Anabel makes a veggie soup perfect for fall. She's then joined by Celine, her best friend of 10 years, to talk all things friendship, pizza toppings, and 2010 antics.
Listen for a bonus segment where Anabel and Caroline eat vegan fast food.
1 quart vegetable stock
4-5 small gold potatoes (approx 1 lb)
celery
carrot
onion
herbs (parsley, rosemary, thyme)
raw green beans, snapped in half with ends removed
1 head cauliflower (or one bag steam-in-bag cauliflower)
1 bay leaf
salt + pep, 21 seasoning salute (or all purpose seasoning)
olive oil for cooking
Start off by roasting your cauliflower. If using frozen, microwave for 2 minutes first. Toss cauliflower with olive oil, season with salt + pep + 21ss. Roast at 400 for ~15 mins.
Chop potatoes into bite sized chunks. Dice celery, onion, and carrot, or be like me and buy the pre-chopped kind. (But really we should be cutting our own to not buy single-use plastics)
Heat large soup pot with 2 tbsp olive oil. Add diced celery, onion, and carrot (mirepoix) and stir, letting sauté until soft and onions are translucent.
Add potatoes and snapped green beans to pot, letting cook for 3-4 mins.
Add veggie stock to pot, bring to a boil.
Once boiling, reduce to simmer and leave for ~40 mins.
Add cauliflower in last 10 minutes of cooking as to not let it get mushy.
Season with salt + pep to taste, then serve with warm bread! Celine's Recommendations:
Norman Fucking Rockwell! by Lana Del Rey
Disenchantment on Netflix Anabel's Recommendations:
Breaking Bad (available on Netflix)
It's Been a Minute with Sam Sanders interview with Jonathan Van Ness (wherever you get your pods)