Let%u2019s talk about how soup is the perfect food. It can be light and fresh, hearty and deep, chunky or smooth. You can eat it with a spoon, or somtime a fork if warranted, or just drink it from a mug. It%u2019s usually a one pot meal, a small pot for one, a big pot for many. Make a pot of soup and eat some now and save some for later. It freezes amazingly well. Got a few extra sad carrots and wilted greens? Toss them into a pot with whatever you have on hand, maybe those veggies scraps and you got yourself a meal. Want something more filling, just add in some grains. Feeling sick, warm soup will make it all better. Feeling fresh and springy, well soup is there for you too. Seriously soup, you can do anything. If I could, I would marry you. %u2665%ufe0f
This soup is one of this velvety smooth, light but rich, delicious beyond delicious soups. A fresh spring time soup. Not to hearty or heavily spiced. Super rich and creamy and flavorful. Bright ass green which makes it amazing in itself, but then with a nice tangy sumac tahini swirl on top, well it is just about the most perfect soup. I made to share, which I did, (and everyone licked their bowls clean) but then hoarded the little bit left over and ate it cold for a late afternoon snack. That is another thing about soup, you can eat is cold and it is still amazing.
Tasty and delicious, and nutritious. This soup does it all.
To the soup!
The stuff. Peas, chopped broccoli, and chopped cauliflower which are all frozen and slightly thawed. You can totally use fresh here too, but I just so happen to have it frozen so you might as well save the fresh stuff for fresh eating. Also have a big yellow onion, a few cloves garlic, some tahini, a lemon, sumac, and salt and pepper. You need water which I did not picture here.
A pot, some water and a roughly chopped onion and the garlic start off this soup. Bring the pot to a boil, then turn to medium and let the onion and garlic cook until very tender. I have been making a lot of soups starting with this step lately. Boiling the onion and garlic until tender and fragrant really make for a super flavorful and clean soup base. Or soup in itself.
Now add in the broccoli and cauliflower to the pot and cook until tender.
Mid soup cooking time is a good time to make the sumac tahini sauce for the swirl. Basics here, just mix the tahini, the sumac, a pinch of salt and pepper, the juice of the lemon and a tablespoon of warm water together until smooth.
Last but not least, the peas. Add them in and they just need a few minutes to cook through.
And then it all gets blended to become this green creamy goodness.
Ladle into bowls, grab the sumac tahini sauce and swirl it on in. A tablespoon or so is good. And don%u2019t forget a little more pepper and another pinch of sumac for good measure.
Just appreciate for a moment. That is one good looking bowl of soup. And it taste even better then it looks.
-C
Makes about 4 serving
1 1/2 cups fresh or frozen peas
1 1/2 cup chopped fresh or frozen cauliflower
1 1/2 cup chopped fresh or frozen broccoli
1 large onion
3-4 cloves garlic
4-5 cups water
Salt and pepper
1 teaspoon sumac
2 tablespoons tahini
2-4 tablespoons warm water
Start by removing the papery skin from the onion and chop into a few big chunks. Remove the skin from garlic too. Place into pot with 4 cups water. Turn heat on high and bring to a boil then turn heat to medium and let onion are garlic cook until tender which should take about 15-20 minutes
Once the onion is cooked, add in the broccoli and cauliflower. Turn heat back to high and bring to a boil again then turn back down to medium heat. Keep cooking until tender (another 15 minutes or so) then add in the peas. Keep on heat until peas are cooked through then remove the pot from heat and either transfer to a blender or use a immusrian blender to blend the soup until smooth. Add a little more water if needed to get to the right consistency to blend right. Or if you want a thinner soup.
For the tahini sumac swirl just mix the tahini and sumac together along with the juice of the lemon, two tablespoon warm water and a pinch of salt. Mix together until smooth. If the mixture is to thick, add another tablespoon of water.
To serve. Ladle or pour soup into bowls and drizzle and swirl the tahini sumac on top. Sprinkle with pepper and a pinch more sumac and you are good to go.
I can%u2019t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)
Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.
But enough about how many lentils I eat, what we need to address is this chili. It doesn%u2019t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it%u2019s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.
And it%u2019s chili and chili is the best so you really should just get it made. It%u2019s what you need, I can tell.
To all the lentil goodness!
The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalape%u00f1o, and salt and pepper.
Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.
Grab that jalape%u00f1o and remove steam (and seeds if you want heat) and dice into very very small piece.
Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.
Looking good.. So good I wanted to eat it all, but don%u2019t, it%u2019s for the chili.
Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.
Well look at that, chili.
And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.
Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.
Lentil chili. Grab a bowl, kick up your feet, and dig on it.
-C
makes a lot of chili, like 10-12 servings
1 pound green lentils
1 large onion
5-6 cloves or garlic
1 cubanelle pepper (or any green or sweet pepper)
2 large carrots
3 cups chopped cauliflower (fresh or frozen)
6 cups (two 28 oz cans) crushed tomatoes
2 hefty tablespoons cumin
1 hefty tablespoon chili powder
1 teaspoon ground ginger
1 jalape%u00f1o pepper
6-8 cups water
salt and pepper
diced avocado for serving (optional)
Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalape%u00f1o pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.
Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.
To serves, ladle into bowls and tope with diced avocado.
Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.
Soup is all about comfort and I needed comfort this week. What with being all sad and slightly stressed with a little touch of the holiday blues. And I needed something to warm me up because is has been freaking chilly cold. I needed soup. But I wanted something slightly special, not the everyday, but also not anything fussy or finicky. A soup that I could make really fast or let sit on the stove all day. A soup that would bring a little brightness without being overly rich. A soup to take away the chill and make me happy.
Is that asking to much of a soup? I think not.
This soup, it did it all. But also take into account, this soup is not for the people that do not like squash. Or for the people that do not like apples or cranberries. Or for people that do not like thick creamy soups. But if you are not one of this people (you are a person that likes squash, apples and cranberries, and creamy soup) then this soup is for you. It is for us. Creamy, flavorful, slightly sweet and spicy with a little tang and just so dang delicious. It is like a warm blanket of soup. Comfortable and lovely. I have basically eaten an entire pot all to myself in the past two days.
It has been just what I needed.
Join me.
The stuff. A butternut squash, a couple apples, and some cranberries. Also a carrot, an onion, some fresh ginger, a few cloves garlic, cumin and chili powder, salt and pepper, apple cider vinegar, and a little olive oil.
Start by chopping up the carrot and the onion. Small pieces just because they cook a little faster.
Peel and grate or mince some fresh ginger too.
Toss that all into a big pot with a splash of olive oil and a splash of water and cook on a medium heat until tender and fragrant.
While the veggies cook, chop the squash into small cubes. Remove the seeds, but no need to peel.
And chop up the apple too, but set aside a half of one for the apple cranberry relish.
Now toss all that into the pot along with the cranberries.
Add the spices, salt and pepper, a few splashed of apple cider vinegar, and water to cover it all. Then place it on stove, bring to a boil, then turn heat to medium and let cook.
While the soup is cooking, make the relish. Mince the half apple along with about 1/2 cup of cranberries.
Place in a bowl with a pinch of salt and a few splashed of apple cider vinegar. Then just let it sit and meld.
Soup is looking good. Everything is soft and falling apart and ready to go.
Blend it all until smooth.
Thick and creamy goodness right here. If it is to thick, add more water, too thin, cook it down a little longer. The consistency is up to you.
Now all you need to do is ladle soup into bowls and top with a couple spoonfuls of the relish.
This is comfort. This is good.
Have a great, comfy weekend.
