Soup x 2

I don't know about you, but when the weather turns in September, all I want is soup! So here are two soup recipes I made this week.

Italian Mish-Mash Soup
Olive oil
1 onion
2-3 cloves garlic
1 squash/zucchini
1 bunch kale
1 bunch dragon beans
2 homemade seitan sausages or Field Roast Company Italian sausages
1 c cooked quinoa
Broth/water to cover (~8-12 c)
1 tsp tahini (optional)
1 tsp balsamic vinegar (optional)
1 bunch fresh basil (optional)
1/3 c nutritional yeast (optional)

Directions: in a large stock pot, saute the onion and garlic in a little olive oil until softened and fragrant. Add chopped squash, kale, beans, faux sausage, and quinoa and stir. Add veggie broth/stock/water sufficient to cover the veggies. Bring to a low boil, then reduce heat and simmer until kale is done (~20-30 minutes). Depending on your taste and the flavorfulness of your stock, add the tahini, vinegar, basil, and yeast while simmering. Serve with a crusty bread and green salad.

Creamy Pesto Potato Soup
Olive oil
10 medium Yukon gold-style potatoes
2 medium fairy eggplant
2 medium leeks (white and light green parts)
2 homemade seitan sausages or Field Roast Company Italian sausages
1 bunch fresh basil
4 cloves garlic
Broth/water to cover (~8-12 c)
1 T Bragg liquid aminos (optional)
1/3 c nutritional yeast (optional)
1/3 c soy creamer (optional)

Dice the potatoes and eggplant and thinly slice the leeks. Add to a large stockpot with about 1-2 T olive oil. Put on low heat for about 20 minutes, stirring occasionally. Add broth/water to cover and add remaining ingredients except creamer. Bring to a low boil then reduce heat and simmer until potatoes are done. Remove from heat, stir in soy creamer (if using) and either blend half in a blender or use your immersion blender until soup is about half blended.

Curry

Curry

Tonight's dinner was really fantastic: a Thai-style coconut milk curry with maifun (thin rice noodles), green beans and sugar snap peas from my garden, tomatoes from my garden and the CSA, broccoli, onion, garlic, basil, and cilantro from the CSA, and extra-firm tofu. Also included a little homemade peanut butter, red curry paste, Bragg's liquid aminos, and rice vinegar. Forgot to add ginger and lime juice, but there was already so much going on with this dish that I doubt it would have made much difference. The coconut milk, garlic, curry paste, basil, cilantro, and Bragg's were all blended in my food processor and added at the very end, along with the tofu. I actually had seconds, it was so good (I never have seconds!).