Pink soup may be my new favorite meal this spring.
Pink soup? you might ask. With a toddler, it's all about the packaging, and pink soup sounds far more appealing than chilled strawberry soup. And yes, she slupred it down.
Pink soup is a simple blend of 1 lb. strawberries, 2 containers vanilla yogurt and orange juice to taste. When I say blend, I mean it; throw it in the blender for a minute or two then pour into a covered dish and chill overnight.
The best part about pink soup, other than the simplicity and the taste, is the minimal amount of mess generated. One knife and the blender get washed, the tops of the berries could be composted and, if you're lucky enough to have cooperative recycling companies, the yogurt containers recycled.
With the advent of my second child, I'm learning to embrace the beauty of the one-pot meal. Sunday we cooked a roast and vegetables in a crock-pot while we happily played at the park and visited a garden shop. We returned to a ready dinner, without the heat generated from hours of an oven being on.
What a great concept for a Going Green Mama: Your food cooks while you're at work or play, the oven or stove isn't on incessantly and there's less mess at the end of the day!
Today's challenge: Locate and try out a one-pot meal (slow-cooked or no-cooked) and post the recipe and/or the link to it here.