Roasted Fennel and Cauliflower Soup

Let me start this by saying that I'm not a big "kid person." I heavily admire people who are parents (seriously, you have the hardest job on this planet!), but I've never wanted to be one myself.  I also work with children and families in my job so I get a pretty good dose of being around kids in my daily life.

And this is precisely why when a friend told me several months ago that I "would make a wonderful mother," I practically laughed in her face. That's nice and thank you, but nope, it's not for me. 

She proceeded to tell me that she was convinced someday I would adopt a child from an orphanage. I continued to argue that ain't ever gonna happen.

This is exactly why this week I had a mental breakdown when I read this blog post by Lindsay at Pinch of Yum.  Lindsay and her husband moved to the Philippines for a year to teach at an orphanage. When I saw the pictures of these kids and read her post yesterday, I literally felt an urge from deep inside of my chest to move there and adopt these children. All I could think was, "oh $*%t, it's happening..."

And so, in order to prevent myself from moving to the Philippines and/or adopting children tonight, I made soup. This may not make a lot of sense, but it seemed like a better choice than hiding in a corner of my kitchen and stuffing my face with cookies from sheer panic.

If you see a cookie recipe posted here tomorrow, please send help.

As we ease into spring, I love making pureed soups that feel light enough to eat in warmer weather, but still hearty enough to serve at a meal. And since roasting fennel is my new obsession, a roasted fennel soup just seemed to make sense. This soup is light with a mellow flavor from the fennel and cauliflower and I love how the dill and lemon make the flavors pop.

One of my trademarks with soup is to puree beans in for a source of plant-based protein and to add some general heartiness to the soup. I used garbanzo beans in this batch, but any white bean would also work. Since the fennel and cauliflower were going to be pureed, I dry roasted them without any oil (I have a well-seasoned baking sheet and they didn't stick), but you can roast them in oil if needed.

Roasted Fennel and Cauliflower Soup

Vegan, vegetarian, sugar-free, gluten-free, soy-free, and grain-free
Serves 4 as a side

Ingredients:

1 large fennel bulb, chopped (about 2 cups)

1 large head cauliflower, chopped (about 4 cups)

1 tablespoon olive oil
1 medium yellow onion, chopped

2 garlic cloves, minced
6 cups vegetable stock

2 cups cooked garbanzo beans or chickpeas
Freshly-ground sea salt and black pepper
2 tablespoons fresh dill, divided

2 organic lemons, zested, then cut into wedges
Olive oil for drizzling

Instructions:

Preheat oven to 350 degrees F.

Lay fennel and cauliflower flat on sheet pan and roast for 30 minutes, turning occasionally, until tender. Remove from oven and set aside. 

Add olive oil to a large pot over medium heat.  Add the onions and saute for five minutes, until translucent. Add the garlic and saute for 1 - 2 minutes, until fragrant. Add the roasted fennel and cauliflower, vegetable broth, and garbanzo beans. Bring to a boil, then simmer for 10 - 15 minutes. 

Add one tablespoon fresh dill and blend the soup by using an immersion blender or transferring it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend blending small batches while holding the lid down with a pot holder or towel in hand.)  

Before serving, add sea salt and black pepper to taste. Garnish bowls with remaining fresh dill, lemon zest, a drizzle of olive oil, and serve with lemon wedges. 

Recipe shared at Weekend Wellness

Black-Eyed Pea & Collard Greens Soup

This month For The Love of Food had its third-year anniversary. Three years ago I sat in my dark kitchen photographing roasted vegetables under a stove light (with a point-and-shoot!) for a grad school project. Thankfully things have changed a lot over the years.

I just wanted to take a moment to tell you how grateful I am to this incredible blog community created by each and every one of YOU. Thank you for your encouragement, your wisdom, and for learning together these past three years.

Thank you for putting up with way too many cat stories. Thank you for laughing at my jokes and listening to my constant ramblings about how delicious vegetables are. Seriously... 'cause everyone else in my life is sick of it by now.

And for my gratitude, I give you a simple black-eyed pea and collard greens soup.

This soup is fabulous for late winter and early spring because it feels warming and satisfying without being a heavy winter stew. I love it served with a simple green salad (preferably topped with green goddess salad dressing) to round out the meal.

Black-Eyed Pea and Collard Greens Soup
Adapted from Clean Food by Terry Walters
Serves 6

Ingredients: 
1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 carrots, cut into rounds
3 red potatoes, chopped
1 yam, chopped
1 bunch collard greens, stems removed
3 cups cooked black-eyed peas
1 tablespoon dried basil
1 tablespoon dried oregano
4 cups vegetable stock
1 tablespoon apple cider vinegar
Sea salt and freshly-ground black pepper

Directions:
Add the olive oil to a pot over medium heat. Add the onions and garlic and saute until the onions are translucent, about five minutes.  Add the carrots, potatoes, yam, collards, black-eyed peas, basil, oregano, and vegetable stock.  Bring to a boil, cover, and reduce heat and simmer 20 - 25 minutes.

Stir in the apple cider vinegar and and season with salt and pepper to taste.  Remove from heat and serve.

