So yesterday I was really hungry and I was all "I will make a soup that is both tasty and good for me!" and then I did and it was cool. And I let my roommate know there was soup and then 20 minutes later there was a general facebook announcement that I was being locked in the basement so that I could make that soup for her every day.
I would like to point out: (1) that we live in an apartment and don't have a basement and (2) that if we did, it probably wouldn't have a kitchen in it. However, (3) thanks, Lisa. In honor of her general plan of imprisoning me, I have let her title the soup, and she has: "notyouraverageveggiesoup". (She possibly didn't mean for me to keep it all one word and lowercase like in her text, but HA HA HA I have anyway.)
Ingredients!!
half a head of garlic, chopped
5 oz mozzarella, diced
Small amount of onion (maybe a quarter of a small-medium one), diced finely
1-2 small spicey peppers, chopped finely
2 nice sized mint leaves
small bunch lime basil
lemon juice
6 medium white mushrooms, sliced
1 crown broccoli, chopped into small florets
2 cubes Knorr vegetarian vegetable bullion
4 cups water
spices: cumin, garlic powder, black pepper, ginger, thyme.
olive oil
Start off your garlic and chopped peppers (I used thai peppers from a friend's garden) simmering in a little olive oil. You don't need a ton. While this is going on, rip up your mint leaves and lime basil to release the flavor and add those in. Then add your spices according to your taste, and finally add a few tablespoons of lemon juice. I don't have a hard and fast rule about how much of what to add. Go to your taste. I tend to be liberal with my spices. Also, know that a key thing is getting your lemon juice and your cumin into a good balance, and feel free to add additional spices and lemon juice as you're cooking.
Once you feel your garlic is nicely simmered, add 4 cups of water and 2 cubes of Knorr vegetable bullion (or just 4 cups of whatever type of bullion or soup base you choose). Also toss in your mushrooms and your broccoli. Cover it. Leave it on medium and let it get bubbly. Check it and stir it now and then.
Now is a good time to dice up your cheese and butter your bread, if you desire to have bread with your soup. I enjoyed this particular soup with onion rye. Pretty much, it's the best bread ever, after San Francisco sourdough.
Once you feel your soup is nicely cooked (your mushrooms and broccoli should be smaller and cookeder, your bullion should be dissolved, etc) it is ready to serve. Your diced onions and cheese go as a garnish (that's right, the onions are raw on purpose, which is why we're not using so many of them) sprinkled into each individual bowl. (Stir carefully when you add your cheese, so you can avoid it turning into a huge CheeseLump.)
Soup is served!
