Reeeeeeeemix

Now, uhhh, usually I don’t do this but, uhhh, go on and break ‘em off with a little preview of the remix…

Last night I made a “soup” that was basically not that.

Not soup

It was kind of an empty-the-freezer idea that ignited when I opened the door and and mountains of half eaten frozen blocks of vegetables and shards of ice daggers spilled out on top of me. “I hate this freezer,” I declared.

Wrong. I probably hate that it’s full and disorganized. Remedy: soup! Soup fixes everything. It went like this:

Indian-Spiced Empty-the-Freezer Soup

• 1/2 onion, chopped
• 2 Tbsp sunflower oil
• 1 large carrot, chopped
• 3 very small potatoes, chopped
• 1/4 tsp chili flakes
• 1/2 tsp turmeric
• 1/2 tsp fenugreek
• 1.5 tsp garam masala
• 1/2 tsp salt
• 2 c vegetable stock
• 1 c almond milk (unsweetened, unflavored)
• 1/2 c frozen spinach
• 1/2 c frozen corn
• 2/3 c frozen peas

Saute the onion in the sunflower oil until it begins to soften. Add the carrot for a few minutes and then throw in the potatoes, spices and salt. Let this mix cook for a few minutes while the spices “bloom” (release their aroma). It will smell amazing. Pour in the vegetable stock, almond milk and frozen vegetables. I reserved 1/4 c of peas to add in later so that not everything is pureed. Let the soup simmer about 15 minutes. When you can easily stick a fork through the potatoes, you’re good to go. Use an immersion blender (or a regular blender) to puree the soup. If reserving whole peas for the end, add these in and let them heat through.

Tah dah. Indian-spiced soup. We had it with a grilled “cheese” (Follow Your Heart vegan mozzarella) and sun-dried tomato sandwich. I didn’t realize until today this invention makes much more sense as a pasta sauce. Enter today’s lunch:

Reused

I like it a million times more as pasta. Thank you Angela for posting about vegan alfredo and reminding me I had pasta in the cupboard.

PS – Lundberg brown rice pastas are the best. Second only to black bean pasta.