-C
makes 6-8 servings
1 small butternut squash (about 5 cups cubed)
1 large onion
1 carrot
2 macon or mac apples
2 cups fresh cranberries (you can use frozen too)
2 tablespoon cumin
2 tablespoons chili power
2-3 cloves garlic
2 tablespoon fresh minced or grated ginger
4-5 tablespoon apple cider vinegar
olive oil
salt and pepper
6 cups water
Start by chopping the onion and carrot into small pieces. Place into large heavy bottom pot with a splash of water and a tiny splash of olive oil. Mince the garlic and peel and mince ginger. Toss into the pot as well and place it on a medium heat to cook until the veggies are tender and fragrant.
While the veggies are cooking, dice up the butternut squash. Remove any seeds but there is no need to peel. Also dice up the apples, reserving 1/2 of one for the relish. Place the chopped squash and apples into the pot with the cooking veggies along with 1 1/2 cups of cranberries , the chili powder and cumin, 2-3 tablespoons apple cider vinegar, and the water. Place the pot back on the stove, bring it to a boil, then reduce heat to medium and let cook.
Once soup is on the stove, take reserved half apple and the other 1/2 cup of cranberries and dice into very small pieces. Place into a bowl with a little pinch of salt and 2 tablespoons apple cider vinegar. Toss around and set aside.
And back to soup. Once the squash is tender and starting to fall apart, it is time. Remove from heat and either with a immersion blender, or a regular blender, blend the soup until smooth. After its blended and creamy smooth, check for thickness. If you think it is too thick, add more water. Too thin, place back on stove and cook down until it thickens up a bit more.
When you are ready to serve and eat, ladle soup into a bowl and top with more pepper and a spoonful or two of the apple cranberry relish.
Then eat and feel cozy.
This summer has been weird. And when I say weird, I mean too stupid freaking hot and humid and it’s screwing up my life.%u00a0I think I have gone a month, maybe more, without making soup.%u00a0That is just not right. For as long as I can remember I have made soup, or at least eaten soup, just about everyday, even all summer long. But the terrible heat and humidity this year, I just have had no desire. It has been straight up shredded zucchini and whole tomatoes for some time now. I just don’t want to have any residual added heat to my life.%u00a0%u00a0But the other day, oh how lovely. I woke up with a chill, %u00a0enough that I needed to grab a long sleeve before leaving the house, and had the very strong urge to return home and get my soup on. And soup on I did!
For my first trip back into soup (oh how I missed soup!),%u00a0I went simple and used what I, and many, many people have ample supplies of right now.%u00a0Tomatoes. And beans because I wanted my soup to be thick and creamy and I had the beans so why the heck not.
This soup really requires very little and you get the most thick, delicious, creamy, tomatoey soup. Perfect to eat alone, but is fanatic with some crackers, or a hunk of crusty bread. And it uses a lot of tomatoes which is nice because I am (as are many of you.. My neighbor is bringing me HER tomatoes now too) trying to make a dent in the ever growing pile or these beauties on the counter. This soup dented it, until I went out to the garden a few minutes later. My pile is bigger then ever, which is fine because I am back on my soup game.%u00a0
The stuff. Lots of tomatoes, some white beans (I used navy, but any white bean would be good) a large onion, a carrot, salt and pepper, a lemon, some olive oil, and honey (optional).
First off, chop the carrot and onion into chunks.
Toss the chopped stuff into a big ol’ pot with a drizzle of olive oil and cook on a medium heat until nice and soft.%u00a0
While veggies are cooking, core and cut up all those tomatoes.%u00a0
When the veggies have cooked up a bit, add the tomatoes, the beans, and a sprinkle of salt and pepper to the pot and give it a good mix. Return to high heat, stirring even so often, until the tomatoes give off enough juiced to start boiling then turn heat down to medium and cook for a little while, like 1/2 an hour or 45 minutes.
Until it looks lit this. The tomatoes have all fallen apart and the beans, carrots and onions are mushy.%u00a0
Blended with the juice of the lemon and a sprinkle of pepper and more salt if needed.%u00a0
Now serve into a %u00a0bowls. Garnish with a drizzle of honey if you are feeling it. Sliced cherry tomatoes make for fancy garnish.%u00a0
Creamy tomato bean soup for everyone!
Hurray for soup!
-C
Makes about 1/2 gallon (enough to serve a crowed or enough to serve one for a few days and maybe freeze some for later)
10-12 large tomatoes%u00a0
2 1/2 cup or 1 can of cooked white beans (I used navy but any white bean will be good)
1 large onion
1 large carrot
I lemon
olive oil
salt and pepper
honey (optional)
Start by chopping the onion and carrot up into small chunks. Grab a large heavy bottom pot, drizzle a teaspoon or two of olive on the bottom then toss in the chopped veggies. Place the pot on a medium heat, stirring occasionally until the onion and carrot start to soften.%u00a0
While the veggies are cooking, core and cut up all the tomatoes. Once the veggies are soft, dump in all the tomatoes, along with the beans and all the liquid they are in. Sprinkle with salt and pepper and turn heat up to high, giving it a good stir until the tomatoes start to get super juicy then bring the pot to a boil. Once boiling, reduce heat to medium and cook for another half hour to 45 minutes, giving it a stir ever so often. %u00a0When the tomatoes have completely fallen apart and the carrot, onions, and beans are mushy, you know its done.%u00a0
Remove the pot from heat and dd in the juice of the lemon. Using a hand blender, blend until it’s a smooth creamy consistency. If you only have a counter belnder, let soup cool a little before handling and %u00a0be really freaking careful and blend a few cups at a time, making sure to have the blender lid on. Hot soup in the face is no fun.
Once soup is creamy and smooth, serve in bowls with a drizzle of honey (totally optional, but some people really like a touch of sweetness to their tomato soup) and more pepper to a taste. Garnish with thinly sliced cherry tomatoes if you are feeling fancy.%u00a0
Any extra soup can be refrigerated for up to a week. Can also be frozen.%u00a0
What are you doing this weekend? It is suppose to be cold and rainy (if not snowy) and crappy and just not a good weekend to be hanging outside, which makes it the perfect weekend to spend some time inside, SPRING CLEANING! Haha. Doesn’t cleaning get you excited? No, well,%u00a0sorry for you. Me, I like to clean, and I really like to tackle jobs that really really need to be tackled, like cleaning out the fridge. And a crappy weather spring weekend is probably the best time to do it.%u00a0
The refrigerator. My pride and joy of the kitchen. It’s an old harvest gold Fridgaire from like 1970. This is the fridge I spent almost a year hunting down and finally finding on craigslist from a man who was cleaning out his dead mothers house. The fridge that I almost gave up on when I couldn’t find it and almost bought a big stainless steal thing instead.mBut last minute, I found it, like it was %u00a0meant to be. And this fridge has a story all of it’s own. It was a prize won by on of the ladies daughters from a cereal company contest.%u00a0The family kept it for all these years and took such good care or it because of that.%u00a0A well cared for and loved fridge.%u00a0It is a good one with faux wood trim and metal shelving. It keeps my food cold and frozen %u00a0(sometimes frozen when it shouldn’t be. The back top shelve %u00a0in the fridge has a few cold spots the might freeze whatever is there. My solution to that is to not stick things in the cold spots.) and is just as pretty as can be. Some people question it, don’t understand why I didn’t just buy a matching fridge to my stainless steal stove, but you know what, if you don’t like it, well I really don’t care. It makes me happy and I love it.
