I started off with some vegetable chopping. Beginning with a parsnip that weighed half a pound! One parsnip! Half a pound! I am rather amused by excessively large produce, and this occasion was no exception. There was another one that weighed over a pound, but I put it back because I don't really like parsnips all that much and I really only needed 1/2 a pound for this recipe anyway. Behold, The Great
I find it hard to keep vegetable broth in the house. There are a few reasons for this.
1. I don't like to haul the pre-made versions up three flights of stairs to my abode. They are simply too heavy (Also the reason I don't buy much milk, pop, or juice).
2. Once you make some, you have to use it within a reasonable amount of time or it spoils. Of course, one could always freeze it.
3. I have a really small freezer and its hard enough to fit normal stuff in there without it being stuffed with excess containers of broth.
One of the things I find challenging with bullion cubes is that they frequently have unnecessary corn by products, sweeteners, and general processed crap. I'm trying not to eat a lot of that stuff, so I don't like regular bullion.
On a recent trip to Whole Foods, I came across this pretty baby, on sale, at a very reasonable price. I don't remember what it was, but it was comparable to the price of the Knorr Vegetarian Vegetable Bullion I usually get. Plus, it's vegan! And quite tasty if I do say so myself.
Here we have some Yukon Gold potatoes boiling with the parsnip.
Pumpkin Saag for example. I think the recipe would have been just kind of blah without a little blender time.
This soup is another example of something that is good already, but blending it takes it to the next level of yum.