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.
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:
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.