It’s always soup season, in our opinion! Use this ‘no-recipe recipe’ to make a quick blended soup with whatever veggies and spices you have on hand.
Ingredients:
- Any veggie, or a mix of different vegetables
- Cooking oil
- Salt + Pepper
- Choice of Spices or Herbs
- Stock
- (Optional) Cream or Vegan Equivalent
Method:
Start by dicing your vegetables into even sizes: it doesn’t actually matter how big or small they are within reason, but just that they’re an even size, so that they cook similarly.
In a large pot, heat some oil, and once hot, add your vegetables and season as desired. Think about cooking time: your beets will take longer than an onion, and zucchini will take much less time than a butternut squash. Saute until tender, or take them a little bit further and caramelize the edges.
Deglaze with your stock. Use what you have on hand! Your vegetarian parmesan brodo works just as well as chicken stock, which works just as well as your bone broth. Add as much as you’d like to have soup, while still keeping your vegetables floating and not swimming, per se. Bring to a boil, and then bring off the heat and add to a blender once manageable, adding cream or a vegan equivalent, if desired. A note: be careful if working with potatoes – the more you blend, the more your soup will quickly go from creamy to gluey, so don’t overwork it.
Serve with a big hunk of bread, fresh herbs, some shredded cheese or even hot sauce, as well as the satisfaction of using up your crisper drawer ingredients.
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].