Vegetable Soup Quotes

I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.

I could eat gazpacho three times a day.

I love making vegetable, pea, and broccoli soups. They're pure, low-calorie, and incredibly tasty.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee - is the ticket to achieving a soup with pronounced depth.

Probably the most satisfying soup in the world for people who are hungry, as well as for those who are tired or worried or cross or in debt or in a moderate amount of pain or in love or in robust health or in any kind of business huggermuggery, is minestrone.

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.

Everything I do, I do on the principle of Russian borscht. You can throw everything into it beets, carrots, cabbage, onions, everything you want. What's important is the result, the taste of the borscht.

I find that vegetables like butternut squash, which I feel unexcited about as a side dish, I'm thrilled to eat in a soup.

Soup is really easy to make: you can take basil, celery, acorn squash and boil them and then put them in the blender with sea salt. It's delicious and only takes about 15 minutes. You can make it the night before. It's kind of like making baby puree, and there are a ton of super easy recipes.

The cauliflower soup sounds so good. And the broccoli-melt sandwich. I've never heard of such a thing.

Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.