It's finally here, the rain, the can't see in front of your face while driving kind of rain. I worked up north for a bit today. It was a nice ride up towards Olympia. The rain on the way up wasn't so bad. It was raining, but with sunshine breaks. On the way home was a different story, I was praying out loud for a few more sun breaks. The rain was coming down hard and it was a busy time with huge trucks on either side of me the whole way. Just as I'd pass one another would join me spraying more water than I needed on my windshield. I only had about a 45 minute drive on the freeway, but it seemed like longer today.
I didn't work my usual daily schedule. I had to get on the road north by noon so I ate a small salad around 11:30. I didn't plan my food well and didn't bring anything to snack on in the afternoon. I was very hungry on the way home as well. I didn't want to stop though. Even though I wanted to get out of the weather, it didn't seem like it was going to get any better waiting it out. I would be home soon and there's plenty of 'good' whole foods to eat there. I thought about the little winter squash that looked like little pumpkins I roasted Saturday. I also remembered I roasted three large beets last night. I bought them Saturday and didn't use them right away. If I roast them, they were more likely to get eaten. Oh I'm so glad I did.
I made it to the house around 6:15 p.m., changed my clothes and proceeded to the fridge where my roasted roots and squash were waiting. I chopped a red onion and about three stalks of celery, sliced two small jalapenos from the garden, and minced a couple cloves of garlic. I sauteed them all in a soup pot with about 1 tablespoon coconut oil. I added sea salt and fresh thyme to the mixture. While they were sauteing, I took the skins off the squash and placed them in the blender and diced the roasted beets. I added about 2 cups organic soup stock and half the tender onions and celery and blended until smooth. I poured the mixture in the soup pot and added about 2 more cups soup stock and the diced roasted beets. I let that all simmer together for about five minutes. I was pretty happy to see that dinner was ready and it was 7:00. I think I made this soup in about 20 minutes or less.