Perfect for when you’re looking for a vegetable-based meal without a big time investment. (Contributed by Chef Robin Selden)
Easy to freeze and featuring pantry-ready ingredients, this soup is a great timesaver.
In Robin's own words:
"Can be garnished with chopped chives, crème fraiche, or toasted croutons."
½ stick salted butter
1 ½ cup sweet onion, chopped
2 garlic cloves, chopped
1 large Yukon Gold potato, cut into large chunks
4 cups vegetable (or chicken) stock
½ lb frozen sweet peas
¼ tsp cayenne pepper
2 tbsp dry tarragon
Salt and pepper to taste
Sauté onions in butter over medium heat, stirring occasionally for 15-20 minutes. You want them translucent in color.
Add garlic and sauté for five minutes.
Add stock and potatoes.
Bring to a boil and reduce heat. Simmer for 15 minutes.
Take off the heat and add the frozen peas, pepper, and tarragon.
Cool uncovered for 15 minutes stirring occasionally.
When soup is warm, put in a Cuisinart or large blender, in batches, to puree.
Season with salt and pepper to taste.
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Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.