Peoplewhoeat’s Weblog

November 7, 2010

Purple Soup

Alright, well this soup was only purple because I used a purple cauliflower (which I highly recommend, has a slightly more complex flavor). It managed to stay a pleasant purple, but was still a food sort of color. Easy and delicious! Thank you, Jamie Oliver!

(the red bowl and bacon make it look more fushia, but you get the idea)


Cauliflower Cheese Soup

(from Jamie’s Food Revolution, my go-to cookbook)

2 carrots
2 celery stalks
2 medium onions
2 cloves garlic
1 head of cauliflower (use the purple stuff! do it!) cut into florets
olive oil
1 3/4 quarts chicken/vegetable stock (I just used one of the boxes, don’t actually know how much is in there, but it seems to have been about right…)
salt and pepper to taste
8 ounces cheddar cheese (and you can throw in some parmesan, too, for kicks)
1 teaspoon English mustard
nutmeg
bacon (optional, but SO worth it)

Roughly chop the carrots, celery, onion, and garlic, add the cauliflower florets, and sautee in a large saucepan in olive oil. Let cook 10 minutes with the lid askew while you heat the broth in another pot. Add the warm broth to the veggies, bring to a boil, and allow to simmer for another 10 minutes with the lid on. Grate the cheese. After 10 minutes, remove from the heat, and stir in the cheese, mustard, salt and pepper and nutmeg. Smoosh it. Serve topped with another good grate of cheese and bacon (but not if you’re vegetarian, obviously).

Enjoy!
Emma

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April 11, 2010

Chocolate Soup!

Filed under: Dinner, Healthy, Vegetarian — Tags: , , , , , — peoplewhoeat @ 8:49 pm

Once I saw a soup recipe with chocolate in it, I absolutely had to try.  Adapted from http://www.sheddingit.com/2009/09/25/black-bean-cocoa-lime-soup/

Ingredients

1 tablespoon oil (the recipe calls for canola, but I use olive)

1 small onion, chopped

3 cloves garlic, minced

1 large carrot chopped

1 stalk celery chopped

1 cup diced bell peppers

4 cups vegetable broth (I used chicken)

2 tablespoons cocoa powder

1 teaspoon ground cumin

1 teaspoon chile powder

2 cups canned or pre-soaked black beans

1 lime, zested

Agave nectar, if necessary (I’m often too lazy to measure, and added way too much cocoa powder, making the soup bitter, so this balanced the bitterness)

Sautee the onion and garlic in the oil.  Add chopped veggies, and cook until they begin to soften.  Add broth, beans, and spices and bring to a boil.  Allow to simmer until beans are soft.  Add the lime zest, and simmer for 10 more minutes or so.  Serve with warm, buttered tortillas.

Enjoy!
Emma

April 20, 2008

Do-It-Yourself Chilli

Filed under: comfort food, Dinner — Tags: , , , — peoplewhoeat @ 7:05 pm

I’m calling this Do-It-Yourself, because this isn’t so much a recipe as it is a list of flavors, and directions for what I did.  Chilli is one of those things that everyone and their uncle has their own way of doing, and I don’t want to interfere with anyone’s family traditions. 

The essence of chilli is ::drumroll please:: chilli powder!  Cumin also plays a major role, as do tomatoes and beans.  Ground meat is key for those who aren’t vegetarian, but the type of meat is up to you…beef is common; we used pork; venison, lamb, or turkey could also be delicious.  Vegetarian chilli can also be delicious: peppers, zucchini and corn are a few possible ingredients that come to mind.

Here are the directions for our chilli:

I started off by sauteeing a chopped onion and some garlic in vegetable oil.  When the onion started to go transparent, I added chilli powder (the amount depends on how hot you want it, and how hot your chilli powder is) and cumin.  After a bit I added some tomato paste and kept sauteeing.  Once it had reached a nice gloopy consistency, I added the pork, and sauteed it until it was no longer red and was nicely coated with the spices.  Then I added some creamed tomatoes and water to give it a soupy consistency, added some chopped tomatoes and bell peppers, and the beans which had been pre-soaked overnight.  We used a mixture of black beans and butter beans, and it was delicious, but kidney beans are traditional.  The trick now is to let it simmer for a good long while…ours cooked for six-ish hours.  You want everything to look fairly gloopy.

Let us know if you come up with some great additions to the basic recipe!

Have fun!
-Emma

 

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