My friend Ann just asked me if I had any soup recipes for soup beginners. She's the inspiration for this post about my lastest home-by-myself cooking adventure. Here's my response.
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Do you have an immersion blender by any chance?
Lastest soup experiment (and it's vegan, so extra plus there)
Grill up a little diced garlic -- one tooth (Spanish is "diente" clove maybe? i forget the word in english..) in a pot w/ some olive oil (extra virgin is the best)
Toss the garlic (unless you really like garlic)
Keep the oil -- will have a little garlic-y taste
Add 4 chopped carrots and 2 regular sized chopped potatoes
Add water until the veggies are just covered. (Oil might splatter, be careful)
Boil until veggies are soft.
Drizzle with olive oil and add about 2 tbsp of white vinegar (to taste)
Blend with immersion blender until consistency is even
Add more water if you want. And a little more olive oil.
Sprinkle w/ salt, pepper, and oregano.
Will stay good in the fridge up to 4 or 5 days and probably would freeze well also.
To make it a little creamier (and less vegan), melt in a little cream cheese.
It comes out a fabulous autumn-y pumpkin-y orange. So that's always nice :)
Very good w/ fresh bread. Once I figure out my oven (it's a little... special), I'm thinking of making some sourdough...
The same type of idea works with pretty much any veggies, so it's perfect if you have any that are about to go bad. I made it w/ spinach and zucchini the other day, and it was delicious as well. Kind of looks like baby food when it's green, but not in a bad way.
Buen provecho! Enjoy!
I was too hungry to take a picture before I started eating it, so it's not the most beautiful picture in the world. But it gives you an idea for the color of the soup. See picture at the top for a pre-snacking photo.
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