I first met Rachel last year when our church was getting ready to launch. I remember hearing here talk about food and bringing people together with it. She was willing to serve even while being 9 months pregnant. I love her spirit. She’s become a great friend and we share so much in common. Even our kids love each other. She started her own food blog, and immediately I asked her to be a regular guest here on my blog, to share recipes. She eats and cooks so differently than I do, but has the same philosophy behind food. I think you’ll enjoy her recipes! This week, she’s sharing her “Changing of the Seasons” Green Soup. Enjoy! You can find Rachel on her blog for more recipes!
Let’s talk about green.
There are so many wonderful green things! Boogers, flubber, green ketchup, grass, Washington, Godzilla…the list just goes on.
So why are we so afraid of eating green food? The dinosaurs did it, and look where it got them! In museums. Remembered forever.
Don’t you want to your strong healthy bones to be found in the ground and put in museums for everyone to remember forever?! Then eat your greens.
More importantly, eat your green soup.
I make this green machine at the changing of the seasons. It brings miraculous healing and forever happiness…it’s like true love.
Plus, it tastes kind of like it has bacon in it. And anything that even remotely tastes like bacon is a good thing.
So there really is no bad thing about this soup.
The secret is in the onions, it’s important that they be caramelized. By “caramelize” I mean “make it look like caramel”. Root vegetables (onions, carrots, celery…) break down in heat, releasing their natural sugars. They go from bland to sweet. Caramelizing the onions in this case makes for a full buttery taste, and where the mouth is full there is no need for meat.
Another good thing: this is a one pot meal. Just throw it all in! When the soup is done, serve it up with a slice of rosemary bread and you’re set.
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Elizabeth Horn 