Although it is still sweltering here, I’ve got a few soups lined up in my cooking queue.
To start, I needed some veggie stock. Although it’s pretty much the easiest most non-recipe requiring thing in the world, I took a note from Jacques Pepin and tossed together 10 cups of water with 4 chopped carrots, 3 celery stalks, 2 chopped onions, a few chopped cloves of garlic, a handful of parsely, 1T herbs de provence, and eventually some salt and pepper. This delicious stock boiled softly for about an hour and was ready to go.
Since we don’t have compost currently, my new plan is to keep all veggie scraps in a bag in the fridge and boil some stock once a week. Super easy to do, and as long as you’ve got the carrot/celery/onion combo you are good to go. And all three veggies have good shelf life so this is really cheap and easily done in any house.
I made this soup from the New York Times, with a few modifications (substituting some neglected heirloom tomatoes for plum tomatoes, spinach for kale). After eating the finished product (and it’s great), I think it would great with some shredded chicken. In fact, the chicken could easily be left out to make a great, hearty vegan soup.
- Cook 1 chopped onion, a few cloves garlic, 1T minced ginger in 2T corn oil until onions are clear.
- Add in 1/2 pound chopped chicken and cook for a few minutes.
- When chicken has cooked around edges (don’t need to cook all the way out, plenty of simmering time to go!), add in 1/2 cup chopped peanuts, cayenne pepper, salt, and pepper.
- Bring 6 cups veggie stock (or water will do) and 1 pound sliced yams to a boil, then reduce heat to a soft boil.
- Throw in about 2 tomatoes, cored and chopped and a bunch of spinach (or shredded kale or collareds), simmer for about 10 minutes.
- Mix in 1/4 cup peanut butter, plus some, to taste.
- Eat with crusty bread. Feel very satisfied with yourself: