Re: I need soup for a sick person...
Carrot-orange is nice. I also make a butternut squash-ginger soup this time of year.
You can pretty much make any veggie into a soup. For instance, say you have a ton of carrots. Just start by sweating onion in a little oil and a couple pinches of salt. Add diced carrot and a pinch of thyme (1/4 t or so. Go with your taste buds!) Soften the carrot a little, then add stock. Bring to a boil, reduce to simmer and cook until carrots are soft. Add orange juice to taste, salt and pepper and run through a blender.
Butternut-ginger is roughly the same process, starting with onion and ginger. You can use pre-cooked or frozen squash puree or roast your own squash (cut in half, scoop out the seeds, and toss on an oiled baking sheet at 400 for a half hour or until soft. Scoop out the flesh and add to your soup pot along with some broth. (I use chicken or vegetable.) Heat through, season to taste and puree with a stick blender or whiz it through a counter blender in a couple of batches.
My kids only reliably eat tomato soup. They like the one in the first Trim Healthy Mama cookbook that is made creamy with coconut milk and lots of tomato paste. It's also got nutritional yeast in it, which my kids like. I've also used potato, white beans, or even sandwich bread to make cream-less "creamy" soups.
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