It’s getting hot in here. Well, not in here—this series of tubes that we call “the internets”—but out there, on the other side of my window, where tulips and blossoms are beginning to bud under the warm New Jersey sun.
Tomorrow’s temperature may reach 80, there’s a warm breeze blowing through the blossoming trees, and the kids at my school have a terrible case of Spring Fever. There’s no denying it—Spring has sprung.
So, why in the world would I give you a hearty, warm, comforting vegetable soup? I could make up excuses that I’m trying to reach out to those poor saps in Canada or wherever it is that snow is still on the ground. Or I could tell you I’m sick and that’s why I made it. That, thankfully, is not true (I’m feeling quite great, actually, and so is Jim.) I could tell you that the vegetables that went into the soup were so good, so irresistible, that I just had to post the soup. That, also, would be a lie.
In truth, the vegetables in this soup had been hanging around the bottom drawer of my fridge for quite a while. I bought them, used some, and left the rest to twiddle their thumbs in the frigid air. I had good intentions, mind you, of lots of vegetable spring dishes. And then I got lazy this week, falling back to our old standards—red lentil dal, risotto, dishes that have me going to the pantry more than the vegetable drawer. I almost forgot about all those sad, bored veggies, and I would have let them wither and die had I not decided, with spring-cleaning motivation, that I would clean out the fridge.
We’re going away for the weekend, to attend Jim’s uncle’s photography show’s opening in East Hampton. I’ll plan it out so that we do next week’s shopping on the drive home on Sunday and making room in the fridge is the last thing I’ll want to do when we finally get back to the apartment.
The best way to use up all your idle veggies is a pot of vegetable soup. The more, the better—I used leeks, onions, parsnips, turnips, carrots, and potatoes. You don’t even need a recipe, just chop everything up, render some bacon in a big pot (or simply use olive oil), add your vegetables, saute them until fragrant and golden, and then add enough water to cover. The vegetables will flavor the water to make a rich, delicious stock. If you are using potatoes, add them in about 10-15 minutes after adding the water. Simmer until all the vegetables are done. Ladel into bowls and top with a bit of salted butter. Pretend it’s cold outside and enjoy with a good French baguette.
14 thoughts on “Vegetable Soup? It’s freakin’ 80 degrees out there!”
It’s never too hot for soup, but I do have one recommendation. It’s a recipe I have yet to make but I’m dying to try: Peanut Butter Vegetable Chicken Soup. Subtract the chicken if you wish, but it got great reviews! I would make it soon if I hadn’t just made a HUGE batch of a delicious peanut-butter-containing-stew, whose recipe is soon to-be-released.
– The Peanut Butter Boy
I love the look of your first photo – it has this vintage, classic quality about it with all those fantastic colors and the slight texture. Fabulous!
there is always room for vegetable soup in my book. I normally eat soup for lunch on these spring like days, when its just a little windy. Plus, making this soup is a nice way to clean out your fridge 🙂
Love, love, love soup…any kind of soup anytime! Great pictures Robin and I am glad both you and Jim are feeling better!
I think I need some of that soup to keep me warm this weekend; it looks nice and warming. Or some kind of soup. Probably LOTS of soup. Check out the weather forecast for Seattle, and you will feel all the more cheered by the weather back east.
thank god there was bacon fat in there…
I’m coming down with another cold, so your soup would work for me about now. I am also a fellow New Jersey dweller or grew-upper.
I never care about the temp outside, I just make what I like anyway. 🙂
I like vegetable soup anytime, and I particularly love how many tubers you have in there. And it is a dish that is meant to be made from what’s at hand.
By the way, are those purple carrots in there? Whatever they are, they are beautiful in the soup!
Sun?! What’s that again? I can’t remember it. A veggie soup is always a great comforter and a great way to use up leftovers – as you say. We’re not having much sun in London here at the moment!
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I just came accross your blog thanks to stumbleupon and I am loving the food pics that you have, they are all so bright and full of colour. I started off as a blogger myself a year ago and loved talking to other food bloggers around the world so much that I wanted to find a way of more people sharing photos and meeting other foodies. I used to get annoyed that I would be making so many great recipe videos and food photos and hardly anybody would see them! That is when I came up with http://www.ifoods.tv which is a new site for foodies all around the world to share food photos, recipes and videos as well as meeting other foodies. We are only starting off and are currently a small community but I would love to see you there sharing some of your amazing photos with other foodies! Keep up the good work on the blog and hope to talk soon.
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