Vegan Cream of Broccoli and Kale Soup

Soup soup soup soup soup soup.

Vegan Cream of Broccoli Soup

I have somethin’ on the mind. Polar Vortex or not, soup is always a good idea. It’s the original one-dish-wonder; it’s comforting; it’s healthy; I could eat it for days. And anyone who’s seen my bouillabaisse pot knows that I’m not lying….that thing can hold 30 cups. Yeah, I mean business when I make soup.

Oh, and not that anyone has made a New Years Resolution around this subject, but this soup would be great to balance out the tin of cookies and quart of spiked eggnog we consumed a couple weeks ago. And by “we,” clearly I mean “I,” and I totally don’t regret it. I am, however, making a lot of soup this month.

The best part about this soup is that Don’t stop! Keep reading…

Quick and Easy Chilled Pea Soup

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Begrudgingly, I dragged myself out if bed this morning, to go for a good long, pavement-pounding run, and the best thing happened. It poured down rain. Buckets. I was absolutely drenched, and I loved it. That’s one of my favorite things in the world :)

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I’m just going to leave you with a quote I came across recently that I love and a very healthy, very easy summer soup recipe :)

“I believe in pink. I believe that laughing is the best calorie burner. I believe in kissing, kissing a lot. I believe in being strong when everything seems to be going wrong. I believe that happy girls are the prettiest girls. I believe that tomorrow is another day and I believe in miracles.” ― Audrey Hepburn

Amen sistah.

Quick Chilled Pea Soup

Empty into a large mixing bowl:

-thawed peas (one large package – about 20 oz.) reserve 1/2 c.
-2 c. chopped fresh spinach
-1 tsp. garlic powder
-salt and pepper to taste
-1 Tbs. finely chopped fresh mint
-1 tsp. lemon zest
-the juice of one lemon
-1 c. vegetable broth or water (add more later to reach the desired consistency)

Set aside.
In a small bowl (preferably a 2-cup glass liquid measuring cup) add:

-1 c. raw cashews
-enough water to cover the nuts

Microwave for 1 and 1/2 minutes. Using an immersion blender (or transferring to a food processor), blend the cashews into a very fine, silly cream.

Add the cashew cream to the pea mixture and blend it all together. Add the reserved peas and more salt, pepper, and broth to your liking. Serve chilled on a hot day or warm it up if you prefer. (*note, you can also add cream or milk if you don’t have cashews.)

Garnish with a spinach leaf if you’re feelin fancy, and enjoy!

*French phrase for fun:

J’adore courir quand il pleut des cordes.
I love running when it’s raining cats and dogs.

Egg Drop Soup

Egg Drop Soup

Things you should be doing this weekend:

-IMMEDIATELY WATCH THIS VIDEO: Shirtless acrobats dance for pope. How did I not know this existed?! I absolutely died. Habemus papam! (Thanks Dmell.)

-Buy and consume Irish soda bread (my absolute fave), look for a four-leaf clover, and drink a Guiness and/or Baileys…let’s be real, we’re selecting the “and” there. Own it. Embrace it.

-Think of three outrageous things (that you can’t completely control) to put on your weekend checklist. Context: something ridiculously awesome just happened to me, and I thought, “Wow, that would’ve seriously been the coolest thing to check off my list.” Now I’m adding some random things for funsies. For example, for St. Paddy’s day I’ve just added:

1. High-five a ginger, and say “Stay strong”…we need the encouragement sometimes.

2. Have a drink with someone in a top hat. You should buy, buuuut if they insist ;)

3. The first fiddle song you hear, go ask a stranger to dance.

Stirring in the eggs

Don’t stop! Keep reading…

Creamy Vegan Corn & Leek Soup

From the farmer’s market, I bring you this wonderfully creamy, vegan soup entirely inspired from the ingredients that called out to me at the White House market.

I love shopping at farmer’s markets – the love affair truly began in Lyon, France with the market, Marché Saint Antoine-Célestins that runs along the Saône River just a few blocks from the center of the city.  On a weekday morning, you’d stroll leisurely under the sycamore trees with a beautiful view of the cathedral just across the river as the vendors greet you and tell you about their freshest produce. However, the weekend market was an entirely different event, fun, but you may get your toes run over by little old French ladies toting their wheelie shoppers through the tight crowds. It’s all part of the charm :) The DC markets have a similar allure, but I can’t say I have the same rapport with these farmers – I got spoiled with the daily market just a couple blocks from my apartment in Lyon.

