We here in Johnstown are on the Old Calendar. So our Dormition Fast just began this week. That said, we, Orthodox fast about 250 days out of the year, so another recipe won't hurt. This soup is completely fastworthy, delicious, and hearty enough to make a nice supper on a cool night with some bread. All of my children, including picky D., ate everything. Its taste profile is similar to my all time favorite soup, Mulligatawny. It a great way to use up that garden abundance that seems to be coming on strong right now.
"Cream" of Garden Vegetable Soup
some chopped zucchini
a few tomatoes
one chopped onion
two grated carrots
leftover pinto beans pureed or mashed potatoes
a hunk of Earth Balance
a quart of water
a dash of salt
a few twists of pepper
some fresh nutmeg
a pinch clove
toasted and ground yellow mustard seed
a splash of apple cider vinegar
Sweat the onions and squashes together in the Earth Balance. Add the tomatoes and the grated carrots and saute everything until it softens. Puree in a blender. Add water and beans or potatoes. Add seasoning, apple cider vinegar, and simmer for 20 minutes or so. Serve topped with steamed rice.