I have such a feeling of gratitude over how I get to eat. The past few weeks opened my eyes. It may be what kept me from acting like a damn fool in the grocery store. Though I did pick up some dark chocolate, because I could. And some Pumpkin Ale. It’s fall, I had to.
With Autumn on my mind I went to my local Shop-Rite. I many have mentioned but they have a local produce section. It’s not huge, but the prices are good, food is fresh and I’m supporting local farms. Hat trick. Not to mention the reduction of my carbon footprint. Extra 3 points. I know, I mixed my scoring comparisons. It’s all good.
Anyway- I left with:
- Mini White Pumpkins (2)
At home I pulled out
- Olive oil
- Veggie stock 3 cups
- 2 fingerling potatoes
- I cut the head of cauliflower in half. I’m saving the other half for tomorrow (chickpeas, eggplant and cauliflower curry- say what?!)
- I gave it a rough chop and then got to work on the leeks. I only used the light green and white part.
- I moved onto the potatoes. You could leave these out, I was looking for a creamier texture. It was a comfort food kind of day.
- After peeling three cloves of garlic I put the veggies in a roasting pan. I tossed them with a tablespoon of olive oil and some sea salt and pepper.
- The veggies roast for 30 minutes at 425°
- I transferred the mixture into a dutch oven (or you can use a soup pot of big pot)
- I added another tablespoon of olive oil and sautéed the mixture for about two minutes.
- In went the stock and I brought the mixture to a simmer for 20 minutes. (I added another 1/2 cup of broth- but water would do fine- it just looked like it would be too thick)
- Then- very carefully I transferred the soup to my blender. I don’t have a vitamix- but my blender still got the soup smooth.
It was all I hoped for. Creamy (without the dairy reprucussions- lactose intolerant), hearty and smoky because I added a pinch of smoked chipotle pepper on top.
Yum. Yum. Yum.
In other weird Wednesday news. I found this strange fact about soup (check the vid below). Enjoy.