Adventures in SoupLand

image Tonight, I decided to make a quick n’ easy “2 x 2 soup,” a concept I came up with as I was mixing it up, where I just threw two of EVERYTHING I could think of together in a pot.

I relied heavily for this experiment on my Starfrit “manual food processor” that lets me cut up veggies really, REALLY fast, and without hauling out a full-sized piece of motorized equipment.  It uses only a spinning crank, like a salad drier.  This is my THIRD one, but they usually last well over three or four years, so I consider the $20 for each one to be a decent investment. 

The manual food processor doesn’t do a nice, precise fine dice, like a professional chef would.  But it chops the veggies quickly down to a size and shape that really does a great job in a soup.  And I think everybody enjoyed this as a nice change from my “hide-the-veggies” purée soups.

Here’s what it does to veggies:


soup 002 soup 003

and Zucchini…!

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I also “processed” onions, carrots (a bit hard on the gears, but once you get going, it’s easy!) and mushrooms – two of each, except the mushrooms (14 of those; I’m like the Rain Man in the kitchen).  (oh, no, wait – I used one DOUBLE-SIZED purple onion for this soup!)

Add the onion first, with a bit of salt, then carrot, celery, zucchini, and mushrooms at the end.  Stir it all around in a big soup pot until it’s very soft, moist and steamy.  There should be lots of liquid on the bottom.

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Stir in two tins of tomato paste until it’s evenly mixed with the vegetable liquid.

Then, add 4 tbsp (2 x 2!) of Tamari, 2 Tbsp of beef flavoured soup mix, and 2 litres of water.  1/2 (2 x 1/4!) cup each of barley and acini de pepe tiny pastas that a neighbour gave us.

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Boil, stirring from time to time, until it thickens into a wonderful soup.  Add 1-2 Tbsp salt and pepper, then 1-2 tsp oregano, thyme, etc., as desired.

The only thing I regret is – no garlic.  If I were to do this again, it would definitely go in at the end of the veggie cooking time.

brownies 005This was QUITE a delicious, thick, hearty winter soup, especially served with fresh, homemade sourdough semolina bread.

Come to think of it, this entire FILLING supper probably cost pennies per person… yay, me!


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