And to what goes on on the inside. To know me is to know what is inside of my refrigerator. It is always packed. There is and always will %u00a0be carrots, beets, lemon, cabbage, turmeric, greens, greens, and more greens in there. There will always be some hummus of some kind, mustard, bread dough, tofu,%u00a0and lots and lots of any and every veggies you can think of. Plus a bunch of %u00a0jars and container, which I have a bad habit of not placing lids on all the time, full of lentils and beans, rice, and quinoa. %u00a0There is usually a %u00a0baked sweet potato or some squash and more likely the not, tomatoes and plant milk. In the freezer, well that’s getting pretty empty now, but after harvest in the fall, it is packed to the brim with bags of frozen veggies. Now it has a few bags of veggies, frozen bananas and berries,flours, and nuts. But the fridge,%u00a0The fridge is always full. And it an get a little messy….
And now I it’s time to clean it out.%u00a0
I spot clean and straighten it out often. Usually before I pick up farm share I go through it and tidy up, make more space, and pull stuff out that needs to be eaten first. But that is just the surface cleaning. Stuff gets sticky, stuff gets stuck, and especially with veggies, stuff gets dirty.%u00a0%u00a0Spot cleaning has a place but it’s not cutting it anymore. It’s spring and it’s time for a full fledge deep clean.%u00a0
Now I know most people have their own methods for cleaning but here are a few tips and techniques that I have to tackle the beast.
-Prepare. You don’t want to just go at it without a plan and supplies. Get out your cleaning supplies. Grab a recycling can and a compost bucket, and have a big lean surface ready to place stuff on. The vacuum or a broom should be handy too.%u00a0
–Cleaning solutions. It is a fridge so you don’t want to be cleaning it with a bunch of chemicals. What I use is a vinegar solution. 50/50 white vinegar and water and a squirt of dish soup. It cleans, degreases, disinfects, and won’t kill you.%u00a0
–An empty sink or bathtub to wash all the drawers and shelving off.%u00a0
–A few clean containers. Just have them on hand,%u00a0with lids, to place stray things roaming around in there.%u00a0
–Clean from%u00a0%u00a0top to bottom. This avoids crap falling into something you already cleaned.
–Labels. Any containers that are not clear might benefit from a label. And if you tend to leave things in the fridge for a long time, a label for the date of opening is also a good idea.%u00a0
–Inventory. Knowing what is in the fridge is very important, this prevents food waste.
–Too many condiments. I don’t know how many times I have looked in peoples fridges and seen 5 different bottles of ketchup or Italian dressings open. Consolidate. %u00a0And if you don’t like it or don’t use it, get rid of it.
–Wipe it all down. Not just the fridge itself, but all the stuff going back into it. So many times I have stuck the soy sauce in the door and had it leaked all over.%u00a0
–Know your fridge and place accordingly. Most people don’t have super old fridges, but even the new ones have some quirks. Know if there are cold spots or dead zones or places that things get stuck and place food accordingly. Also think about where you are placing food. It don’t make sense to but the milk way in the back if you use it all the time.
–Under and behind. Don’t forget to clean under the fridge and behind the fridge. It will be dusty, maybe a little gross, but it must be done.
–Music. A good playlist is always going to make you better are cleaning.
As for the Use it Up Soup, do just that.%u00a0This is the perfect time to use up what you got. I know that I have way more veggies then the average person, but don’t let that stop you. You could even pull stuff out and fill in missing ingredients form the store if you want. And be creative, %u00a0pickled hot peppers, all the frozen veggies, any wilted greens. Even almost empty bottles of mustard. If you think it sounds good in soup,%u00a0use it up. Add some canned tomatoes and a handful of spice, you are gonna end up with something tasty.
. A clean fridge and soup, how can it get any better?%u00a0
The before. Veggies all over. Jars and containers stacked, with and without lids. A stray half of banana, and empty water bottle, and a half eaten salad in a bowl just having out. %u00a0The shelves are kind of gross. The veggie drawers are nasty, and I think almost everything is wet because I dumped over a container of tofu the other day and all the tofu water leaked all over…… This deep clean was a long time coming.
I always have so many bags and containers of veggies and beans in the fridge.
The stuff in the door too. This is actually a lot of crap. The last dinner party we had someone brought over salad dressings. The mr and I don’t use salad dressing,%u00a0but I guess it’s not so bad to have them here. The littles like them and I know that they will be eaten.
And the stuff that is going to be soup. I found a wrinkly parsnip, some celery, carrots, a few cooked potatoes, some cooked butternut squash and a half a kale and carrot salad. The jar of almost gone lentils, and jar of tomatoes.%u00a0Some ginger and turmeric root which is always is the fridge. A rutabaga, some cabbage, an onion,%u00a0and I also grabbed some frozen green beans and the rest of the frozen rhubarb ( resh rhubarb is on it’s way)%u00a0
I chopped it all up, tossed it into a big pot. Added some spices and %u00a0water and stuck it on the stove to cook away while I got to the cleaning.%u00a0
After. Clean fridge wand clean food. All organized and pretty.
The freezer before. It looks a little crazy but there really isn’t that much in there.%u00a0
After. I pulled it all out, wiped it down, and put it all back, organized, and wth lids (again, my bad habit of no lids)%u00a0
And all the while I was cleaning, the soup was cooking.
Clean refrigerator. Makes this lady happy here.%u00a0
And the reward for all of your cleaning. A big bowl of soup.
-C
Whether you are stuck at home because you have the flu or because you do not want to leave the house for fear of turning into a human popsicle, or maybe even you just don’t want to because this is the first weekend that you have no plans, no obligations, no parties, well then you are in good company.%u00a0
Unfortunately for me, I have to leave the house.%u00a0I have obligations, I am getting over the flu, and I am pretty sure I am going to turn into a popsicle because when -8 is the high for the day, well, it’s bound to happen.%u00a0
But lucky for me I already made the soup, in my fitful sicky, but able to think about and eat food again state. Yes I had the flu, or better yet, the stomach flu. And the stomach flu and food do not mix. Even the thought of food would send me reeling and it was just no good. I seriously thought I would never be able to think or better yet, eat food again without turning straight to the bucket.%u00a0But I will stop there because you don’t need to hear about my misery. Anyway, the death spiral subsided and food was no longer the enemy. I actually wanted (kinda of) to eat again. So food it was to be.
Because it was my first day back to food, I really wanted to take it super easy. (Before I made this soup I actually boiled a carrot until it was mush and ate that just to test my tummy)%u00a0%u00a0Nothing heavy, obviously hot and warming, not to spicy. %u00a0Just soothing and nourishing. And I didn’t really want think about it and worry about it and spend much time in the kitchen. Sure I could have bought a can of soup but actually no, canned soup is not for me. And I know the mr would have thrown something together for me but I was determined to be a slightly productive human and do something with my day even if it was minimal.%u00a0%u00a0I had to make the soup, I had to do it.%u00a0
This soup was exactly what I needed and could not have been any easier to make.%u00a0Chop up some shit, toss it into a pot, and walk away (or nap on the couch) for a little while. It can be done on the stove, in a slow cooker, or if you have a Instapot and want to do that, I should say go for it. And I am not saying this because I was starving, but %u00a0this was one dang fantastic tasting soup. Right in every way. It’s going on my semi permanent soup rotation for the next few months.%u00a0%u00a0%u00a0%u00a0
No bad after 48 hours of dying and no food. (stupid flu)
The stuff. Carrots, celery, a small rutabaga, and and onion. A red potato, a parsnip, some green been, garlic, canned tomatoes, navy beans, %u00a0thyme, rosemary, a bay leaf, and salt and pepper.
