Is It a Day for Soup, or What?

20 Nov

This is NOT my photo. This is by Heidi Swanson, who also created the recipe.

I cannot take any credit for this recipe at all—it’s all down to one of my absolute favorite recipe sources, Basically, I want Heidi Swanson’s life. She lives in San Francisco, has had two wildly successful cookbooks, travels all over the world, is a rock-star food photographer. NO, I’m not jealous. NOT ONE LITTLE BIT.

Okay, let’s calm down and get back to the recipe: click here to go right to the source.

Here’s my notes on this yummy soup:

  • First of all, it’s so easy to make vegan. It’s one of my friend Diana’s favorite things I make for her. She’s actually worked it into her yoga fast.
  • This last time I made it, I added some Swiss chard, and it was a great addition. The Husband heartily approved.
  • I LOVE using the Better Than Bouillon, mushroom flavor in this soup. It’s delicious!
  • Vegans, try using avocado instead of the feta. Works really well.
  • You don’t need shallots, necessarily. Today I used one red onion and three small brown onions and it turned out just fine.
  • I also like to use a whole teaspoon of chile flakes, but we like things spicy around here. You’d be surprised, but that half teaspoon is well enough.
  • Meat eaters—use whatever stock you have on hand. Chicken and beef stock would work very well.

That’s about it! I would really recommend trying this, especially on a rainy day like today. We’re serving it alongside some Dogs of Dinner, but it works well on its own.

Enjoy! And I also would recommend perusing more of Heidi’s recipes. But please come back here. Please. Thank you.


Does it make you hungry, baby?

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