While the weather is already getting pretty warm in Phoenix, soup is a comfort food for me.
With a bit of a fire storm last week, I opted not to take classes. Of course that means that this week I am doubling up on classes. Since D is traveling for business this week, I decided it would be nice to make a soup that I could take with me in a thermos to eat during the break between classes.
It was not until I was midway thru making soup this morning that I remembered making it for my bestie near the end of her last pregnancy. She had been experiencing pretty bad heartburn, so I offered to bring her some homemade soups as I find that soups are easy to get down just about any time.
Of course, I opted for two mild soups to keep her tummy calm. The Creamy Sweet Potato and Rosemary Soup from Weeknights with Giada is super easy to make and super tasty too. I made a quick substitution from chicken stock to veggie stock as that is what I like to use, which makes this a great vegetarian option. Prep time, maybe 10 minutes, cook time 30 minutes, how can you go wrong?
Plus making a big soup like this goes with my freezer foodie tendencies as I can eat it a couple of times this week and freeze the rest for later. Freezing things is how I avoid getting sick of something when the quantities are larger than I would want to eat for days on end.