Snowed in and Soup is on!
Something about snow that makes you want to stay in and make soup. Yesterday in NYC we got a good amount of snow and that when the cooking began!
One bag of medium sized carrots- washed, peeled and chopped (about an inch).
One stalk of celery- peeled and chopped (about an inch).
Three medium onions- peeled and chopped into fourths.
Five cloves of garlic- peeled and left whole.
One portobello mushroom- roughly chopped.
Three medium white potatoes- quartered.
Hot sauce and nutritional yeast for presentation and a kick.
Salt and pepper to taste.
As you prepare the vegetables listed above, save all peels and skins and throw into a pot of boiling, salted water. (Pictured above).
Let it come to a boil and then simmer for about an hour.
Drain all skins and peels into a large bowl. (I didn’t have a cheesecloth, so I just used a paper towel).
Pour your new broth back into the pot and bring to a boil.
Add all chopped vegetables and cook for about 35 minutes.
Check for tender consistency, salt and desired flavor. (I added a little Tamari here!).
What’s your favorite way to blend, immersion blender? Vitamix? Blend away until smooth.
Pour into a bowl and drizzle your favorite hot sauce and sprinkle some nutritional yeast flakes. Enjoy.