Now, if you live in California, you’re probably still in luck, but I actually made this soup in October, and sadly most of the DC farmer’s markets have now closed for the winter. A big bowl of this comforting soup would be wonderful right now, but it is truly the perfect summer-meets-fall meal. I used the last offerings of the summer corn and combined it with new winter crop of leeks. I didn’t really have a plan when I started, but lemme tell ya, this soup is out of this world. It’s smooth and creamy, bursting with flavor, and it’s also a healthy, vegan soup! So go ahead, have another ladle-full ;)

Don’t stop now! Keep reading…

Roasted Carrot and Cauliflower Soup

Mmmh! We’re so close to fall, I can literally taste it! This week was way too warm and muggy for it to truly be fall, but we did have one cool, very rainy day, so I made soup! IT’S REALLY ALMOST SOUP SEASON, PEOPLE. I’m SO excited to put my immersion blender to work! Soup is perfect. It is so comforting and filling, and it’s super healthy at the same time (well, unless you go the Paula Deen route :). This was my ‘Hey, you’re an amazing woman, and the world will be better after a lovingly crafted soup’ Soup. And guess what. It’s Friday! We made it through the week – thanks to roommates, friends abroad, a Downton marathon, a hilarious hermano, and a farmers’ market! :)

So here we are! I’m gonna be upfront here, I’m going against my New Year’s Resolution in the truest definition. I got a vague description of this recipe from a friend, and just decided to go with it! So it’s not exactly new….I made it up. You proud Mom? I only had the title of the recipe, and I just ran with it! :D

Full disclosure – I don’t like cauliflower, but as my recipe consultant assured me, it really just absorbs the flavors around it. I roasted carrots and cauliflower with a little salt, pepper, garlic, and thyme. Meanwhile, I sauteed some onions and celery for a good basic soup base. I threw it all together and added some cumin, curry, paprika, and a little white wine. It maybe got a little crazy –  it was an experiment after all, but don’t worry I’ve only ever made one soup that I just couldn’t come back from – and in the end, it was delicious!

 

*Here’s what I did!

Roasted Carrot and Cauliflower Soup

Preheat the oven to 450, and chop into bite-sized pieces and toss onto a baking sheet:

1 cauliflower
7 carrots

You want to make sure you remove the core of the cauliflower. It looks like this:

Just cut it right out. Then toss the carrots and cauliflower florets in:

2 T. olive oil
2 t. dried thyme
1 T. granulated garlic
Salt and pepper

Roast the veggies for about 40 minutes (or until fork-tender), tossing halfway through.

Meanwhile, finely chop:

5 stalks of celery
1 onion

Heat a little olive oil and a small pat of butter in your soup pot, and sautee the onions with garlic, salt, and pepper over medium heat until almost translucent. Then add the celery, and continue to cook for about 10 minutes.

When the carrots and cauliflower florets are done, add them to the pot. Add to cover all of the vegetables:

Vegetable stock (or water)

Blend the soup until a creamy consistency is reached. Then add:

2 T. each of cumin and curry
1/2 c. white wine
1/2 t. mustard powder
Dash paprika
Salt and pepper

Taste the soup and adjust the seasonings. Serve the soup with a dollop of:

Greek yogurt or creme fraiche 

Enjoy the soup among decorative gourds…cause it’s fall.

**French phrase for fun

Je vais te laisser avec ce photo de courgettes conjoints…c’est dingue.

I’ll leave you with this photo of conjoined zucchini…crazy.

Roasted Eggplant, Pepper, & Chickpea Soup

“Sometimes I’ll think about something you said, and I’ll laugh, and then the other people choosing tomatoes at the grocery store will wonder what’s so funny about that tomato.” :)

So after some impromptu (read: random, out of my crazy brain) soup-making, tonight I finally decided to pull out my “Love Soup” cookbook that, of course, came to DC with me. And guess what?! I found a card with that adorably accurate note on it from my mom stuffed inside. :) It only took me 5 weeks to find, but there it was! It’s so true too, and I secretly love when I laugh out loud to myself, and people around me think I’m crazy- mostly because it’s just so darned hilarious, and I’m thinking of you.

So then I made this yummy Roasted eggplant, pepper, and chickpea soup! I was starving, but decided to have an appetizer so that I could allow the proper time for the roasting- so key. And it had tomatoes, onion, garlic, and oregano in it too- classic! But the awesome part is the fun bzzzz with my immersion blender- totally professional :)

**French phrase for fun:

Les tomates sont drôles.

Tomatoes are funny.

Classy Cocktails at the Gibson!

Out for a classy cocktail at a speakeasy-style bar, The Gibson. Incredibly unique and delicious cocktails, and a fantastic soup of the day! :)