OVERIDON VEGETABLE SOUP
This is a vegetarian soup that is easy to make and takes about 25 – 40 minutes for preparation and cooking depending on how big you make it. I designed the recipe for bachelors who want something that tastes good but doesn’t make very much of a mess to make. It is very healthy but make sure that you aren’t allergic to any of the ingredients before making the Overidon Vegetable Soup. ALSO – Make sure to wash your vegetables thoroughly and make sure they are clean and are fresh. Moldy veggies are not safe and can kill you.
READ THE ENTIRE RECIPE BEFORE STARTING TO CHOP AND COOK!
INGREDIENTS: The amount of each ingredient is up to you. The amounts that I am recommending are for a single person who is eating this for dinner. If you are bigger than 180 lbs. then go ahead and multiply the size of each ingredient by a factor of two.
3 – 5 pieces of broccoli: chopped (except don’t chop the tops to finely. The tops are tasty and add texture.
7 – 9 pieces of cauliflower: chopped (same as above)
1 handful of baby spinach (DOUBLE MAKE SURE TO WASH THIS): Chopped into fine strips
5 – 7 leaves of fresh basil: chopped (this will make it taste great)
2/3 [two-thirds] of a ripe big tomato (Use all the edible parts of the tomato that are juicy. So don’t use the core – it is too fleshy): Chopped into semi-big chunks
1 small handful of pitted brownish long olives that you get from one of those olive bars you see in nice supermarkets (they should be salty to the taste): chopped
12 – 17 string beans ( do not use the ends…cut ‘em off): chop into quarter inch pieces. [your length may vary. It depends on how chunky you want your soup]
4 – 6 cups of clean water (I used New Zealand water that I got from Trader Joes) [You'll notice that the amount of water varies. If you use too much water it is OK. It will just take longer to cook your Overidon Vegetable Soup.]
A couple pinches of Sea Salt (you can use regular table salt instead of Sea Salt. But Sea Salt is way better for this.)
1: Get a small – medium sized cooking pot (depending on how much ingredients you used) and pour your water into it.
2: Start boiling the water.
3: While your water is boiling start washing and chopping the ingredients.
4: Put your prepared ingredients (except for the salt) into a medium – big sized bowl as you chop and prepare them.
5: When the water is at boiling temperature (you can tell by seeing huge bubbles popping at the surface violently) carefully add your prepared ingredients (except the salt. we add that later) to the boiling water.
6: Stir in all the ingredients carefully with a slotted wooden spoon (if you don’t have one of these don’t stress out. Any wooden spoon will do fine. If you just have a big metal one, just be careful that it doesn’t get too hot. Use a potholder if necessary.)
7: At this point your pot should be filled with colorful veggies. Stir it a few times and then cover it (leaving a slight crack for steam to escape) and lower the temperature to medium-high but it should still be boiling.
8. Wait 3 – 5 minutes.
9. Take off the cover with a potholder and smell the soup so far. It should smell really healthy and good. If it smells bad, you did something wrong.
10. This is the fun part. You should have a good amount water in your soup. What you do now if keep boiling the soup until a lot of the water turns into steams and goes away. This is called making a REDUCTION. It is a very fun and time honored way of cooking. So keep stirring occasionally and check on your soup every couple minutes or so to see the water/veggies ratio in the soup. This is easily the most important part of the preparation because it will determine if your soup is thin and bland or if your soup is thick and flavorful like a stew. How long you REDUCE the soup is up to you, but I recommend that you REDUCE until at least the tomatoes have mostly dissolved and the broth color has slightly changed color to a light brown. Taste test your broth with your spoon to determine how thick and flavorful you want it. REMEMBER: If you used too much water you can always just REDUCE the soup longer until you get the desired soupy/thickness ratio. I personally make my soup so it is chunky, with a medium-light brown broth. And I make sure that my tomatoes have almost completely dissolved into the soup.
11. Add your pinches of sea salt to the soup, stir, and then taste it again. (It should taste really good at this point. If it doesn’t then either you hate vegetables or else you screwed up this recipe.)
12. Once you get your soup to the desired thickness and the broth tastes good, turn off the heat and carefully pour your soup into your serving bowl. (if you were smart you just cleaned out the big bowl you used to collect the ingredients, and then used the big bowl to serve and eat your soup.)
13. Wait till your soup cools down enough so you can eat it and enjoy!