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November 18 2012

I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. [...]

1. CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

2. BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.

3. EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

4. HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.

via Mark Bittman's Customizable Soups - NYTimes.com

Reposted bymakingmoviesdarquebonslossosRekrut-KdiebitchdiekarolssslifelolleFreXxXkrolfasolekformaldehyddzwiedzTamahltickimickinilsfmagennospace-invaderkilljillcylonapplepieelalasiriusminervaeickq-raikrolikniekoniecznieomnielevunekrozbabazmiesnegoeibhlin84taniazupadladwojganoirfaeryswillidmauavafelkefaiseneoraiderhrabiapawelpatrycyanuszkadatenwolfllankrustokonieinteresujsieeKatSoulsoupenfrasspernewmempressgrauerfuchstouchablewizard23orszolka108unicornwantedhairinmyhawakwebjunkAnetzschkaincendariuslydschiwrite-url-herestraycatsiupschottladenrzekomyavaritiaDiviusmr-mojorisincytrynadazpomaranczyfrittatensuppeylem235majickayurafiiPorcelainkredkowaKuronekolockesgerbylharadayslovakubafrepostedfromstkpowertomatoToshioTVhashwdeszczubzytoolatenigdyniewieszadmnsouriredanielbohreralexcopaci123Playful-mealexcopacisnowynightwalkstrstnxmomostrealitycherriesonlyfainthansoolofruittreetomtom2891mesouprorqualmarubrianstormmnrsSchroffensteinmjperuxLineaVerce

April 26 2011

Quick Fall Minestrone

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 6 cups vegetable broth
  • 2 1/2 cups (3/4-inch) cubed peeled butternut squash
  • 2 1/2 cups (3/4-inch) cubed peeled baking potato
  • 1 cup (1-inch) cut green beans (about 1/4 pound)
  • 1/2 cup diced carrot
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 cups chopped kale
  • 1/2 cup uncooked orzo (rice-shaped pasta)
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.

Reposted fromashe ashe

April 24 2011

Bohnen-Zucchini-Tomaten SOUP

- eine Dose weiße Riesenbohnen - eine Dose Tomaten - eine Zucchini, in Stücke geschnitten - eine gehackte Zwiebel - eine Zehe Knoblauch - Rosmarin und Tymian - Chilli - Olivenöl - bisschen Wasser und Soja/Sahne
Zwiebeln und Knoblauch im Öl anbraten, Gewürze, Zucchini, Bohnen und Tomaten dazu, köcheln lassen bis es weich ist. Pürieren, so dass noch ein bisschen grobes Zeug zu sehen ist. Etwas verdünnen und abschmecken.
Reposted fromihdl ihdl viahairinmy hairinmy
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