‘Tis the season for gathering together with family and friends. For calendars rapidly filling up with events and celebrations. For setting aside healthier home cooked meals for what is quick and convenient.
A week ago I came across a quote that spoke to my heart and a longing within me.
I have never been great at seeing things through and doing them well. This is true for many areas of my life and I will share more of my thoughts on this soon. But for now, all I have to say is that in the midst of the festivities and frivolity of this holiday season, doing few things and doing them well seems to have become a whole lot harder than it already was!
I hope that, in the midst of all the wonder and merriment, this post helps you to be able to continue to feed your family nourishing foods that will surely satisfy and will make your life simpler in the process! Next week I am venturing away from soup for a bit to offer you some other meals and treats we have been enjoying. But before I do I wanted to share with you how you can take the two soup recipes I most recently posted here and here and turn them into a mini batch cooking session. I plan to spend some time this weekend partying in the kitchen so next week- the week of CHRISTMAS- I can spend less time in the kitchen and more time with my people focusing on what really matters.
Here is how it works (If you have little ones who love to help in the kitchen- even better! My Little Jedi does all the dry chopping with the Vitamix while I do most of the knife work. We get everything done twice as fast this way!)
- Vitamix or food processor
- 2 large Pots
- 1 medium Pot
- A good Knife
Shopping list – This list allows you to make double batches of both soups.
- 40 Carrots
- 4 small or 2 large Celery Roots
- 8 Yellow Squash
- 4 Yellow Onions
- 10 Garlic Cloves
- 4 head of Cauliflower
- 1 bunch Cilantro
- 1 bunch Parsley
- 8 qts Stock
- 4 lbs Ground Beef
- bits of Fat and Marrow from making stock
- Any of the topping items you wish to have on hand for each dish
The Process – You should read each individual recipe for more detailed instructions, but
this will give you the order in which to work.
- Rinse all the vegetables. Peel all of the celery roots.
- In the medium pot get your cauliflower, marrow, fat, etc simmering on the stove in some stock to make the creamy cauliflower mash.
- While the cauliflower simmers, use the Vitamix to dry chop all of your onion and garlic. Once chopped, split it evenly into your two large pots.
- Now use the Vitamix to dry chop half of the carrots, half of the celery roots, all of the yellow squash, and cilantro. Place all of these veggies into one of the large pots.
- Crumble in all of the ground beef. Cover with stock and start to simmer.
- While all of that is simmering, chop up the remaining carrots, celery root, parsley, rosemary, and thyme. Place in the remaining large pot. Cover with stock and begin to simmer.
- Rinse out your Vitamix. Put in the cauliflower, marrow, fat, etc with just enough stock to puree. Once blended, pour into the pot with parsley, rosemary, and thyme. Stir and simmer until vegetables are completely done.
- Once the soups are done cooking allow to cool and place in your containers for storage. I use mason jars and fill them to just bellow the shoulder.
Now you only have to clean up your tools and kitchen once instead of four times! I have to tell you that is my favorite part of batch cooking! I hope this helps and inspires you to do some batch cooking this weekend and simplify your life next week. I pray we are all found doing the week of Christmas well- focused on the people and the story that makes doing this life worth it!