Oh yes, midterm season is here.
The runny noses, the crammed libraries, the days becoming blurred …
So glad I’m not a student anymore.
Just kidding! (But not really). I totally get what you’re feeling and I was once there less than a year ago. Not fun times.
I also know how dinner prep can go down the drain and how memorizing the menu at Teriyaki becomes is a little concerning.
Solution? Vegetarian Harvest Soup.
It’s hearty and healthy, it’s cheap university affordable food, and it makes great leftovers.
I like to call it, Tiff’s Student Special.
In a stressful time such as now, why not make an easy meal to help feed your housemates or friends and brighten up their day? It’s amazing how a smile (sometimes) goes a long way (not always the case … try smiling to someone on the TTC. Just sayin’). Think about how much more a free dinner can go a long way.
Sure it takes time out of studying but if you need a break, make some soup, and go spread some Jesus love by giving it to those in need.
Vegetarian Butternut Squash Harvest Soup adapted from Eat, Live, Run
4 carrots, chopped
4 stalks celery, chopped
1 onion, diced
1 butternut squash, peeled and cubed
1 cups lentils
5 sprigs fresh thyme
1 bay leaf
1 tsp dried oregano
4 cloves garlic, minced
1 15-oz can diced tomatoes
64 oz vegetable broth
salt and pepper to taste
Instructions (2 Options)
A. Combine all ingredients in a slow cooker. Turn heat on low and cook for 10 hours, adding a little more broth at the end if soup seems too thick.
B. (What I did) Put all ingredients in a large pot. Bring to a boil. Lower heat and let it simmer for 3 hours on low.
Word of Advice: Make sure you know your slow cooker! Sometimes, low is SUPER low and takes forever (what happened to me and I also have never used this slow cooker) so if you are pressed for time, go with option B.
Eat up and pass it on!