Summer pasta dreams do come true… this recipe is proof.
Ripe tomatoes lined my windowsill this morning and they looked like summer’s precious jewels. Either raw or cooked, heirlooms tomatoes have the most incredible burst of sweet flavor. After coming up with about 20 different ideas for my ‘maters, I landed on making this perfect summer garden linguine dish since I was really keen on twirling pasta around my fork in that moment. If you are Italian, you can especially understand what it means to be in a particular mood to twirl your past. A sentence my mother has often uttered in her true Brooklyn form, “No, I don’t feel like rigatoni today, I am really in the mood to twirl.”
My future self six months from now in the dead of winter will look back on this meal and try to remember a time when we could eat tomatoes that looked and tasted this good every single night. I’ll wonder, “Did I eat this outside?” “In a tank top and shorts?” I will be so jealous of the lucky bitch duck that I am today. But for now, I am obsessed with myself for whipping up such a SIMPLE and incredibly DELICIOUS recipe that I can now share with my readers.
Banza makes linguine out of chickpeas and I think if I blindfolded you and put a bowl of regular linguine and a bowl of chickpea linguine in front of you– it would be hard to tell the difference. I can just feel my skeptical brother rolling his eyes at this last sentence, as he tends to do towards me more than anyone I know… but I will keep you guys posted on his reaction when I serve him a bowl with chickpea spaghetti. Spoiler alert: He’s gonna love it.
Channeling my inner “Barefoot Contessa” as I was making dinner this evening, I put up a large pot of boiling water and added “lots of salt”. She also always advises her viewers to use “good olive oil.” She is my goddess.
The pasta took 10 minutes to cook and I find that the trickiest part about getting chickpea pasta to taste amazing is making sure that it gets cooked the right amount. Too short or too long of cook time can make it go from “YUM” to “MEH” and that’s just not acceptable.
The creation of this dish was actually inspired by a tomato pasta dish I usually make in the WINTER by Giada DeLaurentiis. Canned cherry tomatoes are what make it more of a winter meal.
Can this dish be made vegan?
Can you use regular pasta instead of chickpea?
Either version will be delish, but this version was what my heart was calling for on the day of creation. I even had burrata in the house that I put right on top, but if you don’t have that, you can alternatively add cubed mozzarella, ricotta, or omit the soft cheese all together.
One day soon, hopefully, I will have videos of these recipes in my very own kitchen!
Tips for this dish:
1. I used kosher salt because it really draws out the juices of the tomatoes.
2. I save my Parmesan rinds in the freezer and then whip them out and add them into sauces, but you can always buy parmesan rinds at a reasonable price at many grocery stores. I know Whole Foods has them since I am there pretty much every day.
3. If you want this to be vegan, my advice is to blend half of the sauce so that it isn’t too dry.
4. I have made this kind of dish with macaroni (like penne rigate and rigatoni) as well and it is fantastic.
How beautiful is this pasta dish?
It just looks like summer. Mangia! Let me know what you think of this tomato recipe and please enjoy these precious days of summer.
1½ teaspoons kosher salt (plus more for pasta water)
1 pound Banza chickpea linguine pasta (Can use regular pasta as well, even penne)
1 cup fresh basil, ribboned (leave a little extra for the end).
½ cup parmesan, grated
2 tablespoons room temperature butter
1 cup whole milk ricotta cheese or 4 oz mozzarella, cubed or burrata (optional)
1 cup cherry tomatoes, halved
Heat the olive oil in a large pot set over medium heat. Add the onion and sauté on medium, high hear for 5-7 minutes until soft. Add the garlic and crushed red pepper and cook for 2-3 minutes or until the garlic is lightly caramelized, golden, and fragrant. Slowly add the tomatoes and any juices left on your cutting board. Add the parmesan rind. Adjust the heat to medium to keep the sauce at a simmer. Simmer for 30-40 minutes until the sauce has thickened. Stir often to avoid sticking. Stir in the salt.
Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve ½ cup of the pasta cooking water. Drain.
Once the sauce has thickened, you can either puree the sauce in a blender or leave it in this chunky form. Remove from the heat, remove the parmesan rinds from the sauce. Stir in the pasta, basil, parmesan cheese and butter. Toss to combine. Season to taste with salt, and pepper. If needed, thin the sauce with pasta cooking water.