Recipe shared at Wellness Weekend

Spicy Wakame Chili

I'm currently in the midst of a weird living situation and it includes living with two football fanatics. The television is always blaring sports. There are randoms screams and bouts of profanity blaring from the living room at all hours. And I have committed the football schedule to heart so I know exactly when I should be out of the house. Come Super Bowl Sunday you can find me at the spa, thank you very much.

When I made this chili this week it was not with the intention of serving it at a pre-game party, but I think this recipe will nourish you regardless of what you have in store this weekend. And, I'm really excited to share this recipe with you because this chili has a special ingredient.  Can you guess what it is?  I suppose judging from the title you might say wakame, and you would be correct!

If you are not already familiar with wakame, it's definitely time to get this sea vegetable on your radar. Wakame is a seaweed loaded with magnesium, iron, calcium, iodine, folate, and a host of vitamins. I've mentioned before that I can't stand the smell of the ocean or anything that tastes "fishy," but I have become an expert at hiding sea vegetables in foods.

I always add kombu (edible kelp) to my beans while cooking (to help soften them and add trace minerals) and I can't get enough of this gingered sea vegetable salad with arame. I've recently begun to sneak wakame into my vegetable stocks and soups and I promise that with this recipe, you won't even know it's in there!

I usually buy my wakame and sea vegetables from Eden Organic. I trust their brand and have always been impressed with their quality. (You can usually find them in your local health food store as well as online.)

Start by soaking the wakame in water. Look at it grow! I only used two teaspoons of dried wakame in this recipe so that I wouldn't notice it in the broth. However, if you actually like the taste of the ocean, feel free to add more!

Once you soak the wakame for about five minutes, simply drain the soaking water and then blend it with the vegetable broth. I have found that blending it helps to disperse the seaweed so you can be sure you won't find any chunks in your soup. You can use this technique to add wakame to any recipe that calls for vegetable broth. 

After this, you're off to make your chili. This chili is fabulous on its own, but it's even better when topped with tofu sour cream!

(Psst: Have you "liked" For The Love of Food on Facebook yet? This is a great way to stay updated on new recipes and engage with our food community!)

Recipe shared at Wellness Weekend

Spicy Wakame Chili
Serves 6

2 teaspoons dried diced wakame
2 cups vegetable broth
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
2 cups cooked black beans
2 cups cooked kidney beans
2 cups cooked pinto beans
2 cups fresh or frozen corn kernels
1 tablespoon cumin
1/2 teaspoon chile powder
2 teaspoons paprika
1 tablespoon dried oregano
1-28 oz can diced tomatoes with juice
1-14.5 oz can diced and fire-roasted tomatoes
1/4 cup tomato paste
Sea salt and freshly-ground pepper to taste

Begin by soaking the wakame in some water for about 5 minutes, until it expands. Drain the wakame and add to a blender with your vegetable broth. Blend until smooth and set aside.

Add the oil to a pot over medium heat. Add the onions, carrots, and celery and saute for about 5 minutes, until onions are translucent. Add the bell pepper and garlic and saute an additional minute, until the garlic is fragrant.

Add the remaining ingredients, along with your vegetable broth, and simmer on low for about 30 minutes. Serve hot, topped with the tofu sour cream.

Tofu Sour Cream
adapted from Food.com

1 (10 1/2 ounce) box silken firm tofu
1 tablespoon olive oil
2 teaspoons lemon juice
3 teaspoons apple cider vinegar
2 teaspoons maple syrup
1/2 teaspoon salt

Crumble tofu and all other ingredients into a food processor and process for several minutes, until smooth. I recommend placing it in the fridge or freezer for about 10 minutes to help firm it up prior to serving.

Store in an air-tight container in the refrigerator and it will keep up to 5 days. (Note: it may separate so mix thoroughly before reusing).

How To Make Perfect Vegetable Stock (for cheap!)

A few months ago I stumbled upon a little secret that I’ve been dying to share with you. Are you ready? Here goes…

Making vegetable stock is one of the easiest and cheapest things you can do to add flavor to your meals while reducing kitchen waste.  

Are you ready to get started? It’s super simple and today I’m going to show you how. Vegetable stock is made by boiling water with vegetables. The common vegetables used in making stock are celery, carrots, onions, mushrooms, and potatoes, along with a host of other veggies that all add their own unique flavor. Since several of these vegetables are on the dirty dozen list, I highly recommend using organic produce for making stock (and in your kitchen in general).

One of the thrifty tricks I discovered is that instead of using whole pieces of produce, you can easily save vegetable scraps in your freezer and turn them into flavorful vegetable stock! This might include the skins or unused pieces of onions, potato or carrot peels, or the tips of leeks and celery. If you have any produce that you know you won't be able to use up (unless it's a member of the cruciferous family - more on this in a minute!), you can always add this to your freezer scrap pile for stock. This saves you money and allows you to use up produce that would have otherwise gone into the compost bin!

