This is the view out my kitchen window – its one of those grey rainy dreary days that just calls to that lazy man that lives deep inside you, who’s screaming at you to curl up back into bed with the covers over our head!
But with a two year old, who has the disposition of an excited baby poodle, there is NO going back to BED!
Yet this rainy gloomy day inspired one of the most delicious soups I have ever created. What I have dubbed the Lazy Man’s Vegetable Chowder.
Since I did not listen to my inner lazy man earlier to get back into bed, I felt guilty and listened when he told me there is no way I am going out in this weather to go shopping for groceries. Even if my fridge is bare and my pantry supplies are running on low!
Because I was really really hungry and craving something hot and filing to eat, I mustered up the strength to grab the last of the stray lonely vegetables that were in my produce drawer, grabbed a few cans of this and that, and decided to throw them in a pot to make soup.
What I served up in my bowl, 45 minutes later was one of the most deliciously amazing soup surprises I have ever eaten. The fresh vegetables combined with what I thought was a some-what weird array of canned vegetables – was sooo GOOD! The combination of the sweet corn, squash, and parsnip mixed with the earthy flavor of the chickpeas and cumin really tickled my taste buds – in explosive yummy flavor.
So the lesson on this cold cold wet day – listen to the lazy man every once in a while, and cook out of your cupboards – you never know what your gonna get!
Lazy Man Vegetable Chowder
2 tbsp. olive oil
1 large onion, chopped
1 1/2 tsp. cumin
1 1/2 tsp. sea salt
1 tsp. black pepper
1 1/2 tsp. ginger powder
1 clove garlic, minced
2 stalks celery, chopped
1 large parsnip, diced
1 1/2 –2 cups diced butternut squash (or sweet potatoes would work to)
1 can chickpeas
1 can sweet corn nibblets
2 can sliced white potatoes (or if your not so lazy 1-2 regular potatoes diced)
4 1/2 cups vegetable stock (or water)
shredded cheese for garnish
In a pot, saute the onions in olive oil over medium high heat. Add all the spices and mix well together. Let cook for about 40 seconds. Then add the celery, parsnips and butternut squash. Mix well and let cook together for about 5 minutes.
Add the chickpeas, corn niblets, cream of corn and 1 can of potatoes to the pot.
Mix everything together and then add the vegetable stock.
Cover the pot and let cook on medium high for about 25-30 minutes or until reaches a full boil. Remove pot from flame and using your hand blender puree the soup until mostly smooth. Add the 2nd can of sliced potatoes and put the pot back on the stove and let cook for another 5-6 minutes.
Sere hot with a garnish of shredded cheese over the top.