Last week, I served a very simple vegetable soup to my rock-star entrepreneurial women's group It was such a hit! And so easy to make. The secret? I used my Soup Strategy, which I will now lovingly share with you. (Aside from the pressure cooker explosion that created a convection cycle over my stove. You don't need to do that part.)
Here's the deal: If you're going to make soup, it's a good idea to make a lot. Leave a few servings in the fridge for lunch tomorrow, and freeze some for that day you don't feel like cooking.
That being said, this recipe is just a skeleton for four to six servings. You can make it with whatever vegetables you like. Meat is totally optional, so are starchy vegetables. Play with this for a while and you'll develop your own favorite recipes. Experiment with seasonal vegetables and herbs!
Use the comments section below to let me know your favorite variation of this theme.
- Melt the coconut oil on medium heat in a heavy-bottomed pot. If you're using meat, pat it dry with paper towels, sprinkle it with salt and pepper and brown it in the pot on all side. Use a wooden spoon to gentle tip each cube of meat, so that all sides get a little golden brown. Remove from the pot, and turn down the heat a little.
- Add the onion and cook for five minutes, until they start to soften. Add garlic, ginger and chili flakes and cook for another couple of minutes. Stir often, scraping the bottom of the pot so that the garlic and ginger don't burn.
- Add carrots and celery and cook for another few minutes. If you are using dried herbs, you can add them now.
- Add the bone broth and browned meat (if using) and bring to a simmer. Lower heat, cover tightly and cook for 15 minutes, making sure to keep the soup at a simmer.
- Add the squash/potato and tomatoes (if using), along with salt and spices and simmer, covered, for another 30 minutes.
- Poke the meat and squash with a fork, to make sure they are tender. If not, cover and simmer for another 15 minutes. Add the sliced mushrooms and green vegetable, and cook just until the vegetables are bright green.
- Taste the broth for seasonings, and add a little salt and pepper if needed.
1 1/2 Tb coconut oil
2-3 lbs meat, cut into 1" cubes (optional)
1 large onion, chopped
5 cloves garlic. minced
2 inch piece of ginger, minced
1/2 tsp chili flakes (to taste)
3 medium carrots, chopped
4 stalks celery, chopped
1 Tb dried herbs; sage, thyme, rosemary (optional)
1/4 tsp wild spices; cinnamon, chili powder, or cumin, etc (optional)
2 cups bone broth
1-2 lbs. starchy vegetables; potato, squash, or yam, etc (optional)
1/2 tsp sea salt
1 can diced tomatoes (optional)
1 cup sliced mushrooms (optional)
chopped green vegetables; kale, cabbage, chard, bok choy, zucchini, broccoli, etc
sea salt and black pepper to taste.
This is a pretty loosey-goosey recipe, but I think it will be the platform for many years of happy soup-making! If you have questions, you can always hit me up at email@example.com. Check out my other recipes and upcoming events for more inspiration.
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