I created this handy chart to show some of my favorite veggies for making stock. I like to start with onions, carrots, celery, mushrooms, and sweet potatoes, then I’ll usually add leeks, winter squash, parsnips, fennel, potatoes, or corn cobs, depending on what’s in season.  If I am making a good neutral stock that can be used for a variety of recipes I like to add bay leaves, parsley, cilantro, peppercorns and/or thyme to add a bit more flavor.  However, if I have a specific soup or recipe in mind for the stock, I might also use rosemary, ginger, or cloves depending on the flavor I am going for.  My suggestion is to play around with different vegetables and spices and see which ones you like the best.

There are a few things that you will want to avoid. It’s important never to use spoiled or rotten produce (there’s a difference between a vegetable scrap and a vegetable that’s gone bad) or cruciferous vegetables (e.g.  broccoli, bok choy, Brussels sprouts, cabbage, etc), which can add a sour flavor to the stock. I personally don’t like to use red beet scraps in my stock because they turn the stock red and this can be a challenge if dishes to be a certain color (which tends to be my goal as a food photographer). 

My stock usually tastes different each time because the ingredients depend on what scraps I have on-hand.  There have definitely been times when I've needed stock and have not had enough scraps so then I'll throw in an onion, a few carrots, several pieces of celery, garlic, mushrooms, and a sweet potato, along with various herbs and spices. They key to making good stock is to use a variety of ingredients that add different flavors. For example, you probably wouldn't want a stock filled with all onions as this would be rather bitter, but instead, you would want to balance the onions with the sweetness of carrots and sweet potatoes. I've found this scrap method to be perfect for creating rich, flavorful stocks because I tend to use a variety of vegetables in my kitchen so my scrap pile is usually quite diverse.

Making stock is a loose and adaptable process so instead of giving you a regimented recipe, I'm going to give you the basic method for making vegetable stock using scraps. Once you try this and see how easy it is, you'll be hooked!

How to make perfect vegetable stock using scraps:

• Save vegetable scraps in a plastic bag or glass jar in the freezer. When you have enough scraps to easily fill half of a medium pot, you're ready to make stock! (You can always make smaller or larger batches, but this seems to yield the perfect amount that I use up within a week in my home.)
• Add vegetable scraps to a large pot and add enough water to just cover the scraps.  Or, if you want to make a concentrated stock, add enough water to cover the bottom half of the scraps. 
• Bring to a boil, then simmer for one hour.
• Strain stock to remove solids. 
• Store vegetable stock in the fridge and use within 7 days. Or, freeze vegetable stock by adding to glass jars, leaving 2 inches of room at the top (for expansion), and storing in the freezer until ready to use. (Any glass jar will do, but I love my mason jars for freezing extra stock.)
• Use in your favorite soups, stews, or in any recipes that call for stock. You can also replace any water in recipes for stock (such as when making rice or legumes). 

Spicy Kimchi Soup

I like to make myself promises when I move. Promises like: Hey Sonnet, if you take this box of beads with you, you'd better make some earrings soon. Or, if you pack this book, you better promise to read it. Truth be told, that book is still unread and that box of beads is still taped shut from my last move, but I'm taking it with me anyways. 

But, I made myself a big promise when I moved a few months ago. I had a giant jar of homemade kimchi in my fridge and I told myself that I would eat it all before my next move - or else! Since my next move came up a little sooner than expected and I hadn't quite worked through that jar of kimchi yet I found myself in a panic this week. What could I possibly do with three pounds of kimchi? 

The solution... make soup of course! Making this soup was an experiment and I knew it could go one of two ways: it would either be a great success or a total failure. Lucky for both of us it turned out to be a success and is now one of my favorite soups of all time.

Kimchi is an incredible fermented food that is filled with healthy, gut-loving bacteria (you can read more about the benefits in my homemade kimchi post). Heat kills the healthy probiotics so it's important not to cook the kimchi directly. Instead, add the kimchi to the soup just prior to serving.
.
Since kimchi flavors and spices vary depending the recipe, I had a hard time writing a specific amount into this recipe. I recommend starting with a small amount of kimchi and adding more as desired. Since I was trying to use up my kimchi, I actually added 4 cups to my batch of soup, but I think most people would find 1 - 2 cups of kimchi to be flavorful enough.

If you are storing the soup for leftovers, add the kimchi to the individual bowls prior to serving instead of to the entire pot (to prevent the probiotics from being killed during the reheating process). Depending on the spiciness and flavor of your kimchi, this will alter the taste of the final soup so be sure to wait until the kimchi has been added before adding any gochugaru, or red pepper flakes.

Spicy Kimchi Soup
Serves 6 - 8

8 cups vegetable stock
1 med yellow onion, sliced
4 cloves garlic, minced
1 tablespoon ginger, minced
3 medium carrots, sliced
1 celery stalk, sliced
1 cup broccoli florets, chopped
1 block organic extra-firm tofu, cubed
8 oz button mushrooms, sliced
1/2 green bell pepper, sliced
1 - 2 cups kimchi (or more if desired)
gochugaru or red pepper flakes to taste, if desired (see note above)
sliced green onions or fresh herbs for garnish

Add vegetable stock to a large pot along with onions, garlic, ginger, carrots and celery. Bring to a boil and then lower heat to a simmer. Cook for about 10 minutes, until carrots are slightly tender, then add the broccoli, tofu, mushrooms, and bell pepper, and continue simmering about 5 - 10 minutes, until all vegetables are tender.

