Fried Sage and Sqaush Soup

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

Adzuki bean, miso, and veggies 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

Senegalese Peanut 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