I have a love/hate relationship with soup. When I am eating it I love it and it sustains me (with a few crackers or bites of bread) but when I think about it for lunch or dinner, I assume I’ll be hungry later. But as I go deeper into my no meat (only fish) diet, many vegetarian and even vegan recipes are yummy sounding soups. Plus Pinterest photos make bowls of goodness look, well, damn tasty.
Enter my new Pinterest crush, Jenna from Eat, Live, Run. And, let me introduce you to her soup that Mike and I just slurped up so fast I have no photo evidence of it being in our bowls.
Is your mouth watering yet? It should be. You need to be eating roasted vegetable soup.
Jenna’s recipe is divine, but I did change things up a bit based on what was in our fridge. No parsnip or rutabaga, jalapeno instead of poblano. Added roasted butternut squash and relied on dried spices. We burned most of the carrots but managed to salvage some. Definitely take your carrots out sooner. I blame that on the presidential debates and our TV being in the basement, far away from the DING DING of timers.
We cleaned our bowls and enjoyed the soup with small wheat Alexia rolls and steamed artichokes. So, to be fair, we didn’t only have this soup for dinner but you better believe all I am making for dinner tomorrow night are small spinach salads to go with the leftover soup. It is that good and plenty filling.
Soup is on!