Wednesday, July 8, 2009

Another goldstrike

Whenever I find a new recipe that I love, I feel like I've struck pure gold. I found this one online this week and tried it this afternoon, and it's superb. It'll be a great fall recipe as well. Right now, however, you can make it pretty much entirely using in-season veggies, so head out and support those local growers!

This great little number will please vegetarians, vegans, and celiacs alike, so cook on!

Potato Carrot Soup

This recipe serves two; I doubled it and have plenty left over to freeze.

2T oil
2 small cloves garlic, chopped (I used pre-minced garlic)
1 med. onion, chopped
2 celery sticks, chopped
2-3 large carrots, chopped
4 smallish potatoes, cubed
Seasoning to taste (whatever you like to toss in to soups - I used my favorite seasoning blend)
2c vegetable broth (it would probably be equally fabulous if you used chicken broth)

1. Heat oil in pan; saute onion, celery, garlic until tender.

2. Add potatoes and carrots; cook 3-5 minutes.

3. Add broth, herbs, and seasoning, bring to boil, then reduce heat and simmer 20-30 minutes, or until potatoes are soft.

4. Using a blender or food processor, blend all broth and approximately 1/2 veggies until creamy. This ensures that there are yummy chunks in your soup as well. If you prefer creamier soup, blend everything. Salt and pepper to taste.

I'm having this tonight with breadsticks that I bought at the Farmer's Market and a delicious salad. Mmmmmm...

1 comment:

sarah.simpson said...

Sounds great, and I can eat it!! You could toss some leftover chicken in and have more protein. Love you, CA Mommy