Chris’ comments: One of my favorite comfort foods is tomato soup. There must be dozens of variations on this soup: plain, creamed, bisque, with rice, with spinach. The one I like best is the variety I’ve had at my favorite place to eat in Portland, Oregon, the Flying Elephant Deli. What makes their tomato soup different? The inclusion of orange juice and baking soda.
Chris’ comments: This soup is traditionally made with red lentils but I was out, so I substituted my dal (lentil) mix that I use for making dosa (an Indian pancake like a crepe). You can experiment with the spices to suit your palate. I shredded my carrots since I already had the food processor out from making my Apple Daikon Slaw. Continue reading
I’ve been juggling a demanding work schedule the last two weeks (and was really glad to have MR’s fast Yummy Pasta recipe to fall back on). This new week promises to be equally demanding, so I’m going to resort to some reblogging of recipes I’ve found as part of my introvert’s method of conserving energy.
I found this delightful soup chart on Reth’s Recipes. Like us, Reth is refining her eating and switching to mostly plant based eating. She found this recipe chart in Shape magazine, and I think it’s a nice primer for a variety of soups. You can add spices, substitute lentils or tofu for meat and just play around with flavors and textures. Here’s the full sized chart: Continue reading