Normally when I am checking out a recipe, I am looking for something that I think my whole family will enjoy. Even though I love to cook, I don’t want to be a short-order chef. I do make little modifications here and there; for example, I usually “deconstruct” a salad for my kids. They seem to be more willing to try new things if they can see them separately. So, it’s more of a Cobb-style presentation for the kids, and a regular tossed-style for me and my husband.
But sometimes I want to make something that is just for me. I get inspired by something, and I just have to go for it. That’s where today’s post comes from. I saw a delicious-looking cucumber herb buttermilk soup recipe posted on one of my favorite blogs, sassy radish. I took one look at that soup and thought, “Man, that would be a fabulous lunch.” It looked simple and fast, something I could easily whip up for myself while still doling out the peanut butter & jellies for the little guys. I decided to use the sassy radish recipe more as an inspiration, and instead use whatever stuff I had hanging around my fridge. I had just read about “spur-of-the moment vegetable soup” in Dorie Greenspan‘s cookbook Around My French Table–her take on the classic “stone soup” fable. And with both of these ideas in mind, I set out to make a lunch just for me.
Last Saturday seemed like the perfect day to try it. It was pretty hot out, and a nice cool soup felt like just the right thing for lunch. I ate it with a whole-wheat pita and a glass of iced tea. I encourage you to modify this recipe to use up whatever you have hanging around in your fridge. If you don’t keep plain yogurt around (like I do), try using sour cream. You can switch up the herbs and veggies too, but I highly encourage you to use cucumber as the base. It really adds a distinct freshness that other vegetables just don’t have.
Quick & Cool Veggie Soup (inspired by sassy radish)
- 6 ounces plain yogurt
- 1/8 teaspoon curry powder
- 2 Tablespoons milk
- salt to taste
- 1 small piece of celery (about 5-inches long), roughly chopped
- 1/4 of a green bell pepper, seeded & roughly chopped
- 1 small cucumber, peeled/seeded & roughly chopped
- 1 Tablespoon mint leaves
- 1 Tablespoon cilantro leaves
- 1 Tablespoon chives
- Blend all ingredients together (I like to use an immersion blender).
- Adjust seasoning if necessary.
Time: 10 minutes