Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

KAREENA’S SOUP BASE

Our youngest daughter now has two daughters
of her own and lots of reasons to get more veg­
etables into their young and vibrant lives. Like
so many of our neighbors, they wanted some­
thing they could make in a reasonable quantity
to get ahead of the typical busy day, when, so
often, the easy way out was pizza.
I went looking in the fall season for a soup/
stew base that could be frozen and nuked back
to life in minutes, and then created a list of
simple add-ons that took no time and created
a sense of variety.
It worked for us and them, and now, I hope,
for you.
When the vegetables are in season, this is
also an example of good nutrition at a great
price. When I tested this, not one of the en­
hanced soups cost more than $2.00 a portion!
SERVES 30 (EVENTUALLY!)

1½ pounds sweet onions, cut into ½-inch dice
(save peelings)
2 ounces grated gingerroot (optional)
5 garlic cloves, crushed (optional)
1½ pounds rutabagas, peeled and cut into
½-inch dice (save peelings)
1½ pounds turnips, peeled and cut into
½-inch dice (save peelings)
1½ pounds carrots, peeled and cut into ½-inch
piece (save peelings)
1½ pounds sweet potatoes, peeled and cut
into 1-inch dice (save peelings)
1½ pounds parsnips, peeled and cut into
1-inch dice (save peelings)

8 ounces celery, cut into ½-inch pieces

8 ounces Swiss chard stalks, cut into ½-inch

pieces (yield 2 cups)

1 quart low-sodium vegetable stock

(see page 288)

20 cups cold water

3 tablespoons olive oil

2 tablespoons Greek Islands Ethmix

(see page 287) (optional)

2 tablespoons cornstarch mixed with water

(slurry; only 1 teaspoon for each portion)

2 tablespoons chopped fresh parsley

Salt to taste

Equipment: To cook a large amount at one time,

you will need a 10-quart saucepan or stockpot

(available through a restaurant supply business)

and a large, heavy-based frying pan that’s at least

10½ inches in diameter. You’ll also need quart-size

fr eezer bags.

First, thoroughly wash all the vegetable peel­

ings and sauté them lightly in 1 tablespoon

olive oil over medium-high in a large saucepan.

Add the stock and 20 cups cold water. Bring to

a boil, reduce to a simmer, and cook 30 min­

utes. Strain the stock into jugs or bowls and

discard the vegetable peelings into the com­

post. Taste the broth and add just enough salt

to begin to make a diff erence.

Add to the frying pan 2 tablespoons olive

oil and sauté the onions until just brown. At

this time, you can add the ginger and garlic.

Turn the onions into the large saucepan and

set the heat on medium-low.

Now sauté each of the following ingredi­

ents, one at a time, until just colored, and tip

onto the onions, mix, and let cook together.

230 • GROWING AT THE SPEED OF LIFE