I know this may seem like a lot of ingredients, but these are going to be regular veggies that are on our grocery list, so more often then not they will just be in the fridge. Always assume that all veggies and fruits are organic. The Cloves, bay leaves and peppercorns are great things to have in your cupboard because they are good for adding flavor to soups.
6 cloves of garlic
1 medium onion (chopped)
handful of fresh green beans (chopped)
3 stalks of celery (chopped)
2 carrots (peeled and chopped)
2 leaves of Chard
3 cups of chopped cabbage
3 Roma tomatoes
1 zucchini (chopped)
one broccoli stem and head
little bit of fresh thyme
6 cloves
3 bay leaves
4 pepper corns
8 cups of Veggie Stock: I make my own, but it is expensive to buy all the veggies for it so, Pacific Natural foods makes a great organic veggie stock that has not additives and is made with all organic veggies and filtered water. I don't know if a typical grocery store will have it, but Whole Foods, Jimbo's or Henry's will for sure.
So you are gonna cook the onion, garlic and celery first in the bottom of your soup pot in about 1/2 tsp of coconut oil. Just until the onion is a little translucent, if it sticks to the bottom add a little water. Then add the veggie stock and all the ingredients except the zucchini and cook for 45 mins. Then add the zucchini and cook for another 15. This should make about 4-6 servings.
Katie! It's so great that you're doing this! I've been meaning to comment for a while now. I have a veggie broth trick that you might find useful, if you haven't heard it already. I learned this a while ago and I think it's so great because it makes the process of making broth much simpler and cheaper... you may have heard about it before. So what I do is, I save all of my veggie scraps in a gallon ziploc bag in the freezer (or fridge if I'm going to make broth pretty soon). Pretty much any scraps can go into the bag: peels, top and bottom ends of veggies, anything that would normally get tossed (or composted). And if I have veggies that are going to go bad before I can use them I throw them in the bag too. So I keep adding scraps to the bag, and once I have a bag full or so, I throw it all in the pot with some water, and I always add some of the fresh "essentials" for broth: a couple carrots, an onion, celery and garlic, with some herbs, bay leaf, etc just to make sure everything is there. And that's it! Just put in the water and cook like you would a normal broth recipe. I actually usually put it all in my crock pot with about 10 cups of water, and I end up with about 15 cups of broth. And it's so much cheaper, and easier because you don't have to chop anything, it's all already done! And I buy all organic veggies anyway, so I know all my scraps are organic. I've made broth both ways, this way and from a recipe with all fresh veggies, and I would never be able to tell the difference. Sorry for the long comment! I love sharing this stuff, I'm slightly obsessed with food and cooking. :) Keep up the good work! Love you!
ReplyDeleteKatie, I'm so excited you are blogging! How about the recipe that you brought for Thanksgiving, a Barley Soup? Please put this one up or a link after graduation : )
ReplyDeleteLove,
Nancy
xoxo