Remove from heat and stir in kimchi. If additional spiciness is desired, add gochugaru or red pepper flakes to taste. Garnish with green onions or fresh herbs and serve.

Recipe shared over at Wellness Weekend

My Favorite Fall Soups

Ah, soup weather.  There is nothing like the first really cold, grey, rainy week in Seattle to get you in the mood for soup weather.  During this time of year, I swear that Whole Foods must make a killing on their hot soup bar.  But you, my friend, are lucky.  You do not need to venture anywhere outside of your kitchen in search of the perfect hot soup because I am sharing my favorite fall recipes with you.  So get ready, grab some onions and garlic, and let's make soup! 

Apples and squash.  Is there a more perfect combination for a fall soup?  I think not. This Acorn Squash Apple Soup (pictured above) is a quick and easy soup to please everyone.  Feed it to your significant other, your friends, your kids, your third cousin, and your grandma. I swear you'll never hear a single complaint. 

All last year I was obsessed with this Celeriac Soup soup.  Absolutely obsessed.  I love the simple flavors of the celeriac, but I really love this soup paired with the lemon zest, red pepper, and oil.  If you make this, don't skimp on the zest!

Not a fan of creamy soups?  I have just the thing.  Meet this Mushroom, Barley, and Black-Eyed Pea Soup. It's a hearty soup with substance.  This soup will power you through fall and with its immunity-boosting power, I think it just might cure the common cold.

Ready to make your soup a one-bowl meal?  I like the way you think. Let's talk about some Tofu Pho. Pho is Vietnamese Noodle Soup that is really popular here in Seattle. Almost every neighborhood has a local pho place, but I've grown to love preparing it at home so I can add extra veggies!

And finally, let's talk about you, the soup skeptic.  You say soup just isn't your thing, but I think you just haven't met the right soup yet.  Well, let me introduce you to this Coconut Squash Soup. This soup has won over many soup skeptics in its time and I hope for you to be next on the list.  Yes, it might take a little time to roast the squash, but it is worth it. Seriously worth it. 

What are you favorite soups this fall?

Creamy Fennel & Broccoli Soup

I can usually tell when life starts to feel a bit hectic and unpredictable because I start craving soup.  Soup was the first thing I ever learned how to cook and it has been a longtime standby in my kitchen.  It doesn't matter if it is the middle of summer... soup can be an incredible comfort food any time of the year.  

This soup is decadently creamy, which comes from blending raw cashews.  With the healthy fats and protein from the nuts, it doesn't take much to make this a full meal.  Just add your favorite summer salad (of course, I highly recommend this one) and maybe a good loaf of bread.  And if you don't share my warm soup craving in the middle of July, just know this can be served cold instead of warm.  

This recipe was made with my produce from Oxbow farm and I can't believe how gorgeous and fragrant the fennel is.  In my mind, nothing compares to farm-fresh fennel with the fronds still attached.  But, if you can't find this at your local farmers market, substitute two fennel bulbs instead.  (And if you didn't catch my CSA post, be sure to check it out.)  

Note: If you do not have a high-powered blender like a Vitamix, you might want to soak the cashews in water to soften them for about an hour before blending them in with the soup. (Drain them before blending.)   Also, I used dried herbs, but if you are using fresh, add them just a few minutes before blending.

Creamy Fennel and Broccoli Soup
Serves 4

1 tablespoon olive oil
2 yellow onions, chopped
3 cloves garlic, minced
2 heads of broccoli (florets and stem), chopped (about 12 cups)
1 medium fennel head (bulb and fronds), chopped
4 cups vegetable broth
2 teaspoons dried basil 
1 teaspoon dried thyme 
1 teaspoon dried dill 
1 teaspoon sea salt (or more to taste)
1 cup raw cashews

Add the oil to a pot over medium heat.  Saute the onions for 5 minutes, until translucent.  Add the garlic and saute an additional minute. Add the broccoli, fennel, herbs, and salt, and cover with the vegetable broth.  Bring to a boil and then lower the heat and simmer until just tender.

Add the cashews and then blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches while holding the lid down with a large pot holder or towel in hand).  

Blend until cashews are completely blended and soup is thick and creamy.  Serve warm.  

Creamy Mushroom Soup

I think I'm having an identity crisis. Instead of dreaming about kale I've been thinking about cupcakes.  Instead of listening to Sara Bareilles or Jack Johnson I've been rocking out to Katy Perry. And instead of sporting my usual casual jeans and a plaid shirt I find myself wearing... skinny jeans and a blazer? Something is definitely wrong with this picture.

My recent Pinterest obsession has made a me a much more stylish and fashionable person.  And surprisingly, I'm enjoying it.  Yesterday I found myself wondering why I don't always dress this way.  And then I quickly discovered the reason as I tried to harvest compost from my worm bin this morning in skinny jeans and a blazer... In case you haven't already learned this lesson, that is a truly, truly bad idea.  

