Tuesday, January 18, 2011

Creamy Veggie Soup -- Daniel Fast Approved

Josh and I have been doing the Daniel Fast. We have 9 more days left on it. It has been very challenging, but I believe that is the point of a fast. Where you have to depend on God to get you through it.

Anyways, finding new, interesting, and yummy Daniel Fast recipes has been one of the biggest challenges for me. Josh and I are by no means picky eaters, it's just hard when you are working with a limited number of ingredients to find something good for every night. However, this soup was a big success. I was missing the creaminess that you get from milk and butter, but witht this soup I didn't miss it at all. Actually, this will probably move into our regular rotation of fall/winter meals.

Creamy Vegetable Soup

1 Red Bell Pepper
1 Green Bell Pepper
1 Large Onion
6 Carrots, Peeled
8 Potatoes, Peeled
3 tsp. Thyme
32 oz. Vegetable Stock
Water (if needed)

Chop all veggies. Put in pot with Thyme and S&P and sweat/saute for 15 minutes. Be sure to stir them often so they don't stick and burn. Add stock and enough water to cover the vegetables by an inch. Bring to a boil. Turn down heat to low and simmer for 45-60 minutes. Then puree 3/4 of the vegetables in the blender in batches, pouring them into another bowl.. At the end add in the last 1/4 of un-pureed veggies. You may not have to add all the liquid depending on how thick you like your soup. I didn't add all mine and just let it cool and froze it to use for the next soup since it's just veggie stock.

I served it with Hot Water Cornbread Cakes with Honey drizzled over them. Annaliese ate 2 servings of soup and "CornCakes" as she calls them. I hope you enjoy this recipe as much as she did!

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