Wholistic Woman
Embracing a whole life approach to wellness
We are gradually getting over our colds here at the Hammond household, but soup is still the food of choice. Since I had potatoes from last week's CSA pickup I went looking for a soup that incorporated them. It was a bonus that this recipe happened to incorporate another of my favorite foods--mushrooms!
So I was standing in line at CSA pickup tonight STARVING. For breakfast I had a half cup of granola and some raw milk. Lunch was a leftover piece of grilled KFC and about half a cup of leftover vegan chili from lunch out the other day. I've been eating crappy the past few days as I never did get around to meal planning and have had some late nights at work. Pizza crossed my mind . . .
Last week since I was out of state I gave my CSA share for the week to someone else. So, I had the unique experience of going to the farmer's market and buying whatever I wanted. Ha! I knew I would make this soup, since I usually only get one fennel bulb at a time at the CSA and this requires three.
Now that I'm trying to wrap up Simply in Season, I'm coming across recipes that I wasn't too interested in making last time I cracked it open. Great Green Vegetable Pasta, with its use of blended up cottage cheese (a technique I used before but don't recall which recipe), was one of them. So I decided to wing a variation on my own.
This is one of those recipes that is great for using up whatever vegetables you have from your garden or CSA and lets the taste of the vegetables come through.
