Blog: Seunim...My Master Cleanse Journey & More
by seunim

Day 19...Veggie Soup

This is my all time favorite.

Date:   6/8/2007 3:20:24 AM   ( 15 y ) ... viewed 2984 times

Greetings...

As I view the master cleanse forum, I notice many first timers are coming up to day 10 and the end of their first ever cleansing journey.  As a result, I thought I would take the time today to post my favorite recipe for vegetable stock and soup.  The first recipe, which is the stock, is truly the key ingredient to making any successful vegetable soup in my opinion.  The addition of portabella mushroom in this stock adds depth, so definitly don't omit that ingredient.

Vegetable Stock

Start to finish: 1 1/2 hr

serving size: Makes about 2 quarts.

Ingredients

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs( can substitute dried thyme leaves if necessary)
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves                                                                                                                                                                                                        1  cup canned crushed tomatoes
2 qt water + 1 cup

Preparation

Preheat oven to 425°F.

Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.

Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.

Cooks' note:
• Stock keeps, covered and chilled, 1 week, or frozen 3 months.

Now that we have our stock, here's the soup recipe.  Using the vegetable stock instead of just plain water will produce a vegetable soup that is out of this world.

Vegetable Soup With Basil and Garlic Sauce

Ingredients

For soup
1 small fennel bulb (sometimes called anise)
1 teaspoon extra-virgin olive oil
1 medium onion, chopped
1 medium turnip, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1/4 small cabbage, cored and chopped (2 cups)
2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
1 medium boiling potato, peeled and cut into 1/2-inch pieces
2 sprigs fresh thyme
1 bay leaf
1 1/2 teaspoons salt
8-9 cups vegetable stock
1 (10-oz) package frozen baby lima beans
1/2 lb haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
5 oz baby spinach (5 cups)

For pistou (This can be omitted if coming off the cleanse, but boy is it a good addition)
3 large garlic cloves
1/2 teaspoon kosher salt
1 1/2 cups fresh basil leaves
1/4 cup extra-virgin olive oil
1 oz grated parmesan (1/3 cup)

Preparation

Make soup: Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.

Cook fennel, onion, turnip, carrots, and cabbage  in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown and cabbage is wilted, 5 to 7 minutes.  Add squash, potato, thyme sprigs, bay leaf, salt, and vegetable stock and bring to a boil.

Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.

Make pistou while soup is simmering:
Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.

Top servings with a spoonful of pistou, then stir.  Again, the pistou can be omitted if coming off the master cleanse, but I personally don't, as it truly adds a new dimension to the soup.

So there you have it.  A soup that will definitly please any palette, and when coming off the master cleanse, will taste as if you've died and gone to heaven.

Peace and happiness

Seunim

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Comments (25 of 175):
So true harmony2 15 y
Re: Happy Dad's Day seuni… 15 y
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OK.... so..... pepe 15 y
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