This is my kitchen, it’s small, a New York City apartment style kitchen, and I’m going to start today by making you a Kale soup.
So I’d like to start by filling my pot. Now you don’t want to fill it too much because if you put too much water in your pot, then you’re not going to be able to put in enough vegetables, enough content. And right about here, let's get it boiling. And I like to start by putting in my bullion base. Mix it in, you want to get it off your spoon. You want the water to start changing color, but you don’t want it too strong because the vegetables are going to add a lot of flavor, but it's mostly bullion.
So I’m adding about three regular kitchen spoonful. I’m going to start with potatoes. When you cut your potatoes small, they cook faster. But if you cut them too small, they actually mashed themselves and turn into a powder which is not desirable for this particular soup. And you want to put the potato in first. If you wait too long to put the potato in, it doesn’t cook because potato takes the longest of all our vegetables to cook. It’s actually better if you add the potatoes before the water starts to boil. That way they absorb actually more of the flavor of the bullion base.
Next thing I want to add is the carrots. As you can see, I’ve already chopped a couple up here, save some time. So we’ll let that boil as we chop the rest of our vegetables. Onion, this is a rough chop, it don’t need to be fine, we’re not going to put it to the end, but you want to get a chop and ready to go, and chopping garlic can be really a fun leisure, the finger is smelling really good. I love garlic, let me tell you.
Zucchini is always good I soup. It’s a pretty easy to chop, it depends on how big you like it. It’s really not of taste. We’re going to chop these mushrooms for us. I love mushrooms, they just taste so much so good. I like to use jalapeño peppers. So slice it in half, you slice in the middle again, so you quarter. And then you just slice it into these little pieces right here. Beautiful, we’ve come to rolling boil and this is where we wan to add all of our other stuff. And we can add the rest of these all at the same time.
I like to start with the strongest flavors first. This is the onions, the garlic and the hot peppers. Then we have the zucchini and the mushrooms. Tofu doesn’t have really a lot of flavor of it's own. It really absorbs the flavor or whatever it's in and when I’m putting in the soup I like to chop it into smaller cubes. So we’re just going to take our bowl of tofu here, and we’re going to dump it in to the soup. We’re going to put in one more ingredient. This is a real thicker. This really helps bring out the soup. I like to use different kinds of beans every time I make the soup. Beans are very important. I’m probably not going to be able to fit all three cans of beans in here, but I want all three beans in here. I’ve already opened all three. So I’m going to put about half of each can in.
Now we’re going to let the soup boil. So it’s been about 10 to 15 minutes since we start our soup. I’ll take the top off here, come take a look a this. As you can see the soups starts to really blend together. All the vegetables are cooking. We’re almost done. We’re going to serve it in a few minutes. So we’re going to stick on our Kale. And one thing I always like to do in a soup is I always like to add a touch of balsamic vinegar. That cooks in there for about five minutes once you put the kale in, and the real trick to see if it's done are the potatoes. Usually the potatoes and the soup coincide. So right here we have a bit chunk of potato and you see how easily this broke right here, I just slice right through it. Our potatoes are pretty much done. This is what I’m talking about.
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