The greatest part about making soup is that you don’t have to use the freshest products to get good results.
This is probably my favorite vegetable I’ve made in a long time.
I started off by blanching 3 tomatoes. As they were cooking, I chopped up 2 medium zucchinis, a head of cauliflower, 2 cloves of garlic, and an onion.
After I got the tomatoes in the ice bath, I heated up a pot with a carton of vegetable broth in it.
Once the tomatoes were cool enough to cut, I chopped them up and added them to the broth, along with the rest of the veggies.
Then I added about 3 cups of water, and my spices. I used salt, pepper, thyme, and basil.
Now, when I eat soup, it needs to be hardy or it’s just not worth it. So I decided to make mini turkey patties to add some “umph” to the soup.
I started by dicing up some garlic and shallots super finely. No one wants to bite into a big chunk of garlic when eating soup, or a burger for that matter. Then, I mixed that with about a pound of ground turkey, bread crumbs, and an egg.
I knew that if I tried to cook the patties in the soup, they would completely fall apart. So I first seared them in a frying pan.
This does two things, first it almost forms a crust on the patties to that they hold their shape better. And second, it holds in all the moist “juices” from the turkey.
Once those were done, I added them to the soup, and let it sit on low heat for about an hour.
It was surprisingly good, I ate like 3 bowls back to back.
