Monday, January 22, 2007

Vegetable Penance Soup

We spent the weekend out of the kitchen, visiting out-0f-state relatives. But two flights in two days means a lot of eating on the go, and today we felt the need for something fresh, light and easy.

Enter Vegetable Penance Soup. Basically: saute a medium-sized onion and a few cloves of garlic in just a dab of olive oil, then add some vegetable broth and every vegetable you can find. We used broccoli, cauliflower, chard, zucchini, carrots and cabbage. Then add in some fresh herbs (we used a couple bay leaves and a sprig of thyme) and a generous sprinkling of salt and pepper. Simmer until the carrots are tender and eat a generous bowlful.

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