You know, I am really loving doing my own gardening and growing my own vegetables. There’s something really satisfying about working with the Earth to be self-sufficient. Plus, I don’t feel quite as much like a plant-killer anymore, which is what I was sure my fate was to be.
The one caveat to being able to produce my own bounty of fresh produce…is the fact that I’m producing a bounty of fresh produce! I can’t seem to keep up. Just when I thought I’d exhausted all my ideas for using up my veggies, the ground goes and upchucks some more in my direction. It’s great, but I worry that I won’t be able to use them all up while they are still fresh.
That's where this soup comes in. Keep reading.
Of course, there may be a little bit more to it than that, especially if you want to add in some protein or whole grain to the mix. But really, it’s not too complicated. Soups make light, healthy, quick meals. They can be served hot or cold (I prefer hot soups over cold ones), with a nice slice of homemade bread, for a stand-alone meal. Or they can be served as an entrée to a multi-course dinner. There are so many different soups to choose from. In fact, I’m not sure I’ve ever made the same soup twice (except for maybe my favourite potato & leek). But once you get the hang of it, you can keep modifying some basic recipes and go to town!
Check out the recipe below for this hearty summer vegetable soup.
Summer Vegetable Soup
Makes a large pot - About 8 cups or so
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