I’m all about soup right now. Maybe because it’s been so cold, or because I can make a pot and eat it all week long. Unfortunately, my CSA extension has finally run out, and so now I’m down to the last vegetables that I’ve saved and ones that I actually have to go to the store and buy. Going to the store hasn’t exactly been … Continue reading Curried Squash and Sweet Potato Soup
It’s really not so hard, and so rewarding. Just think, you get to use your vegetable scraps twice (first in stock, then in your compost) and your heart will swell with pride everytime you thaw a container of your homemade stock for a soup or sauce base. 1. Wash your vegetables before chopping or peeling, and keep your clean scraps. I keep two compost … Continue reading How to Make Vegetable Stock
There are so many versions of this delicious soup out there, I’m sure that you’ll find a variation to love. Fry some garlic and ginger with a bit of butter. Add some curry spices (cinnamon, coriander, curry, etc.) and toast them lightly in a pan. Take some cooked squash (better yet if it’s already pureed!) and add to the pot with a few cups of … Continue reading Curried Coconut Squash Soup
I know that’s it’s too hot to cook soup. But last night, I did it anyway. We are absolutely swimming in tomatoes (such a lucky problem!) and I had leftover corn and squash from last week’s CSA to use. This is a simple, basic chowder recipe from a Simply in Season, a cookbook I’ve been using a lot lately since it focuses on healthy, seasonal … Continue reading Squash Chowder
Did you know that you can use EVERY part of the radish? My CSA was filled with radishes this month. Not being much of a radish eater, I had to search around for recipes and ideas, and have already found many. I made a soup with the peppery radish greens and some homemade vegetable broth and yogurt. I used the radishes, along with some baby … Continue reading Radishes and Greens
I had some squash puree in the freezer, and plentiful sage in the garden, so I threw together this little soup as a starter for an easy Sunday night dinner. The soup is based on this recipe at epicurious.com, though I substituted homemade vegetable stock for the chicken, and used Earth Balance instead of butter (making it vegan) . The recipe also calls for too … Continue reading Fried Sage and Sqaush Soup
The only thing that I regret about this adzuki bean soup is that I didn’t soak the beans the night before. Already committed to the soup, I had to wait an impatient 2 hours until it was ready. Other than that – delicious. You can make it with canned beans, but slow cooked beans have a much firmer texture and a fuller flavor. I at … Continue reading Adzuki bean, miso, and veggies soup
I love to go to movies at the Ritz Theaters, but there are not a lot of places that I love to grab a quick bite to eat when in Old City. Coming out of a movie at the Ritz 5 the other week, and straight into a cold, rainy night, I had a craving for soup. Senor Lanky and I finally decided to try … Continue reading Indonesian Soup at Pagoda Noodle Cafe
Always in search of new ways to use quinoa, I’ve run across a few ways to combine quinoa, corn, and avocado in a soup. Here’s my version, which turned out quite tasty, and with a little kick! Leftovers made great lunch all week – just add the avocado at the last minute, or mash it into the soup if you’ll be eating it later in … Continue reading Southwestern Quinoa Soup
I made this Senegalese Peanut Soup from Bittman’s How to Cook Everything Vegetarian for an annual work soup event. Somehow, this simple soup (I doubled the hot peppers and added additional peanut butter) got even better reviews than my spicy udon shitake soup. The key to the soup (besides the fresh kale and good quality peanut butter) is a healthy spoonful of crushed peanuts right … Continue reading Senegalese Peanut Soup