Note here that all this stuff was already in my house. Say you do not have a rutabaga or a parsnip, it’s totally fine. You can add%u00a0
Here is the hardest part. Chop it all up into little pieces. All of it all mixed together, just get it chopped.
And toss it all into a big pot with he green beans,%u00a0a handful of dried beans,%u00a0and the spices.
Add in the can of tomatoes
Then fill the pot with water.
Now stick the pot on the stove and bring to a boil then reduce heat to a little lower the medium and loosely cover with a lid.%u00a0
A couple hours later, once the beans are cooked and the veggies are tender, you got yourself a big ol’%u00a0pot of some fantastic home made, easy as can be, vegetable soup.%u00a0
Chunky, hearty, and easy as can be. And the best part is that I have left overs and we all know that left over soup is the best soup.%u00a0
Stay warm, don’t turn into a popsicle.
-C
Makes a big pot of soup
2 carrots
3 stalks of elery
1 onion
1 small rutabage
1 red onion
1 parsnip
2 cups frozen green beans%u00a0
1/2 cup navy beans
3-4 cloves garlic
1 28oz can %u00a0(no salt added)%u00a0crushed tomatoes
1 teaspoon roasemary
1 teaspoon thyme
1 bay leave
salt and pepper
water
Note. You might not want rutabaga in this or you might want to add some cauliflour or peppers, so go for it. It’s a pretty adaptable soup so use what you got and like.%u00a0
Grab all you raw veggies, give them a quick wash, then chop them all up into bite sized pieces. Mince up the garlic.%u00a0Dump it all into a large heavy bottom pot. Add in the frozen green beans, the dried beans, the spices and the can of tomatoes. Add a pinch of salt and pepper and %u00a0enough water to cover the everything 3-4 inches.%u00a0
Place pot on stove, bring to a boil, then reduce heart to medium low and loosely cover wit a lid. Cook, giving it a stir once in a while, %u00a0for a least 1.5 hours ( can cook all day on long on simmer if you like)%u00a0%u00a0or until the beans are coooked through and the veggies have soften.%u00a0Add more water if needed.
Serve when you are ready to eat. Refrigerate leftovers.
It’s finally getting cold around here which I know some people are pretty bummed about but not me, I am ready for the days of it being cold and dreary (seriously).%u00a0These are the days that I like to hunker down and keep myself all warm and cozy. And what is more cozy then a big bowl of hot soup? Nothing I say. Or maybe a big cup of hot tea and a cozy blanket by the fire, but I don’t have a fire so soup it is.%u00a0
And I know a few of you people have a little pie pumpkin or two laying around from Halloween and are thinking ” what the heck am I going to do with it”. Well I got you here. You are going to make that pumpkin into something great and amazing that is not a dessert (because you are still working your way through all the Halloween candy). You will make it into soup and then you will eat it and then you will thank me later.%u00a0
The stuff. A little old sugar pumpkin, some red lentils, celery, a carrot, and an onion. A few heads of garlic, turmeric, coriander, cumin, and ginger, salt and pepper, and water to round it out.%u00a0
Start with dicing up the carrot, celery, onion and garlic.%u00a0
Into a heavy bottom pot they go. Stick the pot on heat to sweat the veggies a bit.
Dicing up the pumpkin. No fuss here, just chop it in half and scoop out the seeds (keep seeds to roast and %u00a0top soup with) then cut into little chunks.%u00a0
Grab the pot that the veggies are cooking in and toss in the pumpkin, the spices, the lentils, and the water. Give it a good stir and back to the stove.
All cooked, smelling and looking so good.
A smooth creamy delicious bowl of pumpkin warmth and goodness. A soup to take into the chilly days ahead.%u00a0
serves 3-5
2 1/2 -3 cups diced pumpkin (one small sugar pumpkin)
1/2 cup red lentils
1 medium onion
3-4 cloves garlic
2 stalks celery
1 carrot
1 %u00a0teaspoons ginger
1 teaspoon turmeric%u00a0
1 teaspoon coriander%u00a0
1 teaspoon cumin
3-4%u00a0 cups water or veggie stalk
salt and pepper
olive oil
toasted pumpkin seeds for garnish (optional)
Start by dicing up the carrot, celery, onion and garlic. Toss into a large heavy bottom pot with a splash of olive oil. Place on medium heat to start cooking. Now grab pumpkin, cut in half, and remove all the seeds (reserve seeds for roasting) Dice up the pumpkin and toss into the pot with the veggies. Add in the spices, the lentils,3 cups of the water or stock, and a pinch of salt and pepper. Bring pot to a boil then reduce heat to low. Place lid on pot, but not tightly, and let the soup cook for about a 1/2 hour or until the pumpkin is fork tender.%u00a0
Once everything in the pot is all cooked up it needs to be blended. You can either transfer to a blender or use a emersion blender and blend until the soup is a silky smooth %u00a0Either way, be freaking careful cause the soup is hot! While you are blending, if you think you need to add more liquid, go for it. You can make this as thick or thin as you like.
And now soup time! Laddle into bowls, top with parsley and roasted pumpkin seeds (optional) and get to eating all the good.%u00a0
Place any leftovers in fridge and heat up later (makes a great breakfast soup)
I’ve gone on a complete split pea binge. I have been making it (or reheating it if I have left overs) every day for the last two weeks, no joke. (This lady needs her protein) I get home, grab what ever veggies I see first in the fridge, a few jars of some spices, the giant jar of dried peas, and make quick work of lunch. Chop chop, dump, splash, stir. I am a soup (stews and bisques too) master. Soup for lunch. Right in all ways and just needs to happen.
Sometimes I’ll make soup and it’s just good soup.%u00a0 Sometimes it will end up being really good .This soup, well this soup is really freaking awesome and is my new go to for split peas. Thick and creamy, mildly sweet from the parsnips and ginger, but mellow at the same time. Add a little or a lot of pepper (lots of pepper here) and you got yourself perfection.
Soup that warms you up from the inside out and leaves you happy and full.
Split pea for life!
The stuff. Dried split peas, parsnips, a carrot, and onion, some Italian seasoning, ground ginger, bay leaves, and salt and pepper. Also need water.
Chop the veggies. Smaller chunks are good, but don’t worry to much, it’s all getting blended up anyway.
Now toss all those veggies into a big heavy bottom pot and mix in all the spices. Stick o stove with a splash of water and turn up the heat to give the veggies and spices a few minutes alone to active all the goodness.
Once the smell hits you nose and the veggies look like they need some water, dump in the split peas and add enough water to completely cover everything plus a few extra inches. Bring the pot to a boil then turn down to low, stick a lid on pot, and let cook. Check an stir every 10 minutes or so. If it starts to look dry, add in another few cups of water.
Peas are soft, veggies are cooked and now soup is almost ready to go.
Just blend it until smooth. Take liberty hear and smooth it as much or as little as you like. Also if you want to thin it out, just add more water. Want to thicken it up, just cook for a little while longer. ( spit pea is so easy).
And that is it.
You know what to do from here.
Soup time!
Stay warm and have a great weekend.
-C
makes a large pot of soup that will feed 4-6
1 pound dried split peas
1 medium yellow onion
1 large carrot
1 pound (about 4-5) parsnips
2 tablespoons Italian seasoning*
2 teaspoons ground ginger
2 bay leaves
salt and pepper
water
*Note. Italian seasoning is pretty basic and you probably have it, but if not you can make your own by mixing equal parts thyme, oregano, basil, and rosemary.
