Veggie Soup

My first post-cleanse kitchen adventure had to be vegetable soup. As I have mentioned before, coming off the cleanse delicately is really important so your digestion isn't completely wonky and so you don't get backed up. So as a reintroduction to food, it really only makes since to eat soup.

I decided to check out the local farmer's market and go from there. The Bartlett Farmer's Market actually kicks a lot of ass. I was surprised. I bought some red and white new potatoes, ginormous portobello mushrooms, a red pepper and a yellow pepper. I also bought some whole grain bread.

After skimming many recipes I opted to consult my homeboy Alton Brown. He, more than maybe anyone, knows whats up. The cool thing about soup is that it is so versatile. As long as you get some flavor layering going on, it's bound to be pretty good. You can easily take a recipe like this and play with it to suit your own tastes and refrigerator's contents. Even measuring becomes somewhat arbitrary (at least when it comes to the veggies).

Soup also rules because, by nature, you don't wolf it down since it is so hot. You savor soup and eat consciously (as opposed to mindlessly). Best of all, it is easy to freeze. Making a batch of soup will give you and your friends/family a meal or two and then some for down the road. So even if your grocery bill adds up, it really is like an investment for some night down the road when you don't feel like cooking.

One final thing I should add, this was the first thing I made using my food processor. I got overexcited about this and over-pulsed quite a bit. For people who aren't crazy about veggies--- that is a good thing. If you like your veggies present and want big bites of them, hand-cut everything. Just depends. Either way, you're getting your vegetables.

Garden Vegetable Soup
adapted from Alton Brown

4 tablespoons olive oil
3 chopped leeks (the white parts)
2-4 garlic cloves, minced
Kosher salt
2 cups carrots, chopped
2 cups potatoes, chopped (peeled if you like)
2 quarts chicken stock/broth (preferably organic)
2 large tomatoes, peeled, seeded and chopped
2 ears of corn, kernels cut off
* approx 2 cups worth of other veggies. I added peppers, celery, a large mushroom and zucchini.
1/2 teaspoon ground black pepper
1/4 heaping teaspoon basil (optional)
1/4 cup packed w/ freshly chopped parsley
1-2 teaspoons freshly squeezed lemon juice
a couple dashes of cayenne (optional)
a few dashes of red pepper hot sauce (optional)

Heat the olive oil in a large stock pot and then add the leeks and garlic over med/low heat for several minutes until tender. Then add carrots, potatoes and any other firmer veggie (like celery or green beans) and cook for about 5 minutes, stirring every now and then.

Add the broth or stock, increase heat and cover until simmering. Next add tomatoes, corn, any other more tender veggie (like mushrooms or zucchini), pepper and basil. Reduce the heat and cook for 25-35 more minutes. You want all the veggies to be fork tender. Checking the potatoes or carrots will give a good indication. Cut the heat and add lemon juice and parsley. Season to taste with kosher salt (probably at least a 1/2 teaspoon) and hot sauce, if desired. Serve and enjoy. I think adding hot sauce tasted great. My brother agreed, my mother did not. Depends on your taste, but I think coming off the cleanse it's almost kinda nice to consistently have a spicy cayenne kick because you're used to it and it's good for your metabolism. Also, the lemon juice in this soup adds a really nice brightness that I enjoyed.