There are many ingredients that could be added to your “stone soup” to make a meal fit for a king…or a diabetic husband.
These could include…
- Aromatic vegetables such as onions, celery and mushrooms…to add rich flavor
- Chiles…to give your soup a little “kick”
- Citrus peels and juice…to brighten and lift flavor
- Fats such as butter or olive oil and strong cheeses…to provide richness and texture
- Nuts of all types…to act as thickeners
- Sweeteners such as honey and brown sugar… to mellow tart ingredients
In these next few posts, we’ll look at these ingredients, the method, and the finishing touches that will help you create soups that anyone would be proud to serve.
Don’t throw anything away…The stems and tops from such veggies as broccoli, chard and leeks. These will become tender when cooked and provide extra nutrients and fiber.
Fresh is Best…One of my main goals in the last year has been to eliminate as many processed foods—those foods that contain added preservatives, flavor and color.
So it only makes sense for me to tell you to always use fresh veggies if you can get them.
Fresh vegetables will add both more flavor and nutritional value to your soups and stews.
If you must choose something other than fresh veggies, always choose frozen over canned.
Add the vegetables to your soup in the order of the time it take to cook them...Here are the cooking times of some of the vegetables most commonly used in soup…
Rinse canned beans before adding them to your soup. This will reduce the amount of sodium by a third….
Roast for the Most..Typically you would first saute your veggies in about Tbsp of some type of healthy fat, like butter or olive oil, before adding to the soup.
But another great idea to roast them instead.
Roasting your vegetables in the oven before you add them to your soup will give them a much more intense flavor.