Served with a side of locally baked crusty bread (and a totally non-local BUT in season avocado!) you've got a well balanced meal. Remember the Dark Days Challenge? The soup challenge is ON this week and i'm proud of this contribution, even if it doesn't meet quite all the parameters of SOLE food. To prove that making soup is NOT a challenge, even if sourcing all your ingredients locally can be, here's the recipe:
1/2 quart condensed chicken stock *homemade*To cook is too easy: put all the ingredients in a pot, cover it, bring it to a boil and reduce to a simmer until you feel like eating, at least 20 minutes after it boils. Hit with your immersion blender and top with some seasoning for a filling and vitamin packed feast. Makes enough for 4, but 2 of you will end up eating it all if given the chance.
1/2 quart water
1/2 a cauliflower *not local (california), in season*
1 turnip *local and in season*
1 leek *local and in season*
some garlic cloves *homegrown*
fresh rosemary *homegrown by my mama #2 1 hour away*
1 potato *Oregon*
Have you ever become master of a dish or technique you were once afraid of?
This post can be found at Simple Lives Thursdays: a great blog hop of recipes and sustainable living tips