Not only are soups and stews good for the body, they’re also good for the planet. Cooking hodgepodge soup can reduce food waste to almost zero. My infinitely adaptable soup template will see you through almost any odds and ends you may have in your kitchen. Just a little time and effort converts ordinary ingredients into a nourishing, superlative one-pot meal that'll last up to five days in the fridge and two months in the freezer.
Soupology is the art of making soup from scratch without a recipe. The transformative quality of Qspice Bouillon makes it simple for even less experienced cooks to learn how to make soup at home. We’ve packaged the quintessential mother broth to create soups and stews seamlessly: from vegetables to meats to grains. What's more, if you're intentional about what you put in your soup, you can ensure that you're getting tons of nutrients for fewer calories than most other meals.
No last-minute trips to the store. This style of soup starts with Qspice Bouillon and going “once around the kitchen” to collect leftovers or food items I have on hand, especially those that need to be used up. With some imagination and creativity, each recipe can be tweaked or remastered with variations of ingredients to create countless distinct soups.
1 Tbls fat
1/2 Tbsp Qspice
2 cups aromatic base (onion, carrot, garlic and celery)
6 cups Qspice Bouillon stock ( 1 1/2 Tbsp Qspice Bouillon + 6 cups water)
3 cups mixed vegetables (bell peppers, string beans, tomatoes, turnip, cabbage, potato, mushrooms, eggplant, zucchini or cauliflower)
1 cup cooked starch or grain (pasta, quinoa, beans, rice or barley)
2 cups quick-cooking greens (asparagus, broccoli, arugula, spinach or watercress) or frozen veggies.
2 tablespoons chopped fresh soft herbs (parsley, thyme, basil, cilantro or dill).
1. Sear aromatics and harder vegetables in fat with Qspice on the stovetop to develop deep flavour. Be mindful of when you add softer vegetables to avoid overcooked veggies. The size you chop the pieces might determine when you add them.
2. Add Qspice Bouillon stock then gently simmer about 30 minutes to coax out flavours.
3. Add cooked starch, frozen veg and longer-cooking greens, seen as asparagus and broccoli will take a couple minutes more than spinach to cook, and simmer until everything's cooked.
3. Stir in quick-cooking greens.
4. Turn off the stove and stir in fresh herbs.
Note: Although meat is not essential for tasty soup, you may want protein. If adding raw meat, saute with vegetables in the first step. If the meat is cooked, add it with the longer-cooking greens in step 3.
Practice makes practice when it comes to real cooking because it's all about finding success through failure. Disasters/"adventures" in the kitchen lead us to something unexpected and better. Making homemade soup on a regular basis is the only way to refine your soup skills. Soup's On!