Medieval soup
Alright this is my first truly self-developed recipe!
Ever crave a hot, chunky soup with some bread after a hard days work perhaps traveling the countryside on horseback in a heavy suit of armor?
I do, especially in the winter.
Grab some bread and a few other basic ingredients and throw together a hardy (hearty?) meal in 20 minutes tops
Ingredients (2 servings):
2-3 potatoes (whatever kind ya got in the satchel)
1 onion (white, yellow, purple, doesn’t matter)
1-2 large carrots or a handful of baby carrots
A sprig of fresh herbs (parsley, cilantro, whatever you can forage)
Better than Bouillon vegetable base
I highly recommend you stock this in your fridge, it’s just a thick puree of seasoned vegetables for making soup stock of tunable strength in no time
If you don’t have this, can easily swap with vegetable or chicken stock
A loaf of bread
OPTIONAL: Celery, mushrooms, etc.
Directions
Fill a medium pot halfway with water and heat (on high)
Or vegetable/chicken stock if you don’t have Better than Bouillon base
While waiting for water to warm, chop vegetables
Dice the potatoes into roughly 1/2 inch cubes (small enough that they cook quickly, large enough that they’re still chunky)
Dice up onions and carrots and any other vegetables however you please
Add 1-ish tablespoons of Better than Bouillon base into hot water & stir (the more you add the stronger the flavor)
Throw your chopped vegetables in and cook 5-15 minutes (whenever potatoes are at a firmness you like)
If you really want to be fancy, add the potatoes first and cook for 5-10 minutes then add the other vegetables and cook another 5-10 min
Pour into a bowl, throw some fresh herbs on top, eat w/ a large chunk of bread
I like the $5 loaves of rosemary sourdough at Whole Foods)
Smear some butter on the bread if you really wanna elevate
Enjoy weary traveler! For maximum enjoyment, consume by fireside.