(A pot, a pan, a spoon, a hat. A bench, a tree, so what’s a stove? Or a house?
Let’s talk Kitchen Sink Soup. Or, more correctly, Everything But The Kitchen Sink Soup.
Kitchen Sink Soup is what you make when it’s -40C windchill outside and You Absolutely Refuse You Will Not No Not Again You Will Not Go Outside Again Anymore Today You Went To Work That’s Enough No More Your Hair Literally Froze It Was Covered In Icicles Waiting For The Streetcar This Morning No More No More You Will Not so you scrounge up a squillion odds and ends and set to work making dinner out of everything and nothing all at once.
It’s Surprise Soup just as much as it is Kitchen Sink Soup.
Start with half a large red onion left over from your New Year’s Eve pumpkin risotto, throw in some minced garlic and grated ginger, and slowly sauté this all until fragrant in a medium-to-large pot. Sprinkle in a few small spoonfuls of turmeric, ground cumin, smoked paprika, and any other aromatic spices that strike your fancy, toasting lightly.
Follow this with the last remnants of your bag of 7-grain medley and a handful of quick-cooking brown rice. These grains will plump up, becoming silky yet also retaining a little bite, ultimately making your soup more warming, more hearty, more satisfying, more appropriate for the polar vortex that keeps spinning around and around your part of the world.
A litre of stock goes in next, so bring it to the boil before letting everything simmer for fifteen minutes or so. Toss in the last two thirds of a bag of shredded coleslaw mix that you bought on sale (the best-before date is today, of course) as well as the remaining scrapings from a can of pumpkin puree than has been lingering in the fridge since the weekend.
Lots of cracked black pepper, lots of it, plus some Bragg’s liquid aminos to taste, the juice of half a lemon because that poor cut lemon has started to draw in on itself after too many days face down on a plate above the crisper drawer, and then for some reason add a dollop of horseradish mustard, because why not?
Somehow, bizarrely, it all works. Even with the mustard.
Taste, adjust the seasonings, let everything in the pot warm up and mellow out and sigh down and intertwine. Done? Done. Grab your wonderful new book, ladle out a bowl, top with a little cheese (blue cheese; it’s the best) and something green if you have it (I didn’t, but coriander or mint would be lovely) and get ready to enjoy the cozy comfort of your Kitchen Sink Soup.