here is the recipe we used this tonight, but you can really substitute so many wonderful vegetables in this.  I must also mention that we aren’t vegetarians, we just really enjoy fresh, organic veggies.  I can also enjoy a juicy steak though.

1/2 yellow onion, chopped

2 celery ribs, sliced thin

a bunch of cilantro, chopped (just grab a nice big handful, you can never have too much)

4 yellow potatoes, chopped

a few handfuls of spinach (I just use whatever gets delivered to me, I never measure it)

8 cups of chicken broth (veggie broth for full vegetarian version)

4tbsp butter (or olive oil for a healthier version)

melt butter in a large soup pot.  add all veggies except the spinach (that will be later).  on med-high heat let the veggies soften a bit in the butter.  then add broth and bring to a boil.  reduce heat to med-high and simmer until potatoes are soft.  turn heat of and dump spinach in right away.  it will cook enough in just the hot water, no need to turn the heat back on.

serve and enjoy!!!!

side note: we don’t really do the noodle nests anymore. they are good, but they are a lot of work.

March 28, 2009

Green Vegetable Soup

when you have a lot of green veggies to eat up this is the BEST recipe! it was my first time making it, but I am IN LOVE with it. it’s so buttery and yummy and surprisingly filling for being all veggies.

1/2 head of cabbage
5 tablespoons unsalted butter
2 leeks halfed and sliced
1/2 an onion chopped
3 stalks celery sliced thin
2 teaspoons salt, plus extra to taste
3 large russet potatoes chopped
a handful of cilantro, chopped
8 cups of chicken broth
1 Bibb letuce, sliced thin
1 large zucchini chopped

in a large saucepan bring some water to a boil. add cabbage and blanch for 3 minutes. drain and set aside.

heat butter in a large saucepan. add the blanched cabbage, leeks, celery, onion and salt, and cook until softened, 5-10 minutes. add the potatoes, cilantro, chicken broth and salt and pepper to taste. simmer gently until potatoes are almost done (about 20 minutes).

stir in zucchini and lettuce, and cook for 10 minutes more or until zucchini is done. taste for seasoning. ladle into bowls, add 1 tablespoon of butter and/or sour cream to each.

November 8, 2008

day 188 – *sigh* Saturday…

it was exactly this kind of day. I couldn’t tell you any better with words. on the left African Autumn tea from Barnes and Noble, the BEST tea I’ve ever, EVER had! on the right I made carrot cupcakes with maple cream cheese frosting and pecans (follow link for recipe).

Polaroid-ish Action

I just HAD to share this one with you. I had two bowls of it for lunch and plan on having it again for snack AND dinner. seriously YUM!

October 15, 2008

day 174 – zucchini, corn and cumin soup

3 tbsp extra virgin olive oil
2 onions, halved, then sliced
3 zucchini, about 1 1/2 lb, quartered lengthwise, then sliced
2-3 potatoes, about 10oz, diced
4 garlic cloves, sliced
2 ears of corn or 1 cup fresh or frozen kernels
1 tsp ground cummin
1 red chile, seeded and sliced
1 quart chicken stock
sea salt

If using fresh ears of corn, remove the husks and silks, and cut the stalk end flat. Put the flat end on a board and cut off the kernels from top to bottom. Discard the cobs.

Heat the olive oil in a suacepan. Add the onions, zucchini, potatoes, and some salt and cook over high heat until the vegetables begin the brown, about 5 minutes.

Add the garlic, corn, cumin and chile and cook, stirring for 1 minute more. Add the stock and 1 cup water, then add salt to taste. Bring to a boil, then reduce the heat and simmer gently until the potatoes are tender, 15-20 minutes. Set aside for at least 30 minutes.

To serve, reheat the soup. ladel into soup bowls and top each with a spoonful of sour cream, some cilantro and a dash of Tabasco sauce. Serve immediately.

from the book Hearty Soups: delicious meals in a bowl by Ryland Peters and Small.