Kristin's Cookbook Project

It's after all soup season, so why not make soup? Recently, I made the vegetable soup that's a nod to Waverly Hills Sanatorium from the cookbook Food To Die For by Amy Bruni. It's one of those recipes that's almost stupidly easy to make - just chopping a few veggies, measure a couple of things, and let it simmer on the stove for an hour. I think even a teenager could make it, perhaps with some supervision from a parent depending on the teen's skills. It's that easy. As it takes an hour on the stove, I can't say it's a quick weeknight dinner, but it's still an easy dish to make. It's tasty too, especially if it's a chilly night where you need to warm up a bit.

As it's autumn and thus soup season, I looked through my cookbooks and decided I wanted to make a Thai-inspired chicken soup I found in a Norwegian cookbook named "Matmisjon - Ekte mat fra ti matbloggere" edited by Hanne Stensvold. The recipe I used was one of those that's fairly easy to follow, and the only adjustment I needed to do was not using as much stock/water, as I didn't quite have enough room in the pot, but it produced several portions of soup anyway, so it wasn't a big deal really. The soup itself had some warmth and kick to it, as I used both red curry paste and a chopped chili in it, which is rather nice on a cold autumn day. A big bonus is that as it's made from scratch, rather than being one of those soup-mix things, is that it was a bit filling too (I feel that a lot of times, those soup mixes doesn't quite cut it). I dare say this is one of those recipes I'd love to make again.