But, if you've got to do it then tasty recipes are important. I picked up the winter 2010 edition of Donna Hay Magazine, one of my all time favorites (the magazine hails from Australia, hence the current issue is "winter"). There were pages of simple soups full of big flavors, all made with ingredients found in any well stocked pantry. I was drawn to many but the Red Curry Sweet Potato Soup grabbed me first. It's a basic pureed vegetable soup with the extra punch of Thai red curry paste, fresh ginger, and coconut milk. I didn't have a sweet potato so I used a beautiful small head of organic cauliflower plus a small baking potato. The prep came together in about five minutes, including the prep, and with the help of my immersion blender and a 20 minute simmer, I had succulent soup.
This is a base recipe you could use with many substitutions. Sweet potato, of course, but I'm thinking butternut or acorn squash, parsnips, carrots, or celery root-even a combination of veggies. Light coconut milk would work, although the texture may not be so rich. Veggie stock for chicken stock is an easy swap too.
Give it a try and make it your own. Looks good, doesn't it?