Bring out the soup!

DSC01915It’s way damn colder than it should be, but on the plus side.. soup time is here! This is a variation of my mom’s vegetable soup. She used to puree it so little Alex couldn’t actually see the vegetables, but we’re all grown ups now.. Maybe.

Start with picking a few fresh vegetables. I went with carrots, squash, broccoli and celery. I also cut up some red onion, and I used herbs in my fridge. Parsley and Thyme with a capital T worked really well. The following proportions made enough for three generous servings.

2 big carrots (no need to peel) cut into cm thick discs

one broccoli head, cut or broken up into bite size pieces

two celery stalks, cut into cm thick pieces

squash – I used white swan squash, cut it in half, cut it into semi circles and then bite size pieces. I mostly left the skin on, but also took the skin off some pieces because i didn’t know what was best. I think both work.

Throw all these veggies into a pot and fill it with water to just cover them. Cover the pot and bring to a boil. It took about 20 minutes before the veggies were al dente.. cooked, but not soft. You’ll notice the broccoli and squash start to break up, and the water should be reduced by at half. I wanted to give the soup a thicker consistency, while maintaining the chunks so I ladled the soup into a blender (or food processor) and did a quick pulse. If you like the bites, it won’t take long to get this done. Took me three or four pulses, and I found that I pureed more than I wanted.

Pour it back into the pot, add a 284ml can of chicken broth and over a medium heat bring it back to a boil.

Add red onion. I cut it into cm thick match sticks. Add parsley and thyme to taste. Salt and Pepper!

Simmer for five more minutes, or however long it takes to get the veggies as cooked as you want them. And you’re off. Great with grilled cheese on the side, I’d say. Stay warm, everyone!

(I have a picture of the soup, but I’m not seeing the button to get it on… Al? Can? Help.)

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