Whole Foods for the Holidays: Soup is So Simple

19 Oct

I’m excited for the Whole Foods for the Holidays Progressive Dinner being hosted by several real food bloggers over the next few weeks. Today it starts out with soup. I posted my summer zucchini soup a few weeks back but it is so versatile that I find it can be used in any season just by switching out the main vegetable-it’s more of a formula than a recipe. Last week I made it using leeks and cabbage with some kale, skipping the coconut milk. The week before I made it with fish stock and leftover salmon. It’s a wonderful, budget-friendly, nourishing soup that is great on a cold day.


Simple Garden Soup Formula

1 medium onion, diced or a large leek, sliced into half moons

2 carrots, sliced

2-3 Tbsp butter, lard, or coconut oil

3 small zucchini or a small head of cabbage, sliced

2 Tbsp fresh herbs-basil, thyme, oregano, and/or parsley, chopped or 1 Tbsp dried

juice of one lemon

1 large or 2 medium tomatoes, seeded and diced

3 cups bone broth

1 can coconut milk (Native Forest has BPA-free cans!)

salt and pepper to taste

Sauté onion or leek and carrot in fat of choice (I used pork drippings from a roast). After 5 minutes, add zucchini or other vegetable and herbs, along with salt and pepper. If you wanted to add heat, you could put in a minced jalapeno or some cayenne pepper here. Then add in lemon juice and tomatoes. After a couple more minutes, add stock and bring to a low boil, 2-3 minutes for zucchini, 5-10 minutes for cabbage. Reduce heat and add coconut milk. Allow to simmer on low for a few minutes so flavors meld.

Seafood soup adaptation: use fish stock instead of bone broth and also add some shrimp or chopped white fish when adding the stock. It’s a great way to use up leftover fish.

What other vegetables would you use?

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Posted by on October 19, 2010 in Things Edible


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