Vegetable Soup.

Rhino

I'm making it from scratch. Any tips very welcome.

My plan so far:

Take water.
Boil it
throw in Harder veggies
Boil more
Throw in rest
Let boil


Basically, throw everything in a big pot and boil it.

What spices should I add?

So far, my spice list:

Sea Salt
Fresh Black Pepper
Chives


So far my ingredient list:

Water
Potato
Rice
Barely
3 Different Types of Beans
Mushrooms

Veggies:
Carrots

Brocolli
Radishes
Onions (baby and full)
Tomatoes
Green Olives

Corn
Peas
Green Beans

Do I want to throw in some lettuce, cabagge or other leafy greens?


Anything else I should throw in there? I want the best soup ever. That is my goal.

The biggest problem I see is the spices. If I just throw everything into a pot and boil it; then it's going to taste like a yucky water?

edit: also no meat or meat products. I want to keep this as vegan/vegetarian as possible (I'm not vegan, but know people that are and want to make sure they can get in on this action)

Comahawk

To make vegetable soup...

Cut your veg up into a small dice (6mmx6mmx6mm) or slice them relatively thinly.

Spices, use Thyme, parsley, garlic, chives if you want...

Saute your veg all together in a small amount of oil (except for soft things, like tomato), after a bit, throw in the tomato, let it mix in and cook a bit with the rest, imparting its flavors. Once your veg is a bit softer, add in a vegetable stock (you can buy good cambells veg broth/stock at the grocery store). Let it boil for a bit and then season to taste using salt and pepper.

If you want to add rice or barely, add it with the stock and once it is cooked through from boiling the soup, you will have a finished soup.

Edit: Should be noted, I'm a 3rd year apprentice cook about a month away from being a Journeyman.. I have a Culinary Arts Diploma, and have been cooking professionally for ~5 years.

Grid System

The last thing you want to do is "throw everything in a big pot and boil it". Because the flavours will all blend together in the pot, you want things that complement each other. If you just toss whatever you have on hand into the pot willy-nilly, what comes out may not be bad, but it won't be great either.

Find a proper soup recipe somewhere.

If you have a food processor, and are open to the idea of serving a cold soup, consider making gazpacho.

All you need is a cucumber, a large onion, a bell pepper or two, a 1.36L tub of tomato juice, a clove or two of garlic, and some olive oil and vinegar. Grind the veggies up finely (do not puree though), add the tomato juice and about a tablespoon each of oil and vinegar. Cover and put in the fridge. Served chilled with chives or parsley or cilantro.

I find a couple shots of hot sauce go nicely with it as well.

Rhino

Comahawk wrote: »

Once your veg is a bit softer, add in a vegetable stock (you can buy good cambells veg broth/stock at the grocery store).

I want to make it from scratch. How do I make the vegetable stock?

and are open to the idea of serving a cold soup, consider making gazpacho.

noes! I can haz a vegetable soupz?

Comahawk

Rhino wrote: »

Comahawk wrote: »

Once your veg is a bit softer, add in a vegetable stock (you can buy good cambells veg broth/stock at the grocery store).

I want to make it from scratch. How do I make the vegetable stock?

and are open to the idea of serving a cold soup, consider making gazpacho.

noes! I can haz a vegetable soupz?

I'm too lazy to write out a recipe (and I only have a couple minutes before work)

so, this one seems pretty good: http://www.culinarycafe.com/Soups-Stews/Vegetable_Stock.html


I would suggest simmering a bit longer, maybe even as long as 2-3 hours.


As well, that reminded me, bay leaves are also another good spice for your soup... just make sure to pull them out after you are done cooking.

rannelvis

making stock is a pain. nobody is going to call you out for not making your own stock. but if you really really want to make stock from scratch, here's emeril's recipe

2 cups large dice yellow onions
2 cups large dice leeks, green and white parts, well rinsed
2 cups mushroom trimmings, wiped clean
1 cup large dice carrots
1 cup large dice celery
1 cup large dice turnips
1 cup large dice parsnips
1 cup large dice yellow squash
1 cup large dice zucchini
8 Roma tomatoes, quartered
1/2 cup garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 gallon water
2 tablespoons fresh thyme, or 2 teaspoons dried
8 parsley stems
4 basil stems
2 bay leaves
2 cups white wine

Preheat the oven to 400 degrees F.

In a large roasting pan, spread the onions, leeks, mushrooms, carrots, celery, turnips, parsnips, squash, zucchini, tomatoes and garlic cloves. Drizzle with the olive oil, and season with the salt and pepper, stirring to coat. Roast for 45 minutes, stirring, every 15 minutes to brown evenly.

Remove from the oven and transfer to a large pot. Add the water and herbs, and bring to a boil. Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface. Add the wine and cook for 30 minutes.

Remove from the heat and strain through a fine mesh strainer into a clean container. Use immediately, cool in an ice bath, then refrigerate in an airtight container for up to 5 days. (The stock can be frozen for up to 3 months.)