It’s #soupseason and I’ve been making at least one every week.
#hottips for delicious #soup
1-chop everything small enough so there is room for variety on the spoon.
2-season with salt and roast as much of the ingredients as you can. The more golden colours the better.
3-When adjusting for flavour towards the end, notice if there is an equal balance of salt/sugar/acid. If not, great additions include: tablespoon of honey(sugar), tablespoon of miso paste(salt), a gloop of pickle juice(acid)
How I made this weeks soup
It all started a couple dinners ago. Lieneke gave me one of her chickens, so I simmered it low and slow in a coconut milk/stock/korma sauce. Pat brought home some chutneys and naan from one of the Indian food restaurants in town, and I served it with long grain basmati rice.
Leftover from this dinner was a lot of meat left on the carcass, and a ton of flavourful bits of vegetables and korma sauce still heavy in the pan.
The perfect beginnings of a soup.
In preparation for the task, I filled the rest of the pan with water, covered it, and put the whole roasting pan in the fridge.
Two days later, I dumped it all into a giant pot. Little bit by little bit I picked out the bones and set aside any meat. The bones all went on a cookie sheet, where I generously salted them, then put them under the broiler. I stirred them up once or twice, trying to get as much browning (sugar!) as possible. When the bones were done, I put them back into the soup pot, added a can of coconut milk, topped up the water level to maximum capacity, then simmered it for 5 hours.
Within that 5 hours, I assembled the ingredients I would need to finish the soup. I chopped small pieces of carrot, onion, and bell peppers, tossed in olive oil and salt, then roasted on cookie sheet in the oven to golden brown. I let the simmering stock cook through two ears of corn, then I let them cool before shaving off the kernels.
When it came time to put the soup together, I strained the broth into another soup pot, then began adding the finishing ingredients.
-leftover rice and korma sauce
-leftover tomato sauce
-leftover tomato paste
-pieces of salvaged meat (chopped smaller)
-can of black beans
I let all of the flavours come together for half an hour longer before serving.
Preheat over to 350. Grease and parchment an 8 inch round pan.
Whisk together your wet ingredients:
1/4 cup melted coconut oil
1/4 coconut milk
2 big tablespoons of honey
1 teaspoon vanilla
All the zest of one organic orange (chemicals, yuck)
A cap full of orange blossom water
In another bowl, combine your dry ingredients:
1/2 cup of sifted coconut flour
1/2 teaspoon sea salt
Generous pinch of ground cardamom
Sprinkle the dry into the wet until combined together
Pour into parchment’ed pan, and bake for 35-40 minutes
Let cool on a wire rack.
While it’s still warm, poke holes in the top with a long fork, and sprinkle orange juice all in them. Drizzle with honey if desired. Top with more zest for decoration
Switchel is like lemonade, because it’s a sweet and sour refreshing drink that you have over ice. The winning punch is that for switchel, you don’t have to squeeze any lemons. It’s an overnight steep of raw grated ginger, honey, apple cider vinegar (ACV), and water. It’s so beautifully easy and delicious, and you should make some.