It’s starting to cool off here in Colorado. Time for a delicious autumn soup!
Fresh from my instant pot. A combo of onions, celery, carrots, lentils, farro and spinach cooked in 8 cups of vegetable broth and seasoned with garlic and herbs de Provence. Perfect for a fall night. Extremely healthy, so filling, and always vegan.
I loved tonight’s dinner. It was a one-pot instant pot dinner.
It might look like a hot mess, but it was delicious! I had a blend of eggplant, tomatoes, onions, zucchini and yellow squash I had cooked up a couple of days ago. I put it in my instant pot along with a jar of Trader Joe’s fat free pasta sauce, a box of chickpea fusilli from Thrive Market, a bag of frozen artichoke hearts and I threw in the rest of my fresh grape tomatoes.
So easy and so good! The best part is leftovers!
And totally unrelated, but a happy birthday in heaven to my Junior tomorrow. He would have been 44.
For if thou altogether holdest thy peace at this time, then shall there enlargement and deliverance arise to the Jews from another place; but thou and thy father’s house shall be destroyed: and who knoweth whether thou art come to the kingdom for such a time as this?
I love winter. Because I love soup! It’s a great way to get in a lot of veggies into one meal.
And we have had an arctic front come in to Colorado. Two days ago it was 94°F. Yesterday it dropped to 28°F. And it snowed. Great soup weather.
Being the southern girl I am, I made a southern veggie soup.
I started with onion, carrots and celery. Then for the southern twist, added blackeyed peas and okra along with diced tomatoes. And I used some of the cabbage I talked about last week. The only thing that would make this more southern would be the addition of corn. Maybe in the leftovers.
Low calorie density, no added fat, and scrumptious served over rice. And always vegan.