Not sure what this constant soup marathon means, but it should be less and less of a surprise that I keep eating and creating soups. Less predictable in blog posts, less predictable in general. This must be what naturally happens after you graduate college: you get boring and eat a lot of soup to prepare for the day you will no longer have teeth. Even teethless, this soup would be delicious, however. And I’m only sort of kidding about that tooth thing.
Tuscan Soup Ingredients
1 Quart Vegetable Broth
8 soysauge links, sliced
1 white or yellow onion, diced + minced garlic
3 yukon gold potatoes, cubed
1 carrot, grated
1 package or bunch fresh, baby spinach
1 can petite diced tomatoes (optional, but adds a nice splash of color)
1/8 cup white wine
1/8 cup plain soymilk or almond milk
black pepper to taste
Crushed red pepper to taste
Dash celery seed
HINT: To cut down on dishes, saute the onions and garlic in the bottom of your stock pot.
Then just pre-cook the potatoes in your microwave or oven, and add the rest of the ingredients to simmer for 30-60 minutes after bringing to a boil.
I made this soup a meal by serving it with oven-baked pesto bread & sun-dried tomato bread: