The weather turns cold or rainy and I think of a yummy warm bowl of soup to relieve the aches in my bones. Rather than opening a can, I create a quick and healthy pot full of deliciousness that lasts for days.
Fast, easy and intuitive
– that’s my cooking motto. Here’s how it works:
- Put olive oil & chopped onions in a big pot on medium heat until the onions are browning
- Throw in some cut up root veges (like carrots) and minced garlic, cook a couple minutes more
- Add water according to how much soup you want to make (I usually use 6 cups)
- Add a big rounded tablespoon of vegetable soup base (Better Than Bouillon) and turn up the heat
- Add other favorite vegetables, as many as you want, and boil until tender but not overdone
- Turn down the heat and add a big rounded tablespoon of miso paste and other spices as desired
- Stir well until miso is dissolved, add tofu or rice noodles if desired
So that’s the general idea and it only takes about a half hour. The soup will vary in taste depending on which vegetables and spices you use. Also a different taste and texture can be achieved by changing the proportions of vegetable base and miso, more or less of one or the other. A different soup every time you make it!
It becomes an even faster and easier meal the next day when anyone can grab a bowl or cup full and warm it in the microwave.
Photos taken with my phone.