I am excited to share this amazing soup method with you. While the cold weather always brings out the soup-maker in me – after all, it’s a great way to celebrate the change of seasons – this year, I feel I have a miracle method that has stood up to every veggie I’ve thrown at it so far!
I should perhaps mention that part of the reason for all of this soup is trying to fit an extra veggie serving in at the beginning of every supper. You know that diet advice about having a bowl of soup before eating … and I figured our veggie intake could use a boost … so this seemed like the perfect fit.
This method comes from the cookbook “Cranks Fast Food” which was recommended to me by a fellow blogger who I met during NaComLeavMo, around June I think. I haven’t been able to track down the comment (even though I thought I knew who it was). I hope to find it again and I’ll edit to add an official acknowledgement, because I am eternally grateful for this recommendation! (and if you happen to be reading, please send me a message)
1. Warm a good splash of olive oil in a high-sided pan (or pot). I use quite a low heat, about a 3. Chop an onion and smash some garlic cloves (I love garlic so I use lots!) and toss them in the pan to golden up slowly. (I’m also looking to up our turmeric consumption, as that’s supposed to be good for you, so depending on the veggie I’ll throw in some turmeric and pepper when the onions etc. are close to being done. Pepper helps make the good stuff in turmeric more available to the body).
2. When the onions & garlic are soft & sweet, put in your veggie.
3. Put in some veggie stock – depends how liquid you like your soup to be. I normally just barely cover. I would guess that having good stock that you really like is critical to this soup.
4. Let it heat through until tender. (I sometimes turn up the heat here).
5. Put it in a blender and puree it. The soup gets thick & creamy and so delicious! The colour is amazing too – bright green for peas, yellow for frozen corn, etc.
6. You can add milk to it when serving if you want an extra “cream of” but really the soup is velvety and wonderful and seems like a cream soup anyway. Another idea is a dollop of plain yogurt or sour cream.
Veggies I’ve tried:
- frozen veggies – peas, corn, or green beans
- roughly chopped broccoli or cauliflower
- spinach (I add a can of white beans to spinach) or kale
- mushrooms (I usually sautee in a separate pan, blend up the onion/garlic/stock, and combine the two later. I like having actual mushrooms to eat in my soup).
- can of pumpkin puree
Another amazing feature to me is that I don’t usually need to add salt. (of course the powdered veggie stock does have salt already). I often will add some spices in if I’ve found a recipe that matches a spice with a veggie, but much more often I don’t add anything. I did find that I much prefer it with veggie stock instead of chicken stock.
One pot lasts 1-3 days depending on how much veggie & stock I used. For a really spectacular presentation, if you have 2 soups of different colours, you can ladle in one soup (say tomato) and then tilt the bowl slightly to add a ladle of different colour soup (say green pea). The bright colours look so cool in the bowl!
There is a blender to clean when all is said & done, but if it’s done right away it’s a quick job.
There are other recipes in this cookbook (Cranks Fast Food) which have also been interesting and delicious. It’s not the perfect one for us as there are many egg recipes, and also several where ground nuts are added for a texture purpose & I’m not sure how to substitute for that. However this soup method is worth the cost of the entire book as far as I’m concerned. If you can browse it at a bookstore to see what you think, I’d highly recommend taking a look.
Please let me know if you try it out, what veggie you used, and if you love it as much as I do!