𝚜𝚘𝚞𝚙 𝚕𝚘𝚐

i made a veggie borscht.

4 beets, chopped into matchsticks
2 carrots, same chopping as above
1/2 a medium green cabbage, shredded
finely chopped onion
dill
veg stock (5 cups)
olive oil
half a lemon
s+p
sour cream

onion beets and carrots a frying for a bit, then add cabbage and stock, cook for 15-20 mins (til veg is softened). add juice of half a lemon, salt and pepper, stir in some fresh dill

nice soup jim

1 onion
ginger
some kind of green chili pepper, looks like a poblano but hot like a jalapeno
garlic
1/2 pie pumpkin, peeled and cubed
4 T red chili paste
1 can CHAOKOH
1 qt chicken broth + some water
1 cup red lentils
basil
lime leaves
+ will add some chopped up bok choy from am farmers' market haul

drooling

i meant curry paste duh

made chicken stock + then made chicken noodle soup with some of the stock

stock:
2 stewing hens
few cloves garlic
finger of ginger
2 bay leaves
juice 1 lemon
1 carrot
green onions
dried chilli peppers
szechuan peppercorns
cardomom pods
2 tbsp apple cider vinegar
-put everything in crock pot, leave in 6 hours on high. stir after a few hours to tear apart the hens
-strain, pick meat off bones to save for soup
soup:
broth
chicken from broth
ginger (grated)
1 leek sliced
1 carrot small cubes
kale
parsley
broad noodles
-combine all in big pot, many cups water, cook until noodles and carrots soft

damn

v tasty, doing wonders for my cold. cost under 10 dollars total; got the stewing hens for 2$ each

important thread

keep up the good work

onion
ginger
garlic
berbere
homemade imitation niter kibbeh
red lentils
cubed sweet potato
chicken broth
salt

last 2 weekends combined i have spent like $25 on groceries bc i'm on a mission to use up things i have and pay off my car/start saving for a new kitchen :)

doh i forgot an ingredient again: tomato paste and a diced tomato

homemade imitation niter kibbeh

say what now?

onion
red pepper
cauliflower
whole milk
heavy cream
red wine vinegar

needs work

should I add some gorgonzola or is that a bad idea

chipotles

maybe crumble gorgonzola on top

https://www.daringgourmet.com/niter-kibbeh-ethiopian-spiced-clarified-butter/

chipotles not a bad idea but it needs something salty and umami-ish I think.

I also have sharp cheddar.

something salty and umami-ish

the ingredient you seek, is broth

I could defrost some chicken stock, yes, but I kind of don't want to waste my good stock on a soup I think may be hopeless.

pop a cube or a spoonful of powder stock in there then

i'm questioning the wisdom of a milk/vinegar combo

Ok I added a leftover knob of gorgonzola and some browned butter and some cheaters beef stock made from a jar of BetterThanBouillonTM that has been in the fridge for uh somewhere between five and one year. Then some chopped sage from the garden. And a bunch of fresh-ground pepper. Much improved.

xpost I went with a small glug of vinegar because I thought it needed some acid. Basically just buttermilked it.

It's fine really, the pale pinkness from the red bell pepper is kinda off-putting to me.

nice

this is good https://www.seriouseats.com/recipes/2011/02/dinner-tonight-nordstroms-tomato-basil-soup-recipe.html i made half batch, needs more basil than called for and less heavy cream, i don't know how much i used but it was a lot less, could maybe even be skipped entirely
(nb i have never eaten this or any food at nordstrom cafe)

I’m embarrassed to post this, because it is very Basic Bitch, but it is also very delicious and has become my go-to tomater soup recipe:

https://www.foodnetwork.com/recipes/ina-garten/easy-tomato-soup-grilled-cheese-croutons-recipe-2109038

HAd some pumpkin at a do last night.

