Lunchtime: Veggie soup

Using some pre prepped veggies and odds and ends from other meals I'm making a pot of my weekly Lunch soup. You can make it with whatever veggies you might have around.

Here's what I have:

1 cup Asparagus stalks

1 cup Broccoli stalks

1/2 cup French beans (found last min!)

2 cups Carrot

2 cups Red cabbage

1 cup Onion/Shallot mix

4 cloves Garlic chopped

1 cup parsley

3 tbsp Bullion

1 tbsp Ginger

1/2 stick Butter

6.5 cups Liquid (water or stock)

How I make it:

To start I get the butter in the pan and brown it just slightly before adding the onion and shallot mix. Those are cooked down and the garlic is added and cooked for a minute or so.

The carrots are added next followed by the rest of the veggies. Next add 2 cups of liquid, the bullion and Ginger. The parsley goes in after that followed by the rest of the liquid, mix well. The pot is brought to a boil and then turned down to medium or lower heat. Once the carrots are tender the soup is ready. This batch was ready in under an hour.

I don't add additional spices or salt at this point because I like to change up the soup occasionally. When I heat up a batch for lunch, noodles, meat or a boiled egg may be cooked first and added along with whatever flavors I might want that day.

The bowl!

This is easy enough to prepare on a Sunday for a quick lunch base or dinner filler throughout the week.

- Kris

Comments

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend 2 tsp Scallion whites 1/2 tsp Concentrated beef stock 1 tsp Ginger paste 2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey The rest: 5 oz Ground pork 2 tbsp Sesame seed 1/4 cup White onion 1/4 cup Russet potato 1/4 cup Carrot Scallion greens Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside. The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes. When the vegetables hit the 15-minute Mark of cooking I got a n...

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

Try it out: Hellofresh 31

Reviewing: Chicken sausage sweet potato and kale soup. 1 serving prepared Here's what you get: Forgot the cheese! Sweet potato Kale Italian chicken sausage mix Chili flake Yellow onion Italian seasoning Chicken stock concentrate Parmesan cheese Not used: Demi baguette The soup: Per instructions I started by cooking the onion and sausage together until the onions are browned and the sausage was cooked through. Next the sweet potatoes, stock concentrate and spice packet was added along with 1 in 1/4 cup of vegetable broth. After the soup was done simmering for 7 minutes per instruction I put the kale in and let it cook for an additional seven minutes. Side: Since I can't have the baguette I made some GF cheese crackers to go along with the soup today. The process for that will be posted at a later date. The plate: And flat bread - Kris

A dang food blog

Search This Blog