Rainbow In Your Tummy
Hey all you cool cats! It’s me, Kate Bouchard ’26, with a wicked awesome Greenhouse recipe! Before we get into the colorful recipe for today, let me tell you a bit about myself. I am an Environmental studies major and current Greenhouse member! A lot of the Greenhouse’s goals align with my own personal interests, such as farming, working with local foods, fostering a community around food, and simply just cooking! Being a Greenhouse member has allowed me to take a deep dive into cooking with local foods and getting involved with the greater North Country community! When I am not cooking (on Thursdays!), I am generally hanging with my Soups, collaging, playing outside in the snow, or working at the climbing wall! Feel free to come up to me to ask about the Greenhouse, get to know me, or just have a friend to talk to! Be on the lookout for Greenhouse dinner sign-ups coming out this week! Also, our house applications are due this Sunday at 5 p.m. Come live with us!
Multi-Colored Soup(s) Recipe:
Ingredients:
For Orange Soup
Veggie broth
Pumpkin Puree
Carrots
Turmeric
Any funky, zesty, spicy spices of your choice!
For Purple Soup
Veggie broth as well!
Beets
Potatoes
I said ANY spices!
Directions:
- Boil vegetable scraps or vegetable bullion in water to make vegetable stock!
- While the stock is cooking, cut up the yummy veggies you are using, depending on the color of the soup, and preheat the oven to 425 degrees.
- Once the oven is heated, season and oil the vegetables, and put them in the oven for about 30 minutes or until they are mushy.
- Meanwhile, put the vegetable stock onto a simmer.
- Once the vegetables are ready, throw them in a blender, food processor or use an emulsifier!
- Now, you should have a beautiful orange or purple mushy mixture!
- Slowly add the colorful vegetable mushy mixture to the vegetable stock.
- Mix the mushy veggies and vegetable stock together until desired texture.
- Season to taste!
- Then serve to your friends 🙂