It is July in Atlanta and it is hot. And not the mythical dry heat you sometimes hear about. It’s heavy, humid, slightly sweaty for six months hot and I love it.
But I can eat soup any time. It’s comforting and delicious and full of vegetables and I can make a big pot on a whim with stuff I keep on hand in my freezer and in the big veggie bowl.
So, grab your fan, crank the AC, and make your favorite food any time of the year. 🙂
Random shit for my impromptu soup:
1 Vidalia onion, diced
1 whole carrot, peeled
3 cloves raw garlic, finely diced
1 whole head garlic, roasted
1 oven gold potato, diced
1 bag frozen corn
1 bag frozen black-eyed peas
1 bag frozen green beans
1 cup dried green lentils
I cup crushed tomatoes
1 small can coconut milk
I start by peeling and chopping the onion, garlic and carrot. I save the trimmings – the ends and skin of each. I put those in a pot with salt and pepper, cover with water and simmer until the water grows dark. This, my friend, is vegetable broth.
Next, softly cook the onion until it gets soft, then add the chopped carrot. Wait five minutes and add the garlic, slowly adding a little broth at a time so your vegetables don’t stick.
Add the potato and lentils and cook until they get a little soft.
Add the vegetables until the freeze begins to soften, then the tomatoes.
Cover with the homemade broth and cook on low while they begin to mix. When the vegetables are sufficiently softened, add the coconut milk and turn down the heat.
When you can’t stand it anymore, have a bowl right away and enjoy a better bowl the next day.
Top with buffalo tofu bites and Tabasco and know the wonderment of your favorite winter food in the hottest month of the year.