Feeling Warm Inside

We just had lunch--an incredible vegetable soup, if I do say so myself. And Sis helped!--and the kids are resting upstairs happily with Gommie. I'm sitting in my clean, warm, quiet kitchen, drinking tea and watching the world via the web, with brightness from the heavily-falling snow lighting the room. A friend has been delivered of a new baby girl this morning, which is happy news indeed. And within minutes of my sending out the request for meal volunteers, several playgroup moms had already signed up; such is the care and support in my group of friends. And that is more beautiful than snow and warms me more than soup.

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Today's Vegetable Soup

(bearing in mind, it's never the same twice)

1 onion

1-2 teaspoons minced garlic

1-2 tablespoons olive oil

appx. 20 baby carrots, chopped

1 cup frozen corn

1/2 cup frozen peas

2 yukon gold potatoes, cubed

1 turnip, cubed

1-2 cups cooked curly kale

6-8 baby portobello mushrooms, sliced

1 yellow squash, sliced

1 zucchini, sliced

2-3 stalks celery, sliced

2 1/2 boxes of stock (about 10-12 cups stock)

2 teaspoons salt (give or take)

a few shakes of Penzey's seasoned salt

several grinds black pepper

1/2 box rotini pasta

ABSOLUTELY NO TOMATOES OR BEANS OR VISIBLE SEASONINGS LIKE HERBS

Saute onion in olive oil; add garlic and saute until fragrant. Combine remaining ingredients, except pasta, and cook until desired tenderness. Cook pasta separately and allow kids to add their own (this way the pasta doesn't get mushy). I like mine with a bit of grated cheese.