It is relatively cold up here in Arrowhead so yesterday I cooked up a soup that is both delicious, easy and nutritious. It was made completely from leftover organic produce I brought up.

I heated a smallish amount of coconut oil in a medium saucepan on medium high heat. First, I added some medium sliced red onion, and later, I added some chopped up red onion. In total, about half a medium large one. I covered the pot and diced up two carrots, thinly chopped one stalk of celery and added it after stirring up the onions which at this point had become translucent and soft. After that, I covered it and chopped up a peeled large zucchini. I added the squash and one minced garlic clove and stirred, covering the pot. I brought up half a jar of organic, Italian chunky tomato sauce and added that and around one cup of water, stirred and covered. I de-stemmed one large kale leaf and ripped it up into the veggie mix. I brought the soup to boil, stirred, covered, simmered and waited for five minutes. At this point and time, I added organic veggie Better than Bouillon paste I had left in the fridge up here and stirred, tasted, covered and simmered. I chatted with a friend, puttered around and made myself a salad. By this time, the soup was ready.

It took the birds (especially the stunning red capped woodpeckers) just about 24 hours to realize I had put out some wild bird seed in the feeder. And it took me, less than an hour, to create a delicious, nutritious and super easy melody of layered flavors. It tastes much better than my amateur food picture and… I was in a rush to eat. 🙂

This is vegan, gluten free and worth it. Today, I will add cubed, sautéed tofu to my leftovers for a protein punch.