Apparently I'm not the only one getting a makeover this week.  Hello creamy mushroom soup.  Without the heavy cream.  It's kinda like cream of mushroom soup in skinny jeans.  Okay, maybe that's pushing it. 

This soup is creamy, flavorful mushroom goodness. It gets its creaminess from blending in brown rice and white beans for a hearty base.  Then it kicks things up a notch with apple cider vinegar, worchershire sauce, and liquid aminos for a punch of flavor.  That's a makeover for the better.

Creamy Mushroom Soup
Serves 4

1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
16 oz mushrooms
3 stalks celery, chopped
1 cup white beans, cooked
1 cup brown rice, cooked
4 cups vegetable broth
1 tablespoon apple cider vinegar
1 tablespoon vegan worchershire sauce
1 tablespoon Bragg's liquid aminos
freshly-ground black pepper and sea salt to taste

Add the olive oil to a pot over medium heat.  Add the onions, garlic, and mushrooms, and saute for about 3 minutes.  Add the remaining ingredients and simmer for 20 - 30 minutes. 

Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).

Add freshly-ground black pepper and sea salt to taste.  Garnish with some crushed pepper, fresh herbs, or a drizzle of olive oil.  Serve hot. 

Mushroom, Barley, and Black Eyed Pea Soup

It takes a lot of time and love to prepare meals for others.  Are there any primary meal makers out there? This is a shout out to you.  So much of our heart and soul goes into making and preparing food that our loved ones eat.  So much of our lives go into everything that we make.

So, loved ones, a little request... please, say thank you.  Thanks.  Relish each meal as the gift that it is.  And respect it.  Even if it has mushrooms.

See, mushrooms are a dividing issue in our house.  I'm going to assume that they might be in yours as well.  But, this soup is a game changer.  This soup just might be the thing to win the mushroom battle and finally get that well-deserved... thank you.

Dinner is served.  You are welcome.

This soup is my new go-to soup.  It's hearty, full of flavor, and makes me feel all warm and fuzzy inside.  Isn't that what everyone wants from their soup?  The mushrooms seem to hide amongst the barley and black-eyed peas and even self-proclaimed mushroom haters will enjoy this one.  I love eating it with whole-grain toast, but I have been known to chow it down with a bag of pita chips.  Whatever suits your style.

Mushroom, Barley, and Black Eyed Pea Soup
Serves 6

1 tablespoon olive oil

2 leeks, diced

2 cloves garlic, minced

8 oz crimini mushrooms, diced
3 carrots, diced
6 cups vegetable broth
1 bay leaf
1 tablespoon soy sauce
1 cup dried barley
3/4 cup dried black-eyed peas
Freshly-ground sea salt and black pepper to taste

Add oil to a pot over medium heat.  Add the leeks and sauté for about 2 minutes.  Add the garlic and sauté an additional minute.  Add the mushrooms and carrots and sauté an additional minute.  Add the vegetable broth, bay leaf, soy sauce, dried barley, and black-eyed peas.

Bring the soup to a boil, then lower to a simmer and cook for 25 - 30 minutes, until the barley and black-eyed peas are tender.  Remove the bay leaf and serve hot.

Creamy Broccoli & Kale Soup

Our bodies are really good at telling us when we need to slow down.  It seems to me that our minds that are the problem... always thinking about what's next, planning our to-do list, or scheming about some big project.  

This week my body has been telling me that it's time to slooow down.  I've definitely been pushing myself hard the last six weeks and after waking up with the beginning of a cold, I am finally listening to what my body needs.  My body wants more sleep, more time for relaxing, and a really good dinner.  What does your body want?

Regardless of what you think your body needs right now, I think your body needs this soup.  This soup is light, delicious, and surprisingly satisfying.  After blending it turns into a sweet, mellow soup that tastes like the freshest flavors of early spring in a bowl. (Don't worry. I know it's still winter. A girl can hope though.)

It is best served with sprinkle of salt and pepper over the top and a squeeze of lemon juice.  Maybe even a few herbs or watercress if you're feeling fancy.  I would also highly recommend eating it while curled up on your couch in a fuzzy blanket reading a good book.  At least, that's what my body wants.  

Creamy Broccoli and Kale Soup

Serves 4

Adapted from Whole Living Magazine

1 Tablespoons olive oil

1 medium yellow onion, diced

2 garlic cloves, minced

4 cups vegetable stock

1 bunch broccoli, chopped (6 cups)

1/2 bunch kale, chopped (4 cups)

2 Tablespoons tahini

Coarse sea salt and freshly ground black pepper

1 lemon, cut into wedges

Heat oil in a medium pot over medium heat.  Add the onion and garlic and sauté about 3 minutes.  Add stock and bring to a boil.  Add the broccoli and kale, turn heat to low, and let simmer for five minutes.  Remove from heat and stir in tahini.  Season with salt and pepper, if desired.  

Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).  

Squeeze lemon wedge over soup.  Serve hot.  

