I've done it again, yet another waste-less week (hence no pretty picture). Once a month or so I like to eat my fridge bare and restock. So things are looking pretty spartan in my fridge. This cycle greatly reduces the chances of me accumulating ingredients in my fridge that get forgotten about.
Unfortunately I currently have a inconvenient root vegetable, namely parsley root, sitting in my vegetable drawer. Originally it was bought for an experimental recipe that ended up being no good, leaving me with a bunch of leftover parsley root that need to be used up. Unfortunately I know of no recipes that contain parsley root.
On the other hand I do know how to use Google. So it looks like I'm in for some Parsley Root Soup this weekend, I hope it turns out better than my last kitchen experiment. (Usually I average one successful experiment for every three tried, so I'm giving this one 50/50 odds.)
On the subject to soup . . . I've become rather fond of soups since going (casual) vegetarian. There are so many out there, and there are loads of ways to slip some plant based protein in. Some of my current favourites are:
-Pea soup (split peas provide the protein)
-Lentil soup (lentils are the protein, though you could throw these into any vegetable based soup with out changing the flavour much)
-Squash soup (no protein in the soup, but goes well with cheese and crackers)
-Salmon Chowder (a little rich so I don't make this too often, but it's a great way to fill up fast)
-Tomato soup with lentils (lentils for protein, though I still haven't found a good from scratch recipe)
I'm itching to learn how to make mushroom soup from scratch, maybe I'll have time in the next couple weeks. Might not even have to add an extra protein source because most mushroom soups have milk as a base. So many recipes, so little time . . .