Sassy and Soupy!

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I am still full!

Post holiday feasting and continuing on my theme of I Am Not A Vegetarian…..

I don’t know about you, but I am still feeling a little stuffed from our fabulous home cooked meals and dinners out in Washington DC this past weekend.

Time to get back on track and time for a vegetable infusion!

So…..on the drive home I planned what soup I was going to make. I love having soups on hand and having extra in the freezer. It is so easy to pull one out when in a pinch for a meal.

The sky is the limit with making soups. They provide a super nutritious option for lunch and dinner, particularly in the colder months. Use whatever you have in the fridge……greens, carrots, broccoli, zucchini, mushrooms, whatever!

During this season of parties and celebrations, fill those in between meals with pure vegetarian goodness.

I decided to make a hearty tomato soup. I started by roasting some good looking tomatoes that I found at our local food coop, Weaver Street Market. This does add an extra step so if you don’t have the time just use fresh tomatoes or canned.

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I sautéed some colorful peppers, onions, and lots of garlic, and then added the tomatoes along with some vegetable broth. I also like to add some red wine and a good sprinkle of basil and oregano to the pot (always fresh if possible). I then let this simmer for 15-20 minutes or so. Salt and pepper as desired. I sprinkled in some turmeric too. Because….it is so good for you!

Now for the sass! Add some red paper flakes, as much or little as you like. When making other soups, add some fresh grated ginger, or hot peppers. Besides adding some pizzazz, it kicks up the anti-inflammatory benefits and can help clear your sinuses and nasal passages. Go for it!

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For a jazzy spice blend add some liquid sunshine! Check here for more details.

If you want to make your soups creamier but don’t want the dairy, add 1 or 2  red potatoes during the cooking and/or some coconut milk. That is my go to, instead of the dairy option.Then, blend away with your immersion blender!

I garnished my tomato soup with fresh parsley and sautéed tempeh. Another option is a dollop of yogurt or a sprinkle of pumpkin seeds. Again….the sky is the limit.

Check my website and All Things Nourishing for a few more of my soup recipes.

Stay warm……and share with us what your favorite soup is!

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Comments

Sassy and Soupy! — 8 Comments

  1. Looks so yummy! Did you throw in the tomatoes, peel and all? or discard the peel? I could live on soups in the winter months. Anything roasting in the oven warms the house and smells heavenly!

  2. That tomato soup sounds wonderful, Judy! I don’t think I have ever had it made with fresh tomatoes! The link below has a recipe for a beef carbonade soup (with beer) that I have made for years for our family. I use a pot roast for the beef. It is difficult to made the noodles (spatzle) with anything besides white flour, but you could substitute some kind of spiralized vegetable noodles for the spatzle. This soup seems to taste better the second day when all the flavors have melded a bit. http://www.foodgeeks.com/recipes/beef-carbonnade-soup-with-spatzle-4692

    • Lynne, tomatoes are out of season here too but often you can get fresh hoop house or greenhouse tomatoes. And we can also get some from Florida here. We have had a mild fall so several of the farmers at our fm had tomatoes long after they should have. It was great! I took advantage of them. They weren’t as sweet but perfect for roasting. I love roasting them with garlic! Try it and let me know! Thanks for your recipe link. I have a stew recipe with beer too and it is delish!

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