| Recipe: |
Another from Abbi (I haven't tried this one yet but it sounds yummy!)...
Serves 8
45 min
2 tablespoons olive oil
1 medium onion, chopped coarsely
3 cloves garlic, chopped
½ teaspoon dried rosemary (crushed between your fingers)
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon salt
lots of freshly ground black pepper
1 pound waxy potatoes, peeled and cut into 1 inch chunks (yukon gold)
1 cup sun-dried tomatoes (not the kind packed in oil)
4 cups vegetable broth
2 cups water
1 28 oz. can crushed, fire-roasted tomatoes
either juice of half a lemon or ¾ cup of milk (do not add both!)
Preheat a large soup pot over medium heat. Sauté the onions until translucent, 5-7 minutes. Add the garlic, herbs, salt, and pepper. Sauté for 1 more minute, until the garlic is fragrant.
Add the potatoes and sun-dried tomatoes. Pour in the broth and water. Cover and bring to a boil. Once the soup is boiling, lower the heat to medium, cover and let simmer for about 20 minutes, until the potatoes are tender and the sun-dried tomatoes are soft.
Add the crushed tomatoes and heat through. If you have an immersion blender (Braun) you're in luck! Puree the living hell out of it until it s very smooth. If you don't have one, just transfer the whole shebang to a food processor or blender, in cooled batches, then transfer back to the pot. Add the lemon juice and adjust the salt if you need to. Serve!
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