Thursday, April 1, 2010

Lent Soup

I was bored this afternoon, and after trying to think of something to do with the fresh veggies in my fridge, this is what I came up with. [Note: Photos are slightly blurry due to the steam coming off the soup.]
Spinach, Zucchini, and Mushroom Soup
Serves 1

4 Button Mushrooms, Sliced Thin
1/4 Zucchini, Sliced Thin
1 Handful of Spinach
1 Green Onion (1/2 Sliced Thin, the root half, keep intact)
1 tsp. Butter
1 Chicken Bouillon Cube
1 Cup of Water

Saute Spinach, Zucchini, and Mushrooms in a teaspoon of butter until tender.
Add Bouillon and Water to pan.
Bring to slow simmer for 5 minutes (add salt and pepper to taste).
Garnish with root half of green onion intact.

Obviously, it's easy to make this for more than one person (just multiply the ingredients!) but I was only cooking for myself this afternoon.

The flavor was really quite good - a little spicy from the black pepper. I think if I make it again, I'd add just a touch of fresh lemon to the broth, to try to brighten up the flavor just a tad (and maybe use a thin slice of lemon as an additional garnish).


mel said...

This soup looks amazing.
Glad you and your family had a blessed weekend.

~Joseph the Worker said...

Thanks Mel! I think you just missed my new post. I should remember to post BEFORE I go check other people's blogs! Lol.