The Southern SOLE Food Challenge has another themed-challenge this week – Vegan. That’s a semi-tough one for me.
Most of my soups are made with chicken or beef broth so I had to break my habits and make a wonderful vegetable broth for this theme. I also use cheese and eggs a lot, so that was another meal planning habit to set aside when planning a meal for this theme. With everything else that is happening in my life right now I needed to keep this simple and make soup. I also should mention that I am not doing any of the cooking at all, but I am a part of the planning. My mom is doing all the work, I just tell her what is in the freezer, we reviewed what I had on hand in the refrigerator and we went from there.
- Chard – from the garden
- squash & carrots – local farmer market
- onion – from the freezer (garden)
- Zucchini – from the freezer (garden)