We're all exhausted, and dinner that comes out of a blender and is actually *good* is always welcome.
Yesterday, faced with asparagus ends and a glut of softening vegetables, I turned to my old friend fermentation and ended up with the easiest and tastiest weeknight soup.
If you don't want to ferment them, you can omit that step, but it will reduce cooking time and add some great flavor + nutrition if you choose to do it. Either way, you'll end up with something tasty that you can make (almost) with your eyes closed, and make a meal out of veggies that otherwise might get thrown away.
If you choose not to ferment your veggies, make sure to add salt to taste.
Here's the recipe:
Take asparagus ends, plus carrots or parsnips that are about to go bad plus those apples that are going soft (but not moldy). Lactoferment for 24ish hours in a 2-3% brine, then dump the whole thing in a pot, adding water or stock to adjust salt if needed, and cook until very tender. Pour in a blender, blend until smooth, and serve!
I hope this brings you some easy warmth and comfort this week!
xoxo,
Julia, Root's founder