This past week has been bitterly cold, which leads me to warm, comforting soups--as well as something sweet and chocolaty.
Chunky Veggie Soup by Arlene Holtz (p. 84 of my book).
1 onion, chopped
3 garlic cloves, minced
½” fresh ginger, peeled/minced
1 tbsp cumin
1 tsp turmeric
½ tsp coriander
salt/pepper to taste
3 large carrots, chopped
3 celery ribs, chopped
½ head red cabbage, cut in chunks
3-4 potatoes, diced
6 c vegetable broth
In large saucepan, sauté onions, garlic, ginger in water or broth until partially cooked. Add cumin, turmeric, coriander. Add salt/pepper. Add carrots, celery, cabbage; sauté briefly. Add potatoes and broth. Bring to boil; simmer on low until vegetables are cooked (about 30 min.). Adjust spices to taste.
Curried Squash and Apple Soup from Forks Over Knives: The Cookbook, p. 98. This is my new "favorite soup." I made it chunky and thick. For me, it has just the right amount of spiciness and soothing comfort.
1 medium onion, peeled/diced
1 winter squash (I used butternut) peeled, halved, seeded, cut into ½ inch squares--about 6 cups
2 apples, peeled, cored, diced
1 tbsp curry powder
1 c unsweetened apple cider
3 c veggie broth (I used water)
pinch cayenne pepper
note: I add a diced russet potato to ingredients
Saute’ onion over medium heat for 10 min. until browned; add 1-2 tbsp water at a time to keep from sticking. Add squash, apple, curry powder, cider, broth, cayenne pepper, potato. Bring to boil over high heat. Reduce to medium heat; cover & cook for about 20-25 min. until tender. Puree using an immersion blender or in standard blender.
1 c baby carrots
1/2 c walnuts
1 c oatmeal
2 tbsp cocoa + more for coating
1 c sweetened coconut flakes
1/4 c raisins, soaked in 2 or more tbsp
Place carrots, prunes, and walnuts in a blender or food processor; blend till fine. In a bowl combine rest of ingredients, including rum that the raisins were soaked in. Mix with fork or by hand. Mix in carrot mixture. Shape into balls; roll in cocoa powder.
Stay warm and dry!