As I typed in the words “I’ve hardly been sick at all this year” last week I felt the cloud of doom circle my head. I was jinxing myself and I knew it. Lo and behold a week later I have a super nasty head cold. Myself and my fiancé managed to get sick on exactly the same day. Usually we take turns which makes it easier to take care of each other. Not this time around. I spent the majority of Monday napping on the couch drinking hot water with honey, lemon and ginger. Yesterday I was feeling better and today I feel better in my body but my congestion is at an all time high. Fun! So, I did what I always do when I’m sick, I cooked something to make myself feel better. In this case a heart vegetable noodle soup. I made the stock from scratch because it’s gotta be better for you than the salt filled stuff from the grocery store. The best thing about this soup is how adaptable it is. I blogged about a basic vegetable broth I made when I was sick with a stomach bug. This is that broth turned into a filling and delicious soup. Of course the recipe is a little different because it’s winter and I don’t have all the lovely fresh herbs in my garden.
I did dry a whole bunch of my herbs though for just these kind of winter soups and stews. I have a lot of dried rosemary left. We had a snowstorm last night so my garden is completely buried, I’m a little concerned about the bulbs I planted in the fall, I had already seen little sprouts poking up from the ground, hopefully they survive this!
I also had tarragon left over. I know that tarragon really doesn’t retain its flavour when dried in the same way, but I enjoy it as a subtle flavour in soups etc. My tarragon grew like crazy last year so I had lots of it to dry and preserve.
Down to the nitty gritty of this soup. It really is a clean out your fridge soup. Whatever vegetables you’ve got on hand in your fridge can be used. For the broth I used a red onion, two carrots, a bell pepper, a head of broccoli, a clove of garlic and dried rosemary and dried tarragon. I sauteed the vegetables in olive oil before adding 8 cups of water and allowing it to simmer with the lid off for an hour. For the actual soup I added carrots, broccoli, another bell pepper and some pasta. You can literally use any combination of vegetables and spices your mind can come up with.
You could use powdered spices as well, I just find that whole leaves give broth a more complex and rich flavour. But spice it up however you choose! It’s your soup, we’re just eating it!
Clean Out The Fridge Vegetable Soup
1 tbl olive oil
2 carrots peeled and roughly chopped
1 red onion roughly chopped
1 garlic clove peeled and smashed
1 head of broccoli chopped into large pieces
1 bell pepper chopped into large pieces
8 cups water
1/8 cup Tarragon
1/8 cup rosemary leaves
1 tsp sea salt
1 tsp pepper
3 carrots peeled and chopped into bite size pieces
1 bell pepper chopped into bite size pieces
1 head of broccoli chopped into bite sized pieces
Pasta of your choice
To make the broth saute the vegetables in olive oil for a few minutes until fragrant
Add the water and the herbs
Bring to a boil and then lower to a simmer
Simmer with the lid off for at least an hour
Pour the broth through a sieve into a new pot
Add the chopped vegetables, salt and pepper
Simmer with the lid on for 1/2 an hour.