Stone Soup

Soup Jack’s Way – Stone Soup “Formula”
Jack feeds us soup on a regular basis. He makes marvellous soup to share for the “Soup Socials” and “Stone Soup Socials” – and then he is usually gracious enough to host us at his place too!

Here’s how he approaches putting together a stone soup:

Flavour Enhancers
Saute with very little oil (~1-3 tsp to coat the veggies) Chopped onions
Minced garlic
Celery
Pepper any colour
Mushroom
Add water and continue cooking for 5 mins,

Add some combination of herbs & spices:
Minced ginger (occasionally)
Garlic powder
Onion powder
Chilli powder
Curry powder
Parsley
Basil

Add your broth base:

Any combination of:
Chicken soup base (if you use chicken broth the soup is not vegetarian)
Better than bullion organic vegetable base
Salsa
Miso

Add your ingredients and make soup!
Some guides:
Cabbage loves beets and apple
Sweet potato, squash, pumpkin loves ginger for making cream soups
Otherwise just add whatever you want, for example:
Wheat berries precooked
Brown rice precooked
Quinoa
Beans precooked
Lentils precooked or not
Frozen corn
Frozen peas
(These add bulk and calories)

Options
To cream or not to cream?
Choices to consider:
Cream just the green veggies or
Just the red orange veggies ( these love ginger)
Just put it all through a blender
I never add cream (bad calories) I substitute potato or sweet potato as thickener.
I never strain (I don’t want to exclude the fibre)
Cheap healthy additions:
Potato
Carrot
Sweet potato
Rutabaga
The rest: whatever is seasonal

I never add asparagus to mixed soups; it prefers to be by itself.

Jack lets us know the general direction of the soup – bring greens, bring ???? – and he oversees the rest.

(c) 2015 Little Mountain Cohousing for Jack B.

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