I know I'm rushing the season a bit, but I just can't help it. I adore asparagus, and as soon as it starts to show up in the grocery store -- from who-knows-where -- I lose my resolve to wait until May, when I can buy local spears at the farmers' market. If you're impatient like I am, or if you're lucky enough to live in a place where you can get local asparagus now, this Simmer is for you. Most of the time, I reach for chicken stock when I'm making asparagus soup, but today I'm sharing links to recipes like this chilled asparagus soup with spinach and avocado, from Simple Nourished Living, that do not use chicken stock as a base. Asparagus soups are delicious hot or cold, which means these recipes will carry you through from now until late summer.
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After a month of indulging in cookies and cakes and creamy rich food, we need to atone, and what better way than with a healing bowl of cleansing detox soup? And what is a detox soup, anyway? A detox soup brings as many healthy ingredients as possible -- antioxidant-, mineral- and nutrient-dense vegetables -- together in one pot. Often the vegetables are finely chopped or puréed, which makes them easier to digest, but in some, like this cabbage soup from A Year of Slow Cooking, the vegetables are left in larger pieces in a light broth. Detox soups come in all colors and flavor profiles, as you'll see in this week's soup links.
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In hot countries, people know that hot soup cools you down. This Thai fresh pea soup with green curry, from Mary at One Perfect Bite, is just the kind of soup I love, combining the fresh peas that are such a treat at this time of year with green curry paste made of fresh herbs and a bit of spicy heat. If you have time, please make your own curry paste (the soup recipe includes instructions); it will make all the difference. It's fine to use good-quality frozen peas if your garden hasn't yet given up its bounty.
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