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
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!