Hot days demand salads, or soup! Today’s nourishing contribution to the family nutrition is called Carrot Soup, but it should rather be called Mixed Vegetable Soup because there’s so much more in it than just carrots, and there’s plenty of room for improvisation.
Here’s how I make it:
Vegetables, all roughly cubed:
2-3 stalks celery
4 tbsp butter
2 tbsp coconut oil
4 cups chicken broth
some cream or half and half
Spices, all to taste:
- Heat fats in a Dutch oven, saute onion and celery until soft. If you omit this step, the soup will taste flat and boring.
- In the meantime, peel carrots and potatoes, cut them and the zucchini into chunks. Frozen zucchini from last year’s surplus will do just fine as well.
- Add broth and cook until all vegetables are soft.
- Ladle soup in batches into a blender to puree, or puree in any other way convenient to you.
- Serve, adding cream if you wish.
Obviously, this soup freezes well. It also goes well with all kinds of meat that you can either add after pureeing or serve on the side.
Now, the ratio of vegetables is really quite arbitrary, so you can add more potatoes for a more filling soup, or leave out potato altogether to make the soup paleo. You can add more carrot for a darker color or less for a lighter color, add more broth for a thinner soup, use nutmeg if you care for the taste, or sprinkle fresh parsley on top for decoration and added taste before serving. Be creative! By the way, for some strange reason even otherwise vegetable-resistant children seem to like this one.