We closed the pool this weekend, always a sign of summer’s end. Especially bittersweet this year, because we really didn’t get to use it much this summer. Still, while I don’t much like the rain, I do look forward to the change of seasons.
The crisp, cool mornings (Tuesdays are 4:am days – there was frost out there this morning!), the shorter days and darker evenings…
and soup. Slow cooker simmering all day, filling the kitchen with housewarming aromas. Cozy.
multi grain potato rosemary soup
vegan, gluten free, dairy free
1 yellow onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 tablespoon butter (Earth Balance)
5 potatoes, peeled and cubed
2 carrots, scrubbed and chopped
2-3 springs rosemary, chopped
4-5 cups vegetable broth
1 cup cooked multi grain rice (brown rice, black rice*, millet)
Sauté onion, celery and garlic in butter. Meanwhile, add 2 potatoes to 2 cups vegetable broth, boil until tender. Combine onion, celery, garlic, potato and broth to blender (in batches), blend. Transfer to slow cooker. Add remaining potato, carrots, rosemary, vegetable broth and rice, cook on low 5-6 hours.
*I finally bought that black rice from the bulk bin I’ve been eyeing, after learning it is highly nutritious and full of antioxidants. It also lends a slight purple hue (and a good chew) to this soup.
This soup is deliciously warming, hearty, and heart warming. Serve a bowl alongside a large crisp salad – hello, autumn!
What are your favorite signs of the changing seasons?