Yes, more soup! There will be a break in soup, its hot today and this week! I love it, the windows are open and I already went for a run. Yesterday was a quick 4 miler with my husband! Surprise. I just got back from a quick 2 miles at the park with the dog that actually runs. He loved it, it’s another gorgeous day!
The past two mornings have been steel-cut oats with blueberries and apples-maybe a new favorite. Sadly, no photos were taken, as food was engulfed in a hurry! Back to soup. This soup was also created with mostly GREEN ingredients I had and it turned out pretty well. I think anyone can understand how easy it is to make soup from anything and have it be successful.
These were basically the ingredients to my soup, I felt like a mostly green one. I was thinking about a cheesy broccoli soup when I was trying to figure out what to do.
The beginnings of a roux. An onion and a 1/2 in extra virgin olive oil and rosemary, dill, oregano, garlic chives, thyme, a bay leaf and cilantro!
This is what it should look like after you throw the flour in for your roux and stir. After the onions are done cooking (almost translucent) and herbs have sautéed for a few minutes. I threw it close to 1 cup flour (mix of soy,white & wheat flour) since I used 10+ cups water(2 cups milk included) for this soup.
After the liquid was added, diced potatoes were added, chopped spinach, soy beans and broccoli. This was all low boiled for about 40+ minutes until potatoes and soy beans were cooked through. After it was taken off the heat I added 2 cups mix of cheddar and white cheese and stirred until everything was incorporated. This was also liberally salted and peppered with parmesan reggiano shavings added to the top with sour cream! A day later, my husband craved some MEAT in the soup, so I added 1/2 lb sausage to his half! Enjoy!