Vegetable Whatever Soup
Taking a break from being excited about my new release, The Girl Who Wants (on preorder now – save $2!) to do some cooking. I’ve been in a SOUP making frenzy lately, which makes no sense at all, because I’m in South Florida in August… I think I’m literally trying to drown my sorrows because my eating season has been stolen. Usually, summer is our favorite time of year, when all the tourist go back to wherever they’re from and we get the restaurants to ourselves — they all run deals and practically pay US to eat there. *sigh* Those were the days.
So instead, we’re buckling down to lose a little quarantine weight and be sure we’re in fighting shape for when it’s safe to go to out into the big scary world again. Soup is my answer, and I have the world’s easiest recipe – throw everything into a bucket.
First, I buy a whole bunch of things I don’t usually buy (namely vegetables):
- green onions
- red onions
I throw it all into my food processor and turn it into a finely chopped mush. (Somewhere, I can hear a real chef groaning…)
This photo is my mush in the big orange pot I chose to cook it in because it’s pretty. Then I turned it up too high, didn’t put in enough olive oil and walked away to be distracted by something else. When I smelled it burning I came back, dumped it all into another pan with more olive oil, except for the black bits stuck to the bottom, and started over. (you can skip this step).
Cook the mush until it soft and thoroughly cooked. Go ahead and let the bottom get nice and brown, mix it, and then let the new bottom get brown – repeat. Browning the veggies helps to add a depth of flavor to the finished soup.
When it is done, I dump it all back into the food processor and give it another good wizz. Then I put it back into a big pot with a whole box of organic chicken broth. I let that simmer up and I taste it — adding what I think it needs until I’m happy.
Add a little vinegar, or soy sauce or Worcestershire sauce — something to give it some tang.
I added ground chipolte chilies to make it spicier. Last batch, I also added some basil, paprika, salt and pepper.
Each time I make a new batch, I try something different. I try not to use veggies with carbs, but you could easily add potatoes or other starchy vegetables.
Mike was so impressed with my cooking experiments he brought me this cookie. It’s a Chips Ahoy with a shot of whip cream topped with paprika. Pretty… smoky…very, very strange.
He’s a very odd man. 🙂
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