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.
This introductory soup-making experience also allowed me to participate in two food challenges and one writing prompt:
FatFree Vegan Kitchen: Vegetable Love
Bulgur-Carrot Soup
1/2 c. chopped onion
olive oil
garlic powder
7 c. water
2 vegetarian bouillon cubes
1/2 c. bulgur
3 medium carrots, chopped
1 tbsp. lemon juice
pepper
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
13 Comments
sounds yummy. i love soup!
if you think you are going to get sick of eating the same soup all week, you can also freeze it and eat it another time.
What about stews? Are they in the same category as soups?
And how does chili fit into the soup-stew mix? Does it become a liquid-triangle? Do they hate each other? Are they rivals? Is it bitter? What’s the … ahem, “dish”?
(sorry, it’s Monday!)
Looks good! I give it and you four big stars ****
May all your days be yummy.
Frances
Go ahead Zan, getting all Emeril on us are we? :)
so bulgar and barley — do you just throw them into warm water?
I always loved barley soup when they served it in my res hall (yeah, yeah — love res hall food?), but I’ve been too intimidated to try and make it myself.
looks great :D
Congratulations, your very first soup! May there be many more! It’s one of the easiest things to cook and makes a pile so you don’t even have to do it that often! Anyway thanks so much for participating in Soup’s On. Your post is now live and I update daily with new entries so check in often for new soup recipes through the end of February.
Sounds good.
I make soup all the time — my freezer is normally full of homemade soups. I do the meat thing, so I usually make stock from the bones and turn that into soup, but, of course, vegetable stock works well.
My favourites are split pea, lentil, carrot, and potato/leek/mushroom. When I do carrot soup I make it a thick carrot purée. Coarsely chop an onion, some garlic, a stalk or two of celery, a pound of carrots, and some potatoes (they help thicken it). Sauté everything but the potatoes, along with cumin powder, salt, and pepper for a bit, then add the ‘taters, some grated ginger, and enough stock to cover it. When it’s all soft, blend it (I use an immersion blender, which is convenient) and it should be a nice consistency. And tasty.
With the weather we’ve been having, I would love a bowl of this soup right now. Thanks so much for your entry in the Vegetable Love challenge!
I have been loving eating a variety of homemade soups lately. As you say, the nice thing about them is that you can adjust them to fit your pantry. Looks great!
I can’t believe you’ve never made soup. Soup is a wonderfully easy and great thing to make. Especially this time of year!
Hi Z,
Your soup looks mouth-watering and yes, yummy! I love hot soups. I’d love to have a bowl right now. :)
I hope you like listening to Ann Tyler’s book. I like her writing and have read that book and a few others. I also love words, playing scrabble, upwords, and wordox. Do you play competitive scrabble in real life or only online?
I am making this soup for the second time tonight! It is very simple and surprisingly tasty for so few ingredients. It is like the vegan answer to a comforting bowl of chicken noodle soup!!!
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