Yup, we are chatting Hurricane Sandy aka FrankenStorm Sandy aka Super Storm Sandy today because this is another recipe I made on Sunday while cleaning out the fridge.
I used up all the bits and pieces that would probably go bad or not seem as appealing while hanging out with kids. These include, some unused butternut squash, 1/2 zucchini, and more.
I was thinking of straining out the green bits but then thought: 1. I am dang tired 2. I think the kids would realize they are too hungry to complain.
Eat up kiddos!
Ingredients:
3 tablespoons olive oil
1/2 onion, roughly chopped
2-3 carrots, roughly chopped
1/3 butternut squash, roughly chopped
1/2 zucchini, roughly chopped
2-3 celery stalks, roughly chopped
2-3 cloves of garlic, roughly chopped
4 cups of low sodium vegetable broth
2 cups of water
1-2 handfuls of baby spinach
2 cups Kale
1 cup 1% milk
Kosher salt & ground black pepper
Directions:
1. Heat the oil over medium heat and toss in the onion, carrots, squash, zucchini and saute for 5-7 minutes until softening.
2. Toss in the celery and garlic and saute for 2-3 minutes. Increase the heat to high and add the broth and water and bring to a boil. Cover, lower the heat to simmer for 20 minutes.
3. Add the baby spinach and kale and simmer for another 5-7 minutes.
4. Remove from heat and allow to cool at least 10 minutes. Add the milk and then puree the soup in a batches using a blender. Season to taste.
A
New Englander who discovered her passion for Science at a young age and her
passion to be a Stay at Home Mom and Foodie a bit later. You can contact me at savorthethymeblog@gmail.com
{ 4 comments… read them below or add one }
Love the soup!! It looks so delish, I love of the veggies you used!!
Too funny .. I make a soup/stew called the same thing, usually the night before leaving for a trip. It is always hit or miss!
Sometimes the dishes we create to clean out the fridge or get ready for storms turn out to be the best! Definitely going to try this one.
This caught my eye because it reminded me of the
French “potage maison” which is really much the same thing. I enjoyed it a couple of times in Paris last month and decided to make it when I got home. It seems that a turnip stood in for your kale and a potato added some body – no milk – but the flavor must be VERY similar. So easy and perfect for the fall!