With our college-aged daughter home for just a few weeks this summer, I have decided to focus my time and attention on her.  Therefore, my posts may be few and far between, short and to the point.
Also, I haven’t forgotten about posting exercise related items.  Because I am experimenting with a new exercise regimen, I haven’t been to the gym to get pictures. Be on the look out for those soon.
This recipe came about because the celery in our garden was growing at rapid speed. Making soup was the first idea that came to mind.
Conjuring up (sounds Harry Potterish, doesn’t it?) this dandy delight as I went along, this soup even surprised me with how the flavors came together.
The Pink Himalayan salt was a purchase I made at the Atlantic Spice Co., Cape Cod, MA. This is a great gourmet salt with various purposes. Use sea salt as a substitute. If substituting, start out with two tsp and add more as necessary.
This is a super easy and fast dish to prepare. Serves 8-10.

2 large potatoes (I used russet), diced
21 medium size celery stalks, diced
3 large carrots, julienne
3 leeks, diced
4 cloves garlic, minced
1/2 – 1 cup corn, fresh or frozen
10 cups vegetable broth
1/2 tsp thyme
1/4 tsp cayenne
2 tsp salt, Pink Himalayan
cracked pepper to taste

In a large pan, add water to cover the bottom and heat.  Add potatoes and cook until slightly brown. If moisture is needed, to keep from burning, add more water.  Add celery(and more water if needed) and cook on medium heat for 5 minutes.  Add carrots and cook for a few more minutes.  Add leeks, garlic and corn and cook for a minute or two.  Add spices, stir and then add broth.  On medium heat, cook for 30- 60 minutes or until vegetables are softened.  Adjust temperature as needed.

What’s for supper tonight?


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