_Never Buy Soup, it is so much cheaper, time saving and tastier, home made.
Soup is so easy and inexpensive to make and making soup is a huge time saver as I make it in quantity and freeze at least 20 additional meals when I make it.
Tonight we are having Asian vegetables and red curry soup served with a dollop of plain yogurt in the center and a wholegrain bread roll .
I’ve always hated trying to shop for soup. I need to pull a magnifying glass out to read the ingredients and there are always nasty ingredients in there, I am not a vegetarian but for those who are even the most vegan-sounding soup is made with chicken stock or a little beef fat. Campbell’s makes a vegetable soup that isn’t vegetarian. That isn't right.
There is always too much salt, fat, and additives in commercially tinned soup and then in case you haven’t heard, soup comes in cans lined with BPA. Nasty.
When I buy my fresh vegetables I use up all of my previous weeks vegetable left overs by dicing them into the soup stock pot. Then I add 4 large onions, soup bones and a dash of vinegar draw out the calcium and minerals in those bones and maker the soup mineral rich. I cover the bones with cold water to increase the drawing out the minerals action while I prepare the remainder of the ingredients.
I chop up all the leafy part of the celery and add the washed outer leaves of the lettuce, the part we do not always eat in the salad. Then I pre prepare my broccoli and cauliflower and de-stem my mushrooms and all that stem part of the vegetables, if it isn't too woody, makes it into the soup pot. So far I am using up a lot of food that is thrown out in other people's homes.
Now a trip to the vegetable herb garden for any over produce and a huge bunch of seasoning herbs, parsley, bay leaves, etc. The funny thing is, when you make soup at home, you don’t have to add any junk and it’s always bursting with the flavor of whatever vegetables you put in it. That’s the magic of eating whole foods.
Campbell’s and their corporate buddies have somehow managed to convince us that making soup is a task better left to the experts. In reality, it’s the easiest, quickest meal you can conjure. You don’t even need any special ingredients.
I just open my fridge to look for inspiration but you could also Google whatever you see in there followed by “soup recipe.” I guarantee you’ll find lots of them. So get to it. Here are a few examples (based on what we have sitting around right now) to get you started.
Soup making can be seasonal, when pumpkin is cheap try Pumpkin soup. Great variations are curried pumpkin and cabbage soup - blend with a blender if you like creamy soup and add yogurt when serving.
Chicken, onion, leek and wholegrain rice is a favorite soup in my home since childhood. It is more flavorsome if you can make it with an old boiler hen rather than a young roasting chicken.
This blog's sponsor is author Ryn Shell.