Okay, so, I can’t find my camera BUT I am so motivated to tell you about this sopa delicioso because it is so easy, and cheap, and relatively healthy! How could you remain in the dark?
Being winter and all, there is no shock that Organics to You has once again adorned my back porch with a rooty paradise, and due to a recent lack of vehicular mobility, well, thank _______ that they feed me. Anyways…
- 1 onion
- .5 head garlic
- Potatoes! Somewhere around 4 should do it
- ~4 or 5 lonely carrots
- 1 to 2 cubes of bouillon, or equivalent in broth
- Cream (I used .5 pint of nonfat half and half)
- Spices (garlic, pepper, thyme… whatever)
As with just about everything else in the world, start off with an oil/onion sautee on medium for about 15 minutes while you wash your taters and carrots. Throw in a few cloves of garlic after about 5 or 10 minutes, as its sugar causes everything to stick more and this annoys me.
Dice carrots and potatoes fairly small (they’ll cook more quickly, and you’re just going to squish them anyways) and set aside in a bowl until onions are that silky, translucent color, then add said roots. Add just enough water/broth mixture to cover everything; if you are using cubed bouillon instead of liquid, just throw in the cubes to your watery potato pot and stir, as it’ll all dissolve eventually. Add any other spices you like (such as even more garlic!), but keep herbs ’til the end.
Now for the lecture: canned broth and bouillon are so incredibly full of sodium that I usually try to use about half the standard amount and make up for any shortfall in flavor with real ingredients that have real flavor – minced garlic, black pepper, fresh or dried herbs, you get the point. Even just shaking in a bottle of sodium-free seasoning (such as Trader Joe’s 21 Seasoning Salute, or Mrs. Dash) in or on your target foodstuffs will generally do the job, and your <3 will thank you.
Bring everything to a boil and turn down to medium; let this simmer for about an hour to get everything really mushy. When there are about 10 minutes remaining, add in herbs (apparently thyme grows all winter? This is the best news ever) and dairy – you don’t need too much, but want to get that creamy look, so this is completely subjective. Stir everything together, get out a masher, and go to town – I prefer this due to the chunkiness it creates, but if you are a stickler for smooth soup, by all means, use a blender or food processor. Just know that I am snickering at you for having to do more dishes.
Taste for the 20th time. Need a little more oomph? Add tasty things (…garlic, perhaps?) . Stir. Repeat.
The above ingredients makes about 4 bowls, or 2 REALLY big bowls if you are your snowed rained-in valentine are seriously hungered. Garnish with black pepper and a bit of thyme (or whatever main herb you used), or for funsies, vegan Bac-Os.