Start by rough chopping all the veggies and placing them in a large heavy bottom pot. Mix in the spices and bay leaves. Stick on the stove with a splash of water and cook for a few minutes to let the spices ans veggies heat up and smell all nice. Add in peas and enough water to completely cover everything in the pot plus a few inches. Bring to a boil, them turn heat to low, cover pot, and let cook for about 1/2 hour-45 minutes, checking and stir ever 10 minutes. If the soup seems to get too dry, just add in a few extra cups of water.
Once the veggies and peas are soft, turn heat off and using the blending device of your choice, blend until smooth. Season with salt and pepper to taste and eat hot but watch your tongue.
THE LOVELY CRAZY
September 19, 2019 by maximios • Blog
Let%u2019s talk about how soup is the perfect food. It can be light and fresh, hearty and deep, chunky or smooth. You can eat it with a spoon, or somtime a fork if warranted, or just drink it from a mug. It%u2019s usually a one pot meal, a small pot for one, a big pot for many. Make a pot of soup and eat some now and save some for later. It freezes amazingly well. Got a few extra sad carrots and wilted greens? Toss them into a pot with whatever you have on hand, maybe those veggies scraps and you got yourself a meal. Want something more filling, just add in some grains. Feeling sick, warm soup will make it all better. Feeling fresh and springy, well soup is there for you too. Seriously soup, you can do anything. If I could, I would marry you. %u2665%ufe0f
This soup is one of this velvety smooth, light but rich, delicious beyond delicious soups. A fresh spring time soup. Not to hearty or heavily spiced. Super rich and creamy and flavorful. Bright ass green which makes it amazing in itself, but then with a nice tangy sumac tahini swirl on top, well it is just about the most perfect soup. I made to share, which I did, (and everyone licked their bowls clean) but then hoarded the little bit left over and ate it cold for a late afternoon snack. That is another thing about soup, you can eat is cold and it is still amazing.
Tasty and delicious, and nutritious. This soup does it all.
To the soup!
The stuff. Peas, chopped broccoli, and chopped cauliflower which are all frozen and slightly thawed. You can totally use fresh here too, but I just so happen to have it frozen so you might as well save the fresh stuff for fresh eating. Also have a big yellow onion, a few cloves garlic, some tahini, a lemon, sumac, and salt and pepper. You need water which I did not picture here.
A pot, some water and a roughly chopped onion and the garlic start off this soup. Bring the pot to a boil, then turn to medium and let the onion and garlic cook until very tender. I have been making a lot of soups starting with this step lately. Boiling the onion and garlic until tender and fragrant really make for a super flavorful and clean soup base. Or soup in itself.
Now add in the broccoli and cauliflower to the pot and cook until tender.
Mid soup cooking time is a good time to make the sumac tahini sauce for the swirl. Basics here, just mix the tahini, the sumac, a pinch of salt and pepper, the juice of the lemon and a tablespoon of warm water together until smooth.
Last but not least, the peas. Add them in and they just need a few minutes to cook through.
And then it all gets blended to become this green creamy goodness.
Ladle into bowls, grab the sumac tahini sauce and swirl it on in. A tablespoon or so is good. And don%u2019t forget a little more pepper and another pinch of sumac for good measure.
Just appreciate for a moment. That is one good looking bowl of soup. And it taste even better then it looks.
-C
Makes about 4 serving
1 1/2 cups fresh or frozen peas
1 1/2 cup chopped fresh or frozen cauliflower
1 1/2 cup chopped fresh or frozen broccoli
1 large onion
3-4 cloves garlic
4-5 cups water
Salt and pepper
1 teaspoon sumac
2 tablespoons tahini
2-4 tablespoons warm water
Start by removing the papery skin from the onion and chop into a few big chunks. Remove the skin from garlic too. Place into pot with 4 cups water. Turn heat on high and bring to a boil then turn heat to medium and let onion are garlic cook until tender which should take about 15-20 minutes
Once the onion is cooked, add in the broccoli and cauliflower. Turn heat back to high and bring to a boil again then turn back down to medium heat. Keep cooking until tender (another 15 minutes or so) then add in the peas. Keep on heat until peas are cooked through then remove the pot from heat and either transfer to a blender or use a immusrian blender to blend the soup until smooth. Add a little more water if needed to get to the right consistency to blend right. Or if you want a thinner soup.
For the tahini sumac swirl just mix the tahini and sumac together along with the juice of the lemon, two tablespoon warm water and a pinch of salt. Mix together until smooth. If the mixture is to thick, add another tablespoon of water.
To serve. Ladle or pour soup into bowls and drizzle and swirl the tahini sumac on top. Sprinkle with pepper and a pinch more sumac and you are good to go.
I can%u2019t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)
Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.
But enough about how many lentils I eat, what we need to address is this chili. It doesn%u2019t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it%u2019s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.
And it%u2019s chili and chili is the best so you really should just get it made. It%u2019s what you need, I can tell.
To all the lentil goodness!
The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalape%u00f1o, and salt and pepper.
Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.
Grab that jalape%u00f1o and remove steam (and seeds if you want heat) and dice into very very small piece.
Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.
Looking good.. So good I wanted to eat it all, but don%u2019t, it%u2019s for the chili.
Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.
Well look at that, chili.
And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.
Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.
Lentil chili. Grab a bowl, kick up your feet, and dig on it.
-C
makes a lot of chili, like 10-12 servings
1 pound green lentils
1 large onion
5-6 cloves or garlic
1 cubanelle pepper (or any green or sweet pepper)
2 large carrots
3 cups chopped cauliflower (fresh or frozen)
6 cups (two 28 oz cans) crushed tomatoes
2 hefty tablespoons cumin
1 hefty tablespoon chili powder
1 teaspoon ground ginger
1 jalape%u00f1o pepper
6-8 cups water
salt and pepper
diced avocado for serving (optional)
Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalape%u00f1o pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.
Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.
To serves, ladle into bowls and tope with diced avocado.
Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.
Soup is all about comfort and I needed comfort this week. What with being all sad and slightly stressed with a little touch of the holiday blues. And I needed something to warm me up because is has been freaking chilly cold. I needed soup. But I wanted something slightly special, not the everyday, but also not anything fussy or finicky. A soup that I could make really fast or let sit on the stove all day. A soup that would bring a little brightness without being overly rich. A soup to take away the chill and make me happy.
Is that asking to much of a soup? I think not.
This soup, it did it all. But also take into account, this soup is not for the people that do not like squash. Or for the people that do not like apples or cranberries. Or for people that do not like thick creamy soups. But if you are not one of this people (you are a person that likes squash, apples and cranberries, and creamy soup) then this soup is for you. It is for us. Creamy, flavorful, slightly sweet and spicy with a little tang and just so dang delicious. It is like a warm blanket of soup. Comfortable and lovely. I have basically eaten an entire pot all to myself in the past two days.
It has been just what I needed.
Join me.
The stuff. A butternut squash, a couple apples, and some cranberries. Also a carrot, an onion, some fresh ginger, a few cloves garlic, cumin and chili powder, salt and pepper, apple cider vinegar, and a little olive oil.
Start by chopping up the carrot and the onion. Small pieces just because they cook a little faster.
Peel and grate or mince some fresh ginger too.
Toss that all into a big pot with a splash of olive oil and a splash of water and cook on a medium heat until tender and fragrant.
While the veggies cook, chop the squash into small cubes. Remove the seeds, but no need to peel.
And chop up the apple too, but set aside a half of one for the apple cranberry relish.
Now toss all that into the pot along with the cranberries.
