Monday, March 25, 2013
In perusing my food porn over at Pinterest, I was shocked to see I had only nine pictures of soup. How is that possible, given I eat soup about twice a week? Fortunately, I have a plethora of photos, recipes, and videos in my archive just waiting to be shared. I’ll therefore be taking time in the coming weeks to tantalize your taste buds with a few of my favorites. Think: Mexican vegetable, roasted cauliflower, Moroccan red lentil, minestrone, wild mushroom, and many more. (2014 Update: I’ve added many more since writing this post, so please check out my recipes page.)
Aside from the many creative ways to prepare soup and the fantastic health benefits—here’s the skinny on soup—I just really love it, whatever the weather. And what’s the common denominator for all my recipes? Why, homemade vegetable stock, of course. It’s the starting point for all my soups and is simple to make. It’s also a great way to put veggie scraps to good use and limit your food waste and packaging. Cheaper, too. (More on all that here.)
Here’s the how-to.
Cooking Note.I forgot to add bay leaves to this batch, which I did in my short video intro to stock here. No worries, though. Whereas you want to include the basics in each stock—onion, carrots, celery, peppercorns, and a slew of water—the herbs and other veggies you add can vary. It’s really not an exact thing.
Thanks for watching! I look forward to sharing more soup recipes and videos with you very soon.