For all its romantic fog and cozy rainy mornings, Fall scares the bejesus out of me. Four-thirty sunsets mess with my body clock, trying to lure me into hibernation. But anybody who’s spent a winter or eight in Spokane knows Fall hibernation leads to January psychotic breaks. It’s pretty much keep moving or self-destruct.
If I can’t hibernate, I at least want comfort food. Comfort food is, like, cheese and pasta. Or cheese on pizza. Or cheese on bread. Cheese on cheese. Pizza with a side of garlic bread. Bread with a side of pasta. Topped with cheese.
After a meal (or eight) like that, I basically just want to hibernate more. Plus I feel (/become) chubby, which makes me want to crawl in a hole and sleep forever. Sanity is a lot of work, people.
This vegan potato leek soup understands you like nobody else.
Hence, I am learning soup. Soup usually doesn’t have any bread or cheese in it. It makes eating things like carrots and lentils seem awesome, which is useful when virtually no delicious vegetables are in season.
It’s super cheap to make. The potato leek soup I just made has six kinds of organic vegetable, mushrooms and organic veggie stock in it, all of which totaled around $6 and could easily feed four people. (Currently accepting bribes.)
As far as I can tell so far, it’s impossible to screw up making soup. If it tastes gross, add more stuff (like salt, pepper, ginger, pepper flakes or curry) until it tastes delicious.
I would love suggestions for soup-inventing strategies or recipes to try. For my first soup, I studied the ingredients on the back of an overpriced can of soup and made it from scratch for about the same price ($3.50). This potato leek soup pretty much involved throwing veggies in the pot with some olive oil, soy sauce and spices later adding veggie stock, followed by potatoes, blending about half and and adding stuff until it tasted amazing ($6.00)
I’m lucky to live across from a grocery store, so I buy exactly what I need for that particular soup — that allows me to buy quality, organic produce without overspending just for the leftover supplies to grow slime in the fridge.
More soup reports later. For now, send me tips and recipes, please!
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