There is nothing more comforting to me than a bowl of homemade vegetable soup, and my favourite kind is definitely potato and leek. I decided to modify my usual recipe and use up some of the summer squash that is STILL producing in copious amounts in my garden.
This soup is totally garden-fresh. All the ingredients (aside from the salt, pepper, oil, and water) came from either my garden, or from local farmer's at the Saturday market down the road from my parents' farm. It contains no dairy or meat, so vegetarians and vegans could enjoy it as well. In addition, I was able to put the leftovers in jars to store for the coming winter.
Click the title of this post or the "read more" link to see the recipe.
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I started this blog after deciding to give up on fad diets, listening to “experts,” counting calories,
measuring, logging, depriving, bingeing, and feeling guilty. All of that only served to make me
bigger, unhealthier, and unhappy. I finally decided to keep it simple: listen to my
own body and eat real food. I
started cooking with ingredients as close to nature as possible and one year later I
feel healthier and happier. I love food and I love cooking it. This blog is an ongoing collection of my new
and favorite recipes. Some, I’ve made
up, but most are inspired by what I see online. Feel free to browse, follow, and leave a
comment! Thanks for reading!
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