With bad colds making the rounds in our house this month resulting in restless nights and a tired girl/mom during the day we have been resorting to eating a lot of one pot meals lately. Soup is a great one pot meal that can provide a quick and sustaining lunch for just the two of us during the day or if the proportions are increased you can easily feed a small army if you want to. This month I have made Grünkohl, tomato-bulgur soup, veggie chili, red lentil soup and Anna’s soup, which is basically anything she wants to help me cut up and throw together in a pot with some broth, herbs and seasonings. Soups are a great go-to meal that I love making throughout the winter months and Anna loves to help me with. As spring is just around the corner, these satisfying bowls of steaming goodness should carry us right into the coming months with the much anticipated longer days and warmer weather we’ve been longing for.
This recipe is a template and can be adapted to suite your needs and preferences. The soup in the pictures above was a lunch for Anna and me and we used just enough stock to fill the small sauce pot and cover the vegetables. You can adapt this recipe from a serving for 2 to serving 200!
- Celery or Celery Root
- Cabbage (we used Wirsing aka Savoy)
- Vegetable, Chicken or Beef Broth (we used home made turkey stock)
- Protein such as cooked chicken, beef or tofu (we used turkey)
- Fresh Herbs (Anna picked Thyme and Sage)
- Olive Oil (Butter or Ghee can be substituted)
- Salt and Pepper to taste
- Grains such as rice, barley, bulgur or pastina for serving with the soup
Prepare the vegetables by washing, peeling, and cutting into rounds or small pieces, etc. In a small or large soup pot saute in oil over medium-high heat the onions, carrots and celery (if using) stirring often until the onions are translucent. Add the garlic and then the cabbage and cook for a few minutes more while stirring often. Add any additional vegetables and cooked meat or tofu at this point along with soup stock or water. Bring the soup to a boil and then reduce to a simmer. Add chopped fresh herbs and salt and pepper to taste. Continue to simmer the soup until all the vegetables are soft but not overdone. Serve with separately cooked pasta (pastina) like we did or precooked grain of your choice. Enjoy!