By Jennifer O’Donnell
This summer it’s been one great farmers’ market salad after another – garnished with delicious strawberries, raspberries, apricots, peaches and plums. But amidst all of my salad making, I hadn’t really noticed the vegetables so much.
That changed a few days ago when I started reading Anna Thomas’ Love Soup. I’d been inspired when I heard about her on a blog – specifically, that the recipes for Love Soup had been created when she found herself living with a teeny tiny kitchen for several years while her house was being renovated.
But in this time and teeny space, she continued to entertain her friends with homemade vegetarian food – especially soups.
This resonated with me because my own kitchen right now seems so very small. I rushed out to get Love Soup (from the public library, of course). Anna’s recipes all look wonderful and she speaks so lovingly and passionately about farmers’ markets. The next day, bags in hand, I headed off to get the ingredients for her Basic Light Vegetable Broth and Sweet Corn Soup. Last night, I made the broth (along with an incredibly tasty dinner, but that’s another story). I’d forgotten my shopping list, but with a few minor substitutions, the broth smelled amazing.
And today, I made the Sweet Corn Soup. I couldn’t believe how easy it was! All I had to do today was chop an onion and slice the kernels off the ears of corn. Seriously! Oh, and then I had to sauté the onion while the corn simmered in the broth. The bulk of my ‘cooking time’ was spent sitting, reading, and listening to the rain fall gently outside while the soup cooked. It was a little slice of heaven.
I must admit that for a moment I was rethinking the wisdom of spending so much at the farmers’ market in order to make the broth and soup. After all, I still have student loans and am on a tight budget. “I’m just throwing the veggies out after the broth is made. It seems like a waste,” I thought. “Maybe next time, I’ll just get less expensive veggies from the grocery store to make the broth…”
But then… I tasted the soup. I had figured it would be good because it had so many fresh ingredients. It seemed too simple: the only things I’d put in the soup today were caramelised onion and corn kernels. Oh, and the broth. But my goodness, I wasn’t expecting such a rich, full-bodied taste! The flavours are blended together in the puree, and yet it seems as though I can detect each of the distinctive flavours of the soup and broth.
True, I’ve only tried two recipes so far, but I can’t help but love Love Soup. I love Anna’s love of farmers’ markets. I love that her recipes are grouped by growing seasons. I love the detail in her recipes. I love that the recipes are all vegetarian (and that 66 of the 100 soup recipes are vegan). I can’t wait to try more. As I pack up the vegetable broth and Sweet Corn Soup to freeze, I can’t help but think what I’ll make tomorrow. I’m thinking Zucchini and Basil Soup.
Hmmm… now to find a way to meet people in my new home town. These wonderful soups should definitely be shared!
Check out Jennifer’s bio on the Contributors page.