Customize Your Soup

Starting Ingredients:

1 cubed potato per serving, and water (or stock) to cover into a saucepan.


Bring to a boil, then simmer.  Add ONE of the following ingredient combinations, per serving:

2 peeled stalks of broccoli (or one cup of florets) chopped, a bit of dried onion, and a vegetable bouillon cube, OR

2 carrots, chopped, and 1/4 teaspoon of ginger or curry powder

1 cup of mushrooms and 1-3 tablespoons of your favorite wine, OR

2 stalks of celery, chopped, and 1/4 teaspoon of tarragon, marjoram, or savory, OR

1 package of frozen spinach or kale, a grating of nutmeg and a 1/4 teaspoon of lemon juice, OR

1 cup of frozen corn and 1 teaspoon of fresh parsley, OR

1 cup of frozen peas, 1/8 teaspoon each of ginger and goodly amount of pepper, and 1-3 teaspoons of vinegar (interesting and tasty combination, based on a medieval recipe), OR

1 sweet potato or half an acorn squash, peeled and chopped, and 1/2 teaspoon of Italian herb mixture

Simmer the soup until the vegetables are tender.  Puree in blender or food processor until smooth.  Add salt/pepper to taste.


Instead of stock or vegetable bouillon cubes, you can take out 1/2 cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix.

Almost all of these combinations are good with the addition of half an onion and a clove or two of garlic sauteed in sherry.

Other possible additions (not combined, of course):

a tablespoon of tomato paste
1/2 cup of leftover beans or grains
a few dried mushrooms or dried tomatoes
a few tablespoons of sauerkraut
a tablespoon of capers or chopped pickle added before serving
a tablespoon of yogurt swirled in right before serving (pretty!)
toasted pumpkin/squash seeds or wheat germ sprinkled on top

Copyright © 2011 - Rebecca Evans and Die, Food Dye! All rights reserved.
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