I do realize it’s winter outside, but this soup just begged to be made one last time.
The eldest monkey was the kitchen helper for a while during the creation of this wonderfall soup. She’s a great garlic peeler, veggie washer and veggie slicer.
We started with a garlic, leek & onion base sauteed til soft, then added some chicken stock and steamed acorn squash. At this point my sous chef left, exclaiming she would not eat the soup & not help anymore because of the squash. I toiled on alone. After the squash had softened up, I used my sick blender to puree the soup. At this point I added water and more bullion cubes (I had run out of stock), cabbage and dumped in lentils and let it all simmer for 45 minutes, then added some cumin, coriander, curry, cauliflower and red sweet peppers and simmered some more until veggies were soft.
I added some salt & pepper to adjust the seasoning and with a dollup of sour cream we were ready to eat!