Ven Conmigo

Another Everything Must Go Soup:

Organic South West Stylie

4 cloves of garlic, diced

4 tbsp EVOO

2 sm. cans or 6 whole Ortega chiles, diced

1 red and yellow bell pepper

1 dried Bay leaf

1 tbsp crushed red pepper

1 tbsp cumin

1 can corn

1 can low sodium black beans

S&P

5 tbsp nutritional yeast

2 cups pureed sweet potatoes

veg broth

1 head broccoli, rough chop

Make it:

-Preheat oven to 400. Dissect a head of broccoli, the whole thing, stock and all. Toss in a roasting pan with EVOO, S&P and about a tsp of cumin. The broccoli should be nice and coated, cumin is strong so start small and add as you wish (aaaassssss yyyyooouuuuu wwwwiiiiiiiisssssshhhhhhh). I let it go about 1/2 hr, but check it after 20, you might want to pull it then. I like the trees crispy so I let it go for a bit.

-In a soup pot, add 4 tbsp of EVOO, or enough to coat the bottom, on a med-low flame. Add chopped garlic, let that go for a sec, add diced ortegas and bell peppers. Give that a minute to love each other, add bay leaf, crushed red and cumin. Stir for a minute to give everyone a chance to get hot. Let them all hang out until the bells start to get a little soft, add corn and beans, stir. Add nutritional yeast, stir and then taste. If you need S&P then add, I just used a bit. Add sweet potatoes, stir. Add veg broth; just add enough to thin it out, make it as thin or thick as you like. Let simmer for a bit stirring occasionally.

-Serve in a toasted bread bowl topped with broccoli and a sprinkle of cheese; in a bowl with chopped chipotle Field Roast 'sausage' and broccoli. Serve over corn chips and add chicken if you like, so many possibilities :)

lunch

preparing for the sauna

I had to use the peppers, broccoli, ortega chiles and sweet potato puree. What ends up happening is, I pull everything I need to use, stare at it for a while, go to my pantry, stare at that and then something comes to mind. Just taste as you go and see if you want to add or take away something. That's what's so rad about cooking, I take it as another outlet for creativity. I also have the challenge of having a carnivorous husby that I have to fake out which poses as a challenge. It just makes it that much more rewarding when he loves it. And, NO, he doesn't just tell me that; he tells me truthfully what he liked and didn't like. This soup was a bit too spicy for Jude; next time I would back off on the crushed red. 

Have fun!