Need help making soup, ASAP!
I need to make a LARGE batch of soup in a slow cooker. Ingredients I have prepared to add to chicken broth are:
Cubed butternut squash
Shredded Cabbage (green)
Ground Chicken (pre-cooked)
Can we make a good recipe using these ingredients and some spices like cumin, coriander, cilantro, bay leaves, parsley, etc?
Do I NEED to puree or can I just dump it all into the slow cooker?
Please help, this is for an after-funeral buffet, and I am desperate!
Thanks so much!!
I think you can dump it all. Don't puree with the cabbage and chicken in there if you do puree, but again, you do not need to.
Add a bay leaf if you have one and tomato paste if on hand.
I'd go more "mainstream" with the spices and just use thyme, or Italian seasoning because you're feeding a crowd.
I think it's just safer.
You can also add things like canned beans, barley, or small pasta to fortify the soup, make it even heartier and stretch it out more.
Those vegetables don't sound good together to me. Nix the celery, squash, turnips... And add a can of beans, corn, and tomato and mexican spices. (Or a packet of taco seasoning.) Or heck, just make chili with the ground chicken and peppers and onion and use the other stuff for other meals.
celery goes with those ingredients; don't leave it out... leave out the turnip and green bell peppers, those both have strong flavors, but everything else goes together. If you have a can of tomatoes, add those along with parsley. I think the seasonings depend on what direction you're going in...if you want it to be Italian inspired, you could go Italian seasoning/rosemary/oregano/dried basil/bay leaf/thyme route. If you want it to be Latin inspired, use cumin/chili powder/oregano/etc.
Beans could go in either; if doing a riff on pasta fagioli, small pasta or macaroni could go with the beans. If doing Latin, rice can be added, but use converted or brown rice as it holds it's shape better than plain rice. Both parsley & cilantro can go the Latin route although cilantro is the common herb.
With the exception of the cabbage, turnips and chicken, I've used all the rest of the ingredients at one time in a vegetable gumbo. There are tons of possibilities with these ingredients. Personally, I see no need to precook the veggies if they're going to simmer in a slowcooker.
Yes, you can absolutely make a good soup with that. I'd go with onions, celery, and either carrots or whatever peppers you want as aromatics, sweat them, add to the cooker. Then choose what you want as the main ingredient, and whether to puree or not. Butternut squash? Yeah, I'd puree. Chicken and/or cabbage? No need to puree. I'd skip the turnips.
And for herbs and spices, I wouldn't use both cilantro/coriander and parsley. I'd go with cilantro if the general spice mix was Mexican or Indian, or parsley if European.
I mean the other spices you choose. For example, cumin, coriander, chiles and so on would be at home in an Indian or Mexican dish, but out of place in European cooking. Some herbs like parsley, sage, rosemary and thyme would be at home in many European cuisines, but unexpected in Indian food. Some things like garlic and bay leaves and salt and pepper fit right into pretty much anything.