A huge pot of soup

Last time I made some soup from this recipe, it disappeared too fast. This time, I planned ahead for leftovers—serious leftovers. I could eat this for days and not get tired of it. I'm not sure how much this actually made, but it could have been two gallons.

I took lots of shortcuts using frozen and pre-chopped veggies so I wouldn't have to spend all afternoon at the cutting board. I was able to get it going in under thirty minutes. This soup is highly flexible and I'm sure you could substitute any sort of veggies that sound good.

I pulled out some of the veggies and puréed them and Baby thought it was the best thing he had eaten since mashed bananas.


Asian vegetable soup

1 bag frozen onions (12 oz), or 2 onions, chopped
2 pounds carrots, chopped (or more!)
1 bunch celery, chopped
1 bag frozen green beans (16 oz)
1 bag shredded cabbage for coleslaw, or 1/2–1 head cabbage, chopped fine
3 c zucchini, sliced or shredded
1/4 cup garlic (I used some from a jar; if you're using fresh you can get away with less)
1 gallon water
2 cans coconut milk
3/4 cup rice or small pasta
1/4 cup soup base (I used half veggie and half mushroom, but chicken would also work well)
2 tablespoons fish sauce
1 teaspoon ground ginger
1–2 tablespoons red curry paste, or more to taste
salt to taste

Get out a huge pot that can hold 2–3 gallons. Sauté onions, carrots, and celery in a little olive oil or water. Add remaining ingredients (except rice or pasta—time that according to what you're adding and how mushy you want it to be. I let my rice get mushy and it was good). Let simmer 30–60 minutes. Adjust seasonings to taste. You will want to have enough red curry paste for flavor but not so much that it burns your tongue off (unless you want a huge quantity of tongue-burning soup). It is the curry paste that makes this taste magical.

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