Cozy up with some soup from One Pot, Pan, Planet, by Anna Jones

 

Carrot Soup with tahini and rosemary from One Pot, Pan, Planet by Anna Jones

First, some disclosures: this is the time of year when I like to make soup for the freezer, so that will be my focus here. I used to freeze soup in plastic baggies and store them upright in a shoebox, and it looked like a blood bank. Now, as we move away from plastics, I use Ball jars. It's the straight-sided ones, with no "shoulders" that are freezer safe. 

 

The premise and organization of the book disappointed me. This is not a book of one pot or one pan recipes. Multiple pots, pans, and sheet pans are required for most entries. Additionally, if I want to find a recipe for soup, it might be on the page with ideas for carrots, or the page for ideas for squash, or ideas for beans, or any other particular vegetable--or it might be in the soup section. Multiple carrot soup recipes, which differ slightly, are found in different sections. It is frustrating.

 

The one I made was nothing special. I used organic carrots, garlic from our farm share, garbanzo beans that I'd made from dry, rosemary from our garden, top-notch tahini that my nephew brought us from Israel, and organic diced tomatoes. My husband and I agreed that the soup was just nothing special. I froze two of the jars and doctored one with some cumin, which improved it significantly, but honestly, it was better as a smoothie ingredient than as a soup. I will try some other recipes from the book and keep you posted.