Spicy Peanut and Sweet Potato Soup

I am not the person that you should ask about fashion advice.  My idea of a good outfit involves jeans and a comfy grey sweater from the men's department at Old Navy.  And my "purse"?  Oh, do you mean this reusable Trader Joe's grocery bag?

I am not the person that you should ask about relationship advice.  My most recent Saturday nights have been spent reading about business licenses, cleaning the kitchen, and surfing Pinterest.  That's what a long-term relationship will do to you.

I am not the person that you should ask about pet care advice.  I recently shelled out close to a grand to find out that my cat sneezing blood for fifteen minutes was indeed... just a bloody nose.

I am not the person that you should ask about video games, Star Wars, or sports.  In fact, please don't talk to me about these things at all...  thanks.

But dinner advice?  Yes, please ask. 

And if you do ask, I just might recommend this soup.

The recipe originally called for harissa, a smoky North African chili paste made from smoked chills, olive oil, spices, and tomatoes.  Instead, I used a mix of paprika, ginger and chile powder to give the soup some intense flavor and mild heat.  If you prefer your soup on the mellow side, leave the chili pepper out or add in more broth or garbanzo beans to lessen the kick.  The beans can also be omitted if desired, but I always feel more satiated when my soups have a bit more protein.  

Spicy Peanut and Sweet Potato Soup

Adapted from Vegetarian Times

Serves 8

2 Tablespoons olive oil

2 medium leeks, white and light green parts thinly sliced (2 cups)

1 teaspoon fresh ginger, minced

2 cloves garlic, minced

3 Tablespoons tomato paste

3 Tablespoons creamy peanut butter

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon paprika

pinch of chile powder (less than 1/8 teaspoon)

3 medium sweet potatoes, chopped

1 cup cooked garbanzo beans

4 cups vegetable broth

1/2 cup peanuts, chopped

Heat oil in a pot over medium heat.  Add leeks and sauté about 3 minutes.  Add ginger and garlic and sauté for about 3 minutes, until fragrant.  Stir in tomato paste, peanut butter, turmeric, cumin, paprika, and chile powder; cook 1 minute, stirring constantly.  Add sweet potatoes, garbanzo beans, and vegetable broth.  Simmer over medium-low heat, partially covered, about 20 minutes until sweet potatoes are tender.

Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).  Add a bit of water if the soup is too thick.  Serve hot and garnish with chopped peanuts.  

Parsnip, Leek, and Sweet Potato Soup

You know that you had a good weekend when you look around your home on Sunday night and see laundry still piled up, dirty dishes waiting in the sink, and a crowded inbox of unread emails.  This is a good sign.  It means that you had better things to do and bigger things to worry about than taking care of chores.  

In my case, I spent the weekend entranced with the first season of Lost.  As you can tell, I definitely had bigger things to worry about than laundry.  I mean, what the heck is happening on this crazy island?  And how did I not know that this show existed until two days ago?!  

Sure I might have had better things to do than laundry, but I still managed to make to the farmers market and survive my second hot yoga class (more on that subject another time).  I fell in love with some beautiful parsnips and leeks at the market and promptly came home and pureed up this soup for Sunday brunch.  My secret to pureed soups is that I always add some beans in for extra protein.  This soup was perfect served alongside a hearty salad with some green onions, sea salt, and crushed peppercorns for a garnish.  I even discovered that a few extra green onions in a small vase make the perfect colorful table accent.

How was your weekend?

Parsnip, Leek, and Sweet Potato Soup

Serves 2 - 4

1 Tbs olive oil

2 leeks, ends removed and chopped

2 garlic cloves, minced

1.5 cups Great Northern beans (or any white beans)

2 medium-large parsnips, chopped

1 medium sweet potato, chopped

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried sage

1 bay leaf

salt and pepper to taste

green onions for garnish

Add oil to a large pot over medium heat.  Sauté leeks for three minutes.  Add garlic and sauté for an additional minute.  Add the beans, parsnips, sweet potato, broth, thyme, sage, and bay leaf.  Bring to a boil and then simmer, covered, about 30 minutes until vegetables are soft.  

Remove the bay leaf. Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).  Serve hot, with salt and pepper to taste, and green onions for garnish.  

Tofu Pho (Vietnamese Noodle Soup)

So you burned your fingers making lasagna. No big deal.

The lasagna is finally done cooking. ...and it's the worst thing ever. No worries. Just breathe.

You cat has just decided that now would be the perfect time to run across the counter and get cat hair in your worst-lasagna-ever. Just breathe.

He also knocked over your water glass in the process and spilled it across your laptop. Breathe.

The computer still works. Count your lucky stars. Remind yourself to never again leave it near a glass of water. And breathe.

I know you've been here. I know you've stood in this exact spot in your kitchen looking at a dinner failure and wondering what the heck to do now.  Lucky for you it's time to reboot and make this yummy pho instead. Things are about to get better, promise.
 
Pho is a Vietnamese noodle soup that is full of flavor and, in this version, veggies! It is typically accompanied by Thai basil, lime wedges, mung bean sprouts, and chili peppers for an extra punch. I love making it in the winter because it's hot and satisfying as well as a great one-bowl meal.

