Mixed Winter Veggie Soup
Make apple-butternut soup.(basically, a butternut squash and a few apples, cubed and simmered in herbed broth until soft, then pureed to the preferred consistency. It really is that easy.)
Have some of it for dinner, store the rest in the fridge.
The next night, make a curried veggie stir-up.(cube yellow squash, celery, and carrots, and season them with sweet curry powder, salt, and pepper, pan-fry them in oil with garlic and onions).
Eat the stir-up for dinner (or as a side with meat), store the rest in the fridge.
On the third night, put the remaining soup in the blender, add the leftover fry-up and a cup more broth, and blend until smooth. Optional: adding more curry powder to taste.Easiest Ever Red Lentil Soup
In a medium (2- to 3-quart) saucepan or Dutch oven, heat about a tablespoon of olive oil over medium heat. Add a couple ribs of celery, a carrot or two, and a quarter of an onion, chopped coarse, sprinkle with a bit of salt, then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes.
Add a cup of (washed & strained) red lentils, four cups of broth, a sprinkling of sweet curry powder, a dash of ground cumin, and a bay leaf. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20-25 minutes. Add a dollop of ground grana padano (or parmesan) to the top. Serve.
They're easy, they're healthy, they're tasty as fuck, they reheat well in a microwave, and because most of the ingredients aren’t expensive, it’s budget-friendly. Unfortunately, the winter veggie soup doesn’t freeze all that well. No meal’s perfect.....