Yesterday was one of the gloomiest, frigid days that we have experienced this January winter ~ although, we have been very fortunate in the East, when we observe the brutal weather patterns of the Midwest and parts of the West. Growing up in Milwaukee literally on the shores of Lake Michigan ~ our daily vista was of tha enormous lake that seemingly had no boundaries ~ I know only too well how the brutal blizzards, wind and frigid cold can turn one into a brittle skeletal of frozen flesh.
As I faced the gloom of yesterday and the frigid cold of today~ although sunny, it is windy and cold, my thoughts turn to soups that always fill me up with energy, warmth and a soothing sensation of comfort for my body and soul.
Two soups are frequently simmering on my stovetop ~ one, we served regularly in my restaurant, The Pelican Bistro, and was always a cold weather favorite. It is a Lightly Spiced Tomato Soup adapted from an absolutely wonderful cookbook, Sundays at Moosewood Restaurant, recipes from a restaurant in Ithaca, NY where the emphasis is on healthy, vegetarian fare from various ethnic origins. The cookbook is an encyclopedia of fabulous healthy, tasty dishes. The basic recipe is: 1 cup finely chopped onion, 1-2 Tbsp. vegetable oil, 1 small chile, seeded and minced or a pinch of cayenne ( I used both a sprinkle of cayenne and a small jalapeno pepper minced), 1 tsp. ground cumin, 1/2 tsp. each of turmeric and cardamom, 1/8 tsp. ground cloves, 6 cups tomato juice and 1 cup water or vegetable broth (I use the broth). Directions are to: Lightly saute the onions, add the chile and spice, saute for one minute; add the tomato juice, water or broth and simmer for 20 minutes to blend. For a heartier soup, add one cup rice while soup is simmering.
Here is where I diverted from the recipe.
Many years ago, before its popularity in America, I had grown to love a very healthy grain called quinoa (keen-wa), a delicious, highly nutritious grain from the Andean region of South America. It is a complete food due to its balance of essential amino acids, extremely high protein content and excellent source of dietary fiber, phospohorus, magnesium and iron. Quinoa has a slighty nutty flavor and, when cooked properly, is slightly crunchy. Adding quinoa transforms this delicious soup into a hearty winter dish.
Another frequent favorite on my table is a wonderful fall/winter Spicy Pumpkin Soup, a healthy alternative for those who wish to savor hearty soups that fill one up without filling one out (one serving is only 90 calories). I saved the recipe from the October, 2005 issue of Fitness Magazine . Pumpkin is low in calories, yet rich in fiber, beta carotene and potassium. And the soup is ridiculously simple and fast to make.
Saute a finely chopped jalapeno pepper in 1 Tbsp. extra-virgin olive oil over medium high heat until just tender. Gently stir in 4 cups vegetable or chicken broth, one 15-oz. can of pumpkin and 2 Tbsp. freshly squeezed lime juice. Bring to a boil, reduce heat, add 2 Tbsp. chopped fresh cilantro and simmer for five minutes. The recipe calls for adding maple syrup just before serving. I prefer to add a dollop of plain yogurt.
Photo credit: Tyler Cluthe, my son who is a sports photographer. While cooking may be considered a sport, he is quickly learning the techniques of becoming a food photographer as well ~ no easy task when his mother is styling the photo!
A culinary note for both these recipes: when I am cooking or prepping veggies, I thrown the peelings, leafy greens, skins, whatever is not being used, into a plastic container, cover it, refrigerate and keep adding veggie remains until I have enough to simmer in water with seasonings to make a very flavorful vegetable stock. I put the stock in either 16 or 32-oz. containers and freeze until I am making soup. The stock is so much richer than store bought and effortless to make.
I have vegetable stock that is just about thawed, so it's time to get the stockpot on the stove ~ Moosewood's tomato soup is on the menu for tonight's dinner, along with crusty garlic bread, salad and, of course, a hearty red wine. Tonight is it a fantastic wine from Patagonia, Argentina, Picada 15, 2006, redolent with berries and pepper. Yum!
