This morning, after we thawed out from our cold blustery walk, I simmered up a pot of vegetable broth on the stovetop, curled up with my Territorial Seed catalogue, and allowed myself to dream about my soup garden. Soup is my favorite food and ever since I read about Margaret Roach’s soup garden, I’ve wanted to give it a try.
My Pirate gave me his list of suggestions that are inspired by his current obsession with cooking Thai food. Lemongrass. Check. Thai basil. Check. Then he relaxed on the couch with Barnaby while I marked up my seed catalogue.
I’m imagining The Victory Garden filled with beautiful leeks, onions, greens, kale, carrots, and beans. The kind of garden that Anna Thomas, my favorite vegetarian cookbook writer would love. I’ve cooked out of all of her books, but Love Soup is my favorite. Her recipe for simple vegetable broth is easy and delicious. And it isn’t just for making soup; I also freeze the vegetable broth in an ice cube tray and toss the broth cubes into a dish for an added dimension of flavor.
I paused occasionally, with seed catalogue clutched in hand to sample the simmering vegetable broth as it progressed. I felt warm and happy. Bring on Spring!
What soup vegetables do you recommend?
Super-Simple Vegetable Broth
Recipe by Anna Thomas
4 quarts of water
2 large onions
6 celery stalks
4 small potatoes, unpeeled
1 cup parsley, coarsely chopped
4 teaspoons of fresh thyme
2 bay leaves
2 teaspoons salt
2 teaspoons whole black peppercorns
Wash the vegetables and chop into two-inch chunks. Add all the ingredients into the pot of water. Bring to a boil then reduce heat to a simmer. Simmer for one hour. Strain. Enjoy.