the skies have been overcast most days here, which is LA’s version of winter i guess. on days like these only one thing comes to mind – soup. if it’s accompanying dinner or my stomach is a little upset, it’s nice to reach for something lighter. like this classic, which features a rich, flavorful broth stewed with fresh oregano and thyme, and made slightly thick by pureed potatoes.
soup is hands down my favorite food, so i’m always coming up with new ways to brew up a pot of something tasty. i used to be big on puréed soups, but lately – perhaps out of sheer laziness – i tend to prefer something chunkier. whenever i get a chance i bake a few sweet potatoes and set them aside for later. when they cool they are easy to peel and toss the chunks into a hardy stew.
paired with lentils and subtle hints of barbecue, this is a sweet and smokey concoction that definitely satisfies.
this is a recipe i got from my boyfriend. when he first started cooking for himself, this was one of the first recipes he learned – and may i say, mastered. it’s an easy, wholesome recipe that you don’t have to be a seasoned chef to make, it doesn’t even require any blending. it is versatile, since you could really use any kind of squash, like butternut or delicata just as easily. plus it’s also perfect for thanksgiving since you can utilize a seasonal pumpkin!
i’ve recently been making soup out of all sorts of things. squash, kale, radish tops, spinach, green garlic, shallots, tomatoes. you name it and i can make it into a soup. last week at the echo park farmers’ market i got a ton of zucchini for just that purpose. it’s soft so it will sauté and blend into a purée very well.
when deciding on which herb would really accent it’s flavor, i had a lot of choices. oregano? yah. basil? duh. but fresh parsley…i liked the sound of that. it’s light and fresh tasting, but much more mellow than it’s cousin, cilantro. the parsley gives this soup a crisp taste which is lovely paired with the sweet and savory taste of the sauted onions and zucchini.
well it’s still raining off and on here in LA, so i’m constantly in search of foods that will make me feel warm and cozy when the sky is dreary and gray. i’ve posted a carrot soup before, but realized after the fact how complicated that recipe is. this one requires no sautéeing, just some light chopping, a half an hour on the stove and a little blending. and like the split pea soup, it doesn’t require any veggie broth because the herbs and bay leaves give off plenty of flavor when boiled. it might be my simplest soup so far!
it’s been raining outside for the past few days. soggy sneakers and jeans make me want nothing more than to curl up in bed with a big bowl of soup and a cup of tea.
the great thing about split peas is they are super cheap to buy and don’t take very long to cook. this recipe doesn’t call for an veggie broth or bouillon because simmering the peas with the bay leaves and herbs gives the soup plenty of flavor. blending the soup at the end, along with some soy milk, gives it a creaminess you would never guess was possible on a vegan diet.
in the past few days i have definitely had my fill of sweets. so i’m taking a break from my christmas-cookie-blitz with some hardy, filling and simple black bean soup.
i know that making a batch of soup can sometimes seem like an undertaking, which is why i’ve tried to make this soup as simple as possible. the main ingredient is black beans – but you can use any bean, really – and i made the seasoning as simple as possible, flavoring it almost exclusively with liquid aminos. if you feel like getting creative, flavor it with your own favorite herbs and spices.
soup is pretty much my favorite food to eat, but it can take a long time to make a batch when simmering and sauteing are involved. that is the great thing about raw soup – it can take just a few minutes to make yourself a meal.
this raw tomato pesto soup uses a lot of tomatoes, an avocado to thicken and add a creamy texture, and some pesto for a delicious kick of flavor.
i used to work at a restaurant where i cooked paninis. for the vegetarian sandwiches we would grill up slices of portobello with just a little olive oil, some garlic, rosemary and dill. it smelled so amazing it would catch people’s attention all the way out on the street.
as a result, i can’t resist throwing in those flavors nearly every time i cook mushrooms. i’ve used them here in a rich and savory soup guaranteed to wake up your taste buds.
simple green garlic soup
when people see green garlic for the first time they usually seem so perplexed, asking things like, “what do i do with it?” well it’s not too much different than regular garlic, in fact if you chop off the top and let it dry it will become the dry garlic you find in the grocery store. its a bit more plump so you can use some layers of the less papery skin, as well as the green stalk and leaves. as long as it’s not too dry or fibrous, don’t be afraid to fry it up and eat it. i use it like i would regular garlic but in even larger amounts.
if you still need some direction here’s a recipe for a simple soup made with green garlic. flavored with italian seasoning and liquid aminos, thickened with a few potatoes and a handful of spinach to make it green.
and keep your eyes peeled for an upcoming recipe that is a nice compliment to this soup, and uses the top of the fresh garlic.
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