Add the spices, salt and pepper, a few splashed of apple cider vinegar, and water to cover it all. Then place it on stove, bring to a boil, then turn heat to medium and let cook.
While the soup is cooking, make the relish. Mince the half apple along with about 1/2 cup of cranberries.
Place in a bowl with a pinch of salt and a few splashed of apple cider vinegar. Then just let it sit and meld.
Soup is looking good. Everything is soft and falling apart and ready to go.
Blend it all until smooth.
Thick and creamy goodness right here. If it is to thick, add more water, too thin, cook it down a little longer. The consistency is up to you.
Now all you need to do is ladle soup into bowls and top with a couple spoonfuls of the relish.
This is comfort. This is good.
Have a great, comfy weekend.
-C
makes 6-8 servings
1 small butternut squash (about 5 cups cubed)
1 large onion
1 carrot
2 macon or mac apples
2 cups fresh cranberries (you can use frozen too)
2 tablespoon cumin
2 tablespoons chili power
2-3 cloves garlic
2 tablespoon fresh minced or grated ginger
4-5 tablespoon apple cider vinegar
olive oil
salt and pepper
6 cups water
Start by chopping the onion and carrot into small pieces. Place into large heavy bottom pot with a splash of water and a tiny splash of olive oil. Mince the garlic and peel and mince ginger. Toss into the pot as well and place it on a medium heat to cook until the veggies are tender and fragrant.
While the veggies are cooking, dice up the butternut squash. Remove any seeds but there is no need to peel. Also dice up the apples, reserving 1/2 of one for the relish. Place the chopped squash and apples into the pot with the cooking veggies along with 1 1/2 cups of cranberries , the chili powder and cumin, 2-3 tablespoons apple cider vinegar, and the water. Place the pot back on the stove, bring it to a boil, then reduce heat to medium and let cook.
Once soup is on the stove, take reserved half apple and the other 1/2 cup of cranberries and dice into very small pieces. Place into a bowl with a little pinch of salt and 2 tablespoons apple cider vinegar. Toss around and set aside.
And back to soup. Once the squash is tender and starting to fall apart, it is time. Remove from heat and either with a immersion blender, or a regular blender, blend the soup until smooth. After its blended and creamy smooth, check for thickness. If you think it is too thick, add more water. Too thin, place back on stove and cook down until it thickens up a bit more.
When you are ready to serve and eat, ladle soup into a bowl and top with more pepper and a spoonful or two of the apple cranberry relish.
Then eat and feel cozy.
This summer has been weird. And when I say weird, I mean too stupid freaking hot and humid and it’s screwing up my life.%u00a0I think I have gone a month, maybe more, without making soup.%u00a0That is just not right. For as long as I can remember I have made soup, or at least eaten soup, just about everyday, even all summer long. But the terrible heat and humidity this year, I just have had no desire. It has been straight up shredded zucchini and whole tomatoes for some time now. I just don’t want to have any residual added heat to my life.%u00a0%u00a0But the other day, oh how lovely. I woke up with a chill, %u00a0enough that I needed to grab a long sleeve before leaving the house, and had the very strong urge to return home and get my soup on. And soup on I did!
For my first trip back into soup (oh how I missed soup!),%u00a0I went simple and used what I, and many, many people have ample supplies of right now.%u00a0Tomatoes. And beans because I wanted my soup to be thick and creamy and I had the beans so why the heck not.
This soup really requires very little and you get the most thick, delicious, creamy, tomatoey soup. Perfect to eat alone, but is fanatic with some crackers, or a hunk of crusty bread. And it uses a lot of tomatoes which is nice because I am (as are many of you.. My neighbor is bringing me HER tomatoes now too) trying to make a dent in the ever growing pile or these beauties on the counter. This soup dented it, until I went out to the garden a few minutes later. My pile is bigger then ever, which is fine because I am back on my soup game.%u00a0
The stuff. Lots of tomatoes, some white beans (I used navy, but any white bean would be good) a large onion, a carrot, salt and pepper, a lemon, some olive oil, and honey (optional).
First off, chop the carrot and onion into chunks.
Toss the chopped stuff into a big ol’ pot with a drizzle of olive oil and cook on a medium heat until nice and soft.%u00a0
While veggies are cooking, core and cut up all those tomatoes.%u00a0
When the veggies have cooked up a bit, add the tomatoes, the beans, and a sprinkle of salt and pepper to the pot and give it a good mix. Return to high heat, stirring even so often, until the tomatoes give off enough juiced to start boiling then turn heat down to medium and cook for a little while, like 1/2 an hour or 45 minutes.
Until it looks lit this. The tomatoes have all fallen apart and the beans, carrots and onions are mushy.%u00a0
Blended with the juice of the lemon and a sprinkle of pepper and more salt if needed.%u00a0
Now serve into a %u00a0bowls. Garnish with a drizzle of honey if you are feeling it. Sliced cherry tomatoes make for fancy garnish.%u00a0
Creamy tomato bean soup for everyone!
Hurray for soup!
-C
Makes about 1/2 gallon (enough to serve a crowed or enough to serve one for a few days and maybe freeze some for later)
Start by chopping the onion and carrot up into small chunks. Grab a large heavy bottom pot, drizzle a teaspoon or two of olive on the bottom then toss in the chopped veggies. Place the pot on a medium heat, stirring occasionally until the onion and carrot start to soften.%u00a0
While the veggies are cooking, core and cut up all the tomatoes. Once the veggies are soft, dump in all the tomatoes, along with the beans and all the liquid they are in. Sprinkle with salt and pepper and turn heat up to high, giving it a good stir until the tomatoes start to get super juicy then bring the pot to a boil. Once boiling, reduce heat to medium and cook for another half hour to 45 minutes, giving it a stir ever so often. %u00a0When the tomatoes have completely fallen apart and the carrot, onions, and beans are mushy, you know its done.%u00a0
Remove the pot from heat and dd in the juice of the lemon. Using a hand blender, blend until it’s a smooth creamy consistency. If you only have a counter belnder, let soup cool a little before handling and %u00a0be really freaking careful and blend a few cups at a time, making sure to have the blender lid on. Hot soup in the face is no fun.
Once soup is creamy and smooth, serve in bowls with a drizzle of honey (totally optional, but some people really like a touch of sweetness to their tomato soup) and more pepper to a taste. Garnish with thinly sliced cherry tomatoes if you are feeling fancy.%u00a0
Any extra soup can be refrigerated for up to a week. Can also be frozen.%u00a0
What are you doing this weekend? It is suppose to be cold and rainy (if not snowy) and crappy and just not a good weekend to be hanging outside, which makes it the perfect weekend to spend some time inside, SPRING CLEANING! Haha. Doesn’t cleaning get you excited? No, well,%u00a0sorry for you. Me, I like to clean, and I really like to tackle jobs that really really need to be tackled, like cleaning out the fridge. And a crappy weather spring weekend is probably the best time to do it.%u00a0
The refrigerator. My pride and joy of the kitchen. It’s an old harvest gold Fridgaire from like 1970. This is the fridge I spent almost a year hunting down and finally finding on craigslist from a man who was cleaning out his dead mothers house. The fridge that I almost gave up on when I couldn’t find it and almost bought a big stainless steal thing instead.mBut last minute, I found it, like it was %u00a0meant to be. And this fridge has a story all of it’s own. It was a prize won by on of the ladies daughters from a cereal company contest.%u00a0The family kept it for all these years and took such good care or it because of that.%u00a0A well cared for and loved fridge.%u00a0It is a good one with faux wood trim and metal shelving. It keeps my food cold and frozen %u00a0(sometimes frozen when it shouldn’t be. The back top shelve %u00a0in the fridge has a few cold spots the might freeze whatever is there. My solution to that is to not stick things in the cold spots.) and is just as pretty as can be. Some people question it, don’t understand why I didn’t just buy a matching fridge to my stainless steal stove, but you know what, if you don’t like it, well I really don’t care. It makes me happy and I love it.
