“What’s in the House” Soup

Despite yesterday’s chilly rain, I had a fantastic evening. After finishing 3 projects for work, I went for an all out run in the rain, splashing in puddles and completely soaking wet by the time I was done. I looked very much like I did in this photo. I can not wait to officially start training and fundraising for the 2011 Boston Marathon.

After a hot bubble bath, complete with Philosophy Pumpkin Spice Muffin bubble bath (adore Philosophy!), I put together a delicious soup using ingredients I had laying around the house.

1 summer squash

1 zucchini

3 heirloom tomatoes

6 potatoes

1 carton organic veggie broth

1/2 red onion

1 cup cubed tofu

3 cloves garlic

olive oil

dried herbs and spices to taste: basil, fennel, crushed red pepper, black pepper

I began by chopping everything in uniform sizes so that all of the ingredients would cook through.

I then sautéed the chopped onion and garlic in some olive oil just until soft, pouring in the veggie broth before they started to brown. I added the potatoes first, then about 3 minutes later the tomatoes and tofu, and 5 minutes after that, the zucchini. As I was stirring, I added tiny bits of the herbs and spices, tasting as I went along.  Toward the end, I drizzled in a bit more olive oil, then lowered the pot of soup to simmer for about 15 minutes.

Once my husband arrived home, I ladled our bowls and grated parmesan cheese over the top.

Served with a small glass of spicy, jammy Nero d’avola, this meal was warming to the core. My Monday workout plus making a big Monday night meal, plus my run made me sore and sleepy. And the rain certainly made me want to go to bed!

I am soooo happy it is Wednesday! Dinner tonight at Upstairs on the Square with some of my favorite Boston bloggers which is totally making me smile. I still have to draw a winner for my CSN Stores giveaway, will definitely announce that by the end of the day tomorrow.

What’s your smile-maker today?