The weather has been so strange in Toronto. Today there is a heat warning and it’s October! I actually found a bee in my house the other day, so I guess everyone is confused about what season we are in.
Last night, even though I was sitting with the air conditioning on, I was craving a veggie cream soup. Going through products I had in the freezer, I came upon my Pardes Winter Blend vegetables. It comes in a 12oz bag, which is enough for a recipe without any leftovers getting freezer burn in my freezer. Really easy to make too. I didn’t have a hand blender (so mine turned a bit chunky with my potato masher alone), but it still was awesome
1 small onion diced
2 baking potatoes diced
2 cloves garlic
1 bag Winter Blend Pardes veggies (12oz cauliflower broccoli blend)
2 tbsp flour
3-4 tbsp canola oil
6 cups parve vegetable stock
Salt and pepper to taste
Add canola oil to bottom of stock pot and add veggies with garlic. Turn heat on medium high and sauté everything for 7-10 minutes (basically until the frozen veggies look done). Sprinkle two tbsp of flour over veggie mix and stir until completely incorporated. Add 6 cups of soup stock and cover on medium heat for 45 minutes-hour. Take immersion blender and mix completely. Serve with croutons.