Apparently, winter has begun. On my way home from the office, I had to leave my car in a stranger’s driveway after watching several vans, SUVs, and sedans struggle in the storm, and realising there was no way my little Smart Car was going to make it down an extremely icy, snow-covered hill a few blocks from our place. (Yep, snow tires are booked for installation NEXT WEEK). We walked home through the blowing, freezing “winter wonderland”, and I decided tonight was a good night for soup.

This recipe uses a Vitamix.

Ingredients (for two good-sized dinner portions:
3 medium potatoes, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
1 stalk of celery, cut into — um — large chunks
1 shallot, diced
sliced mushrooms
1 tbs. olive oil
1 vegetable bouillon cube
3 – 4 large curly kale leafs
1 1/2 cups of almond milk
salt and pepper to taste

How:
Boil potatoes, carrots, and celery until slightly tender. Then add kale for a minute or two until bright green.
Meanwhile, sauté the diced shallot and a half a cup of mushrooms or so for a couple of minutes.
Place the shallot and mushrooms in the Vitamix. Add the almond milk, then the vegetables and the bouillon cube. Add a bit of fresh black pepper, and a little bit of salt (to taste).

Blend on low and level 1 for a couple of seconds, and gradually turn the dial up to ten. Continue blending until the soup is steaming hot, flicking the switch to high once or twice.

Serve and enjoy!

(Here’s hoping I can pick my car up in the morning!)