Friday, February 6, 2009

Two Fast Soup Recipes

Dave loves soup, so, if we have have fresh veggies in the house I can usually whip up a pot of soup without even thinking about it. Here are a couple of soups that I made recently.

For the carrot soup:
2 pounds of carrots, peeled and cut into 2-inch pieces
vegetable broth
1 potato, peeled and diced
1 onion, diced
butter or margarine
salt, pepper, hot sauce, paprika, all to taste
This recipe is based on one I saw in The Moosewood Cookbook-a vegetarian classic! Saute the onion in a couple tablespoons of butter or vegan margarine until it is just tender. Add the potato and carrots. Pour in enough broth just to cover the veggies. Cook the veggies until they are very tender. Let cool a bit. Puree the broth and the veggies in a blender. Put the puree back into the pot. Heat over low heat. Season with salt, pepper, hot sauce, and a bit of paprika. Top with croutons, and/or sour cream to serve.

The veggie soup does not have a specific recipe. It's really just a method for making vegetable soups. I start by sauteeing some onion in a bit of olive oil. When it's soft, I add whatever veggies I have around, cut into a 1-inch dice. For this soup, I used carrots, celery, and potatoes. I cover the veggies with broth, and I add a can of tomato paste. I add salt, pepper, and whatever seasonings I'm in the mood for. I cook the soup until the veggies are just tender, then I add a handful of rice, or in this case, orzo. As soon as the rice, is tender the soup is done. Easy!