One of the most tolerable things about being cooped up inside for the winter is good soup.
We’ve been experimenting, much to Essa’s delight. That girl loves to cook almost as much as N and I do. Noni has been trying her hand at helping, too, throwing veggies in the pot, and gravely warning us that the pot is “Hot, hot!!”
My current favorite two recipes is Sprouted Lentil, Onion and Fresh Tomato soup, and also the soup in the last entry, Cream of Zucchini soup. Yummmm.
The coolest thing about these two are that they’re shockingly easy to conjure up on a busy evening during what all parents know as the “Crazy Hour”, or, “The Hour From Hades”. Just a few steps, and, voila!! Soup’s on!
For kicks, just in case anyone’s interested, I’ll post my version of both.
Sprouted Lentil, Onion and Fresh Tomato soup
1 onion, diced
2 celery stalks, chopped
1.5 C soaked & sprouted lentils (I used brown, but red would be prettier!)
3 C Veg broth
2 large tomatoes, diced
your favorite herbs (I used Rosemary, Basil, Thyme, and Oregano) to taste
Saute onions and celery in olive oil until clear. Add lentils, and cook for 2 min. Add veg broth, tomatoes and herbs, simmer 22-25 min. Blend in blender until smooth, and serve hot.
Mmmmmm. Lentil goodness. D
Cream of Zucchini Soup
3 large zucchini
oregano, fresh, if possible (but dried works, too)
1T Olive oil
1/2 C cream
3 C veg broth
Sautee 4 large zucchini, 3/4 T oregano and 1/2 an onion in 2T butter and 1T olive oil over med heat until veggies are soft. Stir in 3 C veg broth and simmer for 10 min. Place 4oz crumbled feta cheese in bottom of blender and pour HOT soup in on top, blend until very smooth. Return to soup pot (med heat) and stir in 1/2 C of cream. Add pepper and salt, if desired, and you can make it fancy shmancy if you want with cream doodles and fresh oregano on top, if you’re feeling particularly artsy.
You could sub the butter for olive oil and use less if you want (I did), and use less cream, too, and it would be just as tasty.
Trust me, you WON’T be sorry you tried this one. D
Coming in a close third is the baked baby vegetables and mozzarella, with soaked brown rice, black bean and cilantro soup (and whatever else was left in the cabinet, lol) That one’s easy enough. Toss every baby veg possible in olive oil and herbs and bake the heck out of it, then top it with high quality mozzarella for the last 10min of baking. Very yum.
Essa is very fond of black olives, and we have to watch her like a hawk…otherwise she’ll sneak up on us and try to steal all of our olives, giggling the whole time. Noni, on the other hand, sticks to soup. She doesn’t much care for the texture of veggies all by themselves yet, and prefers them (TMI ahead: ) pre-chewed. Guess who lost their baby food grinder?