Tonight I harvested a number of things from the front yard and one important staple from the backyard to make a soup. I'm going to say it turned out as a vegetarian version of Borscht. From the front yard went leeks, eggplant, okra, carrots, cabbage, and beets. Digging in the back yielded some nice fist sized white potatoes.
Into a large pot I placed diced onions from earlier in the season along with the leeks and an elephant garlic clove (Also from earlier). Sauteed those up with the few left over heirloom tomatoes that were well ripe by this point. Cubed up the potatoes and made small cubes of the beetroot. Sliced up the carrots and okra. Tossed the two eggplants I had on the cooktop to char the skin. I later used a fork to remove the skin entirely. Diced up the insides and tossed it into the pot with all the veggies and liquid. Grew a gorgeous head of cabbage. Used half of it. Entire process took a half hour to cook. Only bits not from here used in it were the splashes of frank's hot sauce, italian spices, cumin, chili powder, ginger, salt/pepper, vinegar, spoon of brown sugar, hmm and some sort of butter. Earth Balance in my case. Take a look!
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So unbelievably savory. The beetroot makes such a gorgeous deeply colored soup.
Very nice size melons! and the rest of the veggies are growing very nicely too. Love how big the leeks grew.
ReplyDeleteThe soup looks delicious! Glad to see your having success with melons. They look delicious.
ReplyDelete@ Jenny : I was excited to see them really bulk up lately. I've been using them for potato-leek soup before when they were only a half inch thick or so. Using more of the greens etc. Now that they are 'proper' size, it is fantastic!
ReplyDelete@ Jody : It came out awesome. The beets really give it a hearty flavor and such an intense color. Have you made a similar veggie borscht as well??