In observance of the Lenton Season, I’ve been making vegetarian dinners. Going vegan would be too hard for us. I have old standbys like potato, tomato and red pepper soups – most have already appeared in this column.

I always like to try something new and looked around for a recipe that would use the broccoli I still have producing from my fall garden. The soup is very green and would be great for St. Patrick’s Day next month.

Broccoli Soup with Potato Wedges
4 medium-sized potatoes
4 slices of bacon
1 onion, chopped
6 c. vegetable stock
1 bay leaf
1/2 tsp. celery seed
1/2 tsp. ground sage
2 cloves garlic, smashed
1 head broccoli florets
2 c. fresh spinach leaves
1/2 c. heavy cream
Salt and Pepper, to taste
4 oz. grated cheddar cheese

Poke the potatoes with a fork and place in a microwave-safe container and cook for 5 minutes. Rotate the potatoes and cook 5 minutes more. Let cool.

In a stock pot, brown bacon. Remove the crispy bacon and let cool. Sauté onions in the bacon grease until soft. Add vegetable stock, bay leaf, celery seed, sage, garlic, broccoli and spinach. Season with salt and pepper. Bring to a boil. Then reduce heat and continue to cook about 15 minutes until the broccoli is tender.

Meanwhile, cut the potatoes in quarters. Then scoop out most of the cooked potato leaving about 1/8-1/4 inch on the skins. Add the potato meat to the stock pot.

Place the potato skins (skin side up) on a roasting pan. Coat lightly with cooking spray and bake in the oven at 450 degrees for 10 minutes or until they turn golden. Flip skins over and garnish with cheddar cheese.

Back to the soup: Remove soup from heat and working in batches, use a food processor or imersion blender to purée the soup until creamy. Taste and adjust seasonings. Stir in cream.

Chop the crispy bacon. Serve the soup garnished with bacon bits and a side of cheesy potato skins.

I also like a hearty soup that uses red peppers and beans. I don’t miss the meat.

Red Pepper Soup
2 c. chicken stock
1/2 c. roasted red peppers
1 small onion, diced
1/2 c. carrots, chopped
1 clove garlic, smashed
1 can white beans, rinsed and drained
14-oz can diced tomatoes
1 tsp. chili powder
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. lemon zest
1-2 tsp. lemon juice

Bring stock to a boil and add red pepper, onion, carrots and garlic. Simmer until vegetables are soft.

Purée vegetables and add beans, tomatoes and spices. Purée again and then pour all back into the pot. Bring to a simmer. Stir in lemon juice.

Serve garnished with your choice of sliced avocado, chopped cilantro or chopped green onions.