So I found that my dad really likes to have soup. I found this out when I kept seeing those Campbell’s soup labels in the recycling. So I’d decided to take it upon myself to make a soup every week for him. The first one I made was a potato corn chowder. The second week was a clam chowder. Then I said “NO CREAM BASE NEXT WEEK,” so I came up with this. A tomato-based vegetable soup!
So this is one of those times where I get creative. I don’t often take measurements for things like this. I only measure for baking. Here we go!
- 1 medium white onion, diced
- 2 carrots, peeled and diced
- 3 stalks (?) of celery, diced
- 5 cloves of garlic, minced
- 1 cup of white mushrooms, chopped
- 1x 540ml diced tomatoes
- 2c tomato sauce
- 2c water
- 1.5 c macaroni, cooked, drained
- 2 tsp chili flakes
- Salt, pepper, and Cajun spice to taste
Cook macaroni in separate pot. Drain.
Add oil to a big pot. Start with onion and let simmer until translucent. Then garlic and mushrooms. Let sit for a minute or so. Then celery and carrots. Another two minutes. Add diced tomatoes (all of it. Liquid and all). Add water and tomato sauce. Add cooked macaroni. Bring to boil. Then add spices to taste.
#noobcook #latenight #food #cookstagram
Honestly though, I don’t usually cook this late. It’s only because dad likes soup for lunch, and I didn’t get around to making it yesterday. I prefer him not eating that canned stuff anyway.
Note: I added quite a bit of spice, so it’s got a bit of a kick. Didn’t notice until I took a few spoons for myself. I asked my sister to draw three flames on a sticky note so I’ve left it up to dad to decide if he wants to add more water. Otherwise, someone might be pooping lava in the morning. >;]
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