Category Archives: Soup

Cinco de Mayo Tortilla Soup

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Cinco de Mayo Tortilla Soup

This is one of those recipes that I’d made for years and sort of forgot about. I’m glad I remembered it, because it’s so darn easy. And as a bonus, my kids completely devoured it last night for dinner. So it’s definitely a winner!

Oh so long ago I picked up a Nordstrom cookbook. Sounds a little weird I know, but they have a cafe and the food is actually really quite good. The book I have is more than 10 years old. It’s the Nordstrom Friends and Family Cookbook¬†and I’ve adapted many recipes from it. It’s not a vegan book, so I’ve had to be a little creative…which I like to do.

Their recipe for tortilla soup is outstanding. It calls for chicken, but I just add more vegetables instead. It’s awesome!

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Slow Roasted Carrot Ginger Soup

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This is for all my friends living in colder climates. A little liquid sunshine just for you. A little spice to warm you up on those chilly nights. A little comfort food to let you know that you are going to be okay. And a little reminder that Spring is just around the corner.

Carrots are perfect for a pureed soup. They have just the right texture, sweetness, taste and the most beautiful color. Slow roasting the carrots brings out even more depth of flavor. I love this technique, one that I borrowed from the New York Times’ Mark Bittman.

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Spring Green Vegetable Soup

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Spring is here in Houston and I so hope we get to enjoy it for a little while at least. Cool mornings and warm afternoons. Azaleas blooming all over the place. Summer tends to hit us quickly, so I really want to savor this time.

I’m finding myself motivated to clean out closets and (gasp) maybe even tackling a few windows. Spring cleaning just seems like the thing to do right now. I have more energy during this time, so why not put it to good use. Spring is a dynamic time of renewal, full of possibilities. A great time to start new projects and tap into your creative spirit.

Spring is also a great time to transition to lighter foods. Whenever possible, I like to eat with the seasons. Right now for me, it’s all about green vegetables. So I threw together this yummy little soup. It’s the kind of thing you can improvise with depending on what you find at your market.

 

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Mess o’ Greens Gumbo

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With Fat Tuesday tomorrow, it seems like the perfect time to make a big old pot of my favorite gumbo: Gumbo Z’Herbs or as I like to call it Mess o’ Greens Gumbo. I adapted my recipe from the Gumbo Shop, a restaurant in New Orleans, where you can get, believe it or not, vegan gumbo. Yes, vegan gumbo in a town known for its seafood and andouille sausage and cooked gator.

I even made my batch gluten free for the first time by using GF all purpose flour in my roux. And it worked with a little help from some xanthan gum. Just whisk flour, xanthan gum and olive oil together until it smells like popcorn and turns the color of peanut butter.

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Kabocha Squash Soup + Crispy Sage

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I’ve met my new favorite squash and its name is Kabocha (Ka-bow-cha). It’s an Asian variety of winter squash. And I have no idea how it’s even possible that I am just now discovering it.

Kabocha has a natural sweetness and the perfect texture for a pureed soup. It’s so sweet that I may play around and come up with a dessert recipe for it. For this soup, I thought it would be nice to add some savory elements to balance the sweetness, so I added shallots, garlic, hazelnuts and sage. The crispy sage makes the perfect garnish. Just be careful not to brown the sage or it will taste bitter.

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Black-Eyed Pea Stew + GF Vegan Biscuits

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I almost never eat black-eyed peas (except for good luck on New Year’s day) and now I am wondering why. Because they are SO flipping awesome. Like other beans, there are a great source of protein for a vegan or vegetarian diet. And they have a mild almost sweet flavor.

The inspiration for this recipe came from Chloe’s Kitchen, one of my all time favorite vegan cookbooks. Her recipe is called Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits. It’s a winner of a recipe. I played with it a bit. Changed some of the veggies and spices. Added butternut squash, carrots and turnips. The result is the perfect fall stew with a little twist.

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Heirloom Tomato Gazpacho + Cilantro Pesto

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The minute I walked into Whole Foods and saw this amazing display of the most beautiful heirloom tomatoes you have ever seen; I knew then and there exactly what I wanted to do. My mom (who is visiting me right now – yay!) was telling me about her friend Joanie’s gazpacho and how delicious it was. The best she’s ever had. Bingo…Miss Joanie’s gazpacho with heirloom tomatoes. YES!!!

Of course, I need to put my little spin on any recipe that crosses my path, so I made a little cilantro pesto with almonds to top off the chilled soup. It works. For sure.

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