I felt pretty lazy this past weekend and had to lean on my pantry and freezer a little bit. Fortunately I have plenty of chicken stock in my freezer and, thanks perhaps to my own Midwestern Prairie-oh-my-goodness-were-gonna-be-snowed-in-until-Merlin-Olson-Shows-Up-With-the-mule-team hardwiring, plenty of starch in the cupboard. A few vegetal bits, and I’m set… This is how I spent my weekend:
Incredibly Easy Roasted Vegetable Soup
Take a bunch of veggies, about
That Many… (note: zucchini is yummy in these soups!)
Drizzle with salt and olive oil, roast at 400 for 30 minutes.
Add some homemade chicken broth
Add 1/2 cup (Precooked) orzo, cooked and drained
Add 1 Tablespoon of tomato paste or salsa (for a little brightness)
salt, pepper and parsley to taste.
I LOVE LOVE LOVE Tabouli. You know that first strange “International” food you try after you move away to college? This was it for me. What I really love about this is that the flavors harmonize so well, all of these bright, even brash flavors compliment each other without confusing the palette. Besides, it’s just really good.
The recipe is from the Moosewood Cookbook, the 1992 reprint becoming the second cookbook I owned (The first was a New Orleans Cookbook, notable for a roux-less gumbo I still make occasionally)
1 cup Bulgur Wheat
1 1/2 Cup Boiling Water
1/4 cup lemon juice
1/4 Cup Olive Oil
Garlic to taste
1/2 cup scallions, chopped
1 cup parsley, chopped
10-15 mint leaves, chopped
2 medium tomatoes, diced
Pour the boiling water on the wheat and allow to stand until bulgur is tender (about 30 minutes)
Add everything else, toss!