Divide the pasta among bowls and top with ricotta cheese (or mozzarella or burrata, black pepper, cherry tomatoes and basil. EAT!
It feels like 2017 is the year of the egg. We are living in an egg-topped age, people. So my question is, how do you like yours? I can’t say that I am able to pick a favorite way, but one of my favorite dishes combines all of my general favorite ingredients.
Tomato sauce + Basil +Eggs = Heaven on the plate.
This healthy recipe is perfect any time of the day, but I first discovered it at one of my go-to neighborhood restaurants called Felice. It was during one of those epic meals with my girlfriends where we stayed for over three hours catching up while laughing hysterically over freshly baked breads, Bellini’s, and more… so much more.
Do you have a go-to person that you split everything with when you go out to eat? If you don’t, I highly recommend that you recruit one immediately. It’s a real game-changer. I saddled myself up with my split-buddy over 25 years ago, so you can imagine that we sort of have down a system at this point.
My wife for life… aka my splitsy buddy who has been doubling my menu options for so many years.
Been splitting meals since 1991.
When it comes to any breakfast-type options, I always order the savory dish and she orders the sweet and then we swap. It’s a tradition I love so much that I hope we will continue it well into our denture days when we have to tuck our boobs into our trousers, (wow, I am really painting you a picture there).
Aaaaanyway, we split “Uova al Piatto” on that fine Manhattan Sunday morning and we were blown away. It’s just a quick little tomato sauce with eggs cooked right in it, but I could not believe I hadn’t tried making baked eggs at home. Especially since it’s so ridiculously simple.
This recipe is sort of a hodgepodge of different ingredients in one oven-proof pan, so I suggest playing around with it and adding or swapping items based on your preference. Want to add spinach and garlic? Go for it! Thinking smoked or buffalo mozzarella would be a nice little addition? How could it NOT be?!
The beginning of March in NYC still has a little bite in the air even though the end of February gave us a nice glimpse into spring weather last week.
So if you’re still stuck in winter weather like me, I have just the thing. If not, just pretend you’re in your sleeping bag jacket and in desperate need of a recipe that will warm up what my dad calls “your kishkes” (or to the rest of us, your soul).
How does red lentil soup sound? My recipe is perfect for when you’re craving something hearty and comforting yet nutritious.
This soup has 6 ingredients and has convinced even the biggest lentil naysayers that these pink-hued legumes can taste so freaking good. Bonus? It takes less than an hour to make and requires minimal cleanup as it is a one-pot recipe.
The combination of simple ingredients that this soup calls for consists of things that are often hanging around in my fridge and pantry, allowing me to whip it up on a whim. Plus, this soup reheats up beautifully and the lentils provide plenty of plant-based protein and fiber, making it a perfect dish to have for lunch or a light dinner throughout the week.
Anything that is this delicious, super heart healthy, easy to make, and hits the spot on a cozy winter day gets an A+ in my book.
There is a smoothie and then there is a green matcha smoothie.
Are you guys tea fans? Beyond green tea lies this trendy superfood called matcha.
I have been trying to find another way to get that pick-me-up first thing in the morning to curb my love of coffee.
“Green matcha lattes” have been highlighted on the chalkboard menus at many cafes in my neighborhood these days. They cost almost $6 for a small size (gotta love NYC), so I decided that I could probably make something delicious with matcha on my own!
I was intrigued when I first heard about green matcha. Matcha is less processed than green tea and it’s health benefits are extensive.
It is known to improve mental clarity, cognitive function, physical activation as well as relaxation. This brain food also fights cancer-causing free radicals because it is LOADED with antioxidants.
Did you know that matcha has over 137 times more antioxidants than brewed green tea? This stuff is really amazing! It boosts your health AND your energy.
Powdered green tea – also known as matcha – tastes crazy good when combined with coconut milk and vanilla extract. This smoothie is such a yummy way to start the day or to have post workout with your favorite plant-based protein.
The frozen banana in this recipe makes it chilled to perfection and gives this smoothie some extra body. The almond butter in this shake adds great flavor and protein. Some of my clients use peanut butter instead, but I use almond butter whenever possible.
