Tomato Onion Vegetable Medley Soup - Ursatempest
UrsaTempest
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Tomato Onion Vegetable Medley Soup
The base recipe is here. It's actually good, I swear. Anyway, I like this recipe, because it doesn't take long. Should be done in thirty minutes to one hour - quick for homemade meal, which makes it great for breakfast. Hearty and savory. I use roughly 1 liter pot, and it makes two serving in reasonable condition, one serving if you're ravenous, and three serving with additional bulk staple (like if you eat it with rice, for example).
It should be noted there are no animal component of this recipe, but feel free to toss several meatballs and such if you want. Or boil an egg or a couple, too.
What You'll Need
1. A pot (I'll assume you use 1 liter pot).
2. A stove.
3. A stiff spatula that won't bang your pot (I suggest wooden ones)
The core ingredients
1. A quarter of onion (or half if it's a small onion)
2. A scallion (probably replaceable with leek)
NOTE: You can replace the above with anything onion-y, but those are the one I use the most.
3. Two small tomatoes.
4. One teaspoon of salt.
5. Third teaspoon of MSG.
6. Some cooking oil.
7. Water.
The bulk ingredients
The actual ingredients really depend on what's available on my fridge, see. But those are good overview.
1. A medium carrot, or two small ones.
NOTE: Replaceable with other sweet roots, I think. Like sweet potato. Or sweet 'hard' things, like pumpkin.
2. Two or three layer of small napa cabbage.
NOTE: Any brassica will do.
3. A handful of green beans.
NOTE: Other peas should do. You'll want something young, though.
4. Some greenies. I've used water spinach, bok choy, and others.
5. Two to four cloves of garlic.
Making the vegetable stock
1. Ready the ingredients within your reach.
2. Chop the entire scallion, put 'em to pot.
3. Cut the onion to half-moon shape, put 'em to pot.
4. Half the tomatoes, but don't add them to pot yet.
5. Add enough oil to the pot to coat the onion-y mix.
6. Add salt to onion-y mix as well.
7. Set your stove to high and try to caramelize your onion. Fail.
8. I mean, you probably can do it but look this recipe assume 30 minutes to one hour cooking time.
9. So just sautee 'em until they're a bit brown, then throw in the tomatoes.
10. Use your spatula to soften and deform the tomatoes.
11. It'll burn a bit, but that's alright. Keep sauteeing until it's just over the edge of burning.
12. Turn the heat off, add water until it cover 2/3 of your pot.
Cooking the bulk ingredients
The idea is pretty simple: you want to cook the hard part longer, soft part shorter. So, the first to go in are carrot and other root vegetable, or pumpkin. Then brassica, then beans, then leaf. Incidentally, if you find the above part questionable, you can just ignore it and add those ingredients here instead!
1. Peel and chop your carrot. Put 'em into the pot. And the MSG, too.
2. Turn the stove on high.
3. It'll take a while to boil, and even more time for the carrot to soften. Organize the ingredients. Take a quick shower. Shitpost on QQ. Whatever.
4. When it boiled, calmly chop the napa cabbage and put them into the pot.
5. Chop and clean the beans, and put them in as well.
0. At any time, try tasting the broth. It should taste savory already. If not, make appropriate adjustment. It's better to salt early!
6. Add greenies or herb or anything that required quick cooking if you have 'em. If not, proceed to the last step.
7. Peel garlic, cut the root part. Then smash them. With all your might. Put them into the pot. Turn off the heat.
8. Give a stir or two and taste the broth. Adjust as necessary. Maybe add some pepper, but in most case it's not really necessary.
The base recipe is here. It's actually good, I swear. Anyway, I like this recipe, because it doesn't take long. Should be done in thirty minutes to one hour - quick for homemade meal, which makes it great for breakfast. Hearty and savory. I use roughly 1 liter pot, and it makes two serving in reasonable condition, one serving if you're ravenous, and three serving with additional bulk staple (like if you eat it with rice, for example).
It should be noted there are no animal component of this recipe, but feel free to toss several meatballs and such if you want. Or boil an egg or a couple, too.
What You'll Need
1. A pot (I'll assume you use 1 liter pot).
2. A stove.
3. A stiff spatula that won't bang your pot (I suggest wooden ones)
The core ingredients
1. A quarter of onion (or half if it's a small onion)
2. A scallion (probably replaceable with leek)
NOTE: You can replace the above with anything onion-y, but those are the one I use the most.
3. Two small tomatoes.
4. One teaspoon of salt.
5. Third teaspoon of MSG.
6. Some cooking oil.
7. Water.
The bulk ingredients
The actual ingredients really depend on what's available on my fridge, see. But those are good overview.
1. A medium carrot, or two small ones.
NOTE: Replaceable with other sweet roots, I think. Like sweet potato. Or sweet 'hard' things, like pumpkin.
2. Two or three layer of small napa cabbage.
NOTE: Any brassica will do.
3. A handful of green beans.
NOTE: Other peas should do. You'll want something young, though.
4. Some greenies. I've used water spinach, bok choy, and others.
5. Two to four cloves of garlic.
Making the vegetable stock
1. Ready the ingredients within your reach.
2. Chop the entire scallion, put 'em to pot.
3. Cut the onion to half-moon shape, put 'em to pot.
4. Half the tomatoes, but don't add them to pot yet.
5. Add enough oil to the pot to coat the onion-y mix.
6. Add salt to onion-y mix as well.
7. Set your stove to high and try to caramelize your onion. Fail.
8. I mean, you probably can do it but look this recipe assume 30 minutes to one hour cooking time.
9. So just sautee 'em until they're a bit brown, then throw in the tomatoes.
10. Use your spatula to soften and deform the tomatoes.
11. It'll burn a bit, but that's alright. Keep sauteeing until it's just over the edge of burning.
12. Turn the heat off, add water until it cover 2/3 of your pot.
Cooking the bulk ingredients
The idea is pretty simple: you want to cook the hard part longer, soft part shorter. So, the first to go in are carrot and other root vegetable, or pumpkin. Then brassica, then beans, then leaf. Incidentally, if you find the above part questionable, you can just ignore it and add those ingredients here instead!
1. Peel and chop your carrot. Put 'em into the pot. And the MSG, too.
2. Turn the stove on high.
3. It'll take a while to boil, and even more time for the carrot to soften. Organize the ingredients. Take a quick shower. Shitpost on QQ. Whatever.
4. When it boiled, calmly chop the napa cabbage and put them into the pot.
5. Chop and clean the beans, and put them in as well.
0. At any time, try tasting the broth. It should taste savory already. If not, make appropriate adjustment. It's better to salt early!
6. Add greenies or herb or anything that required quick cooking if you have 'em. If not, proceed to the last step.
7. Peel garlic, cut the root part. Then smash them. With all your might. Put them into the pot. Turn off the heat.
8. Give a stir or two and taste the broth. Adjust as necessary. Maybe add some pepper, but in most case it's not really necessary.
