On my winter quest for lunch time veggie soups I’ve added three new (to me) soups to my repertoire this week. Two of these aren’t strictly vegetarian (they include a small amount of bacon) but as I’m not strictly worried about that, I’m happy to include them 🙂
Ahhh bacon – the meat you can have when you’re not really having meat – it adds so much flavour per gram that you can use a very small amount to create great flavour depth. Testament to this is how essential bacon was in my share-house as a poor student. My housemate (and oldest friend) B and I were not vegetarians but couldn’t really afford meat so bacon was our saving grace in many a dish (I had yet to really discover the awesome power of anchovies or these would have come a close second).
So here’s two almost vegetarian and one wholly vegetarian soups.
The first, Corn Chowder, is from Celia’s blog Fig Jam and Lime Cordial. The colours were really vibrant and on the day I made this the flavour was totally awesome. After freezing and re-heating it seemed a bit too sweet – but I think this is probably because i used sweet potato instead of potato and too much corn. Regardless it’s got great texture and flavour and I’ll be having another go with a slightly amended mix. The mix of veggies I used was:
2 small leeks, 2 rashers of bacon, 3 large cobs of corn, 1 medium capsicum, 2 smallish zucchini, 2 medium carrots, about 200g of sweet potato.
The other soup that used some bacon was the pea, bacon and zucchini soup. This is my new best soup! The mix of pea, bacon and mint is one of my favourite combinations and made into a soup with the addition of zucchini it’s a great way to have it. This soup is not very thick but of course you could vary the ratio of stock to veg to make it thicker. I used half as much bacon as they said given that the other half was for sprinkling on top which I didn’t do (it was easily enough bacon flavour), and I used frozen peas.
Last but not least is the carrot, sweet potato, ginger and orange soup. It’s pretty much the recipe from here but I added the zest and juice of an orange (and used liquid stock rather than stock cube and water). Nice and thick with the ginger and orange zest keeping it from being too sweet and adding a nice complexity to the flavour. A dollop of yoghurt on top and it was delish.
Oh and my little one really loved all three soups – she asked me to take a photo of her eating one of them 🙂