Cozy Cottage Rainy Day Soup (Easy Vegetable Soup Recipe)
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The rain has now been with us long enough that the cottage has entered what I can only describe as Soup Conditions.
A few gray mornings become several.
The woods grow greener.
The kettle works overtime.
And eventually the kitchen begins quietly suggesting that soup might be a good idea.
This afternoon I stood at the pantry door while the rain tapped softly against the windows.
Carrots.
Potatoes.
Onions.
Garlic.
A few herbs hanging near the stove.
The sort of ingredients that wait patiently for weather like this.
Nothing fancy.
Nothing dramatic.
Just simple things that know how to take care of people.
Naturally, Smokey arrived the moment cooking began.
He inspected the ingredients thoroughly and then settled into a nearby chair to supervise.
No assistance was provided.
Only opinions.
The vegetables went into the pot.
The herbs followed.
Soon the kitchen smelled like comfort.
The lanterns were lit early.
The rain continued.
And the cottage officially became a soup house.
If your corner of the world is experiencing Soup Conditions too, here’s the Cozy Cottage Rainy Day Soup we’re making at Moonbeam Cottage this week.
Cozy Cottage Rainy Day Soup (Easy Vegetable Soup Recipe)
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, cubed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Optional Cottage Additions
- Crusty bread
- Shredded cheddar cheese
- A splash of cream
- Extra herbs from the garden
Instructions
Step 1
Heat the butter in a large soup pot over medium heat.
Add the onion and cook for 5 minutes until soft and fragrant.
Add garlic and stir for another minute.
Step 2
Add carrots, celery, and potatoes.
Stir everything together and allow the vegetables to cook for 3-4 minutes.
Step 3
Pour in the vegetable broth.
Add thyme, rosemary, bay leaf, salt, and pepper.
Bring to a gentle boil.
Step 4
Reduce heat and simmer for 25-30 minutes until the vegetables are tender.
Stir occasionally.
Clockwise for comfort.
Counterclockwise for boundaries.
Step 5
Add peas during the final 5 minutes of cooking.
Remove the bay leaf.
Taste and adjust seasoning.
Step 6
Ladle into bowls.
Top with parsley.
Serve with warm bread and absolutely no unnecessary obligations.
Notes from the Kitchen Witch
This soup keeps beautifully for several days and somehow tastes even better after a rainy night in the refrigerator.
If the weather remains gloomy, which it almost certainly will, tomorrow’s lunch has already been solved.
By evening the rain had softened into a gentle mist.
The soup steamed.
The lanterns glowed.
Smokey became dramatically more interested in the project once bowls appeared.
An entirely predictable development.
Some meals nourish the body.
Some nourish the soul.
The best ones manage both.
The Kitchen Witch recommends soup and fewer obligations.
Preferably in equal measure.
Soup counts.
And on rainy weeks like this, that is more than enough.
— Maeve Moonbeam
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