“Creativity is knowing how to hide your sources”
― C.E.M. Joad
I think I’ve been getting quite the practice with soups, and the thing about me is I don’t use recipes unless I want to gather some inspiration. I want to teach you how to make your own soup from scratch, using your own taste buds and imagination. Remember, lack of fun and love shows in the final food product, so whatever you do, do it with joy.
The point of this article is to get your brain moving. As you read this, you should be brainstorming the following:
- What veggies do I have in the fridge?
- Do I have any rice, quinoa, lentils, and so on?
- Do I have any canned foods?
- Do I have any tomato paste or spaghetti sauce?
B A S I C S
When I first made soup some time ago, it came out nothing like the watery mixture that I call soup and more like purée. There were large chunks of veggies, and even though the taste was wonderful, it was unpleasant to eat. Of course, no one bothered to tell me how to actually make soup (or maybe I just didn’t listen), but the point is, I learned a lot.
Here is what you will need:
*Pot *Water *Veggies
- Eggplant, zucchini, or both.
- Rice, lentils, buckwheat, quinoa, or all of the previous.*
- Canned beans (non-canned take forever to cook).
- Parsley, green onion, dill, chervil, coriander. Whichever you have is good.
You’ll want to get a big pot and fill it all the way with water. Let the water boil and begin washing your rice*. You can mix and match, for this. Try going for a rice and quinoa mix, or buckwheat and lentils.
To measure, use your hand. Fill it fully 2 to 2 ½ times and that’s the total you’ll want to use for your soup. Rice tends to soak up a lot of water, and you don’t want mush.
Add in an appropriate amount of oil. I use grapeseed, and I make sure that there is a significant amount of it in the water.
After the water comes, add in the rice* and begin the process of cutting your veggies. Add them as you go. After a few minutes, bring the heat down so the water is no longer boiling. Add in your cut up parsley, dill, any other herb you’d like to use.
ON CUTTING VEGGIES.
Remember, whatever you put in, you take out. You’d want to cut your potatoes into cubes and same for everything else. The size you cut is the size you’ll eat, make sure it’s small enough to chew but not so small that you can’t see it. You want a good amount of veggies on your spoon.
After cutting veggies and putting them into the water with rice*, add the tomato sauce, or spaghetti sauce that you have. I like the spaghetti sauce because it comes with flavor, unlike tomato sauce. Add in until the color turns light to medium red.
Now, you want to start adding in your spices. For salt, you’d want to use a good amount. You’d be surprised at how much goes into it before you taste anything (make sure to keep
tasting the soup water before adding more salt).
Here is what I suggest you add; cayenne pepper, chili powder, basil, dill weed. For the spicy peppers, don’t add a lot. You want your soup to stand out and not burn your tongue. Basil and dill weed give a pleasant aroma. Mix and taste again. If you feel like something is missing, add in more salt *it’s usually the salt*.
Let your soup cook for about 20-30 minutes on low heat with the lid on. Stir now and then. In the end, add in your cooked canned food such as beans, stir and let it sit for a few minutes. Then serve.
The best part about this is you can make a new soup each time, and all you need to know are the basics.
Here are two different soups I made.
Create a secret soup recipe and only share it with a trusted few.