The recipes in Veggies For Carnivores, by Lora Krulak, are so simple that we tried two in one day recently: Roasted Root Veggies and Sweet Pea Soup.
- Chopped Red Onions (we substituted yellow, as we had those on hand)
- Smashed Garlic Cloves
- Bouillon or stock
- Organic, frozen sweet peas
- Prewashed organic spinach
- Olive Oil
Heat olive oil in large saucepan, add garlic and onions and heat to soften, but don't brown. Add stock, salt, pepper and bring to a boil. (Stock should be salty as peas and spinach will mellow that effect when added.) When boiling, add peas to soften, about 5 minutes. Turn off heat, add spinach, and then puree as desired: immersion blender or blender. Serve and enjoy!
Krulak suggests topping with Chili Oil - we didn't try that, but it would be a nice contrast to the fresh sweetness of this soup. The onions and garlic add quite a bit of heartiness, making this a good option even in the dead of winter. The beautiful green color brightens up the meal as well.
Like 50 States Of Wine on Facebook Follow 50 States Of Wine on Twitter