/ck/ - Food & Cooking

>>4341865 continued:

Here's a hobo soup base.

1 tbsp cooking oil,
2 onions,
2 carrots,
small piece of turnip,
small piece of parsnip,
small piece of root celery,
1 cup of peas,

OR - all of the above replaced with premade frozen root vegetable mix, about 1.5 pounds of it, if you can get it cheaper.

5 potatoes,
water,
3 tbsp tomato puree,
2 tsp dried basil,
1 tsp salt,
1/2 tsp black pepper,
1 beef stock cube.

Finally, optional components - half a pound of ground beef, diced sausage, chicken strips, bacon, ham, or even fish. Seasonal vegetables on sale, such as beans, shredded cabbage, diced beets, spring onion, mushrooms, and whatever else you can catch. The purpose of the soup base above is to function as a take-all soup base for seasonal ingredients, possible to create on the fly with minimal investments and effort and very little time.

Peel and mince your onions, and dice the other vegetables to a homogenous size. Pour the oil into your kettle, heat it up, and add the onions first. Sautee stirring until slightly translucent, then add the tomato puree and potential non-fish protein component, and brown. Follow with the vegetables prepared earlier, stir well, and sautee, stirring again occasionally. While that's going on, dice your potatoes to bite size, and add to the mix, then cover the entirety of it with water, and bring to boil. When it boils, add stock cube, salt and spices, and boil for 30 minutes. Remove from heat, taste, adjust seasoning very carefully - if it's too thin, add another stock cube, if you want heat, add cayenne. Serve with bread.

If you have fish, add it after the soup's boiled for 20 minutes. 10 minutes is enough for thawed fish to cook. Also consider using fish stock cubes for fish soup. For other seasonal vegetables, add them along with the others. The soup will also keep in the fridge for up to 5 days or so, and is fames for its habit of improving after each consecutive heating.