Difficulty Level Easy
My mother-in-law is visiting our cottage this week and I thought I would serve her lots of vegetarian meals in an effort to demystify the whole thing in her mind. I'm always amazed that both she and my own mother are so alarmed when faced with providing vegetarian options for my kids at family dinners. However, she cleaned out her freezer before she came and we were the recipients of a few steaks and some chicken, so my plans didn't exactly pan out.
The other thing that didn't pan out was the weather. Our cottage is water access so when the weather is bad, it's not so easy getting into town for provisions. We've had quite a tempest tossed week, remaining cold and damp with our daily lashing of rain, thunder and lightning. Once the fresh vegetables were gone, a bit of scavenging through the cupboards was in order. A warming soup seemed to be a requirement, so I went looking through my vegan and vegetarian cookbooks to see what I could come up with. I had all the ingredients for this tomato soup, more or less, so that's what I tried. It didn't escape my mother-in-law's attention that I was using a vegan cookbook, but I don't think I made a convert. She was happy to eat the soup for lunch, but what she was really waiting for was the steak for dinner.
|2 tbsp||olive oil|
|1||medium onion, chopped|
|3||cloves garlic, chopped|
|1/2 tsp||dried rosemary|
|1/2 tsp||dried thyme|
|1/2 tsp||dried oregano|
|freshly ground black pepper|
|1 lb||potatoes, peeled and cut into 1" chunks|
|1 cup||sun-dried tomatoes|
|6 cups||water or vegetable broth|
|1 28 ounce||can of tomatoes, chopped|
From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero