Skip to main content

Zupa Soup (Veggie Soup-in-a-Soup) (Gluten-free, Vegan)




I know that this sounds a little mystifying-- after all, doesn't 'zupa' mean 'soup'?
Why, yes zupa does mean soup (and also something like a drunk's sop, but we'll overlook that definition).

Okay.
Zupa Soup sounds so much better than "Yesterday's Lazy Cabbage Rolls* combined with all the malingering week's veggies chopped up and made into a soup".

But that is basically what you have here.  I made up this pretty delicious Lazy Cabbage Rolls (vegan) but I wasn't that keen on the fact that the rice didn't quite cook through (although that didn't bother my dh-- he had a couple of servings).  So, today I combined about 1 C. of fried Mushrooms, 1 fried chopped Onion, 3 yellow Peppers (which I had roasted and skinned), and about 2# of Broccoli florets in with the left-over Lazy Cabbage Rolls (and various spices, more dill and salt and pepper, basically) and 1 Simply Organic jar of Pasta Sauce, and about 2 quarts of Water, and voila, Veggie Zupa Soup!

 I cooked it all to a bowl and then let it simmer away (in a big pasta pot so as to not worry about boil-over) until the rice was finally the way I like it and the broccoli was rendered to a pulp one would never eat if it were broccoli cooked by itself.

This is just a sample of what YOU do, or could do, if you have lots of orphan vegetables in your fridge and yesterday's casserole-- this Zupa Soup turned out pretty yummy.  I wish the same to you!

*I'm feeling a little too lazy to give you the recipe for the Lazy Cabbage Rolls... just check out Pinterest or google-- there are 100s of versions.

**A reader wanted me to pass along this Health & Safety ALERT: In the Hippy Days of Haight-Ashbury fame (San Francisco, 60s-70s), many people were poisoned through eating something called "Diggers' Stew"-- basically an ongoing concoction of leftovers added to an original dish over a long period of time.  My rule is that leftovers are only ever used ONCE.  My leftovers are refrigerated after use  and used within a day or so of their original use.  And if I don't feel okay by the leftovers, I use the little adage from our church's FoodSafe instructor: "WHEN IN DOUBT, THROW IT OUT".  (Thanks June!)
Labels:

Comments

Post a Comment

Popular posts from this blog

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar.   Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour.  You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...
Post a Comment
Read more

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can,  this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! *  .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T.      Olive Oil or Vegetable Broth 1/2       Onion , minced 3 cloves Garlic 1 tsp.     Marjoram 1 tsp.     Thyme 1/2 ts...
Post a Comment
Read more

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T.   (30 mg)  Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...
Post a Comment
Read more