The Weekly Whisk - 12/10/20

Musings from a foodie…

In these times of Covid, I’ve spent considerably more time at home. In fact, my homebound life is now the longest period of such living since my teen years back in North Dakota. One of the treats my Mom made was homemade soups when the winter winds would blow back in North Dakota. Suzanne shared this soup recipe [* * * * * ] and it was a great accompaniment to those Swiss cheese sandwiches on the chilly days here in Maine – which seem to be increasing as we move through December into January. So, try it. You’ll like it PLUS – it’s healthy!!

GARDEN VEGETABLE SOUP – Ingredients: 2/3 cup sliced carrot (1 large carrot); ½ cup diced onion (1/4 large onion); 2 garlic cloves, minced; 3 cups chicken or vegetable broth; 1 ½ c diced green cabbage (1/4 cabbage); ½ c green beans; 1 T tomato paste; ½ t basil; ¼ t oregano; ¼ t salt; and, ½ c diced zucchini (1 small zucchini).

Sauté the first three ingredients to soften them. Add everything else except zucchini, add zucchini for a few minutes at the end after everything else is soft.


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