Mastering the Art of “Everything” Vegetable Soup

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This is called using whatever you’ve got.

In the San Francisco Bay Area, it’s pretty common to subscribe to some kind of produce delivery service. For us, it’s Imperfect Produce and Farmstead.

Although these delivery services make healthy eating a lot easier, occasionally we wind up with a bit of surplus near the end of the month.

Even if you don’t use one of these delivery services, you’ve got to admit that this is the season when vegetables shine. Corn, green beans and tomatoes are at their peak in the summer. It’s hard not to overdo it and buy too much when the prices on produce are so low.

In my freezer, I had about a cup of veggies on the verge of freezer burn, and a blob of tomato paste leftover from making pasta sauce so I threw those into this dish as well. Why not clean out the fridge and the freezer?

Other great substitutes or add-ins could be celery, cooked beans, sweet potatoes, or again, whatever you have!

Soup isn’t typically the first thing people crave in summer, but just trust me. This recipe walks the line of being light enough for summer and hearty enough to satisfy. It would pair awesomely with a salad, pasta dish or sandwich. Although my version is vegetarian, it could easily be vegan if you skip the sour cream garnish.

Let’s just be honest — this is the easiest (and most cost effective) way to make sure none of that summer veg goes to waste. Extra points if you save the root ends of your carrot, leek, garlic cloves and shallot in the freezer to make a homemade stock later!

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Latest Obsession – Avocado Toast

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This is not a health food blog. I love butter. I also love chocolate, as proven by yesterday’s post on how to create easy no-bake chocolate peanut butter candy. But to me, breakfast feels like a new beginning. It feels like the meal that will either send me into the day feeling energized and awake, grumpy and hungry, or heavy and sleepy. For me to feel good about a breakfast, I know it needs to have enough calories to make me feel full, have enough flavor for me to feel satisfied, and have few enough calories that I can still enjoy foods other than salads for lunch and dinner. My answer is to fill myself up on healthy fats and fiber at breakfast.

Courtesy of California Avocados Direct

I realize that avocado toast isn’t a new thing to foodie folks who regularly skim through healthy eating Instagram photos, but I think that it’ll be a food trend that will stick around for a while.

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