For most of yesterday, it was sort of chilly and overcast in Philly (it got sunny and warm in the late afternoon). The cool breeze that came through my window all morning made me thinking longingly of fall and want to put on a sweater. It also inspired me to make soup. However, since it is still summer, I wanted something that wasn't long-simmering or heavy. So I flipped to a soup that my mom made a lot when I was growing up, although back in those days, I always turned my nose up at it. These days, I can't get enough of it, especially when I had a weekend that was chock full off barbecue, desserts and beer.
photo by Marisa McClellanChop the following into similarly sized pieces (so that they cook evenly)
1 zucchini
1 large carrot
1 cluster of broccoli (no stem)
1/2 a medium onion
1 bunch of parsley (no stems)
2 smashed cloves of garlic
Put all the veggies into a medium sized pot and pour in 1 1/2 cups of water or vegetable broth (I always use plain old water, and it turns out fine). Let them simmer away for 15 minutes or so, until the veggies give when pressed with the back of a wooden spoon. Take the pot off the heat and add:
2 tablespoons of nutritional (brewer's) yeast
1 teaspoon of salt
a couple of grinds of black pepper
Stir it together. The nutritional yeast will give the water a creamy texture (and also adds some protein). Blend with a immersion blender or do in two batches in a blender. Taste and see if it needs any seasoning adjustments. This is a soup that can be eaten hot or cold. I sometimes top it with a sprinkling of toasted nuts (cashews are my favorite) or a spoonful of plain yogurt.
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