Nutritious home soups -hmmmm!

[shootingstar]

Mmm, soup! I really love potato based 'cream' soups. Broccoli, sweet potato and mushroom (separately, of course!) were my favorites. Lately though, I've been experimenting with soups that are a little more similar to the Cantonese ones my mother made while I was growing up. The other day, I made a carrot, potato and sweet corn soup in a base that's somewhat similar to Tonkotsu ramen broth, it was delish. Savory, slightly sticky with collagen and full of veggies. Mmmmm...

I'm not as enamoured of a soup with potato in it. This might be due to having grown up on non-cream, non-potato soups as a kid. Dearie might occasionally throw in a potato but to me, it seems to leach the sweetness out of a ie. squash soup or other types of soups. Though with leek, it would be nice.

Recently he made a kohl rabi dish which required him to lightly boil the kohl rabi before braising it. So I used the kohl rabi stock and made a lovely Chinese noodle consomme soup with fuzzy melon (savoury melon) and lotus root. See here. It was lovely and with 2 bowls, that was supper! The lotus root, etc. is something my mother occasionally added and works best for consomme soups.

Setting aside consomme soups, pureeing a celery root with squash or with leek, is an intriguing touch. (Roasted celery root is lovely as a side dish.)

Oak: We have a Braun immersion hand blender. (Braun as you know, is a favourite brand of the Germans.) Of course, it works best if the food has already been softened alot and cut into small pieces.