Monday, September 14, 2015


Yesterday it was chilly and damp... and being tired from the show on Saturday, I wasn't exactly "up" to making anything too extravagant. And I was in the mood... and so we made soup.
Having lots of fresh veggies on hand from my local farmer's market... made it super easy.

First, the daughter chopped up some little onions, scallions... and let them sweat a bit on low heat in a large stockpot with a little olive oil, salt and pepper, and some fine chopped garlic.
Then she got out several of the broth cubes from the freezer that she made from this post; and added them in the pot with some more water.

Then it was just a matter of chopping up some veggies: we had big red sweet peppers, some heirloom green peppers, some heirloom tomatoes, fresh carrots, cabbage, patty pan squash and a few small fingerling "nubbins" potatoes... as well as some leftover sweet corn we had in the fridge. We pureed most of these items in our small NutriBullet blender, and added it all to the stockpot ( I like to keep some of it chunky... but not all of it). We also pureed a selection of fresh herbs and celery from our herb pots, and added that to the mix.

We brought it all to a full rolling boil for a minute or so... then turned it down to cook for about 20 minutes.
Then we added some more seasoning (rosemary, thyme, and a little more salt and pepper to taste).

This soup is completely vegan.

**However, my husband tried it with a dollop of yogurt and a little shredded cheese ... and was quite happy. I had cooked some bacon earlier in the day ... and crumbled up a few slices and added that and some sharp cheddar cheese to my bowl (which is pictured below)... YUM.
We had nice big bowls of soup... along with some fresh bread from Card Creek Trading Post ... and it was awesome.

See you all tomorrow.