33 lines
1.6 KiB
Markdown
33 lines
1.6 KiB
Markdown
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title = "Cold / Flu Soup"
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author = ["KemoNine"]
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publishDate = 2022-12-05
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draft = false
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layout="recipe"
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image="jezebel-rose-KGw62KtHzxA-unsplash.jpg"
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imagecaption="A white bowl of creamy orange/red soup. The image was obtained from Unsplash at https://unsplash.com/photos/KGw62KtHzxA"
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date="2022-12-05"
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AuthorName="KemoNine"
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AuthorURL="https://culinary.kemonine.info"
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category="Soup"
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cuisine="Comfort"
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[[inspiration]]
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title="Maloki"
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## Soup! {#soup}
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This is my let's get better from our cold or flu soup.
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Always garlic, often horseradish, sometimes ginger.Often Mince meat, today added sausage. Always Mushrooms and onion.Let the potatoes and carrots cook while you cut and fry the other stuff.
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I use a little bit of green curry paste as a base flavor, along with a stock cube, some grillkrydda (kind of bbq spice), some extra powdered stock (today vegeta seasoning).Back in the day I often had different types of chili sauce as well.
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When onion and garlic and mince or other meat and mushrooms are fried to taste, add the spices, chili or w/e, and some soy sauce, then some extra water after a little bit to deglace.
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Put it all together, let it cook together for a few minutes. This is a soup I created to be quick and easy, usually I'd be done with it in 20min and I didn't really have it cook together for very long but always had leftovers.
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How much you say?One potato and one carrot per person is plenty, and the rest fills it out and can be added to taste. I'd always have leftovers.
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Speaking of leftovers, today I did add in some leftover cherry tomatoes and sausage, neither of which is part of the base.Additional: tomato paste and bay leaves are also optional.
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