Here’s just a quick soup I came up with when I happened to have basil on my counter and I needed to get rid of some sweet potatoes. It has a great balance of sweet and savory, and I love that I didn’t need to add any kind of stock—the flavor was great without it. The sweet potato rounds out the acidity of the tomatoes, and can be the main star of the soup, or just play a supporting role.
I need to drum up some serious positive thinking, ‘cuz I just came down with something and right now I feel like a blunt awl is tunneling into the left side of my skull.
Positive thought #1: Good thing I made this chicken soup for the kids last week. They had all taken the week off from school, with their little faces glued to shows like Kickin’ It and Good Luck Charlie, so they could get rid of this fever and sore throat they all had. They never ate (drank, whatever you insist on saying) the soup, so now I still have a big pot of it for me.
Positive thought #2: On Saturday night, when I was watching a movie with some friends, I started aching all over my body and shivering. I knew had caught what my kids had. Oddly enough, I kind of like fevers—they mean I have a provable illness and can take time off and no one will judge me—but the headaches that come with them . . . they’re maddening. (In case you missed the positive thought in there, it was the bit about taking time off.)
Positive thought #3: The people at Muir Glen sent me samples of their amazing tomatoes awhile ago, and I used them for the soup. And I’ll totally be talking about them again soon.
Positive thought #4: I awoke this morning to find my friend Jon shoveling my walkway at 7:15. I have good friends.
Okay, so I’m not quite sure why this is called a tortilla soup, when clearly there are no tortillas anywhere to be seen, but I’m just gonna go with it. It’s what my Blentec cookbook is calling it.
I love it.
And this soup is my #1 reason why I do.
It’s simple. It’s raw. It’s vegan. And it tastes like heaven.
My good friend Erin Summerill, likes to drag me to the Olive Garden, or the OG, as she calls it. She seems to have a never ending supply of coupons to that place. Though I prefer other restaurants in town, like Pizzeria 712, I do like their soup with the sausage and kale, which they call “Zuppa Toscana.” Erin often makes it at home. I thought it was about time for another copycat recipe, don’t you?
If you haven’t guessed by now, the cookbook has me completely swamped. If I’m not up to my chin in flour and powdered sugar, I am either working on the manuscript for the book, or procrastinating with episodes of Downton Abbey. So to keep myself from only eating cookies and cake that I’m testing, I have started making soup at the beginning of the week, and then serving myself a bowl or two of it everyday.
Last week, I remembered Erin’s homemade version of the sausage and kale soup at the Olive Garden, and I made it myself.