Soup : Vegetable soup is a superb place to try cooking without a recipe, using whatever you have in your fridge and pantry. Once you have the basic formula down, you’ll be able to make any kind that strikes your fancy.
Be brave! Soup is comforting and delicious; even if your first couple of tries at developing your own soups are
only so-so, you can make them shine with a little pesto, flavoured oil, a bit of cheese, or a squeeze of lemon.
1 Pretty much any soup starts by sautéing some onion. Any kind will do, from Spanish onions to leeks. Add
any other nice, long-cooking vegetables. The standards are carrot, celery, bell pepper, or chilies. I always add
garlic as well. At the same time, add any tougher spices, seeds, or a bay leaf. You can either cook the onion and
vegetables for a while, carefully caramelizing them, or just cook until the onions are translucent.
2 Add a main vegetable or combination of vegetables, like with my cauliflower soup or something like potato
and pickle. If you’re planning to keep the soup chunky, make sure the vegetables are chopped up uniformly.
Either way, sauté the main vegetables a bit just to get everything mixed up before you add the broth.
3 Add your broth and let the vegetables cook until everything is tender. Some vegetables gain flavour if
you cook them for a long time, but spring and summer vegetables tend to be tastiest when they are only just
4 If you want to purée the soup, use an immersion blender while it’s still in the pot, or let it cool and use a conventional blender. For a chunky soup, add any noodles or pre-cooked proteins like tofu after the vegetables are cooked.
5 Taste the soup, then season with salt, pepper, chili flakes, or other spices. Lastly, add any ingredients that
don’t require cooking, like dairy or peanut butter. Finish with any garnishes, cheese, o 16 r oils once it’s in the bowl.
Ingredients ( Asparagus Soup ):
2 tsp butter or olive oil
1 onion, diced
2 stalks celery, diced
2 carrots or ½ bell pepper or
chile pepper of choice, diced
1 tsp chili flakes
4 garlic cloves, finely diced
4 cups vegetable broth or
1 big bunch of asparagus,
roughly chopped (if using
older asparagus, remove the
tough end bits and discard)
1 lemon, zested and juiced
salt and pepper
Chop all your vegetables.
How to prepare ( Asparagus Soup ) :
Put a pot on medium heat. Add your butter or oil and leave it to heat up for a minute. Add your onions, celery, and carrot or bell pepper and let them cook for about five minutes, or until the onions are translucent and everything is just tender. Add the chili flakes and garlic, then stir. Try to get everything lightly cooked but not quite brown.
Next, add the broth. Bring the soup to a boil. Add the asparagus. Cook for about five minutes, then check to see when the asparagus is tender by jabbing a fork into a piece. If the fork goes through easily, it is fully cooked.
At this point, take the soup off the heat and purée it with an immersion blender or food processor. Add the lemon juice and zest as well as a bit of salt and pepper. Taste it, then add any further salt and pepper it might need.