It’s that time of year again, and waking up to the rain this morning confirmed it even more so than the kids climbing aboard the big yellow bus again~ it’s fall and soup weather has taken over for the next 9 months. This weekend my soup looked liked this: warmed one chopped yellow onion with olive oil, added a leek, broccoli, carrots, potatoes, and 3 cloves garlic, all chopped into small bits and stirred for a couple of minutes. Then I added a splash of balsamic vinegar and another splash of gluten free tamari, freshly ground black pepper, oregano, thyme and basil. Once that all looked a bit cooked but still vibrant, I added 4 cups of gluten free vegetable stock and two cups of French green lentils. (This made a very lentil-thick soup~ looked more like a stew. I might reduce the lentils to 1.5 cups next time.) Once the lentils softened a bit I added about a teaspoon or so of Mediterranean sea salts and squeezed some lemon in as the soup cooled. I tried gluten free sourdough bread from Wheatless in Seattle and it was a delicious pairing, and with such a cute name I will just have to try more of their goodies. I also made pumpkin bars from 1-2-3 Gluten Free which turned out really well. To top them I made a cream cheese icing which is really easy~ I only had neufchatel cheese so I used that~ about 4oz, and 4oz of unsalted butter. I let those warm and soften a bit before mixing them together, then adding 2 cups of powdered sugar and 1 t. of vanilla. My youngest liked it so much he said he wanted that for his next birthday cake. Easy enough!
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