GOTR and a new soup for you

You can see me at about the 1:15 point. ;o)

I really want to participate in “What I ate Wednesday” one of these days, but that would require two things:  1) planning and pictures, neither of which happen often around here, and 2) admitting to the weird combination of foods I eat.  I will say that the HBBC has definitely gotten me to pay more attention to my fruits and vegetables.  Yesterday I had a veggie burger topped with lettuce, spinach, avocado, and a boatload of salsa for lunch.  It was yummy, filling, and hit at least 4 servings of veggies.  Dinner was Potato Leek Soup, mostly because I happened to have all the ingredients from our veggie delivery.  So, yeah, no problem hitting the 7 fruits and veggies yesterday!

I had some particularly intense carrots this time.

5lbs potatoes, peeled, cubed and covered with water
4 leeks, whites and light green part only
2 med sized onions
8 carrots, peeled and chopped
8 celery stalks, chopped
1.5 C broth
Approximately 4 more cups broth
Dried Parsley
Black pepper

Saute onions and leeks in 1.5 C broth until tender.  Add carrots, celery, and drain and add potatoes.  Cover (barely) with broth.  Bring to a boil, then turn back and simmer.  After 10 minutes, add some parsley and pepper to taste.  When potatoes and carrots are done (about another 15 minutes), puree. Serve with a dollop of yogurt or sour cream.

One of the reasons I love making soup is that you don’t have to follow the directions closely LOL.  Last night’s rendition didn’t have celery or parsley, so I added celery salt.  I have no idea how many potatoes I actually had and I used 5 of the largest, brightest carrots you’ve ever seen (hence the orange color).  It still tasted awesome and made enough for at least one more dinner for three of us (Jones won’t eat it) and probably a lunch or two.

It cooled off here yesterday, so I’m being nice to my legs and hitting the gym today.  ;o)  Gotta keep earning those HBBC points.