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BROTH-from scratch.
Keep by freezing the washed skins, ends, stalks, roots, and peelings of mushroom stalks, garlic, ginger, carrot, celery, parsnip, green beans, corn, spinach, too-ripe tomatoes, and fennel. Also, keep the leftover peeled onions, leeks, and shallots.
Do not keep broccoli, cauliflower, rocket, turnip, radishes, zucchini, or potatoes. These groups tend to give the broth a starchy, bitter flavour.
To make broth, crush the scraps while frozen. Add 3 cups of veggies (I add dried mushrooms and dried seaweed) to each litre of water. Simmer for an hour or until the veggies are soft. Remove from heat and strain. Taste the liquid, season with salt and pepper, and add a little miso for sweetness. If there is not enough flavour, return to the heat and simmer till it reduces. Some people add a touch of apple cider vinegar, lemon or orange juice, and others add herbs. Beware of additives. They may not go well with the soup you are making with this broth. Keep refrigerated for up to two days or three months in the freezer.
BROTH from toast- referred to in recipes as TOAST WATER.
Darkly toast four thin slices of bread on both sides. Put it in a bowl with 2 1/2 cups of boiling water and leave for an hour. Push the wet toast through a sieve. Add more boiling water to bring the Toast Water to your preferred consistency. Add onion or garlic powder, pepper, and salt.
CARROT SOUP
4 cups of broth or stock
1 large sweet potato, peeled and diced
4 large, diced carrots scrubbed and diced
1 large, peeled and chopped brown onion
3 garlic cloves peeled and chopped
2 tablespoons olive oil
4 cups of broth or stock
1 dessertspoon of turmeric
1 dessertspoon of raw sugar
1 cup of cooked white rice
1 teaspoon of salt
salt and black pepper to taste
2 tablespoons fresh basil finely chopped.
Saute the onion in oil until soft. Add all the other ingredients except the rice and the extra salt and pepper to taste, and simmer for about an hour or until the veggies are soft. Remove from the heat, cool, and then blend until smooth. Return to the heat, but do not boil, stirring often as this soup can catch on the base of the saucepan. Season to taste, stir in the rice and serve warm, decorated with chopped basil.
CAPSICUM SOUP-Mexican inspired
8 large red capsicums (deseeded)
2 large onions (cut into wedges)
5 garlic cloves (unpeeled)
1 small to medium potato chopped small
3 tablespoons olive oil
2 level tablespoons white miso
2 tablespoons sumac
sea salt and freshly ground black pepper. (sometimes I use Lemon Pepper)
½ cup of nutritional yeast (optional)
water- about four cups, but this will vary depending on your preference for liquidity and the size of the capsicums.
Chop capsicums into quarters, rub with olive oil and bake till the skins are dry but not black. If the skins burn, peel them off and discard them.
While baking capsicums, fry onions, potato, and garlic until golden brown; the deeper the colour, the richer the soup.
Cool veggies, then add three cups of water and miso. The lid and simmer for twenty minutes. Turn off the heat and cool.
Transfer to a blender and add the savoury yeast and another cup of water.
When smooth, transfer to a pot and simmer for fifteen minutes; season to taste with sumac, lemon pepper (optional), salt and black pepper.
Eat with sourdough or focaccia spread with pesto.
CELERY SOUP.
1 cup of virgin olive oil
1 large celery head thinly sliced, including the light leaves, dark removed
2 large leeks thinly sliced
4 garlic cloves
1 cup fresh dill chopped
1 tablespoon of finely chopped tarragon
1 cup finely chopped parsley
2 cups of raw cashews
2 cups of broth or vegetable stock
2 cups Chinese rice wine
salt and black pepper to taste
dill finely chopped to garnish
Soak cashews overnight in cold water or for three hours before using them in boiling water. Separately sauté the celery and leeks in the oil until lightly browned. Add garlic, stock, and rice wine. (Simmer until the solids are tender. Remove from heat and cool. Drain and rinse the cashews. Transfer to a blender with all the other ingredients except the dill to garnish. Pulse until smooth and creamy.
Serve hot with dill.
CHERRY SOUP- no cooking, a Hungarian specialty.
1 large jar of pitted morello cherries in syrup
2 cups of coconut milk
1 cup coconut cream
coconut yoghurt with vanilla
1 dessertspoon of ground cinnamon
a tiny pinch of ground cloves
pinch of salt
about 1 cup of red wine (more depending on your choice of consistency)
Maple syrup or honey (this is added last according to taste)
Dill for garnish
Blend all ingredients except coconut yogurt, maple syrup/honey, and dill. Add more red wine if you prefer a lighter consistency. Add maple syrup or honey according to your taste. Chill for at least three hours. I like to make this the night before it's needed. Serve in small bowls with a tiny swirl or a blob of coconut yogurt, topped with finely chopped dill.
CUCUMBER AND AVOCADO SOUP.- French Inspired
1¼ cups plant milk unsweetened
2½ cups broth or stock
1 glass of dry sherry
2 tablespoons oil
3 tablespoons plain flour
1 finely chopped white onion
3 peeled and pipped avocados
1 peeled and thinly sliced cucumber
salt and pepper
chopped dried tomatoes and chives for garnish
Fry the onion in the oil until soft but not brown. Add the flour, and while stirring, add the milk. Bring it almost to the boil, then remove from the heat. Separately puree the avocado, cucumber, sherry, salt, pepper, and just enough stock to make a thick liquid consistency. Add to the onion mixture and heat to just below boiling point. Remove from the heat and chill. Serve garnished with dried tomatoes and chives.
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