October Thymes

Soup’s on!

It’s officially cozy season and soup can be so comforting and warm. There are endless types and varieties of soup, it is hard to pick just one to share here, but that makes me think that a soup series might need to be in order!

But for now I am sharing a made up on the go, no measurements needed, kitchen sink type of soup. below is what I had, but you can substitute any vegetables, seasonings and spices.

Ingredients:

3–4 carrots, roughly chopped

2 stalks of celery, roughly chopped

1 red onion, roughly chopped

2–3 medium potatoes, quartered

Handful of baby tomatoes, cut in halve

Handful of button mushrooms

3–4 cups of water

1/4 cup creamy oat milk

1/4 cup of olive oil

Sprinkle of the following dried herbs, thyme, rosemary and sage

Salt and Pepper to taste

Method:

Heat a heavy bottomed pot with the olive oil and add the carrots, celery and onions.

Sauté for 5–7 minutes, until translucent

Add remaining veggies and herbs and water

Bring to a boil and then simmer for 20–30 minutes, checking occasionally to see how the potatoes are doing

Add 1 /4 cup of creamy oat milk and seasons to taste.

When all cooked, cool and then blend until desired texture is achieved

I like it mostly blended, but with some little veggie surprises.

Enjoy!

What is your favorite soup!?