This is my first entry to "Inscrutables", and it is my regular home made soup, this is my entry for the "meal prep" contest.
A simple soup is the best thing for these winter days, but can be used for the starters in a 3/4 course meal. This is a soup that I made up from what I had left in my kitchen, and thought I share for you all. The beauty of this soup is that you do not need much equipment, it can be cooked in a single pot.
A vegetable knife and chopping - for slicing and dicing the vegetables.
A large pot - for cooking.
A cup for vegetable stock.
A kettle to heat the water for stock.
A hand-blender to make blending easy on the hand, if not, a potato masher does a great job with some elbow grease.
- Onions x 2 ( or Shallots x 4)
- Cloves of Garlic (2 minimum)
- Celeriac (optional, I had left over)
- Leek (optional, I used what I had)
- Butter for the pot
- Carrots (3-4)
- Potato (around 500-1000 grams at least)
- White Wine (a dash)
- Balsamic Vinegar (all types except malt-vinegar will do)
- Vegetable Stock (two separate cups worth)
- Seasoning (personal choice): Oregano, Basil, Chervil, Black Pepper, Nutmeg, Curry and Bay Leaves
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Step 1: First Step - Dice and Sweeten
- Turn the hob on to a medium heat.
- Heat the butter in the pot.
- Meanwhile, dice the onions, garlic, celeriac and leek.
- Sweeten these vegetables in the pot.
- Meanwhile, dice the carrot and potato. Big or Small doesn't matter.
Step 2: Second Step - Flavor
- Add in a dash of vinegar and wine.
- Make up a cup of vegetable stock according to instructions.
- Add in Seasoning: 1/2 tsp Oregano, 1/2 tsp Basil, 1/2 tsp Chervil, To taste Black Pepper, 1/6 tspNutmeg, 1/2 tsp Curry and 2 xBay Leaves
- Mix the vegetables and seasoning together.
- Let simmer for 5 minutes (Make it 10 minutes for those without the electric blenders)
Step 3: Step Three - Blend, Thin, Simmer and Serve.
- Use the electric hand-blender or other tool to breakup the vegetables.
- You can keep it chunky, or make it thin by how much effort you put into blending.
My preference is chunky.
- Additional note: If you like to add left over meats, or cooked vegetables this is the point to do so. I like to put in left over chunks of pork or chicken here.
- Add in the second cup of vegetable stock or more if you need to thin it out some more.
- Let simmer on the hop at a) low heat (10 minutes minimum) or b) medium heat (5 minutes minimum),
If you think your soups a little too thin put on medium heat and boil off the reaming fluid.
I normal have my soup on low heat for 45 minutes stirring regularly.
- Put in a bowl and enjoy with some crusty bread.
Participated in the
Meal Prep Contest