As it turns out, being a senior English Education major in her final semester before student teaching is extremely stressful. When I'm not in class, I'm tutoring. When I'm not tutoring, I'm observing or giving lessons in nearby high schools. When I'm not doing that, I'm giving mock lessons in my labs. When I'm not in lab, I'm waitressing at the pizzeria. When I'm not waitressing, I'm doing homework. And when I'm not doing homework, I'm sleeping.
I might have taken on a little too much this fall. But that's okay, because I've had plenty of soup to keep me warm and cozy and sane.
Since the beginning of the school year, I have made three different soups (not counting chili). All thanks to this baby:
My immersion blender is seriously the most used appliance in my kitchen. It's almost frustrating that it's never clean when I need it, because I often use it multiple times a day. Smoothies, soup, pasta sauces, etc.
Potato Corn Chowder
I essentially made a pureed potato soup, and then cut the corn off the cob and added it in. Only four ingredients: onion, vegetable broth, potatoes, and corn. Everything but the broth came from the farmers market! Vegan, local, and organic. Just the way I like it.
I used the leftovers from the other soup. And garnished it with fresh rosemary growing from the pail on my balcony. :) Three ingredients: onion, broth, potatoes.
Roasted Acorn Squash Soup
I've never actually had squash before. Or at least acorn squash. Admittedly, I had to ask Google how to roast a squash. But the experience was a positive one! I ended up eating spoonfuls of it before dumping it in the soup.
So I've done the whole pureed soup thing. Now I'm going to try my hand at hearty, chunky soups. With lots of beans.