Friday, November 10, 2006

Soup's on!

Soup's On!

Well, she requested a bowl of hearty homemade soup while visiting us, and if you read the blog writing about making soup, you'll know about savoring the flavors by allowing the soup to sit a spell.

Tonight is the night!

We will devour this pot of flavor and enjoy every bit of it... I added more protein to the pot with the lentil and rice combo, making this not only a super nutritious soup, but a hearty one at that too. We'll add the "Brick loaf" whole wheat and flax bakery fresh bread to the table, with real creamery butter, and voila, dinner is scrumptious...

The final product is here...come for supper!

Basic ingredients (give or take) for you to try are;

- 2 cups of shredded green cabbage

- 2 small fresh zucchini diced

- 3 medium leftover cooked potatoes from the fridge, diced

- 1 medium white onion, chopped and diced

- 1/2 cup of dried kelp (end of a package...approx.)

- 1/2 cup of shredded carrots

- 1 1/2 cups of canned organic (Amy's) lentils

- 6 cups of veggie juice (tomato base as I find this really adds flavor to the soup) plus plain water if not using broth, to rise about one inch or so above all the veggies. Add more while evaporating, then again the next day after the "flavors are savored" when super thick from storing in the fridge overnight.

- 4 cups of chopped cauliflower

- The centers of three brocoli stalks I used for the veggie platter and fridge chopping readiness fair, diced up small

- 2-3 cups of diced celery and all the leafy parts from the center of the stalks

- 1 cup wild and brown rice or up to 1 1/2 cups at the most

(Note; Leftover idea; Usually I chop and add every bit of veggie bits from a leftover veggie tray for my weekly soups)


I throw all these chopped veggies in the pan, and steam them a bit with only about 1 cup of water at the bottom of them all. Then, I add salt and pepper to taste, a hint of curry powder, parsley flakes or fresh, the veggie juice and either chicken, beef or vegetable stock (depends on my mood) or just plain water to equal a pot full. As the bubbly brew cooks all afternoon, I stir it up so it won't stick to the bottom of the pan, then simmer a while, adding more liquid as necessary. Store in fridge when cooled then the next day before your meal, heat it up to a boil, stir and add any necessary liquid to make up for what was absorbed during the flavor enhancing aging.

Ta da... just a warning though. I never use a recipe here for various soups and no two soups around here are rarely the same (sorry) because of the variations of leftovers or veggie platter lots, or even flavorful soup stocks used. Soups are perfect for those leftover mashed potatoes to thicken the broth base up, and all bits of meat can be mixed to have a delicious base flavor. Don't forget a crock pot simmering all day long works well the first day. And, all soups will freeze super too, so double up and freeze an meal for another time.

Questions? Fire away...