Soup recipes?

mjbnj0001

Also posted over in "What Was the Last Meal You Cooked?" thread.

Holiday Season "cleansing" - Cabbage/Vegetable soup.

Taking a step back from the brink after a couple weeks of very rich holiday eating with this soup.

There's probably about 500 recipes on YouTube or elsewhere for this type of soup. My approach tonight: red cabbage, carrots, celery, green peppers, onions, garlic, canned no-salt diced tomatoes and flavorings (very moderate salt, black pepper, a few shakes of cayenne, Italian herbs mixture), chicken stock (no salt).

Very good, flavor-wise, but family consensus is that I'll buzz the soup to make a chunky, but thick final result for leftovers with an immersion blender. As it is, right now, can't beat the color. Wonder what it'll look like after blending? There's enough here for the family for 2-3 days.

Pictures:
1. as prepared.
2. done cooking (but not blended).

Katmary71

@acpgee Your meals always make me hungry! I want you to come visit and teach me how to cook. I'll have to try using mint in vegetable soup. BTW, you once posted knife/veggie hacks and I learned how to properly cut onion from one where you keep the ends on the onion. Thank you for all you share with us! Up until this year I lived on oatmeal and Lean Pockets so reading your tips and recipes is helpful!

Antiopelle

My supereasy butternut soup:

heat a little olive oil (or any kind of oil or butter) in a soup pan.

Add a chopped onion, the chopped and seeded (not peeled !) butternut, and two or three sweet potatoes and one medium apple, add water and a stock cube to taste + salt and pepper.

Let it simmer for 40 minutes and blitz. Then add the spices as you like them. I go for some coconut milk, chili flakes and fresh cilantro.

The key to make this soup easy is not to peel the butternut and let it boil for an extra 10 minutes so the peel will also be cooked. Kept in the refrigerator, it will keep for a least a week.