The news that I made soup might shock me more than anyone else. But it’s the first time I have ever made soup in my life. Why have I never tried? No good reason, really.
I found a recipe, but by the time I finished tweaking it was pretty different from the original — not, I hasten to add, because I’m daring and adventurous like that. It’s because I didn’t have all the ingredients I needed, and I didn’t feel like going to the store. (For instance: it called for barley, I had bulgur; it called for fresh garlic, I had garlic powder; it called for leeks, I had a regular onion. And it also called for fresh dill, which I didn’t have.) I guess one of the good things about soup is how easy it is to make your own variation.
Most importantly: how did it taste? It’s a simple recipe, but I think it turned out very well. I ate a bowl and refrigerated the leftovers to eat this week.
This introductory soup-making experience also allowed me to participate in two food challenges and one writing prompt:
1/2 c. chopped onion
7 c. water
2 vegetarian bouillon cubes
1/2 c. bulgur
3 medium carrots, chopped
1 tbsp. lemon juice
Heat the onion in a pot, with a little bit of olive oil, for about 5 minutes. Add a sprinkling of garlic powder, bulgur, water, and bouillon cubes. Bring to a boil, then reduce heat to medium and simmer for 20 minutes. Add carrots and continue cooking for another 20 minutes. Remove from heat; add lemon juice and pepper.
Makes about 5 cups