I've been under the weather but we need something for dinner. I made myself a pot of vegetable soup for lunch - to help with the head cold, so I'm going to re-heat that for dinner. Whet to go with it? The pantry is a little bare, Pesach is coming and I'm trying to use up what we have. I poke around, find a huge, ripe avocado, hmmm, some tortillas in the freezer, a jar of salsa, some cheddar cheese - Quesadillas!
They say a picture is worth a thousand words - so here you go...
Vegetable soup
Stock: 4 very small potatoes, 2 old carrots, heart of a celery bunch, 1 1/2 onions, 8 cups water, brought to a boil and let simmer for an hour or so
The Soup:
1 onion, 2 carrotts, 1 stalk of celery - cooked in olive oil for 3-5 min
Added 1 small zuchinni, diced, cooked a bit more , then added 4 cups or so of fresh baby spinach & cooked down. added the stock, some dried basil and oregano, about 1 cup crushed Jersey Fresh canned tomatoes, salt & pepper - simmered about 30 minutes - added some tiny bow tie pasta and boiled for 8 minutes
The familiar traditional pre-passover pantry dinner!! Red lentil soup here to clear out odds and ends of veggies.
ReplyDeleteI do so love red lentils.
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