(Leftover vegetable soup + leftover Mexi Rice = yumminess)
Vegetable soup is comforting on a cool day, great to feed to little ones who should be getting more veggies, and very versatile. You can switch out different herbs or spices depending on your likes or mood. This makes a terrific easy lunch, or a low-key light dinner.
In a medium sized soup pot heat:
1 Tablespoon Oil
1 Tablespoon Butter
Saute until almost tender:
2 Small Onions, coarsely chopped
1 Medium Carrot, coarsely chopped
1 Golden Potato (leave skin on, scrub and coarse-chop)
4 Leeks (each about 4 inches long; wash well, and then cut into thick slices)
Add and bring to a boil:
4 Cups Chicken Broth
1 Cup Water
When vegetables are tender pour everything carefully into a blender, or food processor. Puree.
Once pureed, add seasonings:
1 - 2 tsp Salt
Pepper to taste
1 tsp fresh dill or other herb you like
Makes approximately 6 cups.
Optional: Serve over small pasta or quinoa, or serve with freshly baked french bread.