It is soup weather.
The maple is screaming fall!
I have been making soup left and right. Today a revisit to one from a while back. Apple, turnip, Jerusalem artichoke.
A completely vegan creamy soup. Made with CSA veggies and Larriland apples.
I did modify it a bit. I used my roasted garlic. And, I added an extra apple. And, some spice. Nutmeg, cinnamon, garam masala. A generous pinch of each.
I had some for lunch today and saved the rest to have for dinner tomorrow. Drizzled with a little lemon infused olive oil.
Soups are one of the best things you can make to use up leftover CSA veggies. And, so are stir fry recipes. I made one of those tonight, and yes, I know it isn’t soup. But, it was really very good.
Shrimp stir fry to use up the Napa cabbage from the CSA.
Toss it all in a wok or a stir fry pan. Scallions first, and thicker parts of the Napa cabbage. In oil. Add mushrooms and water chestnuts. Add sesame oil and soy sauce. Ginger and garlic powder.
Bean thread that was softened in boiling water goes in last.
Some hot peppers.
I can’t believe how my cooking has changed. All those CSA veggies are influencing me. Soups and stir fry. Warm, comforting foods to chase the chill.
LOOKS VERY GOOD!!!
I don’t really understand why I’m still doing vegetable triage in November, but I sure am. Yes, plenty of shelf stable squash is building up the Strategic Winter Squash Reserve, but good heavens there’s so many carrots, peppers, turnips, beets, spinach, cabbage and radishes in the crispers!
Soup and stir fry sound like excellent methods to deal with the overage.