simply good spicy tomato soup.

tomato soup has never really interested me.  not that i don't like tomato soup i just generally find it uninteresting, i never have any desire to make it or order it, it always seems to taste just about the same.  then, i ran across this recipe on 101cookbooks and it just looked so pretty and sounded so simple and delicious that i had to try it. the very next night. which happened to be the full moon.

so we made it a little event, with the first campfire of the spring.  it was pretty lovely sitting around a toasty fire under a full moon enjoying this spicy nourishing soup with a giant loaf of fire roasted garlic bread.

the soup itself is mighty delicious but for me it was all about the toppings and the scoop of rice hidden underneath.  we ate it over brown basmati rice and topped with fresh parsley, toasted almonds, a little dollop of coconut cream and a generous squeeze of lemon.

4 tablespoons butter
1 large onion, diced
2 cloves garlic, minced
3 teaspoons curry powder
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon red pepper flakes
salt and pepper
1 big can fire roasted tomatoes
6 cups water

sauté the onion in butter until soft.  add garlic and spices cook briefly until fragrant.  season with salt and pepper.  stir in tomatoes and water.  simmer for about 15 minutes then blend with an immersion blender until smooth.  cook until you get your desired consistency. stir in some of the cream off the top of a can of coconut milk or just serve a small scoop of cream in individual bowls. serve over some rice and add some toppings!

this soup freezes really well so go ahead and make a big batch.  i ate it the second day with cheesy rye toast and the following day as a sauce over baked sweet potatoes. it's versatile!

favorite chipotle black bean soup

we have been making this very soup a lot lately. a whole lot.  partially just because we tend to have all the ingredients on hand so we're ready to go, but mostly because it is wonderfully delicious and fills your belly in the best of ways.  win win.

1 very large onion, finely diced
1 red pepper, diced
1 green pepper, diced
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground oregano
1 bay leaf
2 chipotle chilies in adobo
2 teaspoons adobo sauce

sauté onions and peppers until soft and beginning to brown. stir in garlic and sauté about a minute.  add spices, chilies, adobo sauce and bay leaf stir and cook until fragrant.

2 cups black beans soaked for at least a few good hours or over night
12 cups water

add soaked beans and water.  bring to a boil and simmer for a hour or so until beans are fully cooked and much of the water is absorbed.  the longer the better.

3/4 cup fresh orange juice
1 tablespoon unsweetened cocoa powder
1/2 cup chopped cilantro

once beans are cooked and soup has thickened a whole lot add the orange juice, cocoa powder, and cilantro.

top with diced red onion or sliced green onions, more cilantro, maybe some sour cream or some cheese.  what ever you wish.  it's going to be good. enjoy!

hot hot pot

i love spicy asian soups.  lately we have been eating loads of pho, multiple times a week.  its great for breakfast, lunch, and dinner.  i have yet to grow tired of it and doubt i ever will.  

this soup was a fun homemade change from the current "usual".  it's a hot pot and it was so very tasty! really easy too!  I found the original recipe over at theppk.com but changed a few things here and there.  check out the original recipe post for some good ideas about some tasty toppings and add ins.

first, mix 1 tablespoon potato starch with 4 cups mushroom stock, set it aside.  Sauté sliced red onion and sliced red bell pepper in a bit of sesame oil until soft. then add minced garlic, ginger, lemongrass, red pepper flakes, 2 star anise, 1/2 stick cinnamon and a few dried mushrooms. 

slowly add the starchy broth, stirring constantly.  continue cooking for a few minutes before adding a few tablespoons tamari, chopped tomato, salt, and pepper to taste. let simmer away until broth has thickened up.  finally stir in a can of coconut milk and juice from half a lime.

we ate ours with baked tofu, jasmine rice, and cilantro!

this soup is definitely going to become a regular at our house.

spicy ginger carrot soup

threw together a tasty little spicy ginger carrot soup

hence the spice.

onion, chopped

garlic, minced

lots of ginger, grated

1 spicy red pepper- ours was really really spicy

2 large bunches of carrots, chopped

4 cups good veggie stock

1 can coconut milk

cilantro, chopped

sauté up the onion, garlic, ginger, and pepper until soft.  I added a dash of smoked paprika here for a little smokiness. add the chopped carrots stir and follow with the veggie broth. simmer until everything is nice and soft.  add the coconut milk and blend soup until smooth. season with salt and pepper.

top with cilantro.

curious about that pumpkin and grain? well that went into a power pumpkin loaf. more on that adventure later...

love, heidi

it's a chili post!

i say it's "a" chili post because i am currently on the hunt for a brilliant versatile chili. honestly I wasn't really sure i was going to consider this a "chili" recipe because the ingredients were not ingredients i would normally associate with being in a chili.  however, this IS a chili. without a doubt. i love that it has such a hearty "meaty" bite using only grains! i think it is wonderful.  I based this recipe off of a recipe from 101cookbooks, which i am in love with by the way, all of her recipes are so inventive yet basic at the same time and very adaptable to fit your diet and even the ingredients you have on hand.

1 very large onion, diced

1 shallot, diced

8 cloves garlic, minced

olive oil (of course)

3 tablespoons chili powder

1 teaspoon cumin

1 teaspoon chipotle powder

1 28 oz can crushed tomatoes

1 serrano pepper, chopped

about 10 cups veggie broth

2 1/4 cups lentils, i used half brown lentils half red (or any combo)

2/3 cup bulgar

2/3 cup peral barley

2 cups soaked or cooked beans, i used a combo of black, pinto, white, and kidney.

salt and pepper

first, sauté the onion and shallot in oil until just beginning to brown.  add garlic and spices. cook for about 2 minutes till fragrant. add serrano, cook another minute.  add tomatoes 8 cups broth lentils, bulgar, barley, and beans. bring to a simmer.  cook for about an hour until everything is tender. taste and season as you like. pretty easy.

I topped it with some sour cream and chopped fresh tomato. red onion would be nice or green onions! 

also here are a few lovely photos ryan took of our fall garden today. it's coming along great!

the last of the tomatoes

                                                               Dinosaur kale

early leeks

 Lavendar

love, heidi