Friday, March 13, 2015

How to Make a Good Winter Soup

Winter Soup How-to
Most likely I am not alone when I say we are looking forward to spring.... and more so, now that we have sprung forward with our clocks this past weekend. 

Beloved and I came mighty close to living in the past, however. We set our clocks back one hour and were just settling into our chairs when we realized we should have set the clocks forward one hour! So we got back up and fixed our mistake. Whew!

Whether it's spring or fall, winter or summer, all homemakers should have a dependable soup recipe, and the ingredients for that soup on hand, for when we don't feel like having to think to put dinner together, or for when it's just 'soup weather.'

Here is a soup we had recently and we loved it. I think the secret to this soup tasting so good is to sauté the vegetables first. Get a bit of caramelization on them for a richer flavor.

Winter Soup How-to

1. Chop up whatever vegetables you have on hand (2 cups of hard vegetables such as winter squash, parsnips, carrots, sweet potatoes, white potatoes, etc). I like to include a chopped yellow onion in there, too.

2. Sauté these chopped vegetables in olive oil in a big pot and add the seasoning of your choice such as red pepper flakes (mine is always garlic).

3. Add a can of drained and well-rinsed beans* and sauté for another minute or two.

4. Add vegetable stock (or tomato juice — yum!) to cover by half an inch, and bring to a boil. Reduce the heat to a simmer, cover and allow to cook for about 20 minutes.

5. Since I’m a gluten-free kinda gal, I don’t add noodles but you can at this point if you want. I prefer to add quinoa (which is technically a seed), and allow to cook long enough for that to be tender. Ladle into big bowls and enjoy with rice crackers.

*my secret to avoiding flatulence from canned beans is to thoroughly rinse them about 3 times, to get rid of the canning juices that can cause intestinal gas. 

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