Impromptu Mexican spicy black bean soup #vegan style

Hello old friends,

I'm in  desperate need for some time off lately, I'm sure that this time of year you're all feeling the need for rest, relaxation and all day pajamas, I hear ya!  I've been dreaming about my upcoming vacation to Mexico, pretty much counting down the moments until I feel the sand and sun. I've been recovering over the last few weeks from whiplash, after recently being in a car accident. Yes I'm going to completely skip over what happened because luckily nobody was hurt and thankfully it wasn't my fault, but I'm ready for some days off, like 14 of them in a row - at least. 

In the meantime I crave flavors of spicy, smoky and sweet, you know anytime any day I'm ready to enjoy a big bowl of soup so I was super inspired when I whipped this deliciousness up.

I had some black beans I had cooked the day before, yes most of us health nuts actually cook our own beans, it's so much better then opening a can and way healthier. I wanted to do something satisfying, spicy and vegetarian. Soup is the ultimate way to pack vital nutrients into your body and it just happens to also be my favorite thing to cook as you've noticed if you've been following me the last five years. This soup takes roughly 30 minutes and will knock your sox off!


INGREDIENTS:
2 small carrots - fine chop
2 small celery - fine chop
1 large Spanish onion - fine chop
1/2 small butternut squash - fine chop 
4 garlic cloves - minced
black beans - about 1.5 cups or a can
tomato passatta - 1/3 cup 
1 dried guajillo chilies - fine chop
2 dried chili de arbol - fine chop
1L vegetable stock
fresh cilantro stems - 2 tbsp fine chop
dried Mexican oregano - big pinch crumbled
Miguelito - about 1 tbsp
cumin - about 1tsp
smoky paprika - about 1tsp
cinnamon - small pinch
tamarind paste - optional 1-2 tbsp
lime juice - 1-2 limes
Coconut oil - 1-2 tbsp

COOK: 
Sautee the onion in coconut oil, add garlic and continue until translucent then add in the carrot, celery and squash. Cook until everything is soft about 5 -10 mins. Add pasatta, chillies, dry spiced and herbs and continue to cook for another minute then add stock, beans and cilantro. Simmer until veggies have softened then add in the tamarind paste. 

SERVE:
A splash of lime juice and fresh chopped cilantro leaves. 

Just can't get it together and a wicked Vegan Rawish Asparagus Soup

So it seems it's almost summer and I think I'm going to rename this blog The Lazy Tomato Snob, or perhaps in the spirit of being a total douche bag TLTS, cause acronyms are oh SHRN (so hot right now). I might have just made that up, but probably it exists. Anyways this is an awesome springy, green, rawish soup recipe and If you like Thai flavors you'll swoon for it. 

INGREDIENTS: 

Medium sweet onion - chopped
4 garlic cloves - minced
1-2 Thai bird chilies - chopped
1 tbs grated ginger
6 dried kaffir lime leaves
1 tbc minced lemongrass 
1 large bunch of asparagus - tough bottoms trimmed off and rough chopped
1 cup frozen sweet peas 
1/2 can coconut milk 
1L vegetable stock
1 tbs coconut sugar (honey or maple syrup can be used instead)
Celtic Sea salt - pinch
1-2 tbs coconut oil 
1 lime - juiced 

GARNISH: 
toasted peanuts
toasted, shredded coconut (sweetened)  
fresh cilantro leaves - optional 
extra section of lime 
finely sliced red bird chili

                                                                            
COOK:
On medium heat sautée onions, garlic, ginger in coconut oil until translucent. Add a pinch or two of salt, chillies, kaffir lime, lemongrass and continue to cook for another minute or two. Then add asparagus and cover to allow them to slightly steam only until they go bright green (1-2 minutes). Add in coconut milk, and stock, stir to combine, and remove from heat immediately. Add the peas and blend everything until smooth. 

TIPS: 

Freeze your ginger and grate it into the pot using a wrasp or microplane. Gourmet Garden makes a great organic line of minced herbs and spices, I always keep the lemongrass to throw into soups, dressings and even juices. You can find their products in most Canadian grocery stores.

Tomato fennel soup - an elegant take on tomato soup!

Good Monday foodies. Today I'm going to give you a recipe that's so delicious even tomato soup haters will enjoy it. This is one of my very favorite soups ever. I can't remember the first time I had it but my mom's been making it for years and everyone in my family knows and loves it. It's so elegant and complex in flavor yet so simple to make. Try it at your next dinner party or better yet holiday celebration. 

PREP: Remove the green part & root of the leek, fingers & core of the fennel - reserve to make your own veg stock if you are so inclined. Roughly chop all veg. 
COOK: In a medium pot, saute leeks & garlic until translucent. Season with a pinch of salt & pepper then add fennel + seeds and continue to cook everything on medium until it all starts to caramelize. Add pasatta or a can of crushed tomatoes as well as your desired liquid. Allow everything to cook together for 20 - 30 mins. Remove from the heat and puree. If you want a super luxurious soup stir in a few tbs of crème fraîche or a touch of cream.
TIP - Always add  dairy components to soups off the direct heat to prevent the milk fats from separating which creates a nasty chalky texture.
SERVE: With some toasted fennel seeds or a few sprigs of the fennel frond. Instead of stirring in the dairy you can finish with it on top of the soup for a pop of white. 

Simple roasted cauliflower & sweet potato soup

Happy Friday all. Here's a fast and delicious soup that will warm your belly during these cold months ahead. Peel and chop two sweet potatoes. Pull 1 head of cauliflower apart. Season both with olive oil salt and pepper and scatter on two baking sheets. Roast at 350 until soft and or golden (about 20 mins for the cauliflower and 35 for the sweet potato). In the meantime sauté a cooking onion and a few garlic cloves then add in the roasted veg. If you any thyme dry or fresh you can add it in. Cook for a few mins before adding a quart of water or stock then purée. Add in more stock or water depending on how thick you like your soup. Taste for seasoning and serve with a dollop of Greek yogurt. #yum
Have a delicious weekend y'all xo