As I mentioned, coconut pairs very well with matcha, so I go coco-crazy and throw in canned coconut milk, coconut flakes AND coconut almond milk. This shake is delicious, creamy and dairy free!
Matcha Smoothie Author: Michele Wolfson Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 1 A delicious dairy-free shake. Add 1 scoop of your favorite plant-based protein to make this into a post-workout meal. Adapted mostly by: http://nutritionstripped.com/green-matcha-milkshake/
Author: Michele Wolfson
⅔ cup canned full fat coconut milk
1 cup coconut almond milk
1 frozen banana
2 teaspoons Green Tea Matcha powder
1 tablespoon almond butter
⅓ cup shredded unsweetened coconut
½ teaspoon vanilla extract
Pinch of sea salt, adjust to taste
Using a high-speed blender, combine all ingredients in the blender and blend until smooth.
I don’t know about you, but I spent the holiday season indulging a bit more than usual.
It’s the time of year when I find it hardest to turn down perfectly baked Christmas cookies and red wine while I cozy up by a fireplace.
I spent a week in Steamboat Springs, Colorado with my sister-in-law’s family the week before Christmas and Chanukah. To say it was delightful would be an understatement.
I cooked almost every meal for 11 adults and 2 children and I didn’t hold back on the heavy cream or decadent cheeses.
While I’m not big on skiing, I love the culture around the sport. Meaning I thrive at sipping on hot cocoa or coming in from the cold for a big bowl of chili, and if I am very lucky, taking a dip in the hot tub to help relax the muscles.
I skied a total of one half day the entire trip, but partook in all the other activities like a boss.
The holidays are now over and reality has set in, which isn’t a bad thing.
I am not going to come at you with any New Year’s Eve clichés, but I thought it would be wise to post a recipe that you may want to make when you’re feeling kind of lazy, looking to stay on a budget, and want to eat a delicious, healthy dish.
Here’s a little tip from me to you: MEAL PREPPING AHEAD OF TIME IS WHERE IT IS AT MY FRIEND! Planning what I am going to eat for the week and chopping ingredients in advance has saved me SO much time, money and stress in the long run. It’s simple- Meal planning makes cooking more enjoyable.
Anyone who knows me can tell you that I love going to restaurants, but it’s usually not cost effective. The urge to dine out is tempting since I live in Manhattan which is arguably the food capital of the world.
Not only is eating at a restaurant expensive, there is a good chance that there are hidden calories laced into every scrumptious bite.
Also, when I spent that week in December with my two adorable nephews who are 2.5 and 8 months old, I realized that eating at home is much preferable for many families because… have you ever been at a restaurant with a toddler and a baby? Suddenly the idea of cooking even for 13 people for the week became tremendously more appealing.
I love the results that staying home and cooking new dishes has had on my skillz. The more I cook, the more I enjoy figuring out which meals scale easily and can be prepped in advance to accommodate various diets and food allergies.
The recipe I am sharing today is the perfect meal post-holidays when it’s time to put down the hollandaise, renew your gym membership, and make healthier choices. Aside from being vegan, this dish is easy to make and Sam and I LOVE the way it tastes! It is so versatile that it started off as a dish on it’s own, but then one day I had corn tortillas on hand, so I turned this meal into lentil tacos. Hello new taco Tuesday recipe!
I am also going to give you another little tip to make this recipe 100 x easier: If you don’t have the time to do your prep work in advance, buy your butternut squash pre-cubed at the grocery store. You will kiss yourself later for spending the few extra shekels and ultimately saving yourself a little time and effort.
Eating the filling on it’s own with baked tofu + cabbage soup is another great dinner option!
2 lbs medium butternut squash (I used pre-sliced butternut from Whole Foods), peeled and sliced into 1-inch cubes
¾ cup black lentils
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin (optional)
Salt and freshly ground pepper
½ cup crumbled goat cheese (optional)
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: shredded lettuce and guacamole
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili powder and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
Combine lentils, butternut squash, goat cheese, if using.
To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
To assemble the tacos, spoon an ample amount of filling down the center of your taco, top a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
I wish I can be in my gardens every day. I also wish I can see my parents every day.
The recipe I am posting today is the bees knees. It is a total game-changer. Why, you ask? I make this dish on the reg because this version saves so much time and cuts a lot of calories from the typical recipe. I have a strong feeling that you will love this dish.
