I made this last weekend, but I’ve been too busy/lazy/distracted to post it until now. It started as a request from David for cream of potato soup. I know, we have simple tastes! We’re both so excited to have nightshades in the diet again, even in limited amounts, that it’s hard to come up with a recipe that doesn’t contain a potato, tomato, or pepper. No, I haven’t ventured into eggplant yet, but don’t worry, I will.
So anyway, I took the potato soup idea and added all the vegetables we had in the house. It was great. And picturesque, though you won’t be able to see that because we’re still procrastinating on replacing our stolen cameras. Eventually, someday, maybe…
Cream of Confetti Soup
In a large pot over medium heat, add some olive oil and toss in some diced carrots and celery. Toss around, cooking for a while, and add some diced onion, potatoes, and broccoli. Add some water, about 1 to 2 cups, depending on the amount of vegetables you are using. I used enough to cover the bottom of the pan, but not enough to submerse the veggies. Put the lid on the pot, turn down the heat, and simmer until the potatoes are tender, about 15 to 20 minutes.
Add milk to the pot until your soup is the desired ratio of solids to liquid. Make a slurry of cornstarch and water and add to the soup, stirring constantly, until well blended. Slowly bring the heat up on the soup (keep stirring) until it is simmering and thickens slightly. You may need to add more cornstarch, but remember it will thicken more as it cools.
When the soup is heated through, add some spinach that has been diced or cut in a chiffonade, stir well, salt to taste, and serve. We topped ours with some shredded cheddar and parmesan, because lately it’s almost impossible for us to eat anything without cheese on top.
Make this with any vegetables that you have on hand and think will go together.