Lunch (only had coffee for breakfast, bad bad): I whipped up an Asian-style soup with random stuff from the fridge. Organic chicken Better than Bouillon, water, crimini mushrooms, baby bok choy, cellophane noodles, green onion, a splash of toasted sesame oil and I stirred in some organic miso paste too. Yum!
It has been a stressful week. Lots of running around like crazy, dentist drama, etc. So today, 4y/o was in school and 2y/o was in childcare so I could go to my dentist appointment. After I was done (no cavities, yay!) I took advantage of my child-free time to sit down and have a relaxing lunch, all by myself. I went to a Thai place that I like and had half of a big bowl of tom kha coconut soup with chicken, a fresh spring roll with tofu, and jasmine tea. I sat at the bar and ate, chatted with the bartender, and it was lovely. Then I went and got my kids and resumed normal life.
Lunch at Whole Foods. My favorite kale, avocado and red onion salad, Moroccan lentil soup, and a bit of Mediterranean crunch salad. And water.
Whoa. Tumblr ate this post yesterday. It was gone, and clicking back didn’t bring it back. And it wasn’t saved as a draft. But I just got home and opened my laptop and this page was up… so strange. But that’s actually awesome, because I was sad that I wrote this whole thing out and it was lost. So, here’s my veggie soup recipe!
I made a rockin’ veggie soup for dinner. My husband had three helpings and I had two! It has a lot of chopping prep work, but once everything is chopped, it goes together quickly. I adapted a recipe I found based on what I had in the fridge, left from my Bountiful Baskets produce co-op. We pick up our next basket tomorrow, so I wanted to use up a lot of what I had on hand. The great thing about veggie soup is that it tastes great with a variety of different veggies. You could use corn, broccoli, squash, spinach etc. in this soup and it’d still be fantastic. Just keep in mind the cooking time on the veggies you’re adding and add them at the appropriate time.
Adapted from Alton Brown’s Garden Vegetable Soup Recipe.
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and saute until translucent, add garlic and cook until fragrant. Add the carrots, celery and flour, stir to coat. Pour in broth and scrape the bottom to loosen flour and browned bits. Add green beans and potatoes, bring to a boil. Once boiling, add the tomatoes, zucchini, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove cover, stir in kale and mushrooms. Replace cover and let the kale wilt and mushrooms soften, 3-4 minutes. Stir in parsley, season to taste with kosher salt and more pepper. Serve immediately.
Whelp, I had written out a long post with the exact recipe I used to make my soup, and a blurb about it and all that. But tumblr randomly logged me out and ate it up. Maybe soup recipes taste delicious to tumblr like soup tastes delicious to me.
Anyway, I adapted my recipe from Alton Brown’s Garden Vegetable Soup Recipe. I used everything he used and added more stuff like celery, kale, mushrooms and zucchini. I’m not typing it all out again, so click the link and make soup with the produce you have and like. Ours was great, I had two helpings and my husband had three. So, enjoy!
Dinner, home made vegetable soup. My husband had seconds, then thirds! Recipe to follow. Oh, and a Rogue Dead Guy ale. Almost all of the veggies were from my Bountiful Baskets share last week!