Vegetable broth made from stalks, stems and overripe vegetables serves as the base for the soup. This batch got it’s color from the half a beet leftover from a salad made the night before. Using these bits to make broth before they wind up in the compost feels great.
The carrots from the farmers market became carrot lentil soup this weekend. There’s lots of soup on this blog. Maybe it’s because I love my immersion blender. Maybe it’s because I love soup.
Topped with pepper, oil, and toasted pepitas. The soup will be delicious for several days.