posted by ebean
This recipe was inspired by The Vegan Lunchbox’s “Roasted Tomato Basil Soup”. It is quick, easy, and tasty!
1 can of tomato sauce, or tomato of some form (whatever you have in your cabinet)
1/2 can of pumpkin puree
2 cups fresh basil leaves
Saute onions in olive oil. Once translucent, add all the other ingredients to taste. Use hand blender to blend the soup a little. Bring to boil and the let simmer. Eat it, yum!
posted by ebean
Even though the best cookbooks are usually the ones that make you drool over awesome flicks, How it all Vegan by Tanya Barnard and Sarah Kramer is a must-have. Alas, the aspiring vegan or health buff must conjure up their own imagery to accompany the amazing recipes, however, those who persevere are amply rewarded. I have had my copy for a few years now and it smells like a heavily used cookbook should — an odd mix of all things spilled on it in the process of making wonderful food.
The Ginger Peanut Soup is one of my favorite recipes. I have adapted it a bit…
There is no relation to the President except that Barak sounds like the first part of broccoli. Just so you know.
Broccoli Peanut Soup
Barak-li Peanut Soup
Broccoli (stem and florets, chopped)
Onion if you have it, chopped
Ginger (fresh is best, but I used powder)
Garlic (as much as you can handle)
Can of tomatoes (diced, crushed, sauce, whatever you got. 28 oz is ideal. if you only have a small can, substitute water)
5 HEAPING tablespoons of peanut butter (organic and salmonella/partially hydrogenated soybean oil free)
In a big pot, saute broccoli, onions, ginger, garlic, cayenne, salt, and pepper in oil. Add everything else, bring to a boil, then simmer for 20-30 minutes. Garnish with peanuts.
Posted in Amazing, Books & Articles, Grub
Tagged broccoli, food, gluten-free, how it all vegan, peanut, sarah kramer, soup, tanya barnard, vegan, vegetarian