It's August in Houston, a.k.a. NOT SOUP WEATHER. But I have a small freezer, and I had four quarts of chickpea cooking water in it, which meant that at least one quart would fall out every time I opened the freezer. So on Sunday, I pretended it was cold outside and made a nice hearty soup. I call this inspiration soup because I didn't have much of a plan when I started. I knew I was using a chickpea broth base. The rest of it just happened to be in the fridge. The tofu skins were really nice in this. I used the ones labeled fu bao. I don't know if this is the "official" name. I cut them into thin strips, and they kind of reminded me of the egg in egg drop soup. They were savory and protein-full and slightly chewy. Here is the recipe, but if you make inspiration soup, you should just let your fridge be your guide.
Inspiration soup
2 tsp olive oil
1/2 large yellow onion, diced
1 rib celery, diced
1 carrot, diced
1/2 tsp smoked paprika
1/2 tsp cumin seeds
2 tsp curry powder (I used Penzey's Balti seasoning)
3 leaves kale, washed, thick center rib removed, and cut into thin strips
4 oz tofu skins, cut into thin strips
1/2 cup cooked chickpeas
1 1/2 qts chickpea cooking water
1 3/4 tsp salt
Heat the olive oil in a medium saucepan over medium heat. Add the onion, celery, and carrot and saute until onion is translucent. Add the paprika, cumin seeds, curry powder, and kale. Cover and saute/steam until kale is wilted. Add the tofu skins, chickpeas, broth, and salt. Heat through. Add salt and pepper to taste as deemed appropriate at the table.
Health Nut Vegan Chili
4 days ago
1 comment:
Looks delicious! I can't wait to try this one. Thank you for sharing it! Greetings from NYC1
Post a Comment