Now, let's get to it. Gather these yummy ingredients and get ready to make a rich, flavorful broth.  Leave them to simmer for a bit.  Now you're off to better things. 



Like tofu!  We're gonna cube this up, toss with a little oil, and bake until just crispy on the outside.  Yum.  That's heaven right there.

Alright, time for those rice noodles.  Get 'em out.  Get 'em soaking. 

 

We're almost there now.  Steam some veggies.  Assemble it all.  Top with your favorite garnishes... and breathe.  You just made pho. 
 

This recipe serves two, but you can definitely double or triple it to serve more.  I like to make a big pot of the broth over the weekend so it's ready for quick weeknight dinners.  In my broth I used Bragg's Liquid Aminos instead of soy sauce because it's gluten-free.  If you are not concerned about gluten, feel free to use soy sauce instead.  And if you are avoiding soy, this soup can easily be made without the soy sauce and tofu. 

Tofu Pho (Vietnamese Noodle Soup)
Adapted from The Kitchn
Serves 2

Broth
1 cinnamon stick
1 star anise
1 large yellow onion, peeled and roughly chopped
2 green onions, chopped
2 large garlic cloves, sliced
2-inch piece of fresh ginger, peeled and roughly chopped
4 carrots, peeled and roughly chopped
4 cups (unsalted) vegetable stock
1 Tablespoon Bragg's Liquid Aminos (or soy sauce)

Other Ingredients
1/2 block tofu, cut into cubes
2 Tablespoons coconut oil (or another oil suitable for medium-high heat cooking)
1/2 pound dried, flat rice noodles
1.5 cups broccoli, chopped
2 heads of baby bok choy, chopped
1/4 cup snow peas, chopped

For serving, optional
1 lime, cut into wedges
2 large sprigs of Thai basil
1 jalapeño, sliced
1 cup fresh mung bean sprouts
sprinkle of red chile pepper flakes


Preheat oven to 350 degrees F.

In a large pot over medium heat, dry roast cinnamon stick and star anise for one minute.  Add the onions, garlic, ginger, and carrots. Saute for about 5 minutes, until frangrant, stirring to prevent sticking.  Add the stock and Liquid Aminos.  Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.  Strain and keep hot until ready to serve.

Toss tofu with oil and lay flat on sheet pan.  Bake for about 30 minutes, flipping every 10 minutes, until tofu is crispy on the outside.  Set aside. 

Place noodles in a large bowl.  Cover with hot water and soak for about 8 minutes.  (The soaking time depends on the width of your noodles.  I used 1/16" noodles which require little soaking time.)  The noodles should be firm, but not hard.  Drain and set aside. 

While broth is simmering, tofu is baking, and noodles are soaking, lightly steam your veggies for 5 minutes.  They should be bright green and crisp, but not tough.

Assemble:  divide noodles, tofu, and vegetables into two bowls.  Top with broth.  Serve lime, basil, peppers, mung beans, and red pepper flakes on the side and add into your soup, if desired.

Corn and Potato Soup

They say that life is what happens when you are busy making other plans. So true.

Life is what happens when you are busy loving and worrying about those around you - your family, your friends, your cats, your neighbor's cats. Life is what happens when you are busy worrying about worrying.

Life is what happens when you are busy making corn and potato soup. Standing in your kitchen, recovering from a long day, and watching the last few bits of daylight fade away.

Life is what happens when you have to take photographs in the middle of your driveway because that is the best spot for natural light this time of year.  Life is what happens when you almost get run over by your neighbor because they don't expect you to be standing in the driveway at twilight. 

Life is also what happens when you can't eat the bread featured in your own photograph because you're embracing gluten-free-dom.  Such is life, but it's a pretty good one.

Corn and Potato Soup
Serves 4

2 Tablespoons olive oil
1 medium yellow onion, diced
3 medium red potatoes, chopped
1 Tbs tsp cumin
1/4 tsp ground red chili pepper
7 cups broth
2 lbs frozen corn kernels
1/3 cup cilantro, chopped
salt and pepper to taste

Add olive oil and onion to a pot over medium heat.  Saute for 5 minutes, until translucent.  Add the potatoes, cumin, red chili pepper, and broth and bring to a boil.  Once boiling, lower heat and let simmer for 15 minutes, until potatoes are just tender.  Add the frozen corn and cilantro.  Simmer for an additional five minutes. Add salt and pepper to taste.

Fall Celeriac Soup

Two years ago I went on a 5-day silent meditation retreat just before Thanksgiving.  It was the first time I had practiced meditating or taken a vow of silence.  I instantly fell in love with the practice.  Even though the five quiet days felt like an eternity, it was the break from the world that I really needed at that time. 

I promised myself that when I got back home from the retreat, I would continue to practice meditation and find quiet solitude at home.  But, as normal life resumed, my hopes of daily meditation fleeted.  I made a meditation alter, but only sat in front of it once.  I never bought that meditation bench.  And I came up with constant excuses for why I couldn't "find the time" to meditate at home.

