A friend and I are asking each other for soup recipes, and we’re both the kind of throw-it-together-type cooks that rarely write this stuff down. So, instead of do the organized normal person thing, I’m doing this like a Denny’s menu and telling the tale in pictures.
Because it’s late, and words. And I have to get up in a few hours 😛
So, picture time!
It’s been cold here in Florid and definitely a soup day, and a friend of ours asked what are some of our favorite chilly-weather eats. Pho is a great one – easy to make, can be made with pretty much any add-ins and even the foundation is totally flexible.
Once upon a Smashing kitchen, a Pho was born…
Dinner’s better on skates!
Onions cooking merrily away, just past the browning stage, on medium-high heat with salt and pepper
Typically caraway seeds are used, and I have fennel. It works 🙂
This five spice has been hanging out for a while, and it adds SO much to the Pho broth! Probably around 2 teaspoons or so of each.
I let those cook together on medium for a few minutes, and then added garlic and ginger (a couple tablespoons of each, eyeballing it)
The smell is aahhhhh-mazing <3
Added stock – I had a mix of roasted chicken and pork roast bones, so when I mixed the roasted bones with water and boiled them together for a while (couple hours), then I cooled them, skimmed the fat, and put it in containers. This was a container and a half of stock, so I’m thinking 2-3 quarts.
Pho traditionally has noodles, and typically I skip the complex carbs for supper and stick to vegetables and proteins, so I cut zucchini and summer squash like noodles and added them to the boiling stock and onion mix.
Brought it to a boil and then to a simmer for about 20 minutes.
After adding low-sodium soy sauce and Sriracha, I turned the heat off, gave it a taste test, did the happy dance and served it up!
Of course, adding more Sriracha!
And the rest was cooled and stored in the refrigerator, so now I have veggie Pho for a bit!
Easy, simple, makes a LOT, and it’s great to fill my belly with warm, delicious food that’s zero regrets. I feel good, and am glad I went with a filling, tasty, healthy supper option! Being tired after going all day (non-stop from 4AM until 8PM), it’s easy to fall into quick, grab-and-go, packaged or take-out/to-go/prepared meals. Instead, I’m sticking to spending the week by eating home-cooked meals, even on the go, and saving money and saving guilt by doing so. This filled my body, heart and soul <3
This freezes well…as if the leftovers will last that long 🙂 What’s great about this is I can have a big bowl of it, eat a lot of food, and it’s full of nutrition-dense goodness, and the best calorie budget for the volume. Soups are amazing like that 😀
Since the bulk of this is veggies, and since I eat as many veggies as I damn well please, the amount is, to me, irrelevant. It’s zucchini and yellow squash, for crying out loud. We don’t go over-budget on calories because of veggies, we do it because of unwise options (guilty! One of my cups of tea had half and half today, we’re all a bit naughty :P).
Soups are great, and flavorful, veggie-dense, healthy soups are unbeatable.
Way to go, Pho!