Thursday, October 4, 2012

Easy Unprocessed Dinner: Roasted Chicken, Veggie Purée, and Wheat Bread

Super Easy Vegetable Soup Recipe 
It's part of a completely unprocessed dinner in honor of October Unprocessed!

Here's what I did:

Decide to make a big batch of Martha Stewart's vegetable soup (recipe below)
Decide that potatoes must not be that important, and skip them because there are none in the fridge
End up making more of a purée instead
Freeze the soup/purée in individual containers for later in the week.

Make a couple loaves of whole wheat bread.
Add either too much yeast or not enough flour and make bread that's kind of heavy, but still tasty and edible.

Defrost a chicken breast and roast it with olive oil, salt, pepper, and herbs of your choosing (I chose oregano, basil, and dried onion).

Eat a perfectly unprocessed dinner on Thursday night. :)

as always, it's tastier than my picture suggests

Here's the simple soup recipe. The great thing about it is that you can add in other vegetables. :)

Pureed Mixed Vegetable Soup
adapted from Martha Stewart's Cooking School

2 tablespoons unsalted butter
1 onion
1-2 peeled garlic cloves
other aromatic options: leeks or shallots

12 ounces (1 or 2) russet potatoes, peeled and cut into 1-inch chunks
6 ounces (1/2 head) broccoli, florets separated and stems cut into pieces
6 ounces (2) carrots, peeled and coarsely chopped
8 ounces (1 bunch) spinach, stems removed
other vegetable options: peas, chard, kale, watercress, or sorrel (added during the last 5 mins)

3-4 cups of basic chicken stock (optional -- you can also just use water, which is what I did)
salt and pepper

Finishing options: buttermilk, heavy cream, or mozzarella (I chose mozzarella)


Melt butter in a stockpot over medium heat. Add in onion, garlic, and any other aromatic options that you're using. Stir constantly until they soften (about 3 minutes).

Add the potato, broccoli, and carrots with enough stock or water to just cover them. Add salt, pepper, and any spices that you're using and bring it all to a boil, then reduce heat and simmer for 10 minutes.

Add spinach and any other greens you're using and cook until vegetables can easily be mashed with a wooden spoon (another 3-5 minutes).

Reserve 1 cup of the soup to thin the soup at the end. (If you skipped the potatoes like I did, this is not necessary). Purée the rest of the soup in a blender or food processor. If necessary, blend in batches.

Return the purée to a clean pot and set over low heat. If you're using buttermilk or cream, add it now. Then add in enough of the reserved, unblended soup to create the consistency that you want. Test the flavor to see if you need any more salt and/or pepper.

Optional: Serve with shredded mozzarella on top.


  1. Nice! Sorry about the bread though. I have still never mastered a loaf. But then again, I have only tried once :P That is my task this October -- become a superb break maker! :) And soup from Martha? Usually delicious, so I am sure this was great. Even if it was puree' ;)