Not every recipe is a winner right out of the pot. This curried celery soup was an excellent way to use up an entire bag that was languishing in the fridge. I skipped a step in the coconut milk, which was straining the powder out of the broth. If you like coconut, that’s probably okay. If you don’t, make the time!
You know how I feel about soup: we should eat it once a day in the cooler temperatures. If you have broth and a slow cooker, you have the makings for a low prep, nutritious and filling meal any day of the week.
Tougher vegetables like potatoes or squash, take on a delicious tenderness when allowed to simmer.
Through in a good base of either bullion cubes + water, or homemade broth, plus your vegetables of choice. I did squash, carrots, and onions in this one that was our Thanksgiving first course.
Pulsing the contents about 10 minutes before you serve (with a hand-mixer or transferring to a food processor) can give a clear broth more texture.
Insane to think countless of heroes who tackled this day entirely on their own, working from dawn to meal time. Here’s to making thanksgiving a wonderful time to share – also in the work! Missing those whose tables I’ve shared on this day, my now favorite of holidays. We began our night with slow cooker butternut squash soup and roasted chickpeas. Highly recommend! #nomnomnom #thanksgiving2014 #soup #veggies #gratitude
I know what you’re going to say. Beets! Really? But trust me, if you’ve never had marinated beets (which I can’t say that I had before this) this Kale Beet Quinoa Salad will be a revelation. Start them first because the roasting does take a while (50 minutes) but you can get the rest together or even have a long overdue chat with a friend while they simmer in the balsamic vinegar sugar sauce; I substituted honey. The Soy Honey Salmon and scrumptious Zucchini Corn side will have you heading to bed well fed, having eaten your share of veggies.
Try it if you don’t believe me (and let me know how it goes).