24 May 2011

So... soup! (also salad.)

Welcome back to vegetable land! Oh vegetables how I missed you.

I came home to a fridge full of frozen broccoli stumps and dangerously ripe red peppers. Having forgotten how to cook anything else, I decided to make myself some soup. Two soups.

The first is Creamy Broccoli Soup with Parmesan, based on For The Love Of Soup's Creamy Broccoli Soup with Cheddar. I didn't want to buy cheese and had a lot of powdered Parmesan so I substituted it. And it was good. This soup is a great way to use up the broccoli that you bought intending to eat as a snack for lunch but kept opting for the chocolate granola bars instead and so chopped it up, blanched and froze it, rather than letting it go bad. It also has onion, garlic, celery, carrot, potato and oregano in it, and is rendered delicious with the addition of milk, Dijon mustard and cheese.

The second soup, not quite as shining a star as the broccoli soup (surprisingly), but nevertheless the best way to resuscitate some near-death red peppers: Roasted Red Pepper Soup. Feat. basil, leeks, tomatoes and balsamic vinegar. So happy to be eating vegetables again. Looking forward to eating them in non-liquid forms as well. One day.

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