Super Comfort Veggie Soup

Tagged: soup | Related topics: , , , ,

I made this soup last night and could not believe how good it was. Not, “considering this is filled with vegetables I can’t believe I didn’t want to throw up.” I mean, it’s good. If you’re new to cooking feel free to follow the recipe to the letter. For anyone with more cooking experience as you can see this is a great base for a soup. You can throw anything in here!

IMG_8124.JPG

(Don’t be intimidated by the long list of ingredients. You probably have most of this stuff in your house right now. I swear.)

  • 2+ Tablespoons olive oil
  • 1 onion, small diced
  • 4 celery stalks, small diced
  • 3 cloves garlic, diced
  • 4 carrots, thinly sliced
  • 1 zucchini, quarters and cut into bite size pieces
  • 1 head broccoli, bite size pieces
  • 2 potatoes, peeled and cut into 1/2 inch pieces
    (Any size works for these veggies, this is just what I did.)
  • 1/2 head of cabbage, thinly sliced.
  • 4 cups veg stock (Can use all water if you don’t have stock, this just makes it richer)
  • 8 cups water
  • 2 teaspoons dried basil (If you’re lucky enough to have fresh herbs on hand double the amount.)
  • 2 small bay leaves (make sure to remove before serving)
  • 1 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper to taste
  1. In a large pot heat the oil over medium heat while you chop up your onions. Add onions and sauté while you cut your celery.
  2. Add celery, then chop garlic and carrots and add them, stir every few minutes. Keep an eye on everything to make sure it’s softening but not turning brown.
  3. Sauté for 10 to 15 minutes then throw in everything else. Turn to high until it starts to boil then lower to a simmer and simmer for about 45 minutes.
  4. Everything should be nice and mushy by this point, so now if you have one you can pull out your immersion blender and blend about half of the soup. All this does is give it a creamy texture but isn’t necessary.
  5. Now eat as much as you want and be happy.

I’ve paired this with some quick cheesy bread and it was amazing! Somehow it was more satisfying than chicken soup and stupidly healthy for you.

A quick word on the steps where you sauté the onions, celery, garlic and carrots. Now, that’s optional. You could throw everything in raw and it would still be soup. But, it really doesn’t take any longer to sauté the vegetables and it makes infinitely better soup. Yes, it does add a few tablespoons of olive oil, but considering that every other thing you put in there is a vegetable I don’t care how much are watching what you eat, you can handle that small amount of oil.

5 minutes later:

IMG_8129.JPG

 

Bisque – Definition

Tagged: soup | Related topics:

A thick rich soup usually consisting of pureed seafood (sometimes fowl or vegetables) and cream.

(Side note, the awful part time job I have right now sells a lobster bisque. It is some frozen nastiness that you add milk to. It’s one of the most popular soups, and I literally gag every time I smell it. What is wrong with people?!)

Here’s a recipe from Southern Living that looks great, although I haven’t tried it:

Potato Soup

Tagged: soup | Related topics: , , , , , , , ,

Ok guys, here you go…. Here is my first attempt at how to video. I know the editing is terrible, but better to try and learn, right? And to use one of my favorite quotes:

“Anything worth doing is worth doing badly.”
– GK Chesterston

Here’s the correct recipe…

Ingredients

  • 8 bacon strips, diced
  • 2 small white onions, chopped
  • 3-4 cloves garlic, minced
  • 6 T Flour
  • 2 t Salt
  • 2 t dried Basil
  • 1 t pepper (less if you don’t like pepper)
  • 6 cups chicken broth
  • 4 large baked potatos, cubed
  • 2 cups half and half
  • Hot sauce to taste
  • shredded cheddar cheese

Directions

  1. In a large saucepan, cook bacon until crisp, drain, leaving 2 T drippings in pan. Remove bacon and set aside.
  2. Saute onion and garlic in the pan with drippings until tender and lightly brown
  3. Stir in flour, salt basil and pepper, mix well. (It will look lumpy and weird, thats ok)
  4. Add Broth and bring to a boil. Boil and stir for 2-3 minutes.
  5. Throw in the potatoes, cream and hot sauce and cook on a low simmer for 15 minutes.(Soup will be thin at first. If you let it sit without heat for an hour or so, it will really thicken up. It’s way better the next day though, so I’d recommend making it the day before.)
  6. When you’re ready to serve throw some bacon and cheese on. It’s amazing!

I served it with cornbread and a salad, and it got rave reviews. Hope you enjoy the video, as well as the soup.

xoxo,

Mel aka The Hedonist Cook