Archive | December, 2010

The Freshest Bread and Vegetable Soup

2 Dec

Wooo, bread and vegetable soup.  Sounds boring, right?  Yeah, it sounds boring.  But when everything is fresh and home made, holy geez there was a party going on in my belly.

I’ve still been working my way through The Vegetarian Epicure, Book 2 but the bread chapter is so large!  I can only eat and give away so much bread.  Really, bread is becoming a treat for me, not something that I’m going to eat regularly.  But, I had bought a bag of rye flour and wanted to put it to use.  Rye bread is my favorite bread.

I’m still working on my bread baking skills.  I can do anything with white flours, but when I turn to whole grains I end up with something a bit more dense than I would expect.  Does anyone have any tips?  Or is this just the way it is?

The rye bread was actually a mixture of unbleached bread flour, whole wheat flour, rye flour and oatmeal.  The overwhelming flavor ended up being wheat.  Disappointing, but not bad.

To offset the carby carbs, I decided to start the soup chapter as well.  Soup is, afterall, one of my favorite things.  And with the snowy Rochester weather, it’s a perfect time to start cooking some up.

The vegetable soup recipe in The Vegetarian Epicure, Book 2 is really just a loose outline  of a soup.  Here’s what I did with it.

Fresh Vegetable Soup

makes six very large servings

1/2 medium eggplant, peeled

1 red bell pepper, seeded

1 medium potato

2 medium zucchini

a handful of mushrooms

3 scallions

1 medium onion

2 garlic cloves, peeled

1 large dill pickle

1 1/2 cups baby spinach

2 medium tomatoes

2 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 vegetable bouillon cubes

salt, pepper, cumin, oregano, and cayenne pepper to taste

1) Chop the eggplant – onion into large chunks.

2) Slice the garlic and pickle into thin slices, and chop the tomatoes into 6 – 8 wedges each.

3) Add all of the vegetables to a large stock pot.  To this, add about 12 cups of water, the oil, vinegar, bouillon cubes, and spices.

4) Bring soup to a boil and then reduce heat to a simmer, cooking for at least 30 minutes.  The longer this soup goes, the better it is!

Really, it’s silly to write up a recipe for this.  Throw whatever vegetables you have in a pot and season them to taste!  I meant to put some corn in there too.  I would try seasoning this differently, using some vegetable stock/broth instead of water or using some Braggs.

Regardless, this makes a very brothy and chunky soup.  Incredibly filling, especially with some bread torn into pieces and thrown on top!

Hey, that exciting news I mentioned before is still coming!  Woo woo woo!