If you’re like me, there’s a stack of frozen vegetables piled up in the back of the freezer. I seemed to collect extra last winter when trips to the store were few and far between. Time to move some out. And happily, it’s also the start of soup season. In the video, I sort of follow the recipe here — on purpose really, to encourage you to just wing it, using whatever odds and ends you have. Best of all, it’s a recipe that coaxes every bit of flavor from virtually any vegetable.
Frozen Vegetable Soup
Makes: 4 servings Time: 30 to 60 minutes, depending on how soft you want the vegetables
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.