Have you ever noticed that once you become aware of something new, you start to see it everywhere?¬† That’s been happening to me lately with this soup — I’m convinced it is following me!
On our trip to Tuscany, I noticed that the produce shop sold a mix of finely chopped veggies by the kilogram for convenient soup-making.¬† Then, when we returned, every cooking-related book, magazine or blog that I read (see, for example, this recipe) contained some sort of¬†call for a simple pureed vegetable soup made primarily from wintery root vegetables.¬† And it just so happened that my organic produce deliveries for the past couple weeks generated an abundance of carrots, celery, onions, and potatoes.¬†¬†Sometimes, resistance is futile!
I chopped the veggies coarsely, threw them in a pot with some garlic, salt and thyme, added water to cover all of them, and simmered for about 45 minutes.¬† After the whole mixture cooled, I spent a few minutes with my immersion blender (fondly known around here as the “boat motor”), and a delicious, wonderfully healthy soup was born! The littlest chef hesitated at first, but eventually declared it yummy (see my husband’s blog for a recap of that taste test!).¬† The soup also inspired a fun conversation about how the color would vary with the mix of vegetables in our fridge!
Think of this as a virtual chain letter!¬† I’m passing it on, so that you can do the same for others!