Simple creamy zucchini soup

Unless the squash bugs destroyed your zucchini plants before they gave you any fruits, you’re probably drowning in summer squash by now. Zucchini are one of the easiest crops to grow and they seem to produce lots and lots of fruits, no matter what weather they get. It’s always great to be able to eat…

Sweet potato and tomato soup

This recipe is the last one I’ll be making with the tomato sauce I canned from last year’s harvest. I always try to preserve a lot of tomatoes as sauce for spaghetti, soup, or tomato pie. The herbs I’m using are fresh from the garden, but I’m still buying sweet potatoes from the supermarket. Despite…

Red beet and pumpkin soup

It’s almost January, but I still have lots of typical fall vegetables to cook into something edible. Pumpkins and red beets can easily be preserved well into winter, all the way on to spring if you’re careful. I have a problem though; red beets aren’t liked here in my family. This soup is great for…

Onion & mushroom soup with Chinese spices

Many people are familiar with using leftovers from roast chickens to make bone broth for soup. I recently experimented doing this with a duck carcass. I used a Chinese-inspired recipe for the duck, so the bird was cooked with ginger and five-spice. The broth: I simply put the leftover meat and the bones into a…

Pumpkin, carrot and turmeric soup

Another recipe you can prepare with easy-to-grow and easy-to-preserve vegetables. I used chicken stock that I saved in the freezer from a rooster I butchered last month, but you can substitute with vegetable stock. Carrots are easy to preserve in a root cellar or in crates covered with sand. As long as a pumpkin isn’t…