So I picked up the Wagamama Cookbook, which is for a lot of soups and ramen type food. One of the basic soup bases is a vegetable soup base that uses Chinese cabbage, leeks, onions, white and sweet potatoes, and a few other things I couldn't find, so I made a lot of subsitutions.
|My crock pot was filled to the brim!|
I couldn't find some of the items, like the butternut squash because our grocery store was out of them. My crock pot is very small, I decided to modify the recipe a little and added beans. I had a brussel sprout, my latest obsession so I added one of those, too. I was supposed to add some tomatoes, but I forgot to add those.
|Without the lid on. So colorful!|
The recipe said to simmer on the stove, but my cats tend to get on the stove, plus our stove tends to burn out if I leave it on simmer for too long, so I decided to crock pot it. Generally I'll use a crock pot for anything that requires a long time to simmer. I ended up having it on high for about 3 hours and on simmer for about four hours.
|Strained. Oops, some carrots fell into the strainer.|
The nice thing is all the sweet and russet potatoes I mashed together with the remains of the leek, then added a tablespoon of butter and a bunch of garlic, so I have some mashed potatoes to use later if I need some. I hate wasting food like that.
The soup I intend to make is the swordfish ramen, but I'm waiting to find some swordfish on sale. Once I find the fish, I'll take the broth out of the freezer and make the soup itself!