A friend on Face Book recently had a post asking what your favorite soup was. Tons of people responded. Soups are a beloved part of our lives. Mind you, summer is not my favorite time for soup, but fall is just around the corner. I have been thinking about putting together a cookbook on favorite soup recipes. I have many soup recipes that I love and use often, but I'd like to hear from you. Send me the recipe for your favorite soup. I will try them out and choose my favorites to include in a cookbook, hopefully this fall. Please include any history for the recipe. I plan to include the "story" of the recipe in my cookbook.
Minestrone, Chicken, Vegetable, Lentel, Stews, send them in. Thai, Mexican, Moroccan, Indian, African, whatever foreign recipes for soups, send them in! I'm looking not only for the traditional stand by favorite, but the unique and unusual soups also.
Thanks! I can't wait to hear what you come up with.
Here is the recipe for my "Best Soup Ever", less interestingly known as "Curried Vegetable Barley Soup." This soup was inspired by one I found in a vegan cookbook, but didn't resemble it very much by the time I was done, so a lot of my favorites are represented here!
ReplyDelete1 onion, chopped
1 bunch celery, chopped
2 cups carrots, chopped
2 cups mushrooms, chopped
1/2 bunch parsley, chopped
1 cup kale, minced (I use food processor)
1 cup pearled barley
2 cups cooked adzuki beans (black or cannellini can be substituted)
1 box (4 cups) vegetable stock
1 box mushroom stock
2 Tbs red curry paste
2 tsp sea salt
1 tsp ginger
1 tsp cinnamon
1 tsp cardamom
Cook the beans.
Chop the veggies.
Combine everything in a stock pot, stir through, bring to a boil, lower heat, cover pot, simmer 1-2 hours, devour 2 bowls in one sitting. :)
Thanks Crystal! yummy!
ReplyDeleteGazpacho is another one I make a lot. I recommend farm-fresh or home-grown produce for this, because there is just a world of difference in flavor, but I'm sure it would be good with store-bought veggies as well!
ReplyDelete1 cup water or vegetable stock
3 tomatoes, quartered, 1.5 of them pureed, 1.5 diced
1 large cucumber, diced
2 stalks celery, diced
1/2 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3 green onions, minced
2 Tbs evoo
1 Tbs lime juice
2 tsp lemon juice
1 tsp sea salt
1 tsp cumin
1 tsp chili powder
Blend 1.5 quartered tomatoes with the water or stock, then combine all ingredients.
Serve chilled.