Feb 1, 2012

lots of veggies, two soups

as you're reading this i'm on a trip that's been in making for a decade, more on that once i get back home, it's soup time. i went and bough about 2 kgs of veggies with the intention to make soups for certain someone to eat while i'm away. he's been sort of learning to cook, and he promised to take pics of what he cooks while i'm gone...that should be interesting.

biggest part was to peel of of these, with wrist support, but then it really was just chopping and simmering...

3 small sweet potatoes and 5 medium carrots diced, 2 tbsp ginger grated, 1 glove of garlic grated, half a chili minced, 2 dl coconut milk, 1 tbsp of (rapeseed) oil.

start by sauteeing the ginger, garlic and chili in oil on high heat, add carrots and sweet potatoes, keep sauteeing for a few minutes...

...before adding boiling vegetable stock (or 2 tsp stock powder & water like i did) to barely cover the veggies, about 2 to 3 cups.

once the veggies are tender, after 15 mins or so, add the coconut milk and an immersion blender to puree the soup.

had one portion with turkish yogurt and green onions on top, 1 portion for lunch and 2 more for freezing.

rest of the veggies went into a big pot, parsnips, carrots and celeriac diced into 1cm cubes, potatoes diced into a bit bigger cubes, the leek minced. sautee all veggies except potatoes and dark green parts of leek first on high for 2 mins, then add boiling vegetable stock to barely cover the veggies, let simmer for 10 mins before adding the potatoes (and some more stock) and simmering for another 10 mins, or until all veggies are done.

the latter soup went to freezer, after thawing certain someone can add sausage, ground beef, or nothing before warming the portion up.

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