October 30, 2011 Myth Busting
Myth: You can’t make soup for one person.
Busted! Many soups work very well in single portions, the exception being some very long-cooking stews where it is simply impractical (and very energy inefficient!) to cook one bowl’s worth for 4 fours. Try making a quick vegetable soup, lentil or bean soup, chicken soup, or miso soup. The trick to keeping your portion under control is fitting your ingredients into a 2-cup measuring cup or bowl, then adding just enough broth/water/tomato sauce to fill in the cracks. Don’t overflow it, and you’ll have just one bowl. Some ingredients do shrink, like onions and greens, or expand more, like rice and lentils, as they cook than other, but the 2 cup rule tends to work fairly well as long as you have a mixture of ingredients.
1/4 c small red lentils
1/2 c chopped onions
1/2 c chopped carrots
3/4 c chopped kale
Then, of course, you add your herbs/spices and liquids.
Need to cook it quickly? Save your leftover cooked vegetables and grains to add to broth along with an egg or canned beans. Herbs and spices are optional, but delicious. 10 minutes = homemade soup, just for you.