We’re in the middle of a blizzard! Frankly, there’s nothing I like more as long as my fridge is stocked, I have power and a good book. I have all three so, I made a soup from all the bits of veggies I found in the crisper drawer to have for lunch. Then I’ll settle back for a cozy afternoon curled up with Fynn, my book and Netflix. Happy Storm Day! XO

STORM DAY VEGETABLE SOUP

Serves 4
Preheat oven 400*F

1 large russet potato
4 carrots
2 parsnips
½ small turnip
1 small butternut squash
1 large yellow onion
1 shallot
4 cloves of garlic
6 dried bay leaves
1 tablespoon dried summer savoury leaves
Sea salt and freshly ground pepper
Extra virgin olive oil
4 cups soup broth, vegetable, chicken or beef – I used vegetable

THE STEPS:

• Peel and roughly chop all of the vegetables.
• Drizzle 3 tablespoons of olive oil over the bottom of a shallow roasting pan.
• Add the chopped veggies.
• Drizzle 2 more tablespoons of oil over the top and give it all a toss.
• Sprinkle with bay leaves, summer savoury, sea salt and pepper.
• Place roasting pan in the preheated oven on the bottom rack for 30 minutes.
• Prepare soup broth assuming you’re using something commercial like me…
• Scrape all of the vegetables and bits off the roasting pan into a soup pot.
• Add broth and bring to just before the boil.
• Remove from heat and lunch is ready!

THE LOVE: You’ll need to taste for salt if you’re using a commercial broth. They’re all different. Also, you can add canned or fresh tomatoes, chopped spinach or Swiss chard, sliced mushrooms, bell peppers…Basically anything you have in your fridge!

Thanks for reading.

photography by michelle