So there I was chopping this onion for my experimental veggie soup, and bada-bing-bada-boom I slice it just right. A small victory to some...That's one small step for Steph, one giant leap towards cooking competence! I could have cried tears of joy, but it was just the sting from the onion. All I have to work with in my kitchen is a bunch of random vegetables, one of which is a parsnip. I have never cooked with a parsnip. I know it's used in soups so I thought it would be the perfect solution to my dinner dilemma to just throw everything in a pot. I sauteed my chopped veggies in a bit of oil with some onion and garlic. Seems like you can never go wrong with onions and garlic for adding flavor. I tossed in a bay leaf and rubbed some dry oregano between my fingers and sprinkled it in too.
Oh yes, and I can't forget that I put a couple of tablespoons of red wine vinegar in and let it heat through before I added any water. A sprinkle of salt and 3 cups of water later I had a concoction that looked about right. Thank goodness I decided to make my vegetable broth out of my vegetable leavin's at the same time because the water started to reduce down even with the lid over the pot. Each time I would open the lid I had lost about a cup of water. The broth that I made this time had little bits of jalepeno pepper in it, so it came out a little bit spicy. Interesting...So a pinch of kosher salt, a grind of fresh pepper and 40 minutes on the timer. I like making meals that allow me to walk away and do other things while they cook. It gives me the illusion that I'm multi-tasking. :-)
|My choppity veggeties.|