I've been cooking a lot, but forget to take pictures, and don't have much time to blog lately. I did remember to photograph these two soups I made for a "soup & salad" social last month. The first one is Thai Pumpkin Soup from the cookbook that came with my Vitamix blender. After the first trial, I decided it was easier to cook it in a pot and use my immersion blender instead of transferring it to the Vitamix. Supposedly the Vitamix can run several minutes and heat its ingredients into a warm soup, but my toddler won't let me run it that long. Also, I added more lime and cilantro the second time I made this.
Ingredients were basically sauteed onion & garlic, canned pumpkin, ginger,green chile peppers, citrus juice (first time orange, second time lime), vegetable stock, tomato paste, coconut milk and coconut cream, salt & pepper. When I served it for the party, I topped it with chopped peanuts and cilantro - yummy!
Potato-Leek soup from The Vegan Table.
I used potatoes from my Japanese friend's aunt's farm nearby, and "negi" (Japanese leeks.) Now that I've practiced a few soups, I know they're easy, and fun to invent.
Potato-Leek soup with various leftovers, including ginger-garlic browned tofu cubes.
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