I go missing for months and then come back with a basic soup recipe?!
Sad.
I don’t know where December, January and February went. I spent most of those months in Costa Rica with my favorite clients, in Boston with all my loves, in Vegas having the best time with my incredible former co-workers and clients and then roadtripped around Utah with one of my oldest friends. And since I’ve been back in Boulder it’s just been a whirlwind of catching up with friends here, getting back into hiking, dogsitting a ton and trying to figure out what the eff I’m doing with my life from here on out. I’ve mostly felt uninspired since I’ve been back. Partially because of the miserable weather, partially because sometimes I feel like I’m outgrowing Boulder, partially because I miss cooking full time (also, making money full time) and I don’t know what the next few months will bring. I’m desperately wanting to go back to personal cheffing, but don’t know that that’s fully an option here, which is scary. I’d love to do it and travel full time, but I also know that Boston is still FULL of cooking opportunities for me.
WHAT DO I DO.
I digress. You’re not here to hear my inner monologues about where and what I’m going to do. You’re here for the soup, right?!
I do have quite a few recipes, products and reviews backed up to share over the next couple weeks. And with a few exciting trips ahead of me, and committing to more time in the kitchen, hopefully I’ll be feeling inspired and rejuvenated here at home and you’ll get more than just soups recipes coming up!
LENTIL POTATO SOUP
2 cans lentils, rinsed and drained
1 yellow onion, chopped
4 carrots, chopped
4 stalks celery, chopped
1 zucchini, chopped
4 cups cubed yellow or red potatoes
2 bay leaves
2 tsp sea salt
2 tsp all-purpose seasoning (I love the Trader Joe’s one and add it to everything)
1 tsp black pepper
2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried oregano
6-7 cups vegetable broth
1/4 cup chopped parsley
1/2 cup nutritional yeast (optional, but thickens it and adds flavor!)
- Saute onion in a little avocado oil in a large sauce pot and cook over medium heat for about 10 minutes
- Add carrots and celery and cook for 5 more minutes
- Add zucchini and cook for a few more minutes
- Add potatoes, bay leaves, sea salt, black pepper, all-purpose seasoning, garlic powder, rosemary, oregano and thyme and stir to combine
- Add lentils and broth and bring to a boil
- Reduce to low heat and cook for 45 minutes to 1 hour or until potatoes are tender
- Stir in nutritional yeast and parsley before serving
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