Wednesday, December 14, 2005

Fridge Clean-Out Soup -- Tomato, Carrot and Spinach with White Beans

Last week's soup wasn't my most successful at first, in fact it needed quite a bit of amendments before it was pronounced soup.

This was a fridge clean-out soup and it does demonstrate how flexibility saved the soup.

My key inspirations were 1 pint wrinkled cherry tomatoes and half a medium-sized bag of dried out peeled and shaped carrots. (Note: chop up the carrots first otherwise they take forever to soften.) I also had bought some Oxo Indian Herb and Spice bullion cubes which I thought I would give a try.

I sauteed a half chopped onion and two minced cloves of garlic in olive oil. Added the tomatoes and carrots. Let that brown a bit, then added about 8 cups of water and the bullion cube and then let it simmer until the carrots were soft. I then used my immersion blender to puree until relatively smooth.

I tasted it at this point and wasn't satisfied. (Actually, I thought, yikes, there are way too many carrots in this!) I then added a box of chopped frozen spinach from my freezer and a healthy dose of curry powder, a pinch of ground ginger and a good slug of my own Below the Belt Hot Sauce (see info on post below). Better, but not quite soup yet.

I drained and rinsed off a 15 oz can of large white beans, added them to the pot. The next taste was it! I seasoned everything with lots of sea salt and freshly ground pepper and called it soup.

It wasn't a pretty process, but it sure was a tasty soup!

FYI - The photo is not actually of my overstuffed fridge, which prompted this soup, but of my sister's after our Thanksgiving meal. But you get the idea.
Oxo, recipes and product info:
Below the Belt Hot Sauce:

No comments: