Autumn by Ali Smith & Grandma Helen’s Vegetable Soup
Because I love books and I love cooking, I thought it would be fun to pair book reviews and recipes. Last week’s book review, Autumn by Ali Smith, lends itself to this concept because fall is all about comfort food for me. My husband is my inspiration for this concept. Stuck in bed with a migraine, he spent Sunday cooking up a batch of his grandmother’s vegetable soup for me. The aroma coming from the kitchen, not only helped me crawl out of bed, but it calmed my nervous system by encouraging deep breathing and inspired me to finish my book review. I felt better immediately. So enjoy a heart-warming soup to accompany this heart-warming book:
Grandma Helen’s Vegetable Soup:
- 3 cartons of low-sodium Chicken Broth (12 cups)
- a couple of carrots, diced
- a couple of stalks of celery, diced
- a bunch of fresh parsley, chopped (or whatever fresh herbs work for you)
- 8 ounces of button mushrooms, quartered
- 3 russet potatoes, diced
- a bunch of kale, chopped (or cabbage)
- salt & pepper to taste
Bring the broth and all of the ingredients to a boil and then allow to simmer for 30 minutes. Actually, the soup intensifies in flavor over time. So make a day ahead and then re-heat when ready to eat. Substitute your favorite vegetables and herbs. And a special thank you to Jim, for taking such good care of me when I felt like crap. I was going to include a photo, but sadly I ate all the soup before I remembered to take a pic. D’oh! Trust me, it’s delicious.
What’s your favorite fall recipe to partner with Ali Smith’s book?