This is the very loose recipe I prefer when I want to use up all the vegetables in my crisper
vegetables left over from my Thanksgiving preparation. Vegetable soup is the opposite of a soufflé; it is the most
adaptable, forgiving food you will ever create. It’s called Five-Spoon because you want to keep it
tasting and adjusting the flavors – I take out 5 spoons to taste and add more flavors.
Preparation time: 10 minutes
Cooking time: 45 minutes, or simmer longer if you wish
Yield: 4 bowls or 8 cups
Non-negotiable ingredients
Oil or butter – olive oil and butter are the clear winners here, but I have used vegetable oil in a pinch.
Salt and pepper, to taste
Chopped veggies – I like to cut mine into 1 inch pieces to keep everything uniform so they cook quickly and evenly.
4 to 6 cups of stock – I use chicken or vegetable stock, but I have also used beef stock and even tomato juice.
Herbs – Some herb combinations you might consider:
Mexican: cumin, chili powder, paprika, oregano, garlic.
Italian: basil, Italian herb mix, oregano.
Indian: tandoori spices, garam masala, curry, yogurt, coconut milk, tamarind, cardamom, cumin, coriander, coriander, fennel, garlic, saffron.
Fresh herbs: Herbs pack a great punch, and they’re easy to grow on the windowsill of your kitchen.
Directions
- Chop the aromatics such as your onion, garlic and some fresh herbs. If you have celery, you can
throw it in at this point. Start by sautéing these in the oil or butter. Let them get a little color
enhance the taste. - Add the savory vegetables first. These are your carrots, potatoes, turnips and other root vegetables.
Give them a few minutes. This is also the time to add canned beans if you wish. - Now start adding other vegetables: pumpkin, zucchini, tomatoes, green beans, asparagus, corn,
eggplant or mushrooms. Let this get a little color too. (I have been known to use canned vegetables
if I don’t have what I want.) - Add whatever is left, including things like spinach, cabbage, and other “thin” additions.
- Cover the vegetables with your stock and get creative with your spices and seasoning additions
Simmer until the flavor and texture are just right.
***
Soup is on!
Sabbath soupThrough Kathi Lippincludes convenient meal plans that take the guesswork out of shopping and cooking. More than just a collection of delicious recipes—including main dishes, breads, breakfasts, desserts, salads, side dishes, and yes, soups—this book invites readers hungry for refreshment to take a full day off and enter the Sabbath rest that God designed for us.
Settle into the weekly rhythm of meal preparation and experience the peace found in dedicated and intentional time with God, family and friends.
Learn more about the book and how to buy it here.