And to what goes on on the inside. To know me is to know what is inside of my refrigerator. It is always packed. There is and always will %u00a0be carrots, beets, lemon, cabbage, turmeric, greens, greens, and more greens in there. There will always be some hummus of some kind, mustard, bread dough, tofu,%u00a0and lots and lots of any and every veggies you can think of. Plus a bunch of %u00a0jars and container, which I have a bad habit of not placing lids on all the time, full of lentils and beans, rice, and quinoa. %u00a0There is usually a %u00a0baked sweet potato or some squash and more likely the not, tomatoes and plant milk. In the freezer, well that’s getting pretty empty now, but after harvest in the fall, it is packed to the brim with bags of frozen veggies. Now it has a few bags of veggies, frozen bananas and berries,flours, and nuts. But the fridge,%u00a0The fridge is always full. And it an get a little messy….
And now I it’s time to clean it out.%u00a0
I spot clean and straighten it out often. Usually before I pick up farm share I go through it and tidy up, make more space, and pull stuff out that needs to be eaten first. But that is just the surface cleaning. Stuff gets sticky, stuff gets stuck, and especially with veggies, stuff gets dirty.%u00a0%u00a0Spot cleaning has a place but it’s not cutting it anymore. It’s spring and it’s time for a full fledge deep clean.%u00a0
Now I know most people have their own methods for cleaning but here are a few tips and techniques that I have to tackle the beast.
-Prepare. You don’t want to just go at it without a plan and supplies. Get out your cleaning supplies. Grab a recycling can and a compost bucket, and have a big lean surface ready to place stuff on. The vacuum or a broom should be handy too.%u00a0
–Cleaning solutions. It is a fridge so you don’t want to be cleaning it with a bunch of chemicals. What I use is a vinegar solution. 50/50 white vinegar and water and a squirt of dish soup. It cleans, degreases, disinfects, and won’t kill you.%u00a0
–An empty sink or bathtub to wash all the drawers and shelving off.%u00a0
–A few clean containers. Just have them on hand,%u00a0with lids, to place stray things roaming around in there.%u00a0
–Clean from%u00a0%u00a0top to bottom. This avoids crap falling into something you already cleaned.
–Labels. Any containers that are not clear might benefit from a label. And if you tend to leave things in the fridge for a long time, a label for the date of opening is also a good idea.%u00a0
–Inventory. Knowing what is in the fridge is very important, this prevents food waste.
–Too many condiments. I don’t know how many times I have looked in peoples fridges and seen 5 different bottles of ketchup or Italian dressings open. Consolidate. %u00a0And if you don’t like it or don’t use it, get rid of it.
–Wipe it all down. Not just the fridge itself, but all the stuff going back into it. So many times I have stuck the soy sauce in the door and had it leaked all over.%u00a0
–Know your fridge and place accordingly. Most people don’t have super old fridges, but even the new ones have some quirks. Know if there are cold spots or dead zones or places that things get stuck and place food accordingly. Also think about where you are placing food. It don’t make sense to but the milk way in the back if you use it all the time.
–Under and behind. Don’t forget to clean under the fridge and behind the fridge. It will be dusty, maybe a little gross, but it must be done.
–Music. A good playlist is always going to make you better are cleaning.
As for the Use it Up Soup, do just that.%u00a0This is the perfect time to use up what you got. I know that I have way more veggies then the average person, but don’t let that stop you. You could even pull stuff out and fill in missing ingredients form the store if you want. And be creative, %u00a0pickled hot peppers, all the frozen veggies, any wilted greens. Even almost empty bottles of mustard. If you think it sounds good in soup,%u00a0use it up. Add some canned tomatoes and a handful of spice, you are gonna end up with something tasty.
. A clean fridge and soup, how can it get any better?%u00a0
The before. Veggies all over. Jars and containers stacked, with and without lids. A stray half of banana, and empty water bottle, and a half eaten salad in a bowl just having out. %u00a0The shelves are kind of gross. The veggie drawers are nasty, and I think almost everything is wet because I dumped over a container of tofu the other day and all the tofu water leaked all over…… This deep clean was a long time coming.
I always have so many bags and containers of veggies and beans in the fridge.
The stuff in the door too. This is actually a lot of crap. The last dinner party we had someone brought over salad dressings. The mr and I don’t use salad dressing,%u00a0but I guess it’s not so bad to have them here. The littles like them and I know that they will be eaten.
And the stuff that is going to be soup. I found a wrinkly parsnip, some celery, carrots, a few cooked potatoes, some cooked butternut squash and a half a kale and carrot salad. The jar of almost gone lentils, and jar of tomatoes.%u00a0Some ginger and turmeric root which is always is the fridge. A rutabaga, some cabbage, an onion,%u00a0and I also grabbed some frozen green beans and the rest of the frozen rhubarb ( resh rhubarb is on it’s way)%u00a0
I chopped it all up, tossed it into a big pot. Added some spices and %u00a0water and stuck it on the stove to cook away while I got to the cleaning.%u00a0
After. Clean fridge wand clean food. All organized and pretty.
The freezer before. It looks a little crazy but there really isn’t that much in there.%u00a0
After. I pulled it all out, wiped it down, and put it all back, organized, and wth lids (again, my bad habit of no lids)%u00a0
And all the while I was cleaning, the soup was cooking.
Clean refrigerator. Makes this lady happy here.%u00a0
And the reward for all of your cleaning. A big bowl of soup.
-C
Whether you are stuck at home because you have the flu or because you do not want to leave the house for fear of turning into a human popsicle, or maybe even you just don’t want to because this is the first weekend that you have no plans, no obligations, no parties, well then you are in good company.%u00a0
Unfortunately for me, I have to leave the house.%u00a0I have obligations, I am getting over the flu, and I am pretty sure I am going to turn into a popsicle because when -8 is the high for the day, well, it’s bound to happen.%u00a0
But lucky for me I already made the soup, in my fitful sicky, but able to think about and eat food again state. Yes I had the flu, or better yet, the stomach flu. And the stomach flu and food do not mix. Even the thought of food would send me reeling and it was just no good. I seriously thought I would never be able to think or better yet, eat food again without turning straight to the bucket.%u00a0But I will stop there because you don’t need to hear about my misery. Anyway, the death spiral subsided and food was no longer the enemy. I actually wanted (kinda of) to eat again. So food it was to be.
Because it was my first day back to food, I really wanted to take it super easy. (Before I made this soup I actually boiled a carrot until it was mush and ate that just to test my tummy)%u00a0%u00a0Nothing heavy, obviously hot and warming, not to spicy. %u00a0Just soothing and nourishing. And I didn’t really want think about it and worry about it and spend much time in the kitchen. Sure I could have bought a can of soup but actually no, canned soup is not for me. And I know the mr would have thrown something together for me but I was determined to be a slightly productive human and do something with my day even if it was minimal.%u00a0%u00a0I had to make the soup, I had to do it.%u00a0
This soup was exactly what I needed and could not have been any easier to make.%u00a0Chop up some shit, toss it into a pot, and walk away (or nap on the couch) for a little while. It can be done on the stove, in a slow cooker, or if you have a Instapot and want to do that, I should say go for it. And I am not saying this because I was starving, but %u00a0this was one dang fantastic tasting soup. Right in every way. It’s going on my semi permanent soup rotation for the next few months.%u00a0%u00a0%u00a0%u00a0
No bad after 48 hours of dying and no food. (stupid flu)
The stuff. Carrots, celery, a small rutabaga, and and onion. A red potato, a parsnip, some green been, garlic, canned tomatoes, navy beans, %u00a0thyme, rosemary, a bay leaf, and salt and pepper.
