A Simple 5-step Vegetable Soup For the Cold Season


I have never considered myself a good cook. My mother tried to teach me how to cook but I did not want to pay any attention. As expected, the time had come for me to be on my own. I started become more attentive when it came to cooking if I wanted to eat healthy.

I followed recipes at first and was fortunate to cook all my dishes very well. Then I remembered that my mom never used any recipes to prepare her dishes and no matter how tasty my dishes were I could never get the taste I liked in my mom’s cooking. That was when I decided to put my recipes aside and started cooking using my own “taste” which meant to mix things up until I got what I wanted. I was not a soup eater when I was growing up. The following soup is one of the fewest soups I still like. It uses all kinds of vegetables and pretty much anything you like and as much as you like.

Step 1: I cut all the vegetables I had available in small pieces. I used white potatoes, sweet potatoes, green squash, yellow squash, carrots, parsnips, cauliflower, onion, and garlic. I placed them in a pot. I sprinkled some spices, salt, and pepper over them.

Step 2: I used just enough chicken broth to cover the vegetables and added about a half an inch water to allow evaporation during boiling. I covered the pot and boiled all the vegetables at medium/low heat until they were well cooked.

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Step 3: I used a whisker to mash the vegetables. This could be done either directly in the pot or transfer them to another dish and mash them there. You may also use a blender or food processor for a speedier job. Now it is the time to decide how “creamier” you will want the consistency of the soup to be. I left some pieces of vegetables in the pot.

Step 4: Once I was content with the consistency of the mashed vegetables I transferred them back to the pot and mixed them well with the juice formed by the chicken broth. I brought the whole mixture to a boil, kept mixing thoroughly, and making sure nothing sticks to the bottom of the pot. Then I lowered the heat.

Step 5: I cut up some fresh parsley and whisked it into the mixture. I brought it to a boil. I lowered the heat and then added some fresh dill and whisked it into the mixture. I brought it to a boil. I lowered the heat slowly and checked if the mixture needed more cooking. The fresh parsley and dill give the soup the flavor of the fresh vegetable garden.

Taste it, taste it, and taste it some more! If you are not yet pleased with the taste you may add some butter to the mixture. For a tangy taste you may add some lemon juice. You may also add some sour cream to the entire soup or individual servings. The texture can be as creamier as you like. You will need to keep track of the liquid level in the pot. The color and taste of the soup would depend on what kind of vegetables you used the most. There are no mistakes to make with this soup. It all depends on your “taste”. Total preparation and cooking times are approximately 45 minutes.

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In Romanian Cooking also see Eggplant – The Forgotten Vegetable and How to Cook With Grape Leaves)

Featured Image: www.pexels.com

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