I find my cravings so predictably in tune with the change of seasons. The weather has started getting colder, mornings and evenings are darker, and there are only a few stubborn, golden leaves left on the trees. All I want to do is warm my hands and bathe my face in steam that’s gently rising from my mug of tea or a hearty bowl of soup. So, when I went grocery shopping this past weekend, I knew that the vast majority of the vegetables I was buying were headed toward a hearty, healthy, filling soup that I could have for lunch all week long.
I debated for a very long time whether to post this recipe. I made this soup for the first time before this blog existed. I got the recipe off of 101cookbooks.com and it was perfect. I ate it all week for lunch and didn’t get sick of it one bit. Beyond its deliciousness, there are so many things that I love about this recipe. First, it doesn’t call for any stock (I have still yet to find a vegetable stock that my boyfriend and I both like) but it is still incredibly flavorful (usually I have to add a lot of additional seasoning to make water based soup taste). Second, it’s hearty, warming and healthy feeling when you eat it. Last, I have most of the ingredients on hand at all times, so it’s a great recipe to have for a day that I don’t feel like going to the store.