Basic Soup (Rcp# 0001)

Soup can be the most gratifying meal. And it is easy to make.

Ingredients for Basic Soup

Per person (depending on the person’s appetite):

• 500-600 grams of vegetables, ¾ of which will be sliced or diced and added to the soup, and ¼ of which will be used to make the broth.
• Canola oil for browning
• 1,5 l of water
• 1 l of cooking space in a pot (that means for three people, the pot must hold at least 3 l)

Additional ingredients for 3-4 servings:

• 2 tablespoons extra virgin olive oil
• 1 pinch of salt (mild)
• Spices and herbs appropriate to the vegetables being cooked (e.g., nutmeg for beets or squash, sweet for cauliflower, thyme for strong tasting vegetables, etc.)
• 2 tablespoons apple pulp (not applesauce)

Cooking instructions for Basic Soup

1. Saute vegetables in canola oil in a big pot.
2. Add homemade broth (see [Vegetable Broth]), bring to a boil, then turn down heat and simmer on low for about 10 minutes (hardest vegetables must be done and ready to eat).
3. Add additional herbs and spices, sweet/sour and olive oil, then remove from heat and add apple pulp.

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Side Notes:

• Any soup or broth gets better if you heat it up a second time. The flavor settles better and becomes rounder.
• Be careful with the ingredients though, if you want to cook up: reheating soup with fish or mushrooms is not always advisable (it can go bad and cause food poisoning). So if you want to add fish, mushrooms, or other ingredients that go bad easily, add them at the time you can eat the whole dish.
• You can always put some of the other broth aside for later use (refrigerator, freezer). For making the broth see [‘Vegetable Broth‘]

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