Introducing a delicious array of soups that are not only incredibly tasty but also remarkably easy to whip up in your own kitchen. These delightful recipes encompass a wide range of flavors and styles, promising a delicious and hassle-free dining experience. From comforting classics to bold, zesty innovations, these soups are designed to delight your taste buds while simplifying your cooking endeavors. Get ready to savor every spoonful of these homemade, delicious creations.
Light Vegetable Broth
Makes about 6 cups.
This basic broth recipe can be considered
"all-purpose" and can be used in virtually any recipe in this book
calling for vegetable broth. As with all broth recipes, use the ingredient list
as a guide, adding more or less of the vegetables according to taste and
availability.
1 tablespoon
olive oil
2 medium
onions, quartered 2 medium carrots, chopped 1 celery rib, chopped
2 garlic cloves, unpeeled and crushed 8 cups water
2 teaspoons soy sauce
1⁄3 cup coarsely chopped fresh parsley 1 bay leaf
1 teaspoon salt
1⁄2 teaspoon black peppercorns
2. Set aside
to cool, then strain through a fine-mesh sieve into a large bowl or pot,
pressing against the solids with the back of a spoon to release all the liquid.
Discard solids. Cool broth completely, then portion into tightly covered
containers and refrigerate for up to 4 days or freeze for up to 3 months.
Vegetable broth can give extra flavor to soups along with added nutrients. If you are not inclined to prepare homemade broth, there are a number of commercial products that can be used instead. Vegetable broth is available in cans and aseptic or shelf- stable containers.
Different brands
produce broth of varying strengths, so try to be aware of how the flavor of a
particular broth will affect your soup. As a general rule when using commercial
broth, I recommend equal proportions of water to broth to dilute the broth a
bit and minimize the potential for overpowering flavor; for example, use 1⁄2
cup of water for every 1⁄2 cup of broth. Another viable alternative is to use
powdered vegetable base or vegetable bouillon cubes or paste to enrich your
soup.
Perhaps the easiest way to begin preparing soup (and
definitely most economical) is to use water instead of broth. I frequently use
water (often with the addition of a little powdered vegetable soup base or a
bouillon cube or two) instead of broth when making soups, especially hearty
ones such as bean soups, since the ingredients impart loads of flavor on their
own. When ingredients are simmered in water, the liquid transforms into a light broth—albeit lighter than if you had started with a broth, but in many cases, it is quite enough. For that reason, many of the soup recipes will call for broth or water. The choice is yours. Just be sure to adjust seasonings appropriately—a soup made with water as opposed to broth will need more salt to bring out the flavor of the other ingredients.
Roasted Vegetable Broth
Makes about 6 cups
Roast vegetables prior to adding them to your broth to
give them a deeper flavor. The broth will, in turn, be richer-tasting and more
full-bodied. You can use this broth in any recipe calling for vegetable broth
where a rich vegetable flavor is desired.
1 large onion, thickly sliced 2 large carrots, chopped
1 celery rib, chopped
1 large potato, unpeeled and chopped 3 garlic cloves,
unpeeled and crushed 2 tablespoons olive oil
Salt and freshly ground black pepper 8 cups water
1⁄2 cup coarsely chopped fresh parsley 2 bay leaves
1⁄2 teaspoon black peppercorns 1 tablespoon soy sauce
1. Preheat
the oven to 425°F. In a lightly oiled 9 x 13-inch baking pan, place the onion,
carrots, celery, potato, and garlic. Drizzle with the oil and sprinkle with
salt and pepper to taste. Roast the vegetables until they are slightly browned,
turning once, about 30 minutes total. Set aside for 10 minutes to cool
slightly.
2. Place
the roasted vegetables in a large stockpot. Add the water, parsley, bay leaves,
peppercorns, soy sauce, and salt to taste. Bring to a boil and then reduce heat
to low and simmer, uncovered, until the broth has reduced slightly and is a
deep golden color, about 1 hour.
3. Set
aside to cool, then strain through a fine-mesh sieve into a large bowl or pot,
pressing against the solids with the back of a spoon to release all the liquid.
Discard solids. Cool broth completely, then portion into tightly covered
containers and refrigerate for up to 4 days or freeze for up to 3 months.
Root Vegetable Broth
Makes about 6 cups
The sweetness of the root vegetables come through in this
broth that works especially well when making hearty bean soups, such as the
Three Bean Soup.
