De Ma Cuisine



April 2013



That’s What I Get For Not Writing It Down

Written by , Posted in Thoughts


The other day I was planning to make Pancakes and Scrambled Eggs for dinner. Instead I made soup. It was cold and cloudy and I decided that pancakes could wait for another day.


Soup is the perfect way to clean out the vegetable drawer. I found some old red cabbage and parsnips, some new sugar snap peas and carrots, a spring onion, a green garlic, and a daikon radish.

That’s about it.

Add some stock and some herbs then cook away.

While it simmers, it would be a shame not to make some cornbread. I mean, why not, right?! My favorite is The Pioneer Woman’s Skillet Cornbread. I have such a hard time not eating half the pan. No joke. It doesn’t even help to put it into the fridge. I like it cold too. I will eat it the next day for breakfast with a fried egg, with the leftover soup for lunch, and just on its own for a snack. I’m kinda addicted to this cornbread.




One of the secrets to this soup is that the butter is added after the soup is turned off. It becomes kinda creamy and a little bit thicker. Oh and another secret, the pasta is cooked separately. No overcooked, waterlogged noodles for this girl!


I need to make a confession about this recipe. I didn’t intend to post this one on the blog. I was taking a break. I wasn’t going to take any photos or write it down as I was making it. Sooooo, I wrote it down after we ate… the amounts are approximate (mostly the amount of stock and herbs – I don’t really measure when I’m cooking for us…). Use your judgement. You may like soupier soup that we do, or you may like it super thick, like a Chili, so add your stock in accordance. The herbs, I used a good 4 fingered pinch, which I think would be about 1/2 t… do it to taste (except the rosemary, not too much is needed). Add a little, then add some more. 🙂

Happy Eating!

Spring Vegetable Soup

Last modified on 2013-04-26 00:35:48 GMT. 1 comment. Top.


Spring Vegetable Soup
Recipe Type: Main, Dinner, Soup, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 1 T olive oil
  • 1/3 daikon radish, finely chopped
  • 2 carrots, finely chopped
  • 2 parsnips, finely chopped
  • 1 lg. spring onion bulb, finely chopped
  • 1 lg. green garlic, finely chopped
  • 1/4 red cabbage, finely chopped
  • 1 pint sugar snap peas, roughly chopped
  • 1 to 1 1/2 t salt
  • Pinch cayenne
  • 1/4 t dried rosemary
  • 1/2 t dried thyme
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t dried Italian seasoning
  • Freshly ground black pepper
  • 2 T lemon juice, divided
  • 6-8 C vegetable stock
  • 1 T butter
  • 1/2 pkg rotini rice pasta
  1. Heat soup pot. Add oil. When hot, add veggies and salt. Cook covered over med heat stirring occasionally until veggies are tender, about 10-15 minutes.
  2. Add seasonings, lemon juice, and stock. Bring to a boil then reduce to a simmer for 30-45 minutes.
  3. Cook pasta separately, according to package instructions.
  4. Remove soup from heat. Stir in remaining lemon juice then stir in butter.
  5. To serve, place some pasta in a bowl and ladle soup overtop.



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