VEGETABLE COMBINATIONS For each 2 cups of base, add 1 cup previously cooked vegetables and seasonings. Some good combinations: Broccoli and a pinch of curry powder. Garnish with toasted sliced almonds. Carrots with a pinch of dill, cumin or celery seed. Garnish with more dill or parsley. Corn kernels and chopped sweet red bell pepper, with a pinch of cumin or smoked paprika. Garnish with a little parmesan cheese. Chard, spinach or kale, seasoned with 1 teaspoon of fresh lemon juice. Garnish with grated lemon peel. Peeled broccoli stems or asparagus stalks (all but the woodiest parts). Our grandmothers made delicious waste-not-want-not soups from the parts of vegetables we sometimes discard. Garnish with a sprinkling of curry powder or paprika. FAST MAIN DISH SOUPS slices of bacon, sautéed and chopped, 2 can minced clams and a heavy pinch of seafood seasoning (like Old Bay). Garnish with parsley. oz. finely diced ham, shredded greens, ½ tsp. Cajun seasoning and a dash of hot sauce. Top with chopped scallion. Equal amounts of diced leftover chicken and corn kernels. Top with chopped parsley and a thin curl of butter. Freeze extra soup base and thaw overnight in the refrigerator for your version of a hearty creamy winter soup.
