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?