We started the day with above seasonal temperature. It had been lightly raining much of the night and the snow piles had melted. Farmers’ fields were showing their soil. At noon, there was still a light drizzle and it wasn’t very cold yet. But this morning, they cancelled school buses because the forecast was calling for nasty weather.
Everything changed after lunch. The rain turned to ice pellets clacking at the windows. By three o’clock, there was blowing snow. Now it is below freezing (-11), the wind is blowing and we’re back into mid-winter. We decided to stay in tonight since the roads are a mess.
When the kids got home, they were miserable and exhausted after a long week. They needed some comfort food and fast. It’s a good thing I was working on dinner. Vegetable soup and fresh flatbread to go with it.
For the flatbread recipe, I made a quick pizza dough with whole wheat flour and added some herbs de provence and nutritional yeast. I let it rise for about 20 minutes and then rolled it out like a pizza, brushed it with olive oil and sea salt and baked it like a pizza (but without the toppings) on a pizza stone. It wasn’t exciting but it was something quick and fresh to sop the soup up with.
This is a clean-out-the-fridge soup with everything in it. I chopped a bit of everything (onions, carrots, celery, potato, sweet potato, orange pepper, broccoli and mushrooms). I added herbs de provence for a bit of flavour. Threw them into a pot with some olive oil to soften them, added broth and a can of diced tomatoes and simmered for 25 minutes. About halfway through that time I added orzo (because we had it). After the vegetables were soft and the orzo was cooked, I added a can of beans.
It’s a great way to get rid of any vegetables that are starting to wilt in the fridge. I hate to let fresh vegetables go bad in the crisper so this is an easy way to use things up. Another way would be a stir-fry but on a snowy day like today, there’s nothing like a nice soup.