Now is the time to start thinking about root and cold crop vegetables; they are the main staple of Atlantic Canadian diets and include the tried and true potatoes, turnip, carrots, parsnips, squash, cauliflower, onions, beets, and cabbage. Even the humble potato and cabbage are world renown in a variety of cuisines – say the word ‘cabbage roll’ or ‘fries’ to any nationality and they will most likely be familiar with this type of food. I’m rooting for veggies since they are great to store for winter use and have numerous cuisine options. Here is one recipe that was made at the request of my youngest son….since there was ‘nothing to eat’ in the house!
This is the best soup ever Mom!
This soup was made on request from my youngest son with simple yet delicious and readily available local ingredients.
Serving Size: Note this recipe is for two normal people servings or one 19 year old! So double or triple for your crew.
- 3 mushrooms sliced
- 1 medium onion diced
- 1 tbsp olive oil
- 1 cup carrots cut into small cubes
- 1 potato cut into small cubes
- 1 vegetable bouillon cube
- 1 tsp minced garlic
- salt to taste (I prefer people to do this at the table, as I don’t like much salt)
Saute mushrooms/onions/oil until browned (very important to brown the mushrooms/onions as they add to the flavour) about 5 minutes
Then add small cubes of carrots and one small potato. Stir briefly to lightly coat the potatoes added. Then add one vegetable bouillon cube, 1 tsp minced garlic and enough water to cover the vegetables, more or less depending on how much liquid you like in your soup. Then boil for about 5-10 minutes until vegetables are soft. Serve.
Tracey Allen is a professional writer, author, marketer and speaker with her own consulting firm T Allen Consulting www.traceyallenconsulting.com She is the author of The Sustainable Table – Take Back Your Plate (blog at www.simplifyandsave.ca ) Building a Passive Solar House, and Do it Yourself Press Releases. Her next two books are expected to be released this year; Gluten-free Lunches and Snacks: Quick, Easy and Frugal and The Sustainable Business: 5 R’s to Boost Business Profits.
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