Hi Bloomers!
Happy holiday weekend to you all (and if you’re in a profession that doesn’t get the day off, I hope you’re getting time and a half!)!
It’s been quite a wild ride around these parts lately, earlier in the summer many of our neighbouring communities had devistating fires, followed by recent floods and continued heavy rainfalls. While our street had flooding and our own basement did have leakage, we are counting ourselves lucky to be safe and have great friends who helped us with our repairs.
With all of this up and down weather, extreme heat to extreme precipitation, the back and forth has not been kind to my garden (except for my tomatoes!). Many of the carrots aren’t getting very large, zucchinis rotting off before they have a chance to get to decent size and three of six bean plants didn’t survive, in addition to all of my melon plants not surviving.
None the less, we persevere with what he have left, and today, I harvested a beautiful yellow zucchini!
With this beautiful gift from the garden I’m making roasted sweet potato and zucchini basil soup for the week ahead.
Roasted Sweet Potato and Zucchini Soup:
- 3 sweet potatoes (peeled and chopped)
- 1/2 of a large onion (roughly chopped)
- 1 zucchini (peeled and chopped)
- 1 & 1/2 containers of vegetable stock
- 2 tbsp olive oil
- Spices of your choice (I’ve chosen basil, salt, pepper, jerk chicken and bay leaves)
I don’t follow a specific recipe, as a cook I’m much more of a fly by the moment kind of gal. Throw some stuff together and put some spices on it, and see how it turns out (usually winds up pretty good!).
After I’ve chopped up the veggies and tossed them in olive oil and whatever spices I’ve chosen that day, I roast them for about 45 minutes on 420 until their soft and slightly browned.
When they come out of the oven (and the house smells scrumptious) I put them into the blender with the soup broth, which sometimes takes two batches depending on how much soup I’m making. Blend on high and then put into a large pot to simmer with your bay leaves.
While this might be just a simple soup and a single vegetable harvested from the garden today, it reminds me to be grateful for what I do have and what brings me peace.
I hope you all take the time to find some peace for yourselves this week.
Catch yah’ later Buds!