Happy Labour Day everyone! Plus an extra special Happy Birthday to my lovely mom and sister-in-law Lolly (who’s mothers took this day quite literally apparently ;))
What a difference a week can make!
Last week I was dealing with some tough stuff and drowning my sorrows in Mushroom Alfredo (which you all seem to really enjoy…the recipe I mean, not my sorrows). However this week my world feels lighter and brighter thanks in large part to my fantastic girlfriends, a short camping trip in the great outdoors and an unpredictably fun night out in Canmore.
Everything passes, the good and the bad. We are officially out of August and fall is just around the corner. There plenty of good things heading our way: harvesting the garden, changing of the leaves, boots & scarves, and most importantly the kids are back in school!!! (insert your own happy dance here).
And along with all of that comes a change in the kitchen. Maybe you have more time to prep dinner or more than likely you have less time to prep dinner. Either way this time of the year somehow brings this weird juxtaposition of change and stability. The best way to transition through September in the kitchen is one-pot meals and when I think one-pot meals, I think soup.
September happens to be Vegan MoFo and I am excited to be apart of it this year. If you are not familiar with it then be sure to checkout www.veganmofo.com There are some amazing food bloggers creating some incredible food and this platform helps unite everyone.
My theme for September is SEXY SEPTEMBER SOUPS. That’s right, I said sexy.
Spicy, velvety, sweet, seasonal…all things that just sound sexy in my culinary mind.
First up is the marriage of two things I love most this time of year- garlic and soup.
With only a few ingredients, minimal chopping and no need to hang over the stove, there is no reason you cannot whip this soup out on a weekday after work (and before the ten other things you are committed to doing).
Finally lets not forget the most obvious reason to indulge in this soup- cold season! With the kids back in school viruses become inevitable and garlic is one of the most powerful immune boosters. If you cannot get this soup into your kids then at least do it for yourself. The only thing worse than a coughing, runny-nosed child is a coughing, runny-nosed adult. Gross.
So on that note, here is the first of four Sexy September Soups 😉
In Love With Garlic, Soup
Prep Time: 1 hour
Serves approx 4-6 people
2 heads of garlic, with tops cut off
1 tbsp extra virgin olive oil
6 cups of vegetable stock, preferably homemade
2 medium Yukon Gold potatoes, peeled and chopped
2 bay leaves
Sea salt and freshly ground pepper
2 tbsp Harissa
- Preheat oven to 375 degrees. Drizzle garlic heads with olive oil. Wrap tightly in parchment paper and roast until tender, about 30-35 mins. Let cool, then squeeze cloves from papery skin.
- Bring stock, potatoes, bay leaves and roasted garlic to a boil in a heavy-bottomed pot; reduce heat and simmer until potatoes are tender, about 15 mins. Remove from heat and pick out the bay leaves.
- Let cool slightly. Working in batches. puree in a blender until smooth (don’t fill blender more than half way so that it does not explode). Season with salt and pepper. Serve with a small scoop of Harissa and your fav rustic bread.