I’m on a quest to make soup once a week through this fall/winter. Ambitious? Probably. But my kids love soup, any kind it seems. It feels good to pack a whole bunch of healthy yummy goodness in there that I know they will eat without complaint (humble brag they are actually pretty good eaters). But any homemade meal they devour and ask for more of is a good one in my opinion!
Last week I made turkey soup for the first time - broth and all. Matt made his first turkey for thanksgiving at his parents place and turkey-fest ensued. For the rest of the week we had leftover turkey dinner, turkey sandwiches, and the turkey soup.
I prepared the broth using the turkey carcass on Tuesday and made the soup on Wednesday. Threw in some onions, carrots, celery, thyme - whatever we had on hand, and some shredded turkey of course. Added some tri-coloured animal shaped pasta just for fun and it was a hit. I didn’t take any pictures while I cooked, except for the final product.
It dawned on me on the drive home from a trip to the apple orchard on Sunday that we’d planned our meals for the week and bought the groceries but didn’t plan for a soup. I was failing my challenge already! I thought about the groceries we had and remembered one I made last fall, curried carrot and apple. With plenty of apples in the trunk and a bag of carrots and chicken broth (leftover and unused from thanksgiving) in the pantry at home, I knew I’d be able to prepare this one without an extra trip to the store. So curried carrot and apple soup will accompany the buddha bowls we are eating tonight.
Daunted by the thought of making homemade soup? Don’t be - it’s so easy. It requires a little forethought so you have time to allow the soup to simmer, that’s the only time-consuming aspect. Once it’s on the stove you’re handsfree! If you’re pressed for time when making dinner, prepare your soup on the weekend or an evening and save it in the fridge for a couple days or freeze it for later. You won’t regret it!
Let’s see how well I do on my weekly soup challenge!