Okay, my potato soup's out then. I can doctor it up to include no meat, but I balk at the milk. LOL
First off, you can now buy vegetable broth or stock at the grocery, either in cans, cartons, or bouillon cubes. I find the cubes cheapest, easiest to work with, and easiest to store. That broth should serve as the base for any soup you make; it'll make it richer and more flavorful.
I think the best way to do this is to really experiment--you'll discover which spices you like and in which quantities, etc. I almost always use garlic {I prefer the kind you buy in a jar; it's really easy to work with), parsley, thyme, and celery salt in everything.
I'd also invest in some chile oil. I got mine in the Asian section. It gives soup a nice depth; it's not too hot, but it does give it a little warmth without it tasting like Tabasco. I love Tabasco, but it does have a vinegary taste you don't always want.
1. For a general veggie soup--buy a bunch of veggies and don't skimp on the tubers (carrots, potatoes, parsnips, turnips). Sautee onions, garlic and celery in olive oil until they are relatively soft. Dump in as much broth as you want and then put in the other veggies (cut up rather small). Then boil the hell out of it all and towards the end, add some salt, pepper, and what ever other spices you want. If you like your soups thicker, let it boil longer. You could even crock pot it; put it all in in the morning and let it go all day. It'll be ready for supper and lunch the next day.
2. I had a brilliant soup today at a Greek restaurant that I think I can see how they did. Sautee up onions, garlic, celery in olive oil. Add the broth, some chile oil, diced carrots and cabbage. There was also some parsely in there too. It was so good.
3. If you have a blender, I love curried soups. You can do them with squash or carrots. Basically just dice up the vegetable and boil the hell out of it in the broth. Then blend it up and add curry spice, garlic, and swirl in some non-sweetened yogurt.
I didn't realize marshmellows *weren't* vegan. I thought they were made of styrofoam. LOL
no subject
First off, you can now buy vegetable broth or stock at the grocery, either in cans, cartons, or bouillon cubes. I find the cubes cheapest, easiest to work with, and easiest to store. That broth should serve as the base for any soup you make; it'll make it richer and more flavorful.
I think the best way to do this is to really experiment--you'll discover which spices you like and in which quantities, etc. I almost always use garlic {I prefer the kind you buy in a jar; it's really easy to work with), parsley, thyme, and celery salt in everything.
I'd also invest in some chile oil. I got mine in the Asian section. It gives soup a nice depth; it's not too hot, but it does give it a little warmth without it tasting like Tabasco. I love Tabasco, but it does have a vinegary taste you don't always want.
1. For a general veggie soup--buy a bunch of veggies and don't skimp on the tubers (carrots, potatoes, parsnips, turnips). Sautee onions, garlic and celery in olive oil until they are relatively soft. Dump in as much broth as you want and then put in the other veggies (cut up rather small). Then boil the hell out of it all and towards the end, add some salt, pepper, and what ever other spices you want. If you like your soups thicker, let it boil longer. You could even crock pot it; put it all in in the morning and let it go all day. It'll be ready for supper and lunch the next day.
2. I had a brilliant soup today at a Greek restaurant that I think I can see how they did. Sautee up onions, garlic, celery in olive oil. Add the broth, some chile oil, diced carrots and cabbage. There was also some parsely in there too. It was so good.
3. If you have a blender, I love curried soups. You can do them with squash or carrots. Basically just dice up the vegetable and boil the hell out of it in the broth. Then blend it up and add curry spice, garlic, and swirl in some non-sweetened yogurt.
I didn't realize marshmellows *weren't* vegan. I thought they were made of styrofoam. LOL