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!