Welcome autumn

This past weekend, was the first day of autumn. Fall is my favorite season by far because it is a time of a return to a routine of sort. Students return to school, the vacations are taken, and the days have begun to shorten are just a few reasons I enjoy the fall.

Sitting outside yesterday with my raspberry tea, I realized the fall is also a time for soup!

I take no credit for this recipe. It is inexpensive to make and in these tough times of the cost of living, it is a good meal.

So here we go, it’s a pasta soup. First step, chop a balance of parsnip, carrot, onion and garlic. Over medium heat, in a pot, add a little olive oil and soften the veggies, add some seasonings of your choice, (check your pantry for oregano, or thyme, or rosemary) for no more than five minutes. Than add your broth. Add enough broth of your choice so that it covers the veggies by a good inch. Bring it to a boil, reduce the heat to a simmer and cover with a lid for another five minutes. Then add your pasta. Again, your choice, we want a soup that offers sustenance. Continue to cook the pasta until al dente. I added cream at the end a d stirred until it was combined. And voilà, soup is ready! I garnished with some grated cheese and added pepper. I made enough for four meals. I have one in the fridge for the next day while the remainder is in the freezer.

A simple soup with staple ingredients. I hope you enjoy.