Soups are easy to make, easy to adjust the flavors, easy to reheat, easy to take with you.
Soups can be tailored to your preferences …. hot, cold, chunky, creamy, multi colored, or one dimensional.
Soups are forgiving, long lasting, transformable.
Soups are a great way to consume veggies and quality fats.
Here are 3 images that show my process. Below are more images of my soups, you’ll see broccoli soups, chunky and creamy soups, a poached egg in soup, soup and salad mixed together, and a dollop of sour cream made of coconut milk.
1. Cook veggies in filtered water, or broth (this is carrots and broccoli stems).
2. Cook until soft, then blend with butter (or other quality fat) and choice of herbs, spices, seasonings.
3. Serve, and say yum.
I love broccoli soups, here are several versions that I’ve made.
Not often, but when I do make a root soup I go for parsnips and burdock root –a couple of my favorite roots. Here they are cooked in water with ginger and rosemary, and served with pesto that I made with cactus (nopale), bok choy, parsley, sun-dried tomatoes and a cranberry puree.
Here’s a soup and salad all in one bowl.
I love the combination of hot soup and cold veggies. When I worked at the Times, the hot entree that was offered in the cafeteria was less than appealing, so I would get a soup and salad (raw veggies) –and then mixed the two together. And on cool days let it sit for a bit so that the cold veggies are warmed by the hot soup.
Here is a selection of chunky and creamy soups that I’ve made…
Break open the egg yolk and you have a creaminess like no other. BIG YUM.
These two, above and below, are topped with sour cream made with coconut milk, apple cider vinegar and Herbs de Provence, here’s the recipe for the dairy-free Sour Cream.