Soup du Saison
(Soup of the Season)
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Soup du Saison
(Soup of the Season)
Soup can be anything from a brothy version of Vegetable Stir-Fry: Hash to a creamy White Chowder Soup. Using a minimal amount of water makes this a very thick stew-like soup that is very satisfying and feels wonderful to eat. See also Flavorings, Spices, and Broths.
Ingredients:
- Hard Squashes: Kabocha, Butternut, Honeynut, Acorn, Pumpkin, Banana Squash
- Summer Squash: Zucchini, Yellow Squash, Grey Squash
- Additional Cooked Vegetables: Potatoes, Sweet Potatoes, Broccoli, Cauliflower, Cabbage, Carrots, Onions, Celery, Asparagus, Mushrooms, Eggplant, Green Beans, Beets, Swiss Chard, Jalapeño (see Note on Jalapeño)
- Noodles: Curly Fries, Zoodles, Badoodles, Spaghetti
- Select Fresh Vegetables: Tomatoes, Cucumbers, Bell Peppers, Hot Peppers, Chives, Green Onions, Avocado
- Salt
- Garlic (minced)
- Lemon
- Walnuts, fresh or toasted (see Toasting Walnuts)
Instructions:
Start with the firmest ingredients (potatoes, hard squashes, carrots, etc.) since they take longer to cook. Chop into bite-size pieces and put in pot with water or vegetable broth (see Broths). Allow the firmer vegetables to cook as you continue to cut and add the softer vegetables (summer squash, green beans, mushrooms, etc.). Add some salt to cook into the vegetables (you’ll touch up the salting later). While everything is cooking is a good time to also dice up and prepare your fresh vegetables.
Add any noodles in the last 10 minutes. Only Spaghetti needs to be pre-cooked; Curly Fries, Zoodles, and Badoodles can cook in the soup. The noodles will cook quickly, so make sure the rest of the soup vegetables are nearly done cooking before adding the noodles. Optionally blend Easy Raw Salsa into the broth for a tomato-based soup, or Loaded Guacamole for an avocado-based soup (see Broths). Taste to ensure proper salting, and serve with your choice of fresh vegetables and fresh or toasted walnuts.
Note on Jalapeño
Cutting jalapeño in to cook with the soup gives the soup a spicey buzz that adds to the warmth of the soup and isn’t as burning as fresh jalapeño. If you plan to remove the jalapeño from the final soup, cut the jalapeño lengthwise into halves so the spice can release into the broth and the jalapeño is still easy to scoop out at the end. Otherwise, dice the jalapeño into very small pieces and add to the soup (you may want to use kitchen shears instead of a knife so you don’t get jalapeño juices on your cutting board, which inevitably show up later on anything else you cut on that board – another great lesson learned the hard way).