While I’m away, why don’t you help yourself to a bowl of soup? Originally published in March of ’07.
Here’s a great way to make a vegetable soup that is anything but boring! Try and use all the organic and fresh vegetables you can. It’ll really make a difference!
2 medium potatoes, cubed
1 large onion, chopped
2 carrots, sliced
3 – 4 Tbs. olive oil
10 cups water
1 large handful fresh chopped dill
1 large handful fresh chopped parsley
juice from 1/2 lemon
sea salt to taste
pepper to taste
2 peeled and chopped tomatoes, optional
Throw all the vegetables (but the tomato, if you’re using it) into the pot with the water, oil, salt, and pepper. Boil until potatoes and carrots are soft. If adding tomatoes, do it here. (Putting the tomato in with raw potato and carrots can keep these vegetables from getting soft when cooked.) Cook for another couple minutes. Remove from heat, add dill, parsley, and lemon juice. Serve with a dollop of plain mediterranean-style yogurt in each bowl.
Remember, the secret to good soup is to taste it towards the end and adjust seasoning until it’s just right. If it seems a little too flat, try a little more lemon juice or sea salt.