I have been in something of a soupy mood all this month. Food just doesn’t warm me up the way a nice steaming bowl of soup does. You will have noticed that most of the soups I have been making, including my older cream of broccoli or the latest spinach soup have been the very epitome of simplicity. And yet they all pack a punch and in some cases are so filling that we make a meal with a bowl of soup and some garlic bread. Or if there are leftovers from the previous day’s meal, but not quite enough for both of us, then a big bowl of soup added to the meal does the trick. So Yay! for soups, for helping me survive this winter!
The clear chicken soup with lemongrass and veggies that I shared with you a while ago, as also today’s soup, both call for a vegetable stock. Well, it’s very easy to buy the stock of course (though even the low sodium varieties are still very high on sodium as far as I am concerned). I remember that my mother never used to buy stock but used to make it at home by chopping up vegetables and giving them a good boil and a long simmer. But that always left behind a bunch of soggy boiled vegetables, which we didn’t know what to do with. Continue reading