Well, I made it through week 6 of social distancing by focusing on this years garden preparations. I am moving my compost piles to a new location and giving up on my composters. I had a not so windy day to spread peat in some of the garden beds. I ordered seeds and am trying to patiently wait to plant the seeds leftover from last year.
One of my My 19 For COVID-19 was to use things I had in the freezer. I have used some of the meat and quite a bit of the veggies and chicken I have in there for soup making. Today I took out some Quinoa Black Bean Soup (aka My No-Nightshade Chili) and Poppy Seed Cornbread for my dinner tonight. I also took out some baked cookies I had frozen to see how they would taste after and some cookie dough.
One of the things on my todo list today is to do a little organizing in my big freezer. At the start of the social distancing I had to add some items that did not fit in the designated sections I have in the freezer. Do you have certain spots were you put like things? I have a shelf for leftovers and prepared foods, a shelf for bread and “raw materials”, a shelf for soup prep, and a shelf for finished soup. Often the raw material and soup prep shelves house similar items or overflow from the other. Now that I have a flow to what is going in and out of the freezer I need to rearrange a few things that are in the wrong place.
I am trying to menu plan a week in advance. This helps me since I am trying to get more produce from Imperfect Foods and I have to have my order in a few days before it is delivered. This is also true with grocery deliveries. Grocery deliveries are stressful for those of us with food allergies. Our last order had a box of chocolate almond milk, not something I ordered. We DO NOT bring nuts in the house. Thank goodness it was a shelf stable box and not something from the refrigerator section that might be more likely to leak. I always specify no substitutions, but this wasn’t even on my list.
The weather has been a little dreary and cold so I have been enjoying making some soups I have not make in awhile. One was this Carrot Soup that I make often around Easter. I add a parsnip for a little zip and don’t feel the need to thicken it with any root veggies, but you could easily add one if you would like a smoother soup. I enjoyed this soup with Gluten-Free Sourdough Discard Crackers after working in the garden.
Carrot Soup
Ingredients
- 2 pounds carrots, peeled and cut into chuncks
- 4 cups chicken/vegetable broth
- 1 parsnip, peeled and cut into chunks
- 1 cup chopped onion
- 4 cloves crushed garlic
- 1 cup SoDelicious plain unsweetened coconut yogurt
- 1 teaspoon thyme
- 1 teaspoon basil
Directions
- Bring carrots, parsnip and broth to a boil. Simmer covered until carrots are soft.
- Sauté onions in some olive oil until translucent. Add garlic and stir for one minute.
- Add onions and garlic to the carrots and blend using an immersion blender.
- Once at desired texture add yogurt and spices. Heat on low until thoroughly warmed.
- Enjoy!
Carrot Soup
Ingredients
- 2 pounds carrots, peeled and cut into chuncks
- 4 cups chicken/vegetable broth
- 1 parsnip, peeled and cut into chunks
- 1 cup chopped onion
- 4 cloves crushed garlic
- 1 cup SoDelicious plain unsweetened coconut yogurt
- 1 teaspoon thyme
- 1 teaspoon basil
Directions
- Bring carrots, parsnip and broth to a boil. Simmer covered until carrots are soft.
- Sauté onions in some olive oil until translucent. Add garlic and stir for one minute.
- Add onions and garlic to the carrots and blend using an immersion blender.
- Once at desired texture add yogurt and spices. Heat on low until thoroughly warmed.
- Enjoy!
