Posts Tagged ‘vegetables’

Last night, thinking that I was going to be starting the Master Cleanse today, I wanted to use up a bunch of veggies in my fridge that were on their way out. I had a big bunch of asparagus and a pack of tarragon, as well as a giant zucchini (seriously, it was like 14 inches long and 2 inches in girth…ew…girth…) So, I googled “asparagus tarragon” (I love you, google) and found this recipe!

That recipe served as the inspiration for my soup. I added the zucchini, and also shallots and garlic (I can’t cook without garlic). I loved the idea of browning all the veggies really well to develop that nice flavour before blending it down into a nice smooth soup. Once they’re all golden and delicious, add some stock (I used veggie) and bring it to a boil. Then let it cool down, pop it in the blender and blend til smooth. Finally, warm it back up to serve & eat! It really couldn’t be easier!!


I thought this soup was delicious, and better yet, so did Benji! :) Tarragon is a new frontier for me; I’ve never cooked with it, or really experienced its flavour. It really reminded me of licorice while it was raw, but once cooked down, it had a totally different flavour (which was a good thing if you ask me, cuz I’m not a big fan of licorice).

All in all, a successful dinner! Easy, yummy, healthy and resourceful! No veggies went to waste and all bellies were filled! :)


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This is a soup I make once or twice a month when I want to use up the last few veggies and whatnot that are kicking around in my fridge on their way out (cuz I hate to be wasteful). It’s a little different every time depending on what I have, but it’s always pretty durn tasty! The ingredients are more or less as follows:

  • 2-ish cups cubed ham steak. really depends how meaty you like your soup…
  • 1 medium onion, diced
  • 3-4 cloves garlic, minced
  • 1 zucchini, diced
  • handful or 2 of baby carrots, sliced into discs
  • 2 portabella caps, large dice
  • 1 head broccoli, chopped
  • 1 can diced tomatoes
  • 1 can white northern beans
  • good slosh of liquid smoke
  • good squirt of ketchup
  • a can of broth, or water: enough to make it soupy
  • thyme (this time fresh from my herb garden!)
  • rosemary (also fresh, woo!)
  • salt & pepper

Today I also added about a cup of red wine that was on its way out. The best thing about this soup is its flexibility. Put what you like (or have), in whatever quantities you like, and done! Instant dinner! :)

I usually brown down the ham in some olive oil. Once it’s nice and brown, I add the onions and garlic and cook just until the onions begin to sweat and turn translucent. Then I add the zucchini and mushrooms and carrots and cook that down for a while. Then pretty much just add everything else and let it simmer away til you’re ready to eat!

Ta Daaaaa!

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