Note here that all this stuff was already in my house. Say you do not have a rutabaga or a parsnip, it’s totally fine. You can add%u00a0
Here is the hardest part. Chop it all up into little pieces. All of it all mixed together, just get it chopped.
And toss it all into a big pot with he green beans,%u00a0a handful of dried beans,%u00a0and the spices.
Add in the can of tomatoes
Then fill the pot with water.
Now stick the pot on the stove and bring to a boil then reduce heat to a little lower the medium and loosely cover with a lid.%u00a0
A couple hours later, once the beans are cooked and the veggies are tender, you got yourself a big ol’%u00a0pot of some fantastic home made, easy as can be, vegetable soup.%u00a0
Chunky, hearty, and easy as can be. And the best part is that I have left overs and we all know that left over soup is the best soup.%u00a0
Stay warm, don’t turn into a popsicle.
-C
Makes a big pot of soup
Note. You might not want rutabaga in this or you might want to add some cauliflour or peppers, so go for it. It’s a pretty adaptable soup so use what you got and like.%u00a0
Grab all you raw veggies, give them a quick wash, then chop them all up into bite sized pieces. Mince up the garlic.%u00a0Dump it all into a large heavy bottom pot. Add in the frozen green beans, the dried beans, the spices and the can of tomatoes. Add a pinch of salt and pepper and %u00a0enough water to cover the everything 3-4 inches.%u00a0
Place pot on stove, bring to a boil, then reduce heart to medium low and loosely cover wit a lid. Cook, giving it a stir once in a while, %u00a0for a least 1.5 hours ( can cook all day on long on simmer if you like)%u00a0%u00a0or until the beans are coooked through and the veggies have soften.%u00a0Add more water if needed.
Serve when you are ready to eat. Refrigerate leftovers.
It’s finally getting cold around here which I know some people are pretty bummed about but not me, I am ready for the days of it being cold and dreary (seriously).%u00a0These are the days that I like to hunker down and keep myself all warm and cozy. And what is more cozy then a big bowl of hot soup? Nothing I say. Or maybe a big cup of hot tea and a cozy blanket by the fire, but I don’t have a fire so soup it is.%u00a0
And I know a few of you people have a little pie pumpkin or two laying around from Halloween and are thinking ” what the heck am I going to do with it”. Well I got you here. You are going to make that pumpkin into something great and amazing that is not a dessert (because you are still working your way through all the Halloween candy). You will make it into soup and then you will eat it and then you will thank me later.%u00a0
The stuff. A little old sugar pumpkin, some red lentils, celery, a carrot, and an onion. A few heads of garlic, turmeric, coriander, cumin, and ginger, salt and pepper, and water to round it out.%u00a0
Start with dicing up the carrot, celery, onion and garlic.%u00a0
Into a heavy bottom pot they go. Stick the pot on heat to sweat the veggies a bit.
Dicing up the pumpkin. No fuss here, just chop it in half and scoop out the seeds (keep seeds to roast and %u00a0top soup with) then cut into little chunks.%u00a0
Grab the pot that the veggies are cooking in and toss in the pumpkin, the spices, the lentils, and the water. Give it a good stir and back to the stove.
All cooked, smelling and looking so good.
A smooth creamy delicious bowl of pumpkin warmth and goodness. A soup to take into the chilly days ahead.%u00a0
serves 3-5
Start by dicing up the carrot, celery, onion and garlic. Toss into a large heavy bottom pot with a splash of olive oil. Place on medium heat to start cooking. Now grab pumpkin, cut in half, and remove all the seeds (reserve seeds for roasting) Dice up the pumpkin and toss into the pot with the veggies. Add in the spices, the lentils,3 cups of the water or stock, and a pinch of salt and pepper. Bring pot to a boil then reduce heat to low. Place lid on pot, but not tightly, and let the soup cook for about a 1/2 hour or until the pumpkin is fork tender.%u00a0
Once everything in the pot is all cooked up it needs to be blended. You can either transfer to a blender or use a emersion blender and blend until the soup is a silky smooth %u00a0Either way, be freaking careful cause the soup is hot! While you are blending, if you think you need to add more liquid, go for it. You can make this as thick or thin as you like.
And now soup time! Laddle into bowls, top with parsley and roasted pumpkin seeds (optional) and get to eating all the good.%u00a0
Place any leftovers in fridge and heat up later (makes a great breakfast soup)
I’ve gone on a complete split pea binge. I have been making it (or reheating it if I have left overs) every day for the last two weeks, no joke. (This lady needs her protein) I get home, grab what ever veggies I see first in the fridge, a few jars of some spices, the giant jar of dried peas, and make quick work of lunch. Chop chop, dump, splash, stir. I am a soup (stews and bisques too) master. Soup for lunch. Right in all ways and just needs to happen.
Sometimes I’ll make soup and it’s just good soup.%u00a0 Sometimes it will end up being really good .This soup, well this soup is really freaking awesome and is my new go to for split peas. Thick and creamy, mildly sweet from the parsnips and ginger, but mellow at the same time. Add a little or a lot of pepper (lots of pepper here) and you got yourself perfection.
Soup that warms you up from the inside out and leaves you happy and full.
Split pea for life!
The stuff. Dried split peas, parsnips, a carrot, and onion, some Italian seasoning, ground ginger, bay leaves, and salt and pepper. Also need water.
Chop the veggies. Smaller chunks are good, but don’t worry to much, it’s all getting blended up anyway.
Now toss all those veggies into a big heavy bottom pot and mix in all the spices. Stick o stove with a splash of water and turn up the heat to give the veggies and spices a few minutes alone to active all the goodness.
Once the smell hits you nose and the veggies look like they need some water, dump in the split peas and add enough water to completely cover everything plus a few extra inches. Bring the pot to a boil then turn down to low, stick a lid on pot, and let cook. Check an stir every 10 minutes or so. If it starts to look dry, add in another few cups of water.
Peas are soft, veggies are cooked and now soup is almost ready to go.
Just blend it until smooth. Take liberty hear and smooth it as much or as little as you like. Also if you want to thin it out, just add more water. Want to thicken it up, just cook for a little while longer. ( spit pea is so easy).
And that is it.
You know what to do from here.
Soup time!
Stay warm and have a great weekend.
-C
makes a large pot of soup that will feed 4-6
*Note. Italian seasoning is pretty basic and you probably have it, but if not you can make your own by mixing equal parts thyme, oregano, basil, and rosemary.
Start by rough chopping all the veggies and placing them in a large heavy bottom pot. Mix in the spices and bay leaves. Stick on the stove with a splash of water and cook for a few minutes to let the spices ans veggies heat up and smell all nice. Add in peas and enough water to completely cover everything in the pot plus a few inches. Bring to a boil, them turn heat to low, cover pot, and let cook for about 1/2 hour-45 minutes, checking and stir ever 10 minutes. If the soup seems to get too dry, just add in a few extra cups of water.
Once the veggies and peas are soft, turn heat off and using the blending device of your choice, blend until smooth. Season with salt and pepper to taste and eat hot but watch your tongue.