So vegie soup it is.
It occurs to me that some might look at this blog for inspiration (what the hell am I gonna make for dinner???) rather than recipes, so it'd be worth me mentioning it. Sure, Vegie Soup is different every time in every house. But here's the recipe I went with today.
- 500ml or more Chicken stock (homemade) (make up with water to fill bowl once all ingredients in)
- 1 leek, roughly chopped into 5cm pieces
- 3 small spring onions, roughly chopped
- butter or oil to sautee
- Garlic to taste
- 100g Pearl Barley
- 50g Split Peas
- 2 medium carrots, finely diced
- 1 swede, finely diced
- 1 medium potato, finely diced
- 2 sticks celery, finely sliced
- 1 can cannellini beans, drained and rinsed
- 1/8 cabbage, finely diced (Vegie enough for you, Mr Frillypants???)
- 100-150 g pasta if desired
- Put garlic, leek and spring onions into TMX bowl and chop on Speed 6 for 4 seconds
- Scrape down bowl with spatula
- Saute on Speed 4 for 3 minutes
- Add all other ingredients, except cabbage and pasta
- Cook on Reverse Speed soft for 15 minutes on 100 degrees
- Add cabbage and cook on Reverse Speed soft for further 15 minutes on 100 degrees
- At this stage, we were a long way off eating and I felt the soup could use some more 'flavour time' so I set it for 20 minutes on Reverse Speed soft on 70 degrees.
- We're close to meal time now, so I've stirred in a handful of pasta and set it for 10 minutes on Reverse Speed soft on 80 degrees.
- Oops, pasta's not cooked. I've added another 5 minutes on Reverse Speed soft on 100 degrees.
Wow, that is one thick, gloopy soupy! I had to add water to make it okay for the kids and even then they didn't exactly scoff it. I think it was the starchy consistency putting them off. Mr Frillypants was loving his bowl as was I.
Next time leave out the potato. Even though the rest of the vegetables were not overcooked at all, the potato was completely obliterated. We'd all simply prefer a clearer broth. I'll also check the TMX forum about this issue.