Creamy, vegetable thyme soup.

Well, BOY HAVE I BEEN BUSY.

Canada - Australia - Canada - Australia! I just returned from a 5 week trip down under where my sister had a baby and my dad got married. Twas lovely.

It's safe to say that I am now aunty to the most beautiful child the entire world has ever seen.

I am not prone to exaggeration.

Anywho. Calgary again. "Spring time" ... aaaaaaand it's snowing. This is the kinda soup you need to cheer you up and warm the cockles of your heart. 

So buy some flowers, look at Australian art and enjoy

SPRING:

how cute is my mug?!!?

 Creamy, vegetable thyme soup.

1/2 onion, diced

4 garlic cloves, minced

1 carrot, diced

2 sticks celery, diced

1/2 cup finely chopped broccoli

2 spring onions, sliced

2 sage leaves, finely chopped

2 T rosemary, finely chopped

1/4 cups fresh thyme, finely chopped

2 T butter

2 T oil

2 T flour

2 T lemon juice

3 cups stock

1/4 cup skim milk

1 cup frozen peas
2 T ground flax (optional)



Heat oil and butter in medium sized saucepan until melted. Add first 4 vegetables and sweat until slightly softened.

Add in all 3 herbs and stir until combined and fragrant. Add flour and stir to cover all vegetables. Continue stirring for 5 minutes to fully cook out the flour.

Slowly begin to add stock, stirring well after each 1 cup addition. Add lemon juice.

Add broccoli and spring onions and stir.

Let soup thicken, 5-10 minutes. Add skim milk and stir.

5 minutes before serving, add in ground flax (optional) and frozen peas.

Season well with salt and pepper.



Serve with warm crusty bread slathered in butter, a giant glass of white and sit by the fire in your snuggie*.

*not optional