The soup formula

Now that it’s getting a little colder down here in Oz, thoughts turn to comforty hot food, like stews, casseroles and soups.  The great thing about all of these is that you can freeze them up and pull out a serving whenever you need to.

I’ve been searching for soup recipes on the net, and I came across Girly Mae’s Soup Formula.  I thought it was so inspired that it deserved it’s own post.

The formula is so simple, but you can do so many things with it.

Aromatics + Featured Vegetable + Liquid + herbs and seasonings. Simmer 30 minutes, season and Puree.

Let me break it down.

• Start with a big pot and add some olive oil.
• Saute your Aromatics - Onions, leeks, garlic. Anyone know of any others?
• Add your featured vegetable. Mushrooms, cauliflower squash, capsicum, carrott - the list is endless.
• Ad enough liquid to cover the vegetables. Use chicken or vegetable stock, water, wine, whatever you like.
• Add any herbs or other flavourings you like.
• Simmer for 30 minutes
• Puree, add salt and pepper to taste, and serve with fresh crusty bread.

How perfect is that? There are so many combinations you can use.  Last night I made the most awesome mushroom soup ever - but that deserves it’s own post too!