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.

[OakLeaf]

Oak: We have a Braun immersion hand blender.

They don't make those in a 110/120V North American version any more.

[carlotta]

I love making soups! Especially when I have all day around the house and I can take my time and build flavors in it...there's nothing like a pot of stock simmering away and making the apartment smell good

I made one yesterday that's sort of an Italian-ish soup. Started with the chicken stock--chicken carcass/bones, celery, onion, garlic, carrot, parsnip trimmings, fennel tops, pepper corns, bay leaf.

Once that was done, I sauteed some good pancetta with onions, red bell pepper, fennel, carrots and parsnips until everything was a little carmelized, then added a can of diced tomatoes, a can of cannelini beans (wish I would've taken the time to cook those from dry...the canned ones were lacking in the texture department), and all the stock, simmered for 30 minutes or so, then added a big pile of shredded kale.

Made some pesto with the end of my basil, some parsley, cheese, walnuts, garlic and olive oil and stirred a spoonful of that into my bowl....mmmmm! And I have a massive container of leftovers for us to eat this week

[jahnin24f]

I love soup out of veggies and minimal spices. Just a plain sweet, little salt and without creamy taste is the best for me.

[itself]

I have a Vitamix, and tried their version of butternut squash soup and it didn't come out so good. Looking forward to hearing more recipes.