What you are about to read, I would hardly call a recipe. It was more of an *open fridge*, “oh man, we have way more veggies than we can ever eat by the time they spoil”. I get a pretty horrible feeling when I have to throw out food because I let it go bad, so I’ve really tried to limit this happening.
Ingredients: Cauliflower, snap peas, leeks, asparagus, mushrooms, chicken broth, whipping creme, salt and pepper.
Dan introduced me to Leeks. Now, I love them.
How interesting can chicken broth really look?
I added the Leeks first, I wanted them to be nice and soft. Otherwise, they taste too much like onions.
Added snap peas and cauliflower
I remember this looking a lot better than the photo shows.
To describe the taste: It wasn’t overfilled with a vegetable taste. The mushrooms and cauliflower really balanced it out. If you decide to try to make this, I wouldn’t use asparagus. It tasted okay in the soup but for re-heating purposes, I wouldn’t do it. The asparagus doesn’t taste good at all reheated.
On the side of my bowl you might notice some kale chips, or my attempt at them. It seemed like a healthy alternative and a good idea. I spread out pieces of Kale on a baking sheet, added oil and baked them for about 15 minutes. I think I added too much oil, so be careful if you try that. For that “chip” feel, I added a tiny bit of salt. They weren’t horrible, they weren’t amazing. I thin I’d really have to be craving kale to make these again.
Needless to say, I enjoyed a nice light soup and was able to use up the majority of my veggies in the fridge before they went bad.