Just when I thought winter was on it's way out, Mother Nature proved otherwise. After getting another foot of snow (on top of the last 5 inches we got), it's safe to say that I'm ready for spring. Don't get me wrong, winter is beautiful - it really is. Winter is full of wonderful memories: Christmas, a friend's wedding, babies being born, beautiful snowfalls, winter hikes with our dogs, and many more.
But I'm ready to start making springtime memories. How about you?
At least my most recent shopping venture included bright colors and fun patterns. Now they hang in my closet, patiently waiting for the first glimpse of sunshine (with temps over 50 degrees). Soon enough.
Since the colder temps are here for awhile longer, soup is still on our weekly menu. I recently found a soup recipe in my Vitamix cookbook that I've altered a bit - the taste is so fresh and vibrant, which is why I made it tonight. I'm hoping to channel spring through fresh tasting dinners - and my new kelly green blazer from the Gap.
Until then, at least my tastebuds are fooled.
But I'm ready to start making springtime memories. How about you?
At least my most recent shopping venture included bright colors and fun patterns. Now they hang in my closet, patiently waiting for the first glimpse of sunshine (with temps over 50 degrees). Soon enough.
Since the colder temps are here for awhile longer, soup is still on our weekly menu. I recently found a soup recipe in my Vitamix cookbook that I've altered a bit - the taste is so fresh and vibrant, which is why I made it tonight. I'm hoping to channel spring through fresh tasting dinners - and my new kelly green blazer from the Gap.
Until then, at least my tastebuds are fooled.
Southwestern Veggie Soup
serves 6-8, inspired by Avocado Tortilla Soup by Vitamix
4 c vegetable broth (can use chicken broth)
2 pints of cherry tomatoes (can use 1 28 oz can of diced tomatoes)
2 cans black beans, drained and rinsed
1 bag frozen corn, divided
2 avacados, pitted
3 cloves garlic, peeled
handful cilantro, plus more for garnishing
salt & pepper to taste
1 jar of your favorite salsa
Place broth, tomatoes, 1 can of black beans, half of the bag of corn, 1 avocado, garlic, cilantro, salt and pepper into a high speed blender. Blend until all ingredients are a smooth liquid consistency. Meanwhile, in a large soup pot, place the other can of black beans, remaining corn and jar of salsa. When the blended mix is ready, pour into the soup pot.
serves 6-8, inspired by Avocado Tortilla Soup by Vitamix
4 c vegetable broth (can use chicken broth)
2 pints of cherry tomatoes (can use 1 28 oz can of diced tomatoes)
2 cans black beans, drained and rinsed
1 bag frozen corn, divided
2 avacados, pitted
3 cloves garlic, peeled
handful cilantro, plus more for garnishing
salt & pepper to taste
1 jar of your favorite salsa
Place broth, tomatoes, 1 can of black beans, half of the bag of corn, 1 avocado, garlic, cilantro, salt and pepper into a high speed blender. Blend until all ingredients are a smooth liquid consistency. Meanwhile, in a large soup pot, place the other can of black beans, remaining corn and jar of salsa. When the blended mix is ready, pour into the soup pot.
Stir soup and veggies. Warm over low to medium heat. Serve and top with diced avocado and cilantro to taste.
What are you most looking forward to eating this spring?
Enjoy!
XoXo,
Nicole
Enjoy!
XoXo,
Nicole
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