Veggie Tomato Soup

24oz creamy tomato soup
12oz roasted red pepper soup
1/2 cup chicken or vegetable stock
1 chopped zucchini
1/2 pint chopped mushrooms
1/2 cup chopped onion
1 clove garlic
1 chopped tomato
1/4 cup slivered sun-dried tomatoes
1/4 cup chopped red bell pepper
1/2 lb raw shrimp - skinned/deveined
Tbsp olive oil
1/2 tsp thyme
1/2 tsp chili powder
stale baguette/ stale sourdough bread

Rinse and chop all veggies and set aside. Heat large pot and add soups and stock. Once simmering, add chopped veggies and olive oil. Heat sauté pan, add enough oil to coat pan - once hot, add shrimp : pink shrimp on both sides, then add to soup pot. Simmer just until all ingredients are hot ~15 min. Salt and pepper to taste. Remove from heat, cut stale bread into 1" cubes. Dish soup and add bread cubes on top to serve.

Preparing Veggies I

simple salads: dark leaf base, 2+ tasty veggies, protein / starch, acid, and oil

here:
baby spinach
1/2 bell pepper-julienne
1/2 onion- sliced
toss with 1/2 Tbsp apple cider vinegar and 1Tbsp extra virgin olive oil, pinch sea salt/cracked pepper
topped with roasted red potato and white cheddar wafer

to make cheddar wafers: heat small non-stick pan to low-med, lay single layer of shredded white cheddar. allow to melt, use paper towel to soak up extra oil. once it can be moved with a spatchula, flip for 10 seconds, remove from pan to paper towel, and shape quickly while warm