Fall Veggie Soup

Cupcakes for Breakfast: fall veggie soup

I’ve been home sick for the past three days. Blah. On Saturday I was lying in a pile of tissues when my friend Rachel dropped off my share of our CSA (and a bagel and OJ – she’s the best!) The last thing I thought I wanted to do when I was sick was cook, but on Sunday after my meds had kicked in, I spent a little time in the kitchen. And it was really one of the best things I did to take care of myself. Soup doesn’t take much effort to make, plus it lasts a few days and (hopefully) helps cure you. And when you’re home alone with only your Netflix boyfriend, it feels good to show your sick self a little love.

You can make a soup like this with any veggies, really. I used two onions, a yellow squash, kale, and carrots. You could add beans or noodles too, but this simple, veggie-filled soup was just what I needed. Below you’ll find my on-cold-meds, non-recipe…

Cupcakes for Breakfast: fall veggie soup

Fall Veggie Soup

In a large pot, sauté sliced onion in olive oil and butter until softened and caramelized, about 40 minutes. Add chopped carrots and squash to pot and let soften. Season with salt and pepper. Add chicken broth and chopped kale and let simmer for another 30 minutes, stirring occasionally. Meanwhile, make some garlic bread: Preheat oven to 400°. Melt some butter and stir in chopped garlic. Half a baguette lengthwise and brush butter on cut sides. Top with grated parmesan. Bake for 10-15 minutes until golden. Serve garlic bread with soup. Soup can be reheated and eaten until you’re well and want to eat pizza.

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