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2022-12-16
vegetable soup
2022-12-16 21:53For reasons, I've been making a lot of the same thing the past few days, kind of a potato dumpling soup. It is surprisingly tasty and re-eatable for how simple it seems.
In a saucepan, saute some onion and garlic in olive oil. Add chopped celery and baby carrots. Add a medium-large potato or two chopped fairly small. Add water to cover and a bit more. Add frozen dumplings from the Japanese food store, chopped ginger, chopped oyster mushrooms, a handful of whole-wheat fusilli, and various spices: combinations of salt, black pepper, cumin, Italian herbs, Sichuan pepper, cayenne pepper, splash of Balsamic vinegar. Boil, then simmer until pasta and potatoes are soft. Serve forth, perhaps with garnish of green onions.
I did use chicken broth once, but it doesn't seem essential.
I have not tried isolating key flavors. Possibly a lot of flavor is simply leaking out of the gyoza.
One night I was particularly lazy and just did potatoes, dumplings, and powders of garlic and onion, I think, maybe a bit more, still worked.
Tonight I added some black beans since I had a batch.
It's fairly stuffing at least in the short term, though the calorie count doesn't seem that high.
Relatedly, it occurred to me late in my Mexico trip that soup or stew is a great way of avoiding the annoyance of disinfecting vegetables: just toss it all into boiling water.
In a saucepan, saute some onion and garlic in olive oil. Add chopped celery and baby carrots. Add a medium-large potato or two chopped fairly small. Add water to cover and a bit more. Add frozen dumplings from the Japanese food store, chopped ginger, chopped oyster mushrooms, a handful of whole-wheat fusilli, and various spices: combinations of salt, black pepper, cumin, Italian herbs, Sichuan pepper, cayenne pepper, splash of Balsamic vinegar. Boil, then simmer until pasta and potatoes are soft. Serve forth, perhaps with garnish of green onions.
I did use chicken broth once, but it doesn't seem essential.
I have not tried isolating key flavors. Possibly a lot of flavor is simply leaking out of the gyoza.
One night I was particularly lazy and just did potatoes, dumplings, and powders of garlic and onion, I think, maybe a bit more, still worked.
Tonight I added some black beans since I had a batch.
It's fairly stuffing at least in the short term, though the calorie count doesn't seem that high.
Relatedly, it occurred to me late in my Mexico trip that soup or stew is a great way of avoiding the annoyance of disinfecting vegetables: just toss it all into boiling water.