1 tablespoon olive oil
1 large
onion, coarsely chopped
2 medium
carrots, coarsely chopped 2 medium parsnips, coarsely chopped 1 medium turnip,
coarsely chopped
8 cups water
1 medium white potato, unpeeled and quartered 3 garlic
cloves, unpeeled and crushed
¾ cup coarsely chopped fresh parsley 2 bay leaves
1⁄2 teaspoon black peppercorns 1 teaspoon salt
1. In a
large stockpot, heat the oil over medium heat. Add the onion, carrots,
parsnips, and turnip. Cover and cook until softened, about 8 minutes. Stir in
the water. Add the potato, garlic, parsley, bay leaves, peppercorns, and salt.
Bring to a boil and then reduce heat to low and simmer, uncovered, for 11⁄2
hours.
2. Set aside
to cool, then strain through a fine-mesh sieve into a large bowl or pot,
pressing against the solids with the back of a spoon to release all the liquid.
Discard solids. Cool broth completely, then portion into tightly covered
containers and refrigerate for up to 4 days or freeze for up to 3 months.
Mushroom Vegetable Broth
Makes about 6 cups
While this broth can certainly add additional layers of
mushroom flavor to a mushroom soup, I also like to freeze it in small amounts
and use it to enrich sauces, gravies, and grains.
1 tablespoon olive oil
1 medium onion, unpeeled and quartered 1 medium carrot,
coarsely chopped
1 celery rib with leaves, coarsely chopped
8 ounces white mushrooms, lightly rinsed, patted dry, and
coarsely chopped
5 dried shiitake or porcini mushrooms, soaked in 2 cups
hot water, drained, soaking liquid strained and reserved 3 garlic cloves,
unpeeled and crushed
1⁄2 cup coarsely chopped fresh parsley 2 bay leaves
1⁄2 teaspoon black peppercorns 1 teaspoon salt
5 cups water
2. Set
aside to cool, then strain through a fine-mesh sieve into a large bowl or pot,
pressing against the solids with the back of a spoon to release all the liquid.
Discard solids. Cool broth completely, then portion into tightly covered
containers and refrigerate for up to 4 days or freeze for up to 3 months.
Makes 4 servings
I like to use seitan in this zesty soup, but strips of
lightly browned, extra-firm tofu will also work well. For an extra
embellishment, add some cooked rice or corn kernels near serving time. For a
less spicy soup, use only one chile.
1 tablespoon olive oil
1 medium
red onion, chopped 3 garlic cloves, minced
2 serrano
chiles, seeded and cut into 1⁄4-inch slices
6 cups vegetable broth, homemade (see Light Vegetable Broth)
or store-bought, or water
8 ounces seitan, homemade (see Basic Simmered Seitan) or
store-bought, cut into 1⁄4-inch strips 1 (14.5-ounce) can diced tomatoes,
drained
1 (4-ounce) can mild chopped green chiles, drained Salt and
freshly ground black pepper
1⁄4 cup chopped fresh cilantro 3 tablespoons fresh lime
juice
3 to 4 (6-inch) corn tortillas, cut into strips 1 ripe Hass
avocado
1. Preheat
the oven to 350°F. In a large pot, heat the oil over medium heat. Add the
onion, cover, and cook until softened, about 5 minutes. Add the garlic and
serrano chiles, then stir in the broth, seitan, tomatoes, canned chiles, and
salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer,
uncovered, for 20 minutes. Stir in the cilantro and lime juice and taste,
adjusting seasonings if necessary.
2. While the
soup simmers, spread the tortilla strips on a baking sheet and bake until
crisp, about 8 minutes. Pit, peel, and dice the avocado. Ladle the soup into
bowls and top with the tortilla strips and diced avocado and serve.
Conclusion :-
In closing, these soups represent the perfect blend of simplicity and deliciousness, adored by all who have had the pleasure of savoring them.
They're not just easy to make; they're a culinary triumph that transcends experience levels. Whether you're a seasoned chef or a cooking novice, these recipes ensure a hearty and delightful conclusion to every meal. From comforting classics to bold, innovative flavors, these soups have a universal appeal that brings smiles to all who taste them. So, embrace the ease and relish in the culinary joy these soups bring to your table, loved by everyone fortunate enough to enjoy them.
Credidble Sources :- Taken Inspiration from Legendary Author Eric Marcus, his book "The New Ethics of Eating."
Brenda Davis and Vesanto Melina Book: "Becoming Vegan: The Complete Reference to Plant-Based Nutrition.
Michael Greger, M.D. :-"How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease"
(These three Authors are like Gods for me; they have transformed my life)
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