Creamy and spicy with just a hint of garlic. This Red Pepper Hummus Soup is perfect for a quick meal on cool fall nights. Continue reading
I find I always have a struggle finding a base for my soups. Bouillon can contain wheat based ingredients and living in Thailand I often can’t read the ingredients at all. I haven’t been able to find canned broth, most likely because I haven’t been looking hard enough. Luckily this tasty stock is easy to make and almost free. All you need is kitchen scraps, water, salt, maybe some garlic and onions, and time to hang around the house while it simmers.
If you know someone who’s survived the Depression, you’ve probably already had this stock. It’s part of the base for Grandma’s After-Thanksgiving-Turkey-Noodle-Soup. It’s made from kitchen scraps; cucumber peelings, ends of tomatoes, that salad that only had a little bit left and nobody wanted anymore, the stems of fresh herbs, the hard part of the broccoli, celery leaves, that you save in the freezer. It really doesn’t sound very appetizing, I know. But it makes a very nice base for your favorite soups that is fresher and more flavorful than commercial brands.
Gluten Free Kitchen Scrap Soup Stock
- 2 cups kitchen scraps
- 8 cups water
- 1/2 Tbsp salt
- 1 onion, chopped
- 3 cloves garlic, cut in half
- Place scraps, water, salt, onion and garlic in a large saucepan.
- Bring to a boil over high heat
- Reduce heat to low and simmer, covered, 3-4 hours. When it has a nice flavor, it’s done
- Add more salt if necessary
- Drain stock, discard the vegetables
- Stock can be used right away, or frozen for the future
This easy soup is great served right away, but so much better after the flavors have a chance to mingle overnight. I like to make this after the younger kids go to bed and heat it up for lunch.
Gluten Free, Vegan, Mung Bean and Ginger Soup
- 1 small onion
- 1/2 stalk celery chopped
- 1/2 yellow bell pepper chopped
- 4 cloves garlic
- 2 Tablespoons fresh ginger chopped or 2 tsp dry ginger
- 3 tsp ground corriander seeds
- 2 Tablespoons oil
- 1/2 cup mung beans
- 4 cups water
- Salt and pepper to taste.
- Heat oil over medium heat. Add chopped vegetables, garlic and ginger. Sautée until tender.
- Add spices and mung beans and stir gently for a minute or until the spices are worked through.
- Add water and bring to a boil.
- Reduce heat and simmer for 30 minutes or until beans are tenderLet cool and purée soup in a blender until smooth. (This step is optional. If you don’t have a blender, the soup tastes just fine as it is).
- Add your salt and pepper. I find it needs quite a bit of salt, but I like salty food.
- Let cool and store in the fridge over night. Reheat tomorrow for lunch.