Alright, buckle up folks, because I’m gonna walk you through my latest experiment: shifting into soup mode. It’s a weird name, I know, but trust me, it makes sense (sort of) as we go along.
It all started last week when I was staring into my fridge, feeling totally uninspired. You know that feeling? Like you’ve got ingredients, but no actual ideas. I had a bunch of veggies that were on their last legs – a wilting head of broccoli, a couple of sad-looking carrots, some leftover celery. I hate wasting food, so I figured, soup it is!
Now, I’m not a fancy soup maker. I don’t follow recipes to the letter. I just kinda throw stuff in and hope for the best. So, first thing I did was chop up all those veggies. Rough cuts, nothing pretty. We’re going for rustic here, people.
Next, I grabbed my biggest pot – the one I usually use for chili. Threw in a glug of olive oil, and tossed in the veggies. I let them sweat for a bit, maybe 5-10 minutes, until they started to soften up and smell…well, like cooked vegetables. That’s when I knew it was time for the magic ingredient: bone broth.
I’ve been on a bone broth kick lately. I swear it makes everything taste better, and it’s supposed to be good for you, too. I poured in a whole carton, enough to cover all the veggies. Then I added some dried thyme, a bay leaf (because why not?), and a pinch of red pepper flakes for a little kick.
Brought it all to a boil, then turned it down to a simmer. This is the “shifting into soup mode” part, see? Just letting it all hang out, slowly transforming into something new. I let it simmer for a good hour, maybe longer. The longer it simmers, the more the flavors meld together.
After an hour, I tasted it. It was…okay. Not bad, but not exactly mind-blowing. It needed something. So I raided my spice cabinet. Added some garlic powder, onion powder, a little smoked paprika, and a squeeze of lemon juice. That’s the beauty of soup – you can always tweak it until it tastes right.
One last step: blending. I have an immersion blender, which is a lifesaver for making smooth soups. I just stuck it right in the pot and buzzed it all up until it was creamy and dreamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just be careful, hot soup can be messy!
And that’s it! Soup mode complete. I ladled myself a bowl and topped it with a dollop of plain yogurt and a sprinkle of fresh parsley (because I was feeling fancy). It was surprisingly delicious – warm, comforting, and packed with flavor. Plus, I used up all those veggies that were about to go bad, so win-win!
The best part about this whole process is that it’s so forgiving. You can throw in whatever you have on hand, adjust the seasonings to your liking, and it’ll probably turn out great. So next time you’re feeling uninspired, try shifting into soup mode. You might just surprise yourself.
- Chop up veggies
- Sauté in olive oil
- Add bone broth and seasonings
- Simmer until flavors meld
- Blend until smooth
- Enjoy!
Pro-tip: Don’t be afraid to experiment with different toppings. Croutons, shredded cheese, a swirl of pesto – the possibilities are endless!
What I learned
This little soup adventure taught me a few things. Firstly, that even the saddest-looking vegetables can be transformed into something delicious. Secondly, that cooking doesn’t always have to be precise. Sometimes, the best meals are the ones you make up as you go along. And finally, that “soup mode” is a perfectly valid state of being. Highly recommend!
