We had a house concert a few days ago and ended up with a huge platter of raw veggies that had been mostly untouched, and so this sunny autumn has become Soup Sunday in the kitchen.
Leftover Crudités Soup
All measurement approximate…makes about one gallon
1 large onion, chopped
4-5 garlic cloves, minced
96 ounces mushroom broth (12 cups / 3/4 gallon)
2 cups baby carrots, chopped
1 cup snap peas, cut in halves
3 cups broccoli florets, chopped
1 cup cauliflower florets, chopped
1 cup baby bell peppers, chopped
1 cup mixed dried mushrooms (porcini and shiitake), soaked
1/2 cup sun-dried tomatoes
4 teaspoons dried thyme
4 teaspoons dried marjoram
2 bay leaves
2 teaspoons smoked paprika
2 teaspoons chipotle powder
1 teaspoon mustard powder
1 teaspoon powdered ginger
2 teaspoons whole black or white peppercorns
2-3 cups cooked brown rice
5+ tablespoons barley miso paste, thinned with a bit of water or stock
I started by cutting up an onion, sautéing it until golden in a tiny bit of stock, added minced garlic, and two cartons of Pacific Naturals organic mushroom broth—I also had a bit of leftover tomato juice and some vegetable stock that I added here.
Next, I added all the leftover veggies, chopped into soup-sized pieces (!). After that, I added the dried mushrooms, a handful of sun-dried tomatoes, the herbs, and turned the flame down to medium-low—just enough for a simmer.
As soon as the carrots were fork-tender, I added some leftover brown rice (maybe I should call this Leftovers Soup, or maybe Refrigerator Soup!) and the miso. Taste, adjust seasonings, and serve.
We’ll eat this for supper tonight, and then I’ll freeze part of it for quick suppers on busy days.
Suggestions for alternate seasonings:
Brazilian: cooked quinoa, chunks of acorn or butternut squash, bell pepper, oregano, cumin, pepper flakes. French: red wine, herbs d’provence, saffron, parsley, thyme, marjoram, bay, sage, tarragon, nutmeg, garlic, mushrooms. Indian: ginger, cumin, coriander, paprika, cayenne, cardamom, cloves, cinnamon, bay leaves, fresh peppers. Mexican: anise, coriander, cumin, thyme, allspice, oregano, clove, chili peppers, raisins, ground almonds, Mexican chocolate. Moroccan: Moroccan dry-cured olives, harissa, cumin, saffron, ras al hanout (roasted cumin, ginger, peppercorn, chili peppers, cinnamon, cardamom, clove, coriander, paprika, fenugreek, turmeric, saffron, dried rose petals).