Novice #cooks get too anxious about making #soup. Chill, Winston.
Soup is about clearing out the fridge or freezer. If you know the process & you have the basics, you can always make a great soup.
Mirepoix is the onion/celery/carrot base — & you can chop extra to freeze for future soup-making simplicity.
Today, I used onions, carrots, leeks, garlic, a can each of diced tomatoes & white beans, pesto, a cheese rind, & stock for this.
@snarkysteff fridge clean stew is one of my favorites!
I like the addition of a cheese rind, I don’t think I’ve done that, but my soups tend toward the clear broth veggie variety, sometimes with soy sauce, curry paste and coconut milk. I’ll need to try one in this direction for variety!
It is soup season for sure!
@DrJLCatlett if you save parmesan cheese rinds, they freeze great. You can simmer them in sauces for a little cheesy flavour, then compost it at the end — doesn’t add fat, just flavour. I do it with bolognese and other long-simmer sauces. Can also fortify a chicken stock with it for risotto or something. if you want to finish the soup with pesto or use other Mediterranean flavours, it’s ideal. Like a good minestrone or wedding soup. :)
Meanwhile I need to do more curry soups!