When you’re cooking from the same recipe book almost every night, you know you’ve found a good one. I’ve already proclaimed my support for the It’s All Good cookbook by Gwyneth Paltrow and Julia Turshen and I wanted to give an update to say that their recipes have played a big role in satisfying my need for savoury and sweet tastes while protecting my gall bladder.
Another easy recipe to follow is my non recipe for soup. I call it Kitchen Sink Cooking because it includes everything and the kitchen sink. When I have vegetables that haven’t been incorporated in a meal yet but are reaching the end of their prime I resort to soup. I hate wasting food (Mom, I’m sorry for every toast crust left uneaten) so this method is the perfect way to empty the produce drawers. The joy of not using a recipe is feeling the freedom to experiment with more or less of every ingredient. For a good soup base all you need is garlic, onion, a handful of fresh, favourite spices, salt, pepper, olive oil and soup broth (I use organic, low sodium vegetable broth from Whole Foods). I recommend Rosemary, Thyme, Bay Leaf and if I’m going for more exotic flavours all the Indian spices. After the vegetables are scrubbed in the kitchen sink, I get the base cooking on the stove and then add the chopped up vegetables, usually simmering it for 25 minutes and then blending the soup together for a creamy texture.
The key to feeding soup to kids is giving it plenty of time to cool in their little bowls. I try to incorporate that into my cooking time. I also give them bread or pitas to dip into the soup if they’re not into using a spoon.