Anabel makes a veggie soup perfect for fall. She's then joined by Celine, her best friend of 10 years, to talk all things friendship, pizza toppings, and 2010 antics.
Listen for a bonus segment where Anabel and Caroline eat vegan fast food.
Vegetable Soup (vegan):
- 1 quart vegetable stock
- 4-5 small gold potatoes (approx 1 lb)
- celery
- carrot
- onion
- herbs (parsley, rosemary, thyme)
- raw green beans, snapped in half with ends removed
- 1 head cauliflower (or one bag steam-in-bag cauliflower)
- 1 bay leaf
- salt + pep, 21 seasoning salute (or all purpose seasoning)
- olive oil for cooking
- Start off by roasting your cauliflower. If using frozen, microwave for 2 minutes first. Toss cauliflower with olive oil, season with salt + pep + 21ss. Roast at 400 for ~15 mins.
- Chop potatoes into bite sized chunks. Dice celery, onion, and carrot, or be like me and buy the pre-chopped kind. (But really we should be cutting our own to not buy single-use plastics)
- Heat large soup pot with 2 tbsp olive oil. Add diced celery, onion, and carrot (mirepoix) and stir, letting sauté until soft and onions are translucent.
- Add potatoes and snapped green beans to pot, letting cook for 3-4 mins.
- Add veggie stock to pot, bring to a boil.
- Once boiling, reduce to simmer and leave for ~40 mins.
- Add cauliflower in last 10 minutes of cooking as to not let it get mushy.
- Season with salt + pep to taste, then serve with warm bread!
Celine's Recommendations:
- Norman Fucking Rockwell! by Lana Del Rey
- Disenchantment on Netflix
Anabel's Recommendations:
