It dipped into the forties in the evening this weekend. Potato cravings ensued. I didn't want straight potato soup, mind you--you know the one, leeks etc. I sought a potato and then some. I love it when I can intuit how a soup might come together once I glance at a recipe. Skimming the ingredient list, I set about pulling from the drawers in the fridge and cool storage areas all the food stuff I have on hand to make this soup my own. It's not the prettiest soup on the block, but the pickle part intrigued me the most. It's a Polish soup. Old country as my mother would say. And I love dill pickles--you add them at the end of the cooking so you experience a tart, dilly bite with each spoonful. We loved this soup. So simple. And filling. Both characteristics qualify this soup as an official fall soup festival soup in our house.
Humble ingredients. Huge flavor.
Added some barley and sliced cabbage toward the end, and viola, you have dinner.
I've always been told I had an old soul. My soul has finally caught up with me. Looking back, it's easy to say I wish I'd this or I'd wish I'd that. But truthfully, I have always lived by a few creeds:
It is what it is and nothing more. Worrying will make you nuts. Don't suffer fools. Move on when it's time (and you'll know when it's time when you start "worrying"). Give yourself a break. Smile, but not all the time because that would be lying to the world. Say what you mean, mean what you say. Give it your best, but when you get tired of it, move on. Seriously, move. . . on. Trust your gut (handed down from my mother). You won't like everyone (also handed down from my mother). . . and everyone won't like you, so to "blank" with them (mother, again). Take a stand. Read books. Solve the New York Times Crossword Puzzle. Be still. Paint. Knit. Crochet. Sew. Make up your own mind--never let anyone tell you what and how to think. Love deeply. Care profoundly.
*There are a few more pieces of "wisdom" tucked away, but in a nut shell, this covers it nicely.
This old soul and DH spent some time at the new art museum recently. It was a dark, cloudy, rainy day. And I loved it.
St. Louis Art Museum.
This soup comes together in a about forty-five minutes. An hour would be better because I really like how the flavor improves after the liquid has reduced a bit. Enjoy!
Vegan Dill Pickle and Potato Soup
Adapted from Love Soup by Anna Thomas
*serves two with some for leftovers
3 tablespoons extra virgin olive oil
3 medium yellow or brown potatoes chopped
1 onion chopped
1 cup celery chopped
2 carrots cut into half-moons
1/3 cup mushrooms chopped
4 cloves of garlic minced
1 cup cabbage sliced
1/3 cup instant barley
1/3 cup dill pickles diced
2 tablespoons pimentos drained
3 cups vegetable broth (or a bit more depending upon how thick you like it)
1 teaspoon Hungarian paprika
pinch of tumeric
1/2 teaspoon dried thyme
1/2 teaspoon dried dill
2 tablespoons fresh parsley chopped
fresh ground black pepper
Heat the olive oil in a large dutch oven over medium heat, add the onion, mushrooms, celery and carrots and allow to cook for about 10 minutes or until the onion begins to soften and turn brown around the edges. Add the potatoes and remainder of ingredients--except the pickles and fresh parsley. Cover and allow to simmer over low-to-medium heat for thirty minutes. Remove lid and add pickles. Allow soup to simmer an additional ten minutes or so. Taste and adjust seasonings--adding salt or pepper if needed. Serve with chopped parsley and another swirl of olive oil and a slice of yummy herb bread on the side. Delish!