The weather is warming up but it is still a long way off from truly feeling like spring. It is too early yet for the first spring arrivals in the grocery stores. Here there are specials on the large and not very tasty strawberries. I admit that, against my better judgement, I did buy some but they were disappointing. I really should not support buying out of season things but I get a little desperate for something different here.
I decided to make a vegetable soup to increase my intake of vitamins and shake off the late winter blahs.
I decided to make a vegetable soup to increase my intake of vitamins and shake off the late winter blahs.
Vegetable Soup
Serves 2 - 3
15 mL (1 Tbsp) olive oil
1 leek (white part only), halved lengthwise and thinly sliced
1 celery stalk, diced
2 carrots, diced
2 small turnips (rutabagas or navets), diced
1 tomato, diced
750 mL (3 cups) water
2.5 mL (1/2 tsp) dried thyme
2.5 mL (1/2 tsp) harissa powder
15 mL (1 Tbsp) fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Heat olive oil in a heavy saucepan over medium heat. Add leek and celery; stir for about 5 minutes. Add carrots and turnips; stir until leeks and celery are softened. Add tomato, water and seasonings; cover and simmer until vegetables are cooked.
Serves 2 - 3
15 mL (1 Tbsp) olive oil
1 leek (white part only), halved lengthwise and thinly sliced
1 celery stalk, diced
2 carrots, diced
2 small turnips (rutabagas or navets), diced
1 tomato, diced
750 mL (3 cups) water
2.5 mL (1/2 tsp) dried thyme
2.5 mL (1/2 tsp) harissa powder
15 mL (1 Tbsp) fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Heat olive oil in a heavy saucepan over medium heat. Add leek and celery; stir for about 5 minutes. Add carrots and turnips; stir until leeks and celery are softened. Add tomato, water and seasonings; cover and simmer until vegetables are cooked.
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