One Year: S’mores Squares
Two Years: Mango, Black Bean, and Avocado Salsa
Three Years: Peach Strawberry Lassi
Four Years: Bon Appetit’s Cocoa Brownies
Herby Summer Vegetable Soup
Makes 8-10 Servings
3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
(optional)
1 large red onion, finely chopped
sea salt and ground black pepper
1 tablespoon finely grated peeled
fresh turmeric
1/2 tsp Aleppo pepper
2 quarts chicken stock
16 oz frozen peas
16 oz frozen corn kernels
1 cup tomato, diced
1 tablespoon apple cider vinegar
1/4 cup mixed finely chopped italian parsley and fresh tarragon
2 scallions, green parts only, thinly sliced
In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, if using, and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the turmeric and Aleppo pepper, and then the chicken stock, and bring to a boil. Simmer over moderately low heat until reduced to 6 cups, 25 to 30 minutes. Add the peas, corn, tomato, and apple cider vinegar into the broth and season with salt and pepper. Stir in the mixed herbs and scallions, and serve right away.
Lovely recipe and lovely presentation – great post!
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Loving this migraine-trigger-free light soup. Will have to try soon. Bravo 💜💜💜💜
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