Then the next year rolled around and I told myself I was going on the retreat again.  I was going to strengthen my meditation practice and bring it home with me this time.  No excuses.

However, I couldn't find that peaceful meditation on that retreat.  It was probably due to the fact that I was in the middle of a very stressful job transition and spent most of the time at the center on my iPhone answering emails.  Even though I knew phones weren't allowed at the center, I hoped that by getting work done it would alleviate my stress and allow me to focus.  No surprises here, but all it did was cause more stress.



This year I have decided not to go on the retreat. This has been a tough decision and I've waffled back and forth, but I finally realized that if I really want to find quiet time in my life I have to do it at home. It's easy to go away somewhere else and feel relaxed and at peace, but it's much harder to create that same peace in everyday life.

Of course the first place that I'm turning to in my life for inspiration is cooking.  Being at home in my kitchen is one of the best parts of my life daily and I've decided to use it as a space for quiet time and reflection.  My plan is to begin by cleaning and organizing my kitchen to make the space even more inviting and relaxing.  Then I'm going to make soup. 





I'm sure you've heard me rave about my love for soup by now because it's so easy to make. I've already been enjoying coconut squash soup and acorn squash apple soup this season, but I have become so infatuated with celeriac that I declided it needed to have a soup of its own.

Do you cook with celeriac in your kitchen?  Celeriac is also called celery root and usually starts popping up at the market in fall.  It looks like a golden brown root ball and somehow reminds me of the mandrakes from Harry Potter. 

Celeriac has a sweet and delicate celery-like flavor that is perfect in soups, salads, and stirfries. The smaller the celeriac, the more flavorful it will be because it tends to taste woodier as it grows bigger. To prepare it, wash and scrub the skin and then cut the outer layer away using a paring knife. It can be eaten raw or cooked and I particularly like it shredded and added to raw salads or roasted with other root vegetables.

This soup has a sweet, delicate flavor with hints of celeriac, leek, and fennel.  I recommend topping it off with fresh lemon zest, red chili pepper flakes, and a drizzle of olive oil.  This soup will not only keep you warm during these chilly fall days, but hopefully it will inspire more peace and quiet time in your life too. 

Fall Celeriac Soup
Serves 4 - 6

1 Tablespoon olive oil
2 medium leeks, chopped
1/2 teaspoon dried thyme

1/2 teaspoon dried sage

3 garlic cloves

2 medium celery roots (or 3 small), skinned and chopped

1 fennel bulb, chopped
2 cups (cooked) garbanzo beans
2 bay leaves
6 cups vegetable broth
zest from 1 lemon
red chili pepper flakes
olive oil for drizzling

Add olive oil to large pot over medium heat. Saute the leek in olive oil for several minutes, until fragrant. Add the thyme, sage, and garlic and sauté for an additional minute. Add the celeriac, fennel, beans, and bay leaves.  Add enough vegetable broth to cover vegetables with liquid (about 6 cups) and bring to a boil.

Once boiling, turn the heat to medium-low and continue to simmer for about 30 minutes, or until the celeriac and fennel are tender. 

Remove the bay leaves. Next, blend the soup by using an immersion blender or transferring it to a regular blender. Add more broth or water, if needed. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a pot holder or towel in hand.) 

Serve hot and top with lemon zest, red chili pepper flakes, and olive oil before serving.

Coconut Lentil Curry

I feel like I'm finally getting the hang of fall.  All of my cozy sweaters and fuzzy socks have been pulled out from storage.  I'm lighting more candles, going to bed earlier, and using my oven every day.  I'm also creating more breathing room in my life and attempting to carve out some quiet time just for me. 

These past couple of months I've found myself moving in a million different directions with various projects and commitments in my life.  It's definitely time for me to slow down, reflect, and reevaluate my priorities.  My hope is to use these next two months to refocus my energy so I can start the New Year refreshed and ready to bring new opportunities into my life.  Are you with me?



There's nothing better to renew your energy or celebrate the season than lentil curry with coconut milk. This can be served over rice or on its own. I really like to serve it with warm bread for dipping. This recipe involves very little prep time, so it's perfect for a quick weeknight meal when all you want to do is cozy up in your fall sweater, light some candles, and enjoy a quiet dinner with yourself.


Coconut Lentil Curry
Serves 4
1 Tablespoon olive oil
1 medium yellow onion, diced
2 teaspoon cumin
2 teaspoon curry powder
1 cinnamon stick
2 bay leaves
4 garlic cloves, minced
2 Tablespoons fresh ginger, minced
2 carrots, diced
2.5 cups vegetable broth
1/2 can of coconut milk (about 1 cup)
1 cup green lentils
dash of cayenne pepper
salt and pepper to taste

Add the olive oil to a pot over medium heat.  Add the yellow onion and sauté for five minutes, until translucent. Add the cumin, curry powder, cinnamon stick, bay leaves, garlic, ginger, and carrots and sauté for an additional 2 minutes.  Add the vegetable broth, coconut milk, lentils, and cayenne pepper and bring to a boil.  Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water). Remove the cinnamon stick and bay leaves.  Add salt and pepper to taste and serve hot.