Every time I make a tray of classic Eggplant Parmesan, it is so labor intensive that when all is said and done, I usually wind up calling my mother or one of my aunts and I say, “As delicious as this meal is, I am not making this again for a LONG time!” They are the ones who originally taught me how to make this recipe, so they can completely relate.
It makes me sad though because I really love eggplant parmesan. That is why I created this recipe: It is not intimating. It reduces a hefty amount of oil. There is no egg, bread, and frying the eggplant. Best of all… It is still so. freaking. delicious. NO FRYING. Music to my ears.
This recipe is vegetarian, but can easily be adapted to becoming vegan by omitting the cheeses and using vegan parmesan or nutritional yeast instead.
There are less than 10 ingredients in this recipe. Sometimes when I am having company, I make a pound of linguine and extra tomato sauce to serve with this entree. Linguine is my favorite with eggplant parm, but any kind of pasta works. When it’s just me and the hubster though, we usually skip the pasta and opt for something like a shaved brussels sprout salad or sautéed mushrooms and kale on the side.
Adapted from Mario Batali: Baked Eggplant Parmesan
Author: Michele Wolfson
Serves: 4 servings
Extra-virgin olive oil
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce, recipe follows
2 handfuls fresh basil leaves, chiffonade
¾ pound fresh mozzarella, sliced ⅛-inch thick
½ cup freshly grated Parmigiano-Reggiano
½ cup fresh bread crumbs, lightly toasted under broiler
Preheat the oven to 450 degrees F.
Using some extra-virgin olive oil, oil a baking sheet. Slice each eggplant about 1 to 1½ inches thick.Place on the oiled sheet. Bake the eggplant until the slices begin turning deep brown on top, about 15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, spread ¼ cup sauce on the bottom of the pan.
Then, place the largest eggplant slice evenly spaced apart. Over each slice, spread 3 TBS of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.
This recipe is dedicated to my late uncle Phil who loved ice cream. He had practically no body fat on him in spite of the fact that he indulged in a late-night dessert binge nearly every single evening. Philip Wolfson was warm, kind, quirky, loving, hilarious (without even trying to be), caring, selfless, a great listener, honest, hard-working, brilliant, compassionate and one of the best humans that you could ever meet. He was remarkable, but he was incredibly humble and he had a unique way of making people feel that they were remarkable.
He loved jogging and cycling. He was a pediatric surgeon who was completely dedicated to his patients and he loved teaching medicine to prospective doctors. Most of all, he loved his family. He was infatuated with his wife and two daughters. He was a real man. He was a real man because he was never threatened by letting his wonderful wife be all that she can be and he encouraged his daughters by letting them know they could do anything that they put their minds towards. He would go to the ends of the earth for the people he loved most as well as complete strangers.
When I was in 11th grade I had to write a paper on who my hero was and I wrote about my uncle Phil. Nine years ago today, my uncle left this earth and those of us who loved him, loved him so deeply. Our lives are richer for knowing him, but they will never be the same after his passing. My husband never got to meet my uncle and that makes me sad every single day.
On my wedding day, my father made a toast and said that I possess many qualities that remind him a lot of my uncle and my late grandfather. That has probably been the best compliment that I have ever received.
Photo Credit: Lindsay Madden Photography
Photo Credit: Lindsay Madden Photography
Usually this blog is dedicated to posting plant-based recipes that are nutritious and also delicious, but today I am posting my ice cream cookie sandwich recipe because that’s what I would want to eat with my uncle right now if he could be with me here today.
When you make these treats, remember how fortunate you are to spend time with the ones you love. Live in the moment and appreciate those belly laughs among good friends and family. On a day like today, when I am especially sad, I try to keep my chin up and I remember to treat people with gratitude and respect. I remember to love life because that was the Philip J. Wolfson way and it is what he would have wanted. He will be missed every day. His laugh, his hugs and his amazing kindness to all will forever live on in my heart.
Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, beat together the melted butter, brown sugar and white sugar until combined well.
Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough ¼ cup (for a ridiculously large cookie, one or two tablespoons for more standard-sized cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes (bake for about 12 minutes for non-1/4 cup scoop cookies) or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks or plate to cool completely.
Whisk together milk, cocoa powder, and sugar to combine. The sugar and cocoa should close to completely dissolved.
Stir in heavy cream and vanilla extract.
Refrigerate the chocolate ice cream base for at least 30 minutes before putting it in your freezer, so it is completely cold. This will help it freeze faster, improving the texture, and allow the cocoa powder to become fully hydrated by the milk and cream.
When ready to use, turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired (which for ice cream cookies is good), transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from http://www.thekitchn.com/the-absolutely-positively-best-way-to-make-a-perfect-ice-cream-sandwich-84140
Author: Michele Wolfson
Chocolate Chip Cookies
Ice cream, any kind but today we are making chocolate
Cool the cookies for no more than 5 minutes. Let them cool for 3 to 4 minutes; they should still be quite hot but just firm enough to handle.
Take your ice cream out of the freezer. Do not remove your ice cream from the freezer until this moment. It should still be quite hard.
Shave the ice cream in strips, not balls. Here's an important part of the process: Scoop or shave your ice cream in long strips — not in big round balls. You want chunky, thin blocks or strips.
Construct the sandwich. Don't spread or scrape the ice cream onto the cookie. Gently lay your thin strips in layers. Press another cookie on top.
Eat your sandwich! Don't delay. Eat immediately.
Storage: These aren't made for storage. But if you must store them, you can wrap them individually in wax-paper bags or plastic wrap and put them in a box in the freezer. If you underbake the cookies, they should stay chewy and soft — even when frozen.
It’s 1:38 pm and you are schlepping to the next activity in your jam packed day. All you’ve had is a cup of coffee and a banana and you’ve been on the run since 6:30am. At this point of the day, if you are anything like me, you are going to be VERY hangry. In case you aren’t familiar with the term, hangry was coined for those of us who get angry when hungry. If you can relate, then you’ve experienced what it’s like to be a “hangry” person. See below.
When my husband agreed to love me for better or worse while reciting our vows on our wedding day, it meant that he was promising to love me through my rare dark states in which I never mean what I do or say while in the heat of a hanger attack, but like The Hulk, my barbs can sting nevertheless. If you are familiar with Tina Fey from 30 Rock, you will have a better understanding for what I am like when I am hangry.
I have the perfect solution to cure a hanger attack and they are my Berry Cherry Bars. They are energy bars and they require very little work to create in your own kitchen. Let’s get back to discussing those times when you are running out of the house and you are on-the-go all day… Those are some of the hardest moments to eat healthy and keeping our metabolisms going. One reason I think Berry Cherry Bars are great is because I can eat something homemade and the ingredient list doesn’t sound like a science project.
I love having control over knowing what exactly is going into my food, especially in this case because energy bars that are sold at the grocery store can be deceiving. The store-brand bars are often labeled “healthy” but in actuality, they are loaded with refined sugars, low-quality fats, preservatives and artificial ingredients. Have you ever checked the first ingredient in a commonly sold energy bar? I can guarantee that some sort of sweetener will be the first ingredient listed.
Making your own nutrition bars takes a short amount of time and this recipe is loaded with whole grains and protein. I only wish I knew how to make these back in college when I was eating “South Beach Diet” bars practically every single day in an effort to obtain a svelte figure and curb my hanger. I think I carried more of those bars around with me in my backpack than actual textbooks. I consumed them on the regular, and as a result, I put on an extra 10+ lbs (the daily pasta intake while studying abroad in Florence didn’t help matters).
I tried to create my protein bar recipe with the idea of keeping it simple, affordable, and containing some of the most nutritionally packed foods you could possibly eat. I love eating nuts and seeds because they are a delicious source of protein. Sunflower seeds are also loaded in vitamins, minerals and antioxidants. Individuals who consume them on a regular basis have a lower risk of developing cardiovascular disease or type 2 diabetes, according to the Linus Pauling Institute. I opt to use sunflower seeds instead of peanuts in some of my recipes because these power seeds are full of vitamin E, which has anti-aging effects! Anything natural that prevents wrinkles is top-notch in my book. They are also full of iron and potassium.
I make sure to add both dry and fresh fruit to these bars. They give these energy nom noms (another name we use for these guys) their soft, chewy texture. I often swap out the raspberries for blueberries and the dried cherries for dates, whole dried cranberries or apricots. The beauty of this recipe is that