When I was in my early twenties, the feminist in me remained adamant: I didn’t like to cook, and I didn’t care to learn how. Once again, gardening has taught me the value of something other than gardening. Yep, now I like to cook.
I love harvesting from my yard and cooking up something nutritious and delicious to feed my family. I especially love making soup. I love how it warms my house and takes away the stinky dog smell, replacing it with an aroma that promises a savory, succulent meal. We’ve recently had sickness in our house, so I just made a big pot of soup to help boost our immune systems.
Here is one of my favorite recipes that I frequently make:
Sautée in butter:
- grated fresh ginger, approximately 1 inch
- 1 sweet potato, chopped
- loads of carrots, chopped
- several leeks, cut.
Add dashes of nutmeg, salt and pepper. When the veggies are tender, combine in a large pot with chicken stock and simmer on low for as long as you can. Then purée with a soup wand.
Serve with heavy cream. For a vegan way you could use veggie stock and skip the cream and use olive oil instead of butter. I love serving this with a big salad and some warm bread and butter.
I hope your family and friends love this as much as mine do!