A Recipe is Only a Guideline…

The other day I came in with one thing on my mind: hot veggie soup but there was none.  Because of food allergies I can’t just open a box of Pacific or Imagine pureed veggie soup, which is a shame because some of the varieties look really tasty.  Every recipe I post here is just that a written recipe with specific measurements and directions.   In reality a recipe (unless you’re baking) is just a guideline.  Some of my favorite meals have no recipe.  I thought I’d do a post about flying on your own, untethered by the confines of a recipe.  With that in mind I will share thoughts for an Impromptu Sweet Potato and Butternut Squash Soup and an Impromptu Carrot Ginger Soup that can be put together from whatever is in the fridge, freezer and pantry.

No squash, just sweet potatoes?  No problem!  Make Sweet Potato Soup.

Not enough squash or sweet potato?  Augment with canned pumpkin.

No chicken stock?  Use veggie stock or a bouillon cube or two.

No maple syrup?  Use some of the pear juice from the canned pears.

Feeling like a “creamed” soup?  Add a white potato and/or enrich with some fat free half and half, evaporated skim milk or a dairy substitute of your choice.

Looking for more exotic flavor?  Substitute a small spoonful of a mild Thai Curry paste of your choice.

Looking for less flavor?  Back off the curry powder or leave it out entirely.

Looking for a little protein?  Serve with a dollop of Greek yogurt or even stir in a small amount of peanut or almond butter if you’re able to tolerate it.

By the way, a “palmful” is just enough spice to create a mound in the center of your palm.  Also, I’m always afraid of staining food processors and blenders with curry so I add it after I’ve pureed.

Impromptu Sweet Potato and Butternut Squash Soup

1  sweet potato (any size), peeled and cubed

2 cups (or so) roasted butternut squash (or equivalent frozen puree or cubes)

low sodium chicken stock

palmful of onion powder

1 garlic clove (less or more depending on your taste), grated

1 cube Ginger Paste

pinch thyme leaves

2 canned pear halves

palmful pumpkin pie spice

palmful mild curry powder

2 glugs maple syrup (I like Grade B)

salt and pepper to taste

Bring sweet potato cubes and enough chicken stock to cover to a boil.  Reduce heat and add remaining ingredients except curry powder.  Simmer until sweet potato cubes are very tender.  Puree and return to the soup pot.  Thin to desired consistency with stock.  Season with curry powder and salt and pepper to taste.

Impromptu Carrot Ginger Soup

When I was able to eat carrots I made Carrot Ginger Soup often.  It too doesn’t require an actual recipe.

carrots, peeled and chopped

low sodium chicken stock

palmful of onion powder

1 garlic clove (less or more depending on taste) grated

1 cube Ginger Paste

pinch of curry powder or pumpkin pie spice

salt and pepper to taste

Bring all ingredients (except curry powder) to a boil in enough chicken stock to cover.  Simmer until very tender.  Puree and return to soup pot.  Thin to desired consistency with stock.  Season with curry powder or pumpkin pie spice, salt and pepper.

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4 responses to “A Recipe is Only a Guideline…

  1. Shari Larsen

    Those both sound great! I printed them out and added them to the recipes I want to try.

  2. I’m glad…just returned from the market with a bag of potatoes in tow.

  3. These both sound delicious! Thank you for posting them.

  4. Both are really easy and satisfying…just wish I could still eat carrots…I miss carrot ginger soup!