A Taste Of Summer: Tomato Soup

We've had a pleasantly dry winter here in the Pacific Northwest and have lucked out with a handful of early spring days...the sky has cleared to blue, the air has turned a bit sweet and flowers have begun to bloom.  However lately it seems that the chill won't quite bid adieu as the rain and perpetual gray have teamed up for a traditional maritime winter. 

Tomato soup suits this fickle time of year...sun-ripened tomatoes plucked from their vines preserving the warmth of summer days make for a cozy wintertime meal.

If you are in need of a little sunshine during this soggy time of year then reach for a jar of preserved tomatoes.  I prefer the fruity and sweet flavor of the Italian San Marzano, it is less acidic than other varieties that line the shelves.  Of course homemade preserves are even better!

Buon Appetito!

Masala Sweet Potato Coconut Soup

Coconut Red Lentil Soup

The perpetual gray has set in, however the rain comes and goes. Protein packed lentils play nicely with warming spices and coconut milk. This soup is the perfect panacea for drizzly cold days. I prefer mine simmered with homemade chicken stock. However, for those on a vegan/vegetarian diet veggie stock is quite delicious!

Coconut Red Lentil Soup
Serves 4

3/4 t ground cumin
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
2-4 garlic cloves, minced
1 C red lentils, rinsed and picked through for rocks
4C Veggie Stock OR Chicken Stock
1 bay leaf
1/2-1C Coconut Milk
coconut oil for cooking
sea salt and coarse black pepper to taste


In a medium stockpot, warm the coconut oil over a medium flame and add the ground cumin until warm and fragrant, about 30 seconds-1 minute.

Add the onions, carrots and celery and saute for about 5-8 minutes until the vegetables are a touch tender and the onions are translucent.
Add the garlic and cook for 1-2 minutes.

Toss in the lentils, stock and bay leaf; bring to a simmer, leave uncovered until the lentils are soft and cooked through about 20 minutes.

Stir in the coconut milk and season to taste with sea salt and black pepper.

Serve topped with a dollop of coconut cream

**For coconut cream: When using canned coconut milk, don't shake the can, open and pour out into a bowl. Scoop out a few tablespoons of the thicker meaty cream and pop into the fridge until ready to serve. Whisk the rest of the coconut meat in with the liquid milk until properly mixed together, then use this to pour into the soup.

The Chicken & The Egg

You Like Tomato And I Like Tomahto!

A Nourishing New Year!

Simple, Real, & Earthy flavors are what I'm craving this New Year. Today I made a warming bowl of Lemongrass-Ginger Chicken broth & Soba. I found 100% Buckwheat noodles at my local market. Eden carries soba that's unlike many other brands, as this particular type has no wheat flour, only pure and hearty Buckwheat. The perfect partner to my Lemongrass-Ginger Chicken broth.

I kept it simple and seasoned it with a few drops of tamari and a handful of scallion tips. However, sometimes I love to add chilies, cilantro and kale. It's a soup that you can have your guests dress at the table. Set out bowls of fresh herbs, veggies, bean sprouts, sliced chili peppers, chili paste, fish sauce & tamari.

To a Creative & Nourishing New Year!

Summer Soups

I love soup! During the Summer there's no shortage of fresh veggies and this is the time of year that eating your soup cold is welcome.

Veggie stocks are a simple 30 minute step, rather than the house warming 3 PLUS hours for meat stocks. In some cases like my Gazpacho, freshly juiced tomatoes and a drop or two of sherry vinegar with a splash of water creates the base, no need for even turning on the stove.

As I wrote about in a past posting, I've been testing recipes from Dana Slatkin's The Summertime Anytime Cookbook, this is where I found this creamy bite of summer on a spoon, Chilled Avocado-Corn Soup with Cilantro Oil. Another one of my favorite resources is (but of course!) bon appetit magazine, this August issue is brimming with Summer recipes. Dorie Greenspan shares a recipe for Summer Corn Soup from the kitchen of her summer house on Connecticut's shoreline, no stock here, simply whole milk.

So enjoy this trio of Summer Soups. Turn off the stove and get used to using that blender!

Corn Soup

Summertime Anytime

The most recent addition to my cookbook collection is Dana Slatkin's cheery filled Summertime Anytime Cookbook. Slatkin is the co-owner of Shutters on the Beach located in Santa Monica. I've never been, but from the photos it looks like the perfect taste of the seashore.

She groups her recipes into charming categories, Sunny Days, Cloudy Days, Balmy Nights, Stormy Nights and Misty Mornings. I've tested out her Cucumber Gazpacho from Sunny Days and the brilliant Shutters Vegetarian Burger from Cloudy Days. (Mom I think even you will like your veggies this way!)

I still have yet to try her Pomegranate Mojito and Chilled Avocado-Corn Soup with Cilantro Oil, oh and Iced Nougat with Honey & Figs. She beautifully captures the ingredients of Summer in her stunning beach cookbook.