I learned about saving scraps in a freezer a few classes back, but Marie added to that knowledge by teaching me to save the peelings and parts of things that I would normally have thrown out. These can all be used in stock. The difference w/ this stock is that you don't super strain it to get out every last drop of stock.
The different soups required different techniques such a sauteing, roasting, and pressure cooking.
We made some miso soup to eat as we were cooking. She does this as a healthy snack when she is cooking and won't make it until dinner. It's really quick to prepare.
Here's the soup:
Pumpkin with Black Bean Soup. Marie had an interesting way of roasting the squash in this soup. She roasted the whole thing in the oven without cutting it. The topping on this soup is a black bean salsa. This might have been my favorite soup of the day. Hard to name a favorite because they were all wonderful.
Split Pea Serenity. This was a really tasty split pea soup. A serving suggestion was to put a piece of garlic bread on top (aka crouton). My bowl sort of looks like a smiley face.
Classic Cabbage Kasha Soup. This soup did not taste like a typical cabbage soup, it was much more delicious. The trick was to saute the cabbage and turnip until it has wilted. It is topped with shredded apple and lemon juice.
Creamy Root Vegetable Puree. This base of this soup was roasted turnip, rutabega, onion, carrots, and garlic. Very filling and delicious.