Fall — that time of year when I want to round-up the family, sit out by the fire pit, watch the leaves fall, drink a warm mug of mulled wine and talk the evening away. I love making soup this time of year. Lucky for me making soup isn’t as difficult as it used to be.
In the Renaissance the person who had to toil over the soup had the most difficult job of anyone in the kitchen. It was devilish hot standing close to the hearth, the cauldron was heavy and heaven help you if spilled any of it on you trying to lift the darn thing off the fire.
There’s a twisty history behind the cauldron too. And we all love twisty history here at Hanging By a Moment. In Celtic mythology it is associated with the goddess Cerridwen. Celtic legend also tells of a cauldron that was useful to warring armies where dead warriors could be put into the cauldron and returned to life. Warriors could go back into battle until they were killed again and it was believed they lacked souls.
In Wicca and some other forms of neopagan or pagan belief systems the cauldron is still used in magical practices. Most often they are made of cast iron and used to burn loose incense on a charcoal disc to make black salt used in banishing rituals, or for mixing herbs, and to burn petitions (paper with words of power or wishes written on them).
So what’s cookin’ at your house? Have you been thinking about dragging out your cauldron <G> to make some soup too? If you’d like to try something new, here is one of my favorite soup recipes of all time: Ravioli Vegetable Soup from Eating Well Magazine
- 1 tablespoon extra-virgin olive oil
- 2 cups frozen bell pepper and onion mix, thawed and diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper, or to taste (optional)
- 1 28-ounce can crushed tomatoes, preferably fire-roasted
- 1 15-ounce can vegetable broth or reduced-sodium chicken broth
- 1 1/2 cups hot water
- 1 teaspoon dried basil or marjoram
- 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat ( Kate’s note: Try ravioli stuffed with Portobello mushrooms — delicious!)
- 2 cups diced zucchini, (about 2 medium)
- Freshly ground pepper to taste
- Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Believe me when I say this recipe is magic. It’s hearty enough for a main meal with some crusty bread and a salad or to impress guests as a side with a light dinner.
This week my mash-up includes bloggers who inspired me with creative magic of their own for hearth and home:
How Creative Can You Get? Angela Orlowski Peart is at it again with her wonderful way of presenting visual images. I really want to go to Angela’s house someday.
Get Crafty With It Tameri Etherton’s upbeat style makes you believe you can make anything. You have to check out her chic skeleton wreath. Who knew skeletons looked good in pink? I’m trick or treating at her place…
Celestial Fantasies Angela Wallace finds the best in art, artists and all things quirky. I love this woman!
The City Sage Always fluid and changing, Ann Sage’s blog is pure visual inspiration. After you check out the great vintage photos of Marilyn Monroe scroll down for a voyeuristic view of “workspaces” Fun!
What or who inspired you this week? What’s your favorite soup recipe?
Have a fun weekend!