DIY Soup - Machine Shed

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With the New Year comes a lot of resolutions. While we may have goals, we also can’t resist a delicious warm bowl of soup! And to be honest, who says we can’t do both!?

In the New Year are you looking for a unique recipe to add to your collection? What about an easy way to get the kids involved in making dinner? Or maybe you want to spice it up in the kitchen? Discover how creative and versatile you can make soup with these fresh ideas! Create your own soup with this easy to follow guide.  

DIY SOUP:

First, Choose a Fat. This could be olive oil, avocado oil, grass-fed butter, or dairy-free butter alternative. Second, select a variety of vegetables, choose from veggies such as carrots, celery, potatoes, onion, garlic, spinach, butternut squash, green beans, kale zucchini, sweet potatoes, peppers, etc.  Third, choose a meat; ground turkey, beef, chicken, steak, or fish. Then, choose a base; beef stock, vegetable stock, chicken stock, pureed veggies, tomato purée, cream, or dairy-free milk. Lastly, choose your spices. Start with salt and pepper, and then go with a flavor combination that works for your soup!   Instructions:

  1. Heat your fat with you aromatic veggies.
  2. Add in your boneless meat and cook until brown.
  3. Set aside your leafy greens like spinach or kale, and add in remaining veggies to cook for an additional 5-10 minutes, or until tender.
  4. Add in the spices and base(s). Mix well to combine.
  5. Bring to a boil then reduce heat and let simmer.
  6. For a creamier soup add in cream – otherwise, transfer to a high-speed blender if you want a fully puréed soup.
  7. Garnish, add in your grain, and enjoy!

  If you’re looking to get the kids involved, use this checklist for soup night and have them check the items off as you create your custom creation.   

Maybe you’re looking to spice things up? Cooking with fresh or dried herbs is an easy way to infuse a recipe with flavor. If you aren’t sure where to start, here is a list of some additions for some savory seasoning!  

Cilantro: The pungent flavor and aroma of cilantro is popular usually in Mexican and Vietnamese cuisines. It pairs with meat, fish, tofu, citrus, and vegetables and makes great additions to soups. You can eat the leaves whole or chopped, so you can garnish with some chopped cilantro or you can use the stems for building flavor—you can chop and cook them along with your other aromatic veggies, or they can be used whole to enhance the flavor of your stock or soup.

 Basil: Pairs with meat, fish, vegetables, and fruits. If you have a lot of basil on hand you can make your own pesto and freeze it into an ice cube tray and use the blocks to enhance a soup. The delicate stems of fresh basil at the top of the plant are good to chop and use in soups as well.  

Dill: In regards to soups, dill can be used as a garnish. It can also be combined with other herbs such as parsley or mint or enjoyed on its own in soups or stews. Because it has a somewhat strong flavor, a light hand with fresh dill at the end of cooking is best.   Tip: Freeze the dill by place the leaves in a plastic bag or roughly chop and freeze the leaves in ice cube trays with a little bit of water. Add the mixture one cube at a time to your soup.  

Rosemary: Rosemary has a strong, woodsy flavor that holds up well to heat, so you can add it in with your aromatics while cooking to build flavor. You can use the stems with the leaves attached for enhancing the flavor of stock or soup.  

Parsley: Parsley rarely gets to shine on its own, but its mild flavor provides the base for numerous soups, sauces, and stews. Because it is so mild-mannered, you can use a lot of it without overwhelming a dish. Whole parsley sprigs add a fresh, bright flavor to garnish with or when enjoyed whole, the stems can be used to enhance the base flavors.  

Thyme: Best known as a background flavoring for stews and soups, thyme is one of the most versatile herbs around. its small delicate leaves can flavor dishes chopped or whole, while entire sprigs can be used to add flavor to soups and stocks. Its flavor can range from floral and bright to lemony and tart. Your best bet is to pick the small, tender leaves off the stems and use the stems to flavor soups    

We’ll leave you with these lasts tips. If you want the herb to contribute a rounded background flavor, add a sprig at the beginning of cooking. For a more forthright herb flavor, chop the herb and add it near the end of cooking. Sometimes you’ll want to emphasize an herb’s flavor by adding it both before and after cooking.   For a list of other last-minute additions to pair with your soup and a few of our famous tried and true soup recipes be on the lookout for our eBook called “Share the Warmth”.