Oh my goodness, what a busy few months! I am thrilled to share that Avi and I are expecting our first child, set to join our family in November. We could not be more excited but I haven’t been cooking and baking nearly as much because I’ve been so tired (and I just started a new job!) but I am finally getting back into the swing of things. Thanks for being patient while I’ve been away and look forward to lots of new recipes in the coming months!
Soups are a stand-by weeknight dinner for us, and I’m always looking for new and different ways to mix things up. However, this soup is one that I keep making over and over again. It’s great hot or cold, it’s pretty no-fuss once you have all of the items chopped (and you don’t have to peel anything! Just scrub), and it can be served as an appetizer or a full meal if you throw in a few pieces of crusty gluten-free bread.
This is soup is also incredibly versatile. The preparation method adds an incredible depth of flavor and can be used with any number of fruit and vegetable combinations, so whatever you have in your fridge right now will probably make a great soup.