Thursday, November 29, 2012

have you made your veggie soup yet?

I'm starting to get a little over excited when I make my veggie soup - adding new and more ingredients each time. Each time forgetting that my pot sizes are limited, that I'm only feeding 2ish people, and then yes, I can make soup again.
I had to google what a leek was when I was at the grocery store; I'm a visual learner you know.
  I used the food processor this time to slice up my carrots and parsnips; I don't know why I hadn't tried it before.
You know it's ready when the potatoes and carrots start "breaking." 
 What I love most about this soup is how well it freezes. I've got it down to a science - average is 2 scoops per person - so I usually freeze individual portions, double portions, and quadruple portions for an easy meal when we want to invite someone over for dinner.

Adaptions I made this time around:

-added flax seed - why not - right?
I had all intentions of adding squash - but there just wasn't any room in my crowded pots.


Note to the wise: don't start this process at 5pm and think you'll eat by 7 {rookie mistake I've already made}. It's more like, start it at 1 or 2, and eat by 7. It's a lot of work. A lot of mess. But you'll reap the benefits later when all you have to do is defrost and reheat.

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