Soup in the Summer

July 16, 2010

in dinner, salads, soup/stew, vegan

Even though it hit 90 degrees yesterday, I made soup.

I like mine really chunky – start off by sauteeing a bunch of carrots, celery, and onion in some olive oil over high heat

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After a few minutes, add some chopped zucchini (each veggie layer gets some fleur de sel and pepper)

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Then the pantry goods – seasoned diced tomatoes, garbanzo beans, a box of Low Sodium Veggie broth, a bay leaf, and a TB each of Cumin and Coriander

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Bring to a boil and then simmer for 15-20 minutes, or until it’s time to eat (we waited up to an hour)

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Our friends Mora and Joel brought over a beautiful kale salad with pine nuts, potatoes, and cranberries with Meyer Lemon dressing and fresh lavender …

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… they also picked up a huge baguette from Salades de Provence

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… which I cut up for the table …

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… enjoyed a piece with the soup …

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… and another with the delicious salad …

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For dessert, there were still some DeLuscious Cookies thawed from the freezer that I hadn’t tried yet – the Ginger flavor:

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Served with Vanilla Ice Cream

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It was good – crisp on the edges but not in the middle, though it probably could’ve been softer – perhaps if it hadn’t been frozen? The sugar crystals on top reminded everyone of the Pepperidge Farm Ginger Cookies we grew up eating.

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I also had a Trader Joe’s Triple Ginger Snap (with another scoop of ice cream) – just to compare …

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… of course, DeLuscious won that battle easily.

Lots of soup and leftover bread – I combined it all to make an instant Ribollita

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and froze it all in a Ziploc (so you can lay it flat) for a colder time…

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Cocoa is definitely not a summer evening drink, but I have my habits…

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I plan on eating more weather-appropriate meals for the Summer Food 2010 Project later this month – if other bloggers want to participate, check it out – the more the merrier!!! Any recipe suggestions?

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