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Secret Recipe Club April: Roasted Carrot Soup

21 Apr

This month for Secret Recipe Club I was assigned Mangia Blog. The recipe that I chose was Chelsy’s Roasted Carrot Soup with Bacon Grilled Cheese Croutons… sans croutons!  Though it’s been warm and sunny the past couple days, I think there’s always a place for a good bowl of soup :D

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Roasted Carrot Soup

Serves 3

 

7-8 medium carrots, sliced lengthwise

1/2 medium yellow onion, chopped

3-4 celery stalks, chopped

1 Tbsp white balsamic vinegar, optional

3 garlic cloves, chopped

Sea salt and fresh ground black pepper, to taste

1/2 tsp salt-free garlic and herb seasoning (Frontier Brand)

1/2 tsp dried thyme

2 cups vegetable broth, more or less as desired

Oil, as needed

 

Directions:

 

Preheat the oven to 400 degrees Fahrenheit.  Place the carrots on a baking sheet in a single layer, drizzle with oil, sprinkle with sea salt and bake 30-45 minutes, or until very soft.

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Meanwhile, in a large pot, heat some oil over medium heat.  Cook the onions for a few minutes until softened, 2-3 minutes; add the celery and cook for 2-3 minutes more or until the mixture is browning and softened.  Drizzle in the white balsamic vinegar and stir to remove the brown bits from the bottom of the pan.  Add the garlic and cook for just 1-2 minutes until fragrant; pour in the broth, herbs, and sea salt and fresh ground black pepper and bring to a simmer.

When the carrots are done cooking, add them to the simmering broth and turn the heat off.  Using an emersion blender (or regular blender or food processor), blend the soup until smooth, or the desired consistency is achieved, adding more liquid if you’d like.  I left mine a little chunky.  Enjoy!!

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Secret Recipe Club
 

One-Pot Spaghetti with White Beans & Spinach

31 Mar

I love the idea of one-pot cooking.  It is just so fascinating to me.  One pot to cook with… one pot to clean?!  Heaven.

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One-Pot Spaghetti with White Beans & Spinach

Serves 6

 

1/2 large yellow onion, chopped small

3-4 cloves garlic, minced

1 (14 ounce) can crushed tomatoes, low or no salt added

1 to 1 1/2 Tbsp Italian seasoning

1 vegan bouillon cube, no salt added, crumbled

Pinch red pepper flakes, to taste

Fresh ground black pepper, to taste

1/2 to 1 tsp sea salt

3 cups water

1 box dried spaghetti

1 (15 ounce) can white beans

2 cups fresh organic baby spinach

 

Directions:

 

In a large pot, layer in the onions, garlic, canned tomatoes and dried ingredients, breaking the spaghetti if necessary (I broke all of the spaghetti noodles in half).  Pour the water over top.

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Turn the heat to medium-high and bring to a boil; lower the heat and let simmer with a lid.  Stir occasionally to prevent the spaghetti from sticking to the bottom of the pan.

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Cook for 10-12 minutes, or until the spaghetti is cooked al dente and the liquid has thickened into an amazing sauce; turn off the heat and add the spinach and white beans.  Stir and let the spinach wilt.

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Enjoy immediately and tomorrow for leftovers.  The taste just gets better with age :D

Creamy Tomato Soup for the Soul

27 Mar

Yesterday was a crazy day! Cape Cod got hit with an insane snowstorm + hurricane!! The house was shaking and we even lost power for a few moments! But we made it… and today the sun is shining and its like yesterday never happened :D

Weather was my inspiration for some warming and soothing tomato soup.

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Creamy Tomato Soup

Yields 4 servings

1 Tbsp avocado oil (or any oil of your choice)
1 medium yellow onion, diced
4 garlic cloves, diced
1 (28 ounce) can crushed tomatoes
1\4 cup coconut milk
1\4 cup unsweetened original dairy-free milk (feel free to use all coconut milk or all dairy-free milk)
1\2 cup water; more or less depending on the consistency you prefer
1 Tbsp agave nectar
1\2 tsp sea salt + a pinch more for seasoning the onions
3\4 tsp Italian seasoning
Fresh ground black pepper, to taste

Directions:

In a large stockpot, heat the oil over medium heat and add the chopped onions.  Cook for a few minutes until lightly browned, about 5-8 minutes.  Season with a pinch of sea salt and fresh ground black pepper.  Once cooked, add the garlic and cook for about a minute more.

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Move the onions and garlic towards the sides of the pan exposing the brown bits that have formed on the bottom of the pan.  Spoon in a little of the liquid from the can of tomatoes and scrape the brown bits up with a wooden spoon.  Add the remaining can of tomatoes along with the remaining ingredients.

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Stir well and let this cook over low heat for about 10 minutes until all the flavors have combined.  If you prefer your soup chunky, then serve as is.  Otherwise, use either an emersion blender (best method) or a blender/food processor (be careful with hot liquids) and puree until smooth.

Serve hot and, if you want, top with a sprinkle of nutritional yeast and some avocado!

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