I decided to clean out the vegetable drawers in my refrigerator. This is what's Soup Worthy! On the left are the ingredients for this recipe. On the right those for another day very soon.
The first thing I did was scrub, cube and simmer the beets. Changing the water several times during cooking, then drain and run them under very cold water several minutes while they were still a little crisp. Be careful not to overcook them. I've made vegetable soup before where I put the beats in at the beginning, and everything ended up looking like beet colored vegetables. This time it wasn't as purple. I sliced or cubed all the rest shown here. I started with the onion, green cabbage, purple cabbage, 3 carrots, celery and tops, sautéing those about a half hour on medium in 2T EVOO. When it sizzles, add a couple cups of water and stir occasionally.
Add 2+ quarts of water after the original vegetables sautéed, then I put 3T orange ginger spices, 3T vegetable soup base, a good amount of fresh ground pepper and 2t of sugar into the pot and then simmer everything on low about a half hour, then continued with the simmer another half hour after adding the beets, chopped kale, 6 big cloves of minced garlic, half a zucchini, purple potatoes and butternut squash. The last group of vegetables takes less time to cook. Turn the burner off, cover and remove from the heat and let the soup stand 10 minutes before serving. The beets are definitely dominant, but also The Star of the Soup! They taste awesome simmered minimally, this way.
Remember . . . SOUP! = It's Not Just For Winter Anymore! Forage in your pantry and 'fridge - Make some today! . . Lin
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