Oct 25, 2011

Day 17/180: One way of making vegetable soup

I love soup. The chill this evening inspired me to make some:

Simple Vegetable Soup

  • 3 stalks of celery
  • 12 baby carrots
  • 1 onion
  • 1 medium potato
  • 2 cups vegetable stock
  • 2 Tbs South River 3 Year Barley Miso Any akamiso (red Miso) will do, but boy do I love this stuff from SRMC.
  • 1/3 cup dehydrated assorted mushrooms (I used shiitake, enoki, and cloud ear.)
  • 1/2 cup red lentils
  • 2 small pitas
  • 4 tsp olive oil
  • Za'atar or other favored spice mix


  1. Slice the celery into 1/2" pieces.
  2. Cut the carrots in half (against the grain).
  3. Dice the onion.
  4. Cut the potatoes into cubes.
  5. Put the stock into a large saucepan on low.
  6. Add everything but the miso.
  7. Go play a game of Qwirkle with your significant other.
  8. Stir the soup.
  9. Go play a game of Scrabble with your SO.
  10. Set oven to 350.
  11. Split the pitas so they are only one layer thick.
  12. Put them on a cookie sheet with the insides facing up.
  13. Douse them with about a tsp of olive oil each.
  14. Sprinkle with Za'atar or other seasoning.
  15. Put pitas in the oven.
  16. Add the miso to the soup and stir well.
  17. When pitas are toasted to a golden brown (I prefer them dark brown), serve the soup with the pita on the side. You can eat them with the soup or crumble them into it.

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