Alright /ck/ I want to start making big batches of soup that will last me a week during college, hit me with your best soup recipes
someone should invent a website where you type key words into a data field and then hit the 'enter' key on your keyboard and magical things happen. they should call it a 'search engine' or something.
I have two, depending if you like some texture or not...
Pic related will be very smooth/mushy.
Fish soup (very light and bright, great for a summer meal)
Kolhrabi soup... Or really, a fridge clean-out soup.
Leek and potato soup, because winter.
The peppers do make a very thin soup. You could thicken it with rice (like the potage crecy) if you wanted. But it's more of a summer soup, so I don't mind it being very light. (Plus, in summer the peppers don't cost an arm, a leg and the soul of an unborn child).
1. Wash two red peppers and peel a beet, put the red peppers and half of the beat on a baking sheet and roast at 400F (turn them occasionally so that the peppers are blackened on all sides)
2. Meanwhile, put two fist-sized cubed yams in a pot with some oil and cook, stirring occasionally, until golden all over
3. Add onions to the pot to caramelize
4. When onions are about half done, add in two stalks of finely diced celery
5. Let it sweat, and when the onions are just about done, add 3 minced cloves of garlic and about 1" of shredded ginger root, stir
6. Let it cook until the garlic is browned and the onions are done, then deglaze the pot with a quarter cup of red wine
7. Fill the pot with water (about 5 cups of water), then add two diced carrots and about half a cup of dried shiitake mushrooms
8. Let boil until the carrots are easily mashed with a fork
9. When the red peppers in the oven are blackened on all sides, remove from the oven
10. Shred the peppers with two forks and add to the soup
11. Run the beet under cool water to make it easier to handle, then shred with a cheese grater into the soup
12. Use an immersion blender to blend the soup to a smooth consistency
13. Season with salt, and anything else that you think would be good (I like a bit of curry powder, but not enough to overpower the red pepper)
brotip: for killer soups make your own stock, it's not difficult and despite taking a long time it's not something you have to hover over, you can just start it and let it do its thing while you do other stuff