Friday, February 4, 2011

Warm soup for a snowy day

Now, I'll admit that when I moved here to texas in the midst of one hot summer, I could not have forseen the current weather outside. It was 110 degrees in August, a complete extreme opposite from the -10 degree wind chill that's been blowing here this week. Today there is snow falling continuing the essential shut down of the little north Texas town I live in. Under this falling snow, the streets have been covered in a layer of ice for the past week. Of course having lived in cold places in the not too far past, we're well prepared with long johns and wool sweaters, snow pants and heavy coats, and of course wool socks and winter gloves.

I'm not so bothered by the cold weather. It's just come as a surprise. I feel lucky for that we're a homeschool family because snow and winter weather provide great opportunities for both fun and learning. We can measure how deep the snow is in the middle of the yard compared to how deep it is in the drifts. We can see how much water is left in a glass after the snow melts. And we can make snow cream!!!

This week I've been making a lot of hearty warm meals to keep our insides from chilling. Last night I made a delicious potato soup and thought I'd share the basic recipe with you.

Creamy Potato and Vegetable soup (vegan)

4 russet potatoes, peeled and cubed
2 rapunzel brand bouillion cubes, sea salt and herbs
4 cups of water (maybe more)

4 cups of fresh washed spinach
8 oz mushrooms sliced
1/2 red bell pepper, diced
6 cloves garlic
2T olive oil

salt, pepper and garlic powder to taste

Place the cubed potatoes, veggie bouillion and water in a large pot. You want enough water to be a good 3 inches over the potatoes. Bring to a boil. Turn heat to medium and cook potatoes until they are completely done, about 20 minutes.

Meanwhile in a large skillet heat the olive oil. Add the garlic and sautee for about a minute. Add the mushrooms and cook until soft. Then add spinach, bell pepper, and a pich of salt and sautee until all vegetables are cooked and soft. Add enough salt, pepper and garlic powder to give a good flavor.

When the potatoes are done cooking, use and immersion blender to turn them and the cooking liquid into a puree. Add the cooked vegetables mixture and season to taste. Enjoy!

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