them, sub for more mushrooms.

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***You might be wondering where I found eggplants so small. In my garden. It froze here on New Year’s Eve at night, so I cut those off of my eggplant earlier in the afternoon. The plant had a really great run, and has been producing since April. I probably got 100 eggplants. Maybe that’s an exaggeration, but I’m not sure. Given enough sunshine, eggplants go wild. If you do not have a mutant eggplant, substitute a cup of cubed eggplant. If you hate eggplant substitute something else, but I couldn’t even taste them in the soup.

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****There’s a chance you live with and/or feed people who think they don’t like mushrooms. If you want them to eat this soup, cut the mushrooms up into 1/4″ cubes. I have something called a salad genius or something and it does this really easily. If they don’t look like mushrooms, the mushroom haters will never know.

*****To cut down the time to make this soup. Use canned, or precooked grains and beans. Alternatively, if you don’t have any cooked beans or grains, you could cook them all together in the saucepan, by increasing the amount of broth and cooking time.

******I make my vegetable broth from scratch. It’s easy, and free, and it uses scraps of food that would’ve either gone to the landfill or my compost bucket. Is it sodium free? Probably not, since vegetables have sodium in them, however it does not taste salty, and I do not add any extra sodium to it.

I hope you enjoy the soup!

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Posted January 5, 2013 by deeats in Soups and Stews

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