even though it is warming up (finally)

by Isobel

It is practically never to hot for soup. Plus it was raining when I made this, and soup is always a good rainy day remedy. I had a lot of spring-like ingredients hanging out in the fridge, and after trekking through the city for grocerys I  1) had become ridiculously hungry and 2) lacked space in the fridge for the new groceries. So, I worked the random-things-in-back-of-fridge-to-soup magic, and it was quite a good experience, in fact. 

Mushroom Vegetable Soup (serves 2 a good deal of soup)

1 tbsp olive oil

1 small onion, chopped

1 stalk celery, chopped

3 cloves garlic, minced

2-3 cups sliced cremini mushrooms

~2 tbsp minced fresh thyme

scant ½ tsp dried sage

2 ½ cups water/vegetable stock

1 cup chopped broccoli

1 turnip, chopped

¼ cup nutritional yeast

2-3 cups baby spinach

1 cup cooked quinoa

salt and pepper to taste

1) Sautee the onion and celery in oil until the onion is translucent. (2) Add garlic and mushrooms and sautee until mushrooms just begin to soften. (3) Add thyme and sage and and sautee for a few seconds, then add water and a little salt. (4) Bring to a boil, reduce to simmer and add broccoli and turnip. Simmer until the vegetables are just tender. (5) Stir in nutritional yeast and quinoa. (6) Add spinach and cook until just wilted. Season with salt and pepper and serve.

(sorry for the continued lack of photos…)