Super Simple Soup
I figured out an incredibly simple way to make soup. I bet a lot of people already know this formula, but I am sharing it today because I have had huge success a couple times in the last week with it.
Ingredients:
2 tbsp olive oil
1 medium onion, chopped
4 C stock
4 C vegetables
Optional-salt, pepper, herbs, cream/milk, grated cheese, sour cream, yogurt, etc
Method:
Saute onion in olive oil over medium heat until translucent. Pour in stock and vegetables, bring to a boil,reduce heat and simmer until vegetables are tender. Eat.
Amazing, huh? And it ALWAYS turns out really good. As for stock, I use a Campbell’s tetra pack of chicken with reduced sodium. It’s the perfect amount and tastes great, but if you have the temerity to make stock from scratch, go for it. I like to keep things easy and fast. Obviously it needs seasoning - for broccoli soup I used thyme and for (frozen) green pea soup I used tarragon and mint. It also needs salt and pepper. I have an immersion blender, so I stick it in and give it a whirl.
Next time I am planning to use cauliflower. Or maybe beets and cabbage? Carrots with ginger? Sweet potato? Leek and potato? Ohhh…..so many possibilities…
March 20th, 2008 at 5:43 pm
Would you like a nice borscht recipe?
March 20th, 2008 at 5:49 pm
If you make anything with beets in it I will never speak to you again.
March 20th, 2008 at 6:12 pm
uh oh because that’s what she just cooked!
March 20th, 2008 at 7:02 pm
Ah hahaaa! I made borscht and it was - dare I say - magnificent! Best soup of the bunch thus far! (At least in MY opinion.)
Thanks, Toser, but I guess I managed on my own!
March 20th, 2008 at 8:25 pm
try super green soup! any fresh green veg, and a squeeze of lime juice. m must be healthy, its green!
March 21st, 2008 at 12:15 am
Mmm tasty.
I love cooking - it’s a little tricky when my husband is away and it’s just me though.
March 21st, 2008 at 1:03 am
Well, normally I don’t get to do any cooking during the week, at least for supper, as I am at work afternoon/evening, so soup is just the thing for lunch. Work’s being re-tooled as I type, so perhaps I will have more time in the near future!!
March 21st, 2008 at 10:53 am
mmmmmmm i have a huge cauliflower sitting on my counter that is screaming “make soup out of me”.
March 21st, 2008 at 4:40 pm
Campbells stock is pretty good, but I tend to use Luda’s powdered. They make a chicken and beef stock powder and it’s unsalted. I like it because it takes up less space in the cupboard. Good flavour. I’m a cook by profession, and I like to make stock but have no where to store it since I don’t have a freezer. There are some good tetra pack stocks too that you can get at Whole Foods, and I think that Loblaws even carries them. I can’t remember the brand, but they do a veg stock, and a no meat chicken flavour stock. Really good base for soups or sauces.
March 22nd, 2008 at 7:07 pm
I said it on your site, and I’ll say it here: beets taste like sand.
March 23rd, 2008 at 10:48 am
Beets do not taste like sand. Roast them in the oven first before adding them to a soup and pureeing, and they are quite delicious.
March 23rd, 2008 at 5:29 pm
Haha, Ali.
I used canned beets and the juice from the can along with the stock. No Name Brand. Cheap-ola and still great, although, I do agree that roasted beets rock. I would use those in a salad with goat cheese and arugula or something. Oh, lord, now I want to eat that.
March 24th, 2008 at 10:01 pm
Roasted beets in salad are awesome, but when you roast any root veg before pureeing it for soup, it just makes the flavour fantastic. Canned beets? Ewwwww. Heh.