Avery has this thing he calls the ‘happy face’ that Shane and I have been trying to capture on camera forever. Don’t get your hopes up, I didn’t get it.
However, while I was taking pictures of my soup at lunch time he asked me to take a picture of him too and as well as this gem of him posing above, I ALMOST got the happy face…it just turned out really blurry because he was leaning backwards so fast.
As for the lunch…it was a soup. I made it on a chilly day while the fire was roaring and all I felt like doing was huddling up to it.
I’m not a huge soup fan as I’ve said many times before posting a soup recipe but this one I made with my sister last week when she was staying with us and it really is perfect for those cold days. The boys won’t touch it but I’m actually kind of glad because not only does it have a kick, I want to consume all of it…..
Fall Vegetable Soup
- 1 quart chicken stock (I usually have a few homemade quarts in the freezer)
- 2 cups water
- 1/2 head of cabbage, rough chopped
- 4-5 baby potatoes (I used a combo of purple, yukon gold and red russet)
- 1 cup chopped kale
- 1/2 onion
- 5 garlic cloves rough chopped
- 1 tsp thyme
- generous pinch of cayenne
I brown the cabbage a bit in some butter and then add onions to brown a little as well before adding the stock. As it’s simmering I chop the rest up and let it simmer til everything is very tender.
It’s kind of even better as a leftover.