Mark Bittman Does 12 Days Of Vegetable Soup Recipes
Written by Vegetarian Star on March 7th, 2011 in Food & Drink, Recipes.
Mark Bittman believes all soups fall into four categories: Creamy, Brothy, Earthy and Hearty.
By referring to a soup’s category, it’s easy to swap ingredients to create dozens of soups from one basic recipe, something Bittman demonstrates in his New York Times column.
All are vegetarian. Most are vegan. All look incredibly delicious from the photographs.
“I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category,” writes Bittman. “Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise.”
Take Bittman up on his offer and learn the basics of Creamy Spinach, Vegetable Broth with Toast, Chickpea and Pasta and Tomato and Garlic soups. Then add and subtract 2-3 ingredients to make Squash and Ginger, Rice and Pea, Minestrone and more.
More soup than you can handle at New York Times.
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