SALAD VEGETABLES SOUP WITH 100 VARIATIONS, Frugal, Vegan, Easy-peasy

A delicious thick soup from salad veg, no carbs... 

1st posted 11.05.15

Cup of Soup: A Light Meal 

This beautiful coral soup is as is good for you as it is warming, and ideal after a long, misty walk kicking crispy autumn leaves.

The soup is made from the same salad vegetables used in last week's Chinese crudites: celery, carrot, radishes, spring onions, cauliflower and red pepper, with yellow onions added to boost flavour. Smoked paprika and heart-friendly chilli flakes were added for heat and vitamin C. 

The recipe also uses up the leftover veg, either cooked or 'resting' in the salad drawer.   

Salad Vegetable Soup is ideal for vegetarians and vegans but is easily tweaked to satisfy carnivores and piscatarians. It's great in a mug for working lunches and, with additions, makes a great whole meal soup. Thinned with stock or water, it makes a satisfying first course. (Scroll down to Variations)

Ingred:

    olive or other veg oil
    1 large yellow onion
    8 med or 6 large radishes, topped, tailed and halved
    2 large carrrots, scrubbed, unpeeled, thickly sliced
    4 med or 3 large stalks celery, peeled and coarsely chopped
    8 spring onions, hairy & floppy green bits removed
    1 large red pepper, seeds and membrane removed
    a mugful of cauliflower florets + its tender green leaves 
    veg from stock soups (opt)
    1/2 to 1 litre good vegetable stock or water
    1/2 - 1 1/2 tsp celery salt (opt)
    1 1/2 tsp smoked paprika
    1/2-1 tsp finely diced fresh chilli or chilli flakes
    1/2-1 tsp pepper and 1- 1 1/2 tsp salt

Method:

1. Heat a large heavy bottomed pan over high heat; when hot, add a slick of oil 
2. Reduce heat to med high; saute the onions, stirring frequently until translucent but not brown (about 10 mins?)
3. Add all other veg, stir.  Reduce heat to med and sweat for 20 minutes, stirring every 5 minutes.  (Sweating: cooking the veg in a small amount of oil, partially covered, until soft and beginning to brown.)  If the mix looks like catching, add 1-2 tbsp stock or water.
4. After 20 mins, add stock veg if using, stock or water + celery salt, paprika and chilli.  The water should cover the veg by 1/2-1 inch/2-3 cm
5. Bring to a boil; reduce heat; let it bubble gently 20 mins or until veg is soft 
6. Taste for seasoning; add pepper & salt lightly if necessary. 
7. Cool.  Blend with a stick blender until completely smooth. This is your base, to be reheated with chosen additions.  

SERVING IDEAS

1. As is: the soup has a lovely subtle flavour but provides a hundred different variations with different herbs and spices and added vegetables, pulses, meat and/or seafood. 
2. Vegetarians: as is, or with frozen peas, or cubed tofu, or th drained rinsed tinned white beans, or quick cooking veg like green beans, halved sprouts, broccoli or cauliflower florets. Garnish with fresh or dried parsley.
3. Fish eaters: as with vegetarians but with added diced white fish or mixed seafood (frozen is good and cheaper). Garnish with fresh or dried dill.
4. Carnivores: as with vegetarians but with cooked chicken, or mini balls of raw minced chicken/lamb/beef, poached first in boiling water for 5-8 mins.
5. For an Indian take, replace smoked paprika with cumin or Garam Masala. 
6. For an Asian take, replace smoked paprika with 5-spice powder, add grated garlic and grated ginger & a dash of soy sauce 
7. Serve over rice or orzo (rice-shaped) pasta for a substantial meal.

Place bag in a large mug
to make filling easier 

Freezing Soups:
The recipe makes a great deal of soup but freezes well.  The easiest way to freeze soup is to place an opened unused self-sealing sandwich or freezer bag into a large mug.  Fill the bag, seal and lay flat on a tray.  Once frozen, remove tray.  The bags will take up less room in your freezer.  


Tips:

• The key to great soups is the sweating process.  After softening onions, add the vegetables and leave to sweat over a medium heat, partially covered, for at least twenty minutes. The vegetables are carmelised and their flavour is intensified
• Soup can be thickened with a 'slurry' consisting of 1-1 mix of cornflour with cold water.  Start with 1 tablespoon cornflour. 

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission