vegetable soups

Soups! Kitchen Witch Masterpost

One of the easiest and most heartwarming recipes for a kitchen witch, soups! Their recipes are easily manipulated to suit your intention, plus they’re perfect for the upcoming winter!

Basic Ingredients:

- Carrots, Onions, Celery. These are the holy trinity. I also like to add garlic, potatoes, tomatoes, and others.

- vegetable/chicken broth and/or water.

- many recipes call for crushed tomatoes. I like diced, and can find them canned in any grocery store, but it’s up to you!

- (Optional) beans or lentils (if you buy dried lentils, cook them beforehand)

- (Optional) meat–sausage, beef, chicken. Cook before adding to the soup please!


1. Cut up vegetables and sautee them in a big pot for about eight minutes. This is to soften them up and sweeten up the onions. Don’t add herbs yet!

2. If you bought canned beans, drain and rinse them. If you want thicker broth, you can crush up a can of beans into a paste and add them to the broth, or even throw them into a blender.

3. Set pot aside. Add tomatoes, beans, meat, broth. Bring to a boil, then let simmer for 20-30 minutes. Add any herbs you wish.

Common Vegetables:

Carrots - sex (with parsley for best results), fertility

Cabbage - lunar food, protection, wealth, prosperity, luck

Onions - protection, purification, healing, exorcism, wealth

Celery - sex, peace, psychic powers, mental strength

Beans - wealth, sex, protection

Potato - protection, compassion

Mushrooms - psychic powers, strength

Common Herbs:

Thyme - love, psychic powers, purification

Basil - love, protection, money, exorcism

Rosemary - protection, consciousness, memory, healing, love

Parsley - protection, sex, love, wealth

Dill - wealth, love, consciousness, studying, luck

Bay - protection, psychic powers, healing, purification, strength

Garlic - protection, healing, strength, psychic powers, exorcism

Ginger - love, wealth, strength, success

Black Pepper - protection, purification, exorcism

Salt - purification, protection, healing

Most herbs are not put into the broth until the broth is simmering, to prevent burning. The exception to this rule is bay, which is put in at the beginning. BEWARE of pepper! The longer the pepper cooks in the soup, the spicier the soup will be!


- Do not cut your vegetables with the same knife you cut meat with.

- Cook meat beforehand, but remember that it’ll be cooking in the broth for a time afterwards, or be careful not to overcook.

- Most meat is diced into half-an-inch-squares.

Other Tips:

- Stir clockwise to create, counter-clockwise to take away.

- You can carve sigils into some vegetable slices.

- Cook with a crystal near your pot to boost a spell’s effectiveness.

- Fire and water are prominent elements here! Draw upon their power.

And that’s it!! Have a lovely winter full of great company and nourishing meals!

**if there are any additions feel free to add, and if there are any corrections, message me! :)

サンデーブランチ ☆

今日も 寒い朝ですが、すっきり 晴れ上がり 気持ちの良い 日曜日に なりました。
ブランチも 身体の中から 温める メニューに しました。
* トマトと卵のスープ・本葛の とろみで
* 蒸し野菜と豚肉 を 胡麻味噌で
* 大根の甘酒漬け
* ちりめん山椒ごはんに 鮭フレークを 乗
. せて
* 無農薬ネーブルオレンジのコンフィ
蒸し野菜は、ゆり根、ミディトマト、ブロッコリー、生椎茸、スナップエンドウ。豚肉も 一緒に 蒸しました。
コンフィは、3日掛かりで 仕上げ、手間は かかっても 頂くと 幸せな 気持ちに ‼︎

Tofu Tips

Tofu is a great thing. It’s a staple dish, and serves as an excellent alternative to meats. It comes in varying forms of solidity and hardness, can be served hot or cold, savory or sweet, as a main feature or as an additional ingredient. It keeps well in the fridge, and if bought in ethnic groceries, is relatively light on the wallet.

Tofu comes in three basic forms; 

Hard tofu, which is commonly stir-fried and is the most popular choice as a meat substitute. This tofu can handle the most roughhousing.

Medium tofu, which is versatile in its usage. This tofu is a popular do-it-all tofu, and can be used in everything from curry to salads.

Soft (silken) tofu, which has the consistency of soft-boiled egg whites. This is the tofu you’’ll see in miso soups. This type is my personal favorite.

There are also sub-types of tofu; firm silken, curdled medium block, fresh custard, and so on. So long as you keep to the cooking rules, any consistency will do.

Cooking tofu;

Tofu is mostly sold in water, so you’ll need to drain the block if you wanna cook it. Tofu isn’t the best at absorbing flavor, and the wetter it is, the less flavor it’ll soak up. Drain a (hard/medium) tofu block by squishing it gently between paper towels. Or alternatively, leave it pressed between paper towels under the weight of a book. If it’s too soft for a good squeezing, blotting works fine. Silken tofu is the exception, because it’s often just diced up and served as is, or gently placed into a soup.

Stir-frying and pan-cooking tofu requires a high heat pan. Chinese woks, the traditional cookery for tofu, is designed to cook very hot and very fast. A cube the size of a die takes roughly 5 minutes to cook. Add plenty of spices and sauce for a dish that’ll go great with rice.

Mariante tofu in mixtures of soy sauce, sesame oil, hot peppers, fruit juices, and beyond for at least 30 minutes, or ideally overnight in the fridge. These can of course be stir-fried, or baked in the oven.

And of course, silken tofu is a great dish on its own, if dressed heavily with sauces. Alternatively, silken tofu makes a wonderful addition to a flavorful broth.

Lovely soybean curd.

VEGAN Slow-Cooker Autumn Pumpkin, Carrot, Ginger Soup

2 cooking pumpkins (microwaved to be softened and cooked or oven baked for around 1 hour) or two cans pumpkin purée (NOT pumpkin pie filling)

2 small green bell peppers

2 small red onions

½ turnip

1-2 cups fresh carrots or 1-2 cans, I used a mixture

1 whole container of Pacific Natural Foods Cashew, Carrot & Ginger Soup

1 whole container Pacific Natural Foods of vegetable broth or two cans of vegetable broth of your choice

2 tablespoons minced ginger or ½ teaspoon powdered ginger

1 can garbanzo beans

Season to taste, I used allspice, cloves, nutmeg, cayenne pepper, garlic powder, onion powder, a small amount of salt, and pepper.

I left mine in the slow cooker on LOW for about 14 hours and mashed it up with a potato masher in the morning, leaving it on KEEP WARM for about 6 hours after that and then let it cool until it was suitable for the fridge and freezer in the crock pot with the lid on :)

Prep time: about 30 min

Cook time: anywhere from 5-15 hours. As long as you want, preferably overnight!

Servings: 10-14

Sweet potatoes, beet root, acorn squash, and yams would also be good in this soup :)