Old acquaintance: So what've you been up to since high school?
Me: pic.twitter.com/vRA02FAOSi

— Devil Psycho X (@plopadop) November 27, 2018

1 carton of low-sodium vegetable broth
3 or so carrots
two handfuls of the small kind of potatoes
2 parsnips
1/3 fennel bulb
brown lentils
white pepper
black pepper
random herbs
salt
water

All but the lentils were left over from a roasted veg dish I made on Sunday but wouldn't fit in the pan. I'm thinking I should have used my can of cannellini beans instead of the lentils. I tasted it and it was fine, but don't know for sure since this was made to take to work for lunch tomorrow. Hot sauce fixes everything though.

i don't really have a recipe for it. used to use beef broth, no longer eat meat, so veggie or sometimes mushroom broth for me, beets, carrots, potatoes, half a white cabbage, onion, sometimes tomatoes. some apple cider vinegar and some dill and some sour cream. apparently traditionally the vegetables are cooked separately from the broth then added but i just sauté them together in the pot before adding broth.

― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, September 11, 2018 9:30 AM (two months ago) Bookmark Flag Post Permalink

about a week ago i made this soup but i had baked the beets whole before putting them in the soup at the last minute, seemed kind of too sweet! but I'm not sure if it was the baking of the beets, or the pretty cheap veg broth i used (they're often too sweet)

oh yeah i chopped the baked beets into matchsticks before putting them in the soup, I'm not a maniac

ha. this sounds like something i'd like to do one of these days. i guess the baking /could/ bring out more of the sugars (eg i think when i steam/bake beets they taste sweeter than when they're just sauteed?) maybe golden beets would be in order (less sugar content i think?). now that i think about it i think i'd be tempted to throw in raw, grated beets towards the end. maybe just controlling sweetness by trying to be clever with quantity (it sounds pretty hearty already, eh)? anyways, i needed this reminder, thx!

raw grated beats at the end sounds like a good addition: interesting textural and flavour contrasts and probably would bring a vibrancy of colour that perhaps the cooked beet lacks

My sweet potato/tomato soup ended up going in kind of a different direction, owing to the fact that spouse had roasted the sweets with mystery seasonings that included cinnamon. I sauteed an onion and a couple of cloves of garlic, tossed in a 28 oz can of toms and the roasted sweets, added some milk and cream, blended up. Really good and super velvety, also a somewhat unusual color because the sweet potatoes were a deep purple variety??? Anyhow, leftovers for dinner tonight.

blended sweet potatoes in a broth add a very nice creamy texture i find. although i guess the milk and cream might have been the main culprits in this case

i **cking love the purple sweets tayters. finding ways to incorporate them in things isn't challenging per se, but something i feel like i need (want) to remind myself to think about. tha soup sounds intriguing, quincie

Even with the dairy, it was this really cool deep maroon color--neither red like a tomato or orange like the standard sweet potato. Didn't hurt that they were roasted over coals. Spouse reports that the mystery seasoning involved paprika and garlic powder? I swear I tasted cinnamon, but he denies this. And oh yeah like WmC I added sriracha. Good soup, will make again. And it will taste different but also good.

based on a n3w y0rk t1m3s recipe

large onion
fennel bulb (save fronds)
few stalks celery
garlic
1 cup wheat berries
2 cans white beans
chicken stock
parsley
lemon
olive oil
fennel seeds
sprig rosemary
parmesan reggianno
-fry onion, celery, fennel, garlic (chopped fine) in olive oil with fennel seeds & rosemary sprig
-put it in slow-cooker with beans, wheat berries, stock, water, and the parmesan rind. leave on overnight (8-10 hours)
-remove rosemary sprig and parmesan rinds. add parsley, lemon, fennel fronds, s&p. serve with lots of grated parm

Spicy Tomato Chickpea Soup
saute one onion (chopped)
add garlic (chopped)
1/2 tsp ea: cumin, chile flake, toasted ground yellow mustard seed, turmeric
add a can of chickpeas.
let go
then add 28 oz. pureed canned tomatoes
simmer a bit
puree half
add 2T nutritional yeast (and water as needed)

1 cauliflower
5 small yellow onions, sliced
5 clove garlic
broth
olive oil
water
salt
-heat pot, many glugs olive oil
-caramelize onion, w garlic cloves whole so they don’t burn. 20-30 mins stirring near-constantly on low heat
-add cauliflower chopped up roughly, stir and turn up heat
-add broth, 2 cups water, boil for a while
-bjjt with hand mixer
-serve w some harissa