Soup for supper
Who says “supper?” Well, I just did. It reminds me of my grandmother, who would refer to our evening meal with that way. She would make spaghetti with meat sauce (thank goodness I can make this raw) for me and my sister on Friday nights while my parents went bowling (oh yeah, I’m a small town girl; now I bowl with my son using a Wii controller).
My other grandmother also made spaghetti for us, but usually with pork chop pieces mixed in the sauce. This is not exactly something I wanted for dinner, or this case “supper,” tonight (being a raw “bee”gan* and all).
Now, she also made a really good vegetable soup, which unfortunately she never wrote down, so we can only guess at what she put into it. Maybe that’s why I make all my soups this way now.
But, just for you, I’ll document what went into tonight’s soup.
Shannonmarie’s Monday Night Bowl of Soup or Souper Bowl
For the souper veggies
For the souper veggies...
- Thinly sliced carrot (about a ¼ cup, but you know I’m just estimating after the fact)
- Thinly sliced celery (you guessed it, ¼ cup?)
- Chopped green beans (about ¼ cup; I’m sensing a trend)
- Thinly (there we go again; I’ll explain later) sliced zucchini chunks (tricked you this time, I know it was about 1/3 of the zucchini)
- Thinly sliced yellow squash chunks (about 1/3 of your average-size squash)
- Thinly sliced grape or cherry tomatoes
- Chopped fresh parsley
- Fresh ground pepper
- Sea salt
- Trader Joe’s 21 Seasoning Salute (works in a pinch,literally; contains onions, black pepper, celery seed, cayenne, parsley, basil,marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard,coriander, garlic, carrot, orange peel, tomato granules, lemon juice powder and oil of lemon – not bad for $1.99)
Toss all ingredients in a bowl, and move on to making the broth.
For the souper broth...
- A handful of carrot chunks (¼ or maybe ½ cup)
- A couple of the mini celery stalks, complete with leaves, found inside the celery hearts
- Some chunks of sweet yellow onion (maybe an eighth of a medium-size onion)
- 1 Tbsp. miso
- 1 Tbsp. nutritional yeast (I could smell my non-raw hubby’s pizza when I added this)
- 1 Tbsp. olive oil
- Fresh ground pepper
- Cayenne, to taste
- Sea Salt
- A pinch of fennel seeds (again, I think I was inspired by his pizza)
- More Trader Joe’s 21 Seasoning Salute
- Enough WARM (this is soup) water to yield 2 cups of broth (maybe a cup once the veggies are added)
Blend all ingredients in a high-speed blender until liquefied. Skim the foam off the top (believe me, you don’t want foamy broth;this is soup, not a veggie bubble bath), and pour over the souper veggies. Enjoy!
I’d like to note that since this soup is raw, it is important to either very thinly slice your veggies (that is, unless you like your soups crunchy) or marinate/dehydrate them first to mimic that familiar cooked texture (this is a method I use in my chunkier soups like my Rawdorably Raw Cream of Broccoli Soup (from my Rawdorable blog).
Which reminds me; I haven’t properly introduced myself. For those of you unfamiliar with my blog, I’m Shannonmarie, a.k.a. Rawdorable. You may have seen my gingerbread house posted on this site around Christmas time, thanks to our friend Dhrumil, who has asked me to start posting once a week here, too.
Due to the short notice, I decided to start with a recipe that can be done on the fly, shall we say. Take a look in your fridge, toss the veggies you find in a bowl (before you add the liquid, it’s like making a chunky salad), blend up a broth with the seasonings of your choice (take advantage of any fresh herbs you have on hand) and pour it over top your veggie bowl (almost like an overabundance of dressing, but better). I am anxious to hear what you have come up with.
Next week, I hope to have something for your sweet tooth. Stay tuned :-)
* “Bee”gan: a word used in Ani’s Raw Food Kitchen to describe those who are nearly vegan, but include bee products, such as honey and bee pollen, in their diet. Last I heard, Dhrumil is one, too.