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strong-bendy-fast: queennubian: commanderbishoujo: mangosteel: Keeping this FOREVER. All look awesome and all are or can be vegan-ized. tortoisehare: CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil Notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. just adding my soup tips, especially for novice cooks: if you puree soup using a blender, do so in small batches, and pulse it a few times before you turn it on all the way. this will prevent the hot soup from blowing the lid off the blender and making a huge mess. you’re gonna want to do it this way even if you let it cool off some first. also I can’t stress tasting the soup as you go enough. most of the time when soup is bland it’s because people dump all the seasonings in one go and then leave it alone. soup is more of an art than an exact science, take measurements of seasonings/spices as general guidelines instead of holy writ. don’t be afraid to add more. as tomato paste goes, you want to fry the shit out of it to get the deepest flavor out of it and also to kill the acidity and grainy texture. this is a good rule of thumb when making marinara sauces too. and don’t forget to keep vegetable and herb trimmings for stock. making stock is quick and easy and will make a better soup than just using water. even if you don’t have the time/inclination to do so, save em anyway—store-bought vegetable stocks tend to be weak on flavor and trimmings can be used to fortify them. whenever buying any kind of stock though, always buy low-sodium so that you can control the amount of salt. regular stocks tend to be pretty salty. bless this post Oh God I forget how much I love soup.

strong-bendy-fast:

queennubian:

commanderbishoujo:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

tortoisehare:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

just adding my soup tips, especially for novice cooks: if you puree soup using a blender, do so in small batches, and pulse it a few times before you turn it on all the way. this will prevent the hot soup from blowing the lid off the blender and making a huge mess. you’re gonna want to do it this way even if you let it cool off some first.

also I can’t stress tasting the soup as you go enough. most of the time when soup is bland it’s because people dump all the seasonings in one go and then leave it alone. soup is more of an art than an exact science, take measurements of seasonings/spices as general guidelines instead of holy writ. don’t be afraid to add more.

as tomato paste goes, you want to fry the shit out of it to get the deepest flavor out of it and also to kill the acidity and grainy texture. this is a good rule of thumb when making marinara sauces too.

and don’t forget to keep vegetable and herb trimmings for stock. making stock is quick and easy and will make a better soup than just using water. even if you don’t have the time/inclination to do so, save em anyway—store-bought vegetable stocks tend to be weak on flavor and trimmings can be used to fortify them. whenever buying any kind of stock though, always buy low-sodium so that you can control the amount of salt. regular stocks tend to be pretty salty.

bless this post

Oh God I forget how much I love soup.

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therunningrd: r thisthinisinprogress: alexkpace: I’ve been wanting to make homemade granola bars for a long time. It’s nice to know exactly what’s in your food, especially with something that you eat for energy and a healthy snack. I’ve been intimidated up to this point by the large amount of ingredients people put in them. I just wanted a basic granola bar: simple to make and inexpensive. If you want to make them…  What you’ll need: 1 1/2 cups of rolled oats 1 cup chopped almonds (or other nuts) 1 cup dried cranberries (or other dried fruit) 1/2 cup brown sugar 1/2 cup honey What you’ll need to do: Preheat oven to 350. Mix all ingredients. Spread into a well-greased pan. Bake for 10-20 minutes, depending on your crunch preference (the longer it cooks, the crunchier it gets). Let the granola cool before you cut it, or it will fall apart.  Just made these, and they are AWESOMEEEEE! Small note- if you are using raw honey make sure you heat it up first like 20/30 seconds so that you can pour it over your dry ingredients. And I also didn’t grease my pan I lined it with aluminum foil so I just lifted them out to cool then cut.  therunningrd: r thisthinisinprogress: alexkpace: I’ve been wanting to make homemade granola bars for a long time. It’s nice to know exactly what’s in your food, especially with something that you eat for energy and a healthy snack. I’ve been intimidated up to this point by the large amount of ingredients people put in them. I just wanted a basic granola bar: simple to make and inexpensive. If you want to make them…  What you’ll need: 1 1/2 cups of rolled oats 1 cup chopped almonds (or other nuts) 1 cup dried cranberries (or other dried fruit) 1/2 cup brown sugar 1/2 cup honey What you’ll need to do: Preheat oven to 350. Mix all ingredients. Spread into a well-greased pan. Bake for 10-20 minutes, depending on your crunch preference (the longer it cooks, the crunchier it gets). Let the granola cool before you cut it, or it will fall apart.  Just made these, and they are AWESOMEEEEE! Small note- if you are using raw honey make sure you heat it up first like 20/30 seconds so that you can pour it over your dry ingredients. And I also didn’t grease my pan I lined it with aluminum foil so I just lifted them out to cool then cut.  therunningrd: r thisthinisinprogress: alexkpace: I’ve been wanting to make homemade granola bars for a long time. It’s nice to know exactly what’s in your food, especially with something that you eat for energy and a healthy snack. I’ve been intimidated up to this point by the large amount of ingredients people put in them. I just wanted a basic granola bar: simple to make and inexpensive. If you want to make them…  What you’ll need: 1 1/2 cups of rolled oats 1 cup chopped almonds (or other nuts) 1 cup dried cranberries (or other dried fruit) 1/2 cup brown sugar 1/2 cup honey What you’ll need to do: Preheat oven to 350. Mix all ingredients. Spread into a well-greased pan. Bake for 10-20 minutes, depending on your crunch preference (the longer it cooks, the crunchier it gets). Let the granola cool before you cut it, or it will fall apart.  Just made these, and they are AWESOMEEEEE! Small note- if you are using raw honey make sure you heat it up first like 20/30 seconds so that you can pour it over your dry ingredients. And I also didn’t grease my pan I lined it with aluminum foil so I just lifted them out to cool then cut.  therunningrd: r thisthinisinprogress: alexkpace: I’ve been wanting to make homemade granola bars for a long time. It’s nice to know exactly what’s in your food, especially with something that you eat for energy and a healthy snack. I’ve been intimidated up to this point by the large amount of ingredients people put in them. I just wanted a basic granola bar: simple to make and inexpensive. If you want to make them…  What you’ll need: 1 1/2 cups of rolled oats 1 cup chopped almonds (or other nuts) 1 cup dried cranberries (or other dried fruit) 1/2 cup brown sugar 1/2 cup honey What you’ll need to do: Preheat oven to 350. Mix all ingredients. Spread into a well-greased pan. Bake for 10-20 minutes, depending on your crunch preference (the longer it cooks, the crunchier it gets). Let the granola cool before you cut it, or it will fall apart.  Just made these, and they are AWESOMEEEEE! Small note- if you are using raw honey make sure you heat it up first like 20/30 seconds so that you can pour it over your dry ingredients. And I also didn’t grease my pan I lined it with aluminum foil so I just lifted them out to cool then cut. 

therunningrd:

r

thisthinisinprogress:

alexkpace:

I’ve been wanting to make homemade granola bars for a long time. It’s nice to know exactly what’s in your food, especially with something that you eat for energy and a healthy snack.

I’ve been intimidated up to this point by the large amount of ingredients people put in them. I just wanted a basic granola bar: simple to make and inexpensive.

If you want to make them… 

What you’ll need:

1 1/2 cups of rolled oats

1 cup chopped almonds (or other nuts)

1 cup dried cranberries (or other dried fruit)

1/2 cup brown sugar

1/2 cup honey

What you’ll need to do:

Preheat oven to 350. Mix all ingredients. Spread into a well-greased pan. Bake for 10-20 minutes, depending on your crunch preference (the longer it cooks, the crunchier it gets). Let the granola cool before you cut it, or it will fall apart. 

Just made these, and they are AWESOMEEEEE! Small note- if you are using raw honey make sure you heat it up first like 20/30 seconds so that you can pour it over your dry ingredients. And I also didn’t grease my pan I lined it with aluminum foil so I just lifted them out to cool then cut. 

(Source: asimplecraft)