Rec
🧬
Maybe the best way to get the thick soup texture you're looking for. I do it a lot for black bean soups and sometimes lentil curry
Apr 16, 2024
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Rec
🥣roast a butternut squash
fry thinly sliced leeks and minced garlic in olive oil, fry up some dill in there for a min or two, salt and pep
peel, slice and scoop out the buttsquash and add to pot
cover w quart veggie stock and simmer for 20-30 min or until everything is nice and soft
blend if you want it really smooth or immersion blend for a chunkier vibe
add coconut milk or cream and stir in
voila !
Rec
🍲You have things that are wilting, crying out to be used. I had a slightly soft turnip, carrot, bendy celery, and scallions that we’re getting a wee bit slimy.
Brown the vegetables that can handle it (the root vegetables—don’t put your alliums 🧅 yet)
Then add the softer stuff, celery, onion, leek, whateva.
Big bomb of garlic and Rosemary, if you have it.
At this point I add a base that I use for a lot of soups and such which is tomato paste and miso (bc I never have stock on me). And whatever spices you think go. Paprika and cumin.
Can of chickpeas. Mash like 1/3 of them for thicker soup base.
If you have a hardy green like kale, chop it up, toss it in. if your greens are not Hardy, add later.
Some tomatoes, canned peeled. (TIP: do NOT add the sauce from these canned tomatoes, save it for later or something, it’d simply too powerful and will cover up the tastes.)
Water — enough that some will evaporate and you’ll still have enough soup in the pot. and salt, a good amount bc vegetable soup needs it and if you’re like me haven’t used stock..
Let boil, then simmer Like 20 mins. Taste. MAJOR: apple cider vinegar and W sauce puts this shit over the edge !! You can toss in some pasta like ditalini if you want. Grown up alphabet soup. I actually do not cook the pasta in the soup bc it fucks up the water levels, make on the side and then add imo.
Ok enjoy :-)
Brown the vegetables that can handle it (the root vegetables—don’t put your alliums 🧅 yet)
Then add the softer stuff, celery, onion, leek, whateva.
Big bomb of garlic and Rosemary, if you have it.
At this point I add a base that I use for a lot of soups and such which is tomato paste and miso (bc I never have stock on me). And whatever spices you think go. Paprika and cumin.
Can of chickpeas. Mash like 1/3 of them for thicker soup base.
If you have a hardy green like kale, chop it up, toss it in. if your greens are not Hardy, add later.
Some tomatoes, canned peeled. (TIP: do NOT add the sauce from these canned tomatoes, save it for later or something, it’d simply too powerful and will cover up the tastes.)
Water — enough that some will evaporate and you’ll still have enough soup in the pot. and salt, a good amount bc vegetable soup needs it and if you’re like me haven’t used stock..
Let boil, then simmer Like 20 mins. Taste. MAJOR: apple cider vinegar and W sauce puts this shit over the edge !! You can toss in some pasta like ditalini if you want. Grown up alphabet soup. I actually do not cook the pasta in the soup bc it fucks up the water levels, make on the side and then add imo.
Ok enjoy :-)
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