Pitiful soup needs....something?

M

marilynfl

Moderator
The recipe (see link) was in YogaJournal this month and the photo swayed me to the Dark Side of Having Faith in Untested Recipes.

Visualize a crisp white bowl filled with Kelly-green soup--fresh lemon slices accenting the image. How healthy can you get! That's the photo in YogaJournal.

Yet the taste...I'm stumbling to find the right words to describe this mess of drab olive green, slightly slimy soup. The same way I can't figure out what to add to it to make it palatable.

It's in the frig and I need to do something soon before I forget about it and mold grows over the top and I won't even KNOW this has happened because of the disturbing color.

Oh...and it took 3 trips to 3 different stores to gather all of the ingredients.

Healthy be damned.

http://www.culinate.com/books/collections/all_books/love_soup/green_soup_with_sweet_potatoes_and_sage

 
Well "Stewed Garlic" turned me off immediately. Maybe some lemon zest? But I think>>>

there's no known cure for Stewed Garlic.

 
I'm not a very good cook, but I would try this

I would add a can of drained & rinsed white beans for texture and a can of tomatoes for some texture and to add an acid. Then I would throw in some Italian herbs. After the soup simmers, I would serve it with a sprinkle of parm-reg and a drizzle of EVOO on top, and croutons. Garlic croutons if the garlic in the soup isn't too hearty.

I know you want to keep it healthy, but if adding meat is an option, along with the other tweaks, turkey or chicken sausage would just make it.

 
Unless, of course....

you are simmering it in good olive oil!

I do this to make caramelized garlic and then I have garlic oil as a side effect!

 
I agree, it needs texture and an acid. If you have any of the veggies left,

maybe you could roughly chop them and simmer with Angiebaby's other suggestions.

 
Blessed Salvation...you guys are the best! I'm going to try Angie's ideas a few at a time

until I reach satisfaction.

Many, many thanks for ideas on saving an entire kettle of soup.

 
Marilyn, I've noticed that when I use veggie stock as a base for soups, I don't usually like

taste as well as the same soup made with chicken broth. There's just some "umph" or something missing.

I know that's not going to help you now...

 
I put garlic in my chicken soup all of the time, and in my broths for hot and sour soup. . .

I smash it and add it in, fish it out later.

All the stews I make HAVE to have garlic in them, and they are all boiled/simmered.

I can understand not wanting to bite into a smashed garlic clove--I dislike the texture, but garlic minced finely is just dandy in soups and stews and such. I have found it will disappear in most of them if minced finely enough.

 
I culinate most of the time, but sometimes I just can't cook. . .

Is a culimiser a extremely frugal cook?

If you are culi-licious, does it mean you cook deliciously?

And if you are the CULINATOR, does it mean that you will always be "bahhhk" in the kitchen?

 
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