Yesterday was our new cookbook’s pub date, which is sort of like a birthday in the book world. It feels so good to finally have it out there, and thank you guys so much for all the support! We have a few book events coming up, and the first one is this Saturday, February 10th at Williams Sonoma in Tampa, FL. I’ll be doing a cooking demo for a chocolatey cake from the book and signing/selling copies. I would love to see you there. Click here to learn all the event details.
Now onto the no-recipe soup, which I’m so excited to share. I love simple, creamy soups and make them all the time, especially in the winter. I find that they are incredibly forgiving and perfect for utilizing whatever produce I have on hand that needs to be used up. The thing is, I pretty much never use a recipe. Instead, I’ve developed a sort of formula that I apply to basically any vegetables (and some fruit), and those soups always come out ranging from very good to really delicious. It’s not complicated, and anyone with a blender can do this. In fact, I bet you might have the ingredients for a tasty creamy soup in your refrigerator/pantry right now. I thought it would be helpful to share that formula here.
I pretty much always start out my soups by sautéing onions with spices/dried herbs and a pinch of salt until translucent. I might add garlic towards the end of sautéing, depending on the kind of flavors I’m looking for. Then, I add in whatever vegetables I have that need to be cooked in order blend smoothly (or taste better), cover them with water (and salt) or veggie broth, and simmer everything until the hardest one of the vegetables is nice and soft. If I have roasted vegetables or cooked beans that I want to use up, I’ll add them in after I’ve simmered any of the raw veggies. I might stop here and puree everything in the blender, or I proceed to add in greens and herbs, or coconut milk for more silkiness, or both. I heat everything through and then puree. I taste the pureed soup to make sure the salt and spices are right, and I adjust as needed, which is really easy with a blender. Sometimes if I want some chunks in my soup, I’ll only puree half of the mixture, and leave the other half chunky. That’s it! Easy. We’ve got some of our favorite flavor combos, favorite vegetables/fruit to use for soup, spices, and sprinkles/garnishes listed below, as well as the general recipe. You can do this! :)
Here’s a list of our favorite creamy soup flavor combos:
– 3-5 beets with their tops, 2 carrots, 1-inch piece of fresh ginger, black pepper, pinch of thyme and marjoram, coconut milk (red soup pictured)
– 4 parsnips (or 1 cup cooked white beans), leaves from 1 bunch of kale (stems removed), black pepper, 1 teaspoon coriander, a pinch of red pepper flakes, thyme and marjoram, coconut milk (green soup pictured)
– Sweet Potato and Chipotle
Vegetables to consider:
– Beets + beet tops
– Sweet Potatoes
– Summer Squash
– Winter Squash
Spices that work well in creamy soups:
– Smoked Paprika
– Red Pepper Flakes
– Chili Powder
– Black Pepper
– Turmeric (+ black pepper!)
Sprinkles can enhance a soup so much. Get creative with your garnishes!
– Chickpea croutons
– Vegan parm– Crispy kale
– Toasted seeds: pumpkin, sesame, sunflower
– Toasted nuts: almonds, cashews, hazelnuts, pistachios, etc.
– Hemp hearts
– Nutritional yeast
– Za’atar spice
– Dulse flakes