It's been quiet around here (other than the normal, every day chaos, that is) this week, which is usual for the first week of Great Lent. Tonight, I'm sharing a quick, easy, oil-free Lenten recipe, perfect for even the strictest of fasting days (and really yummy, too!) This one is kid-friendly because it's creamy and the kids can't see what went into the soup ;-).
Lenten Creamy Vegetable Soup
Ingredients:
1 bag of Normandy OR California blend vegetables (from the frozen aisle of the supermarket)
4 potatoes, peeled and cut into circles
Throw all the above vegetables into a pot and cover with water - just enough to cover the veggies. Bring to a boil and let it simmer until the vegetables are really soft. Add in salt, pepper, paprika, garlic powder, onion powder, and if you have, Vegeta (a European spice that we have around here). Using an immersion blender, puree the soup until creamy. If the soup is too thick, add water until you reach the desired consistency. (When it is not Lent, add in some half-n-half, yum!)
Basically, you can throw in whatever else you'd like to the mix, but this combo is the favorite around here.
Enjoy!
No comments:
Post a Comment