A simple vegetable soup and freshly baked dinner rolls for lunch today – easy and delicious.
These dinner rolls are addictive….not all the rolls made it to the dining table at lunch time…. but then, I haven’t met anyone who cannot reach out for a warm dinner roll fresh from the oven and cooling on the kitchen counter. The recipe is courtesy of King Arthur Flour website, a cinnamon roll recipe. I did not make the cinnamon filling, instead simply brushed the dough with some melted butter and italian seasoning. I baked these in a 8 x 8 inch square pan at 375 degrees for about 15-18 minutes, and drizzled extra virgin olive oil and sprinkled some italian seasoning and sea salt on the warm rolls. I could have eaten the whole batch for lunch, they were simply delicious.
The soup was loaded with veggies and a handful of dandelion greens. Into the pressure cooker, went one finely diced veggie sausage link, one small leek (coarsely chopped), and 2 cloves of minced garlic. When it all softened, I added one potato, one turnip, one kohlrabi, 2 medium carrots, 1 parsnip (all diced), 1/2 cup green peas, and 1/2 cup dandelion greens (that is what I had in the refrigerator). Added 4 cups of vegetable stock (if you prefer, add chicken stock for extra flavor) and some salt. After 7-8 minutes, the soup was ready. Topped with dandelion greens, freshly ground black pepper, some fresh lemon juice, and extra virgin olive oil, the soup was simply delicious.