SUPER SIMPLE SOUP FOR SAUCE

SUPER SIMPLE SOUP FOR SAUCE

I have learned to make super simple soup and also how to use it for sauce! You too can make simple soup, the same way every time, and use it for sauce if you choose. You will always end up with a flavourful soup and although the directions are the same every time, the flavour is varied.

If you have read some of my blogs before, you likely know I am vegan. You may have read that I am a vegan who does not really like a lot of veggies. I also do not like food preparation, really of any kind. I am not a chef by any means. This caused me a problem when I became vegan at first because I started overeating carbs. More pasta, rice, potatoes and bread. Now, I still love my potatoes and consider them my go-to vegan fast food, but I have learned some tricks that have helped me diversify.

SIMPLE SOUP OF ANY KIND

I know the cooks among you may find this rather boring, but in fact, I have found this method/recipe makes any soup simply and deliciously. In fact, it is a consolidation of recipes found online. By keeping it simple, I am much more likely to get in my veggies. I eat fruit daily. However, without planning, I can go a day or two without eating veggies. This is not healthy for reasons we all know. Thus, I learned to simplify soup, just like I have simplified many other things in my life. Recently, I posted Simple Meditation – My Way, which includes simplified meditation instructions. I have found the more simplified life is, the more content I am!

SIMPLE SOUP INSTRUCTIONS

  • In the bottom of the soup pot, with either vegetable oil or olive oil, fry up some onions, garlic, maybe pepper and mushrooms. You can add anything to this that suits your taste. You can do this with a cooking spray if you prefer.
  • Add vegetable broth. This can be home made if you are more industrious than I. I use a liquid variety, bought at the grocery store. Depending on the amount of soup you want, you might add 1 or 2 containers. You can buy low sodium and sodium-free varieties too.
  • Here your soup becomes either veggie specific or not. One of my favourites is potato leek. Thus, I add chopped up leek and diced up potatoes. I add a lot of both. You can also add other chopped veggies that will not overtake your primary flavour like celery, corn etc.
  • I always add a can or two of stewed tomatoes.
  • If you want a soup that is not veggie specific, chop up what ever suits your fancy and toss it in. I have used turnip, sweet potato, cauliflower, carrot and many varieties of squash. You can chop things up finely or make the veggies chunky. I like a chunky soup myself.
  • You can spice at any point along the way. I spice with Mediterranean spices, as this is what I grew up used to. Garlic if not fried in step one, parsley, oregano, basil and sometimes a mixed Italian spice as well. I often spice twice, once when frying up the starter veggies and once after all the liquids are in the pot. I add a Bay Leaf too (which you have to remember to remove when the soup is done).

NOW SOUP BECOMES SAUCE

Super simple soup for sauce, is a trick I learned from several vegan cooking/recipe sites. To make a soup thick, as many people prefer, you scoop the veggies out of the soup pot once they are tender and put them into your blender. Give them a spin in the blender and return them to the soup pot. POOF, now you have a thick veggie soup.

You also have what can be used as a vegetable, nutrient-packed sauce, on top of whatever else you may prepare for dinners through the week. Often, I will have the soup the day I make it. Then as the week goes on, I will use my soup as sauce on other things. An example would be Bangers and Mash. Using vegan sausage and mashed potatoes, I then cover the Bangers and Mash with the soupy sauce. I often use the soup as sauce on top of other vegetables, beans, rice, potatoes and other meat replacements. There is no limit to the use of this sauce. I am careful with my carbohydrate portions, making sure my veggie ratio is high.

VEGGIE SAUCE POUTINE

I mentioned that I particularly like potato leek soup. One of my favourite ways to use this soup as sauce is on top of French fries done in the oven. If you are a cook, you can of course prepare your own fries.

  • I buy large cut fries and bake them in the oven.
  • Cover them with Yves vegan crumble of choice.
  • Top with grated vegan cheese of choice or vegan cheese curds.
  • Smother the whole thing with a saucy helping of the soup sauce made as above.

If you are not vegan, I am sure you can find many ways of doing this with a variety of toppings on your fries. When done, I have a very vegetable packed vegan version of Lynne’s Poutine. A very healthy version too!

Super simple soup for sauce helps with meal planning too. Many households use meal planning to help them stay in budget or to eliminate the need to decide daily what to prepare. I prepare a veggie packed sauce (often, also a chilli and pasta sauce) and use it to add to simple bases throughout my week. By doing this I ensure healthy, nutrient-rich food choices all week. THIS MAY NOT BE FOR THE CREATIVE cook, but for me it is a simple way to include healthy veggies in my meals. GIVE IT A TRY!

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