the inspiration veggies
Tomato Cream Soup
I started by slicing and dicing some veggies that were in my fridge, and sauteing them together with a spoon of Earth Balance:
- onions (from the bucket)
- garlic clove
- carrots (from the bucket)
I kept tasting the soup as it simmered, thinking that it needed a bit more flavor. I kept adding salt a little at a time, but ended up with it too salty. I think it became more flavorful as it simmered, so next time I would add less salt, but overall it was chunky, fresh, rich, and delicious!
simmering on the stove
topped with fresh basil
And, because the meal needed a little more protein, I served it with a hearty salad
Italian Chef's Salad
- mixed greens
- sliced fresh mozzarella cheese
- hard boiled egg
- dressing- a simple mix of 1/3 salad vinegar to 2/3 olive oil seasoned with salt and fresh pepper
The bread in the picture was a baguette (from Marquette Bakery) sliced lengthwise, topped with Earth Balance, garlic salt, and fresh parsley (from the bucket) and broiled in the oven until brown. A tasty, light, but not exactly summery meal.