Can you believe that it's November? That means that the Kitchen Matrix Cooking Project - really Wendy of A Day in the Life on the Farm, Karen of Karen's Kitchen Stories, and I - have been doing this for ten months already. You can read more about our project here. And this month, Wendy picked the recipes. This week, she selected Vegetable Soup + 12 Ways. Check out the line-up...
In four categories - creamy, brothy, earthy, and hearty - Bittman offered a trio of options. It's still not really soup season here. We just got back from our annual Halloween camping trip and it was in the mid-60s till almost dinner time. Here's our crew carving pumpkins and me in a hammock - notice the shorts and short sleeves!
But, when we pulled into the driveway on Sunday, I remembered that I needed to make a vegetable soup. So, I went easy and used all of the vegetables in my bin! I had onions, celery, carrots, zucchini, and spinach. I would say that this is closest to the minestrone, but I skipped the potatoes and tomatoes and added a dollop of salsa on top. Since Bittman himself claims "some preparations just don't need [recipes] - and most vegetable soups fall into that category", I'm going with that. This isn't a recipe...just a basic process. Enjoy.
Vegetable Bin SoupSaute 1 medium onion, 3 to 4 chopped carrots, 3 to 4 chopped celery ribs, and 2 cloves peeled and pressed garlic in a splash of olive oil. Cook for 4 to 5 minutes, until the onions are softened and beginning to turn translucent. Add 6 C water or stock (I used half and half). Bring to a boil and simmer for 20 minutes. Add in 1 C zucchini and simmer for another 8 minutes. Fold in 4 C baby spinach and stir until just wilted. Season to taste with salt and pepper. Serve with a spoonful of salsa on top.