We are getting quite a heat wave here where I live! Yesterday was 29 degrees celsius, which is about 84 degrees farenheit. Today and next week are going to be even hotter. Yikes! We are not used to this heat in the Pacific Northwest. I work one more night shift and then I have two weeks off! I’m looking forward to the nice weather. We have a road trip planned on the Harley for a few days and other than that I’ll be home trying to get some projects completed. I’ll also be lounging in my back yard with a good book No doubt about that!
When it’s hot outside I like to make really quick and easy meals. I prefer mostly to barbeque and use the stove top. I love making soups, because, they’re so easy and quick. You can change the ingredients up to fit your mood and what you have available. I like to clean out my fridge and use up what I have.
This is a simple soup I make, with ingredients I have on hand, which always includes tomatoes in the summer. I buy lots of them and if I haven’t used them up when they are at their peak and a little too “soft” for a salad, I throw them into the pot and make a summer vegetable soup out of them.
Have a great weekend!!
- 8 fresh tomatoes or as many as you like
- 1 medium to large red or white onion cut into quarters
- 4 - 6 carrots, peeled and chopped into large chunks approximately 1/2 inch in length
- 4 large potatoes or 6 - 8 medium potatoes peeled and cut into quarters
- 4 cloves of garlic whole
- kale approximately 8 large leaves pulled off the stalk
- organic vegetable bouillon cube
- 1/4 teaspoon ground ginger or a 1/2 inch length of fresh ginger grated
- pinch of salt
- pinch of pepper
- Add all ingredients to a large pot and add water to pot to just cover all the vegetables. Bring pot to a boil and reduce heat to a simmer. Check vegetables after approximately 10 minutes. When vegetables are soft to a knife touch take off heat. Let stand for 5 minutes. Then use a handheld blender to puree vegetables. The more liquid in the pot the soupier the soup!. Taste test and adjust seasoning as needed with salt and pepper.
- Use any vegetables that are in season and you have on hand. Be adventurous and try different combinations. Remember if you would like a more hearty pureed soup, just barely cover the vegetables with water.
- This is only a guide. Use your imagination!