It is indeed deep winter here in the Northland. The snow is starting to come down out there as I write this, replenishing all the melted snow from our last 36ºF ‘heatwave’. I’m also seeing a definite downward trend in temps coming up. Minnesota’s Winter Wonderland…
For our family that means comfort food cravings are in high gear; and that means soup. At least half our dinners are bowls of hearty, steaming soups. Which also means most of my lunches are soups too. I know, I’m one lucky girl 😉
And the one thing all my soups have in common is a LOT of veggies.
The only other meals that come close to the daring amounts of vegetables in my soups are stir fry or salad. And soups are simply more satisfying when the snow is deep and the nights are long.
Even in Winter I try to start with as many local ingredients as possible- the surest way to do this is by going to one of the many Winter Farmers Markets popping up- or grow surplus in teh Summer garden to freeze or can for Winter use.
*Kid Tip*
The way I sell even the most vegified soup to my kids?? Pairing it with homemade biscuits/breads/grains + cheese. They will slurp every last drop to get another toasted cheesy anything!
My quitclaim; I am pathetic at sticking to recipes. This is very possibly why I love making soup so much. It’s like I get to play chemist with flavor layers. In my kitchen, a soup is never really ‘done’. I often add a few extra ingredients to a soup while heating it up for leftovers the next day. Ohh, I see you there garbanzos, leftover broccoli or peas.
I wish I’d started my cooking education with soups… they are massively forgiving and as simple or complex as you make them. You can feel in control of the outcome and learn so much about flavors as they mix and mingle in that bog old pot. Continue reading
