roasted summer vegetable soup
Something I have quickly learned as a parent is the art of multitasking — that is to say, eating/brushing my teeth/cleaning/etc. with one hand. This art is of particular importance when it comes to mealtime, because a) I get hangry oooooh so easily (this may or may not be the story of my life when snacks are scarce) so I can’t always let baby-holding get in the way of eating and b) just because we have a baby doesn’t mean we shouldn’t eat healthy, satisfying food.
But lawdy, had I known how tough it would be to even microwave a frozen burrito and eat with a baby around, I would have gone to all the fancy restaurants and ordered all the fancy foods that you have to eat with both hands just because they would be few and far between (read: nonexistent) post-baby. Though my bank account (and probably my waistline) are happy I didn’t.
BUT I DIGRESS. Because I’m really here to chat it up with you about this roasted summer vegetable soup, also known as a super yummy, easy, healthy and hearty dinner that anyone can make, one-handed or otherwise. Got roasted or grilled veggies and a blender? You’re already halfway there! That’s how simple this scrumptious soup is (ah, alliteration).
I love making this soup because it is so versatile. Just take your favorite vegetables, chop them up, toss them with some oil, S&P, give them a good roast (orrrrr stick them on the grill either kabob-style or in a foil packet), blend them up with seasonings and spices, serve it in a bowl topped with a dollop of sour cream or creme fraiche and huzzah! Dinner is ready to roll. Right into my mouth, that is. With a dinner roll on the side.
You can get the recipe (and more ideas for using roasted/grilled veggies!) on KitchenAid’s blog, The Kitchenthusiast.
Psst — Love baking and/or eating quick breads, muffins, scones and biscuits? Of course you do. Check out what Stephie of Eat Your Heart Out has to say about my eCookbook, “Quick Bread Love,” or check it out for yourself!
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