One of my favorite things to make is homemade soup. This one was another new experiment based on what I had on hand. I planted a lot of garlic cloves in the garden, and wanted to find a use for the greens growing from them, so I came up with this soup.
I started by cooking one cup (dry) cous cous. Then I added a small handful of garlic scapes, thyme, and parsley, finely chopped. I started the soup with one pint of half and half and two cups of vegetable broth. I also added zest and juice of two lemons, one tablespoon corn starch (to thicken the soup), two chopped sweet potatoes, corn cut off three small fresh cobs, and a little salt & pepper. I brought the mixture to a boil for a few minutes, then cooked on medium-low for about an hour. The end result was very creamy with a unique taste!
If you remember my New Year’s post, you know that I have been making a lot of batches of frozen casseroles for easy, healthy dinner options. I haven’t done any posts yet on what exactly I have been putting into these casseroles, since I usually pull them out when I am really busy or tired. I am going to try to make an effort to blog some of my casserole recipes since some of them have been really amazing. I rarely cook from recipes, so everything is just an approximation on how much I have on hand, or what feels right.
For this casserole, I started with some cous cous cooked in vegetable broth for extra flavor. I added some cooked peas, carrots, chopped broccoli, sliced mushrooms, and garbanzo beans. I topped it with a little enchilada sauce and a sprinkling of shredded mozzarella cheese. We ate this casserole with a side of baked sweet potato fries, which I love. I love making vegetarian meals whenever I can, and while my husband did like this one, he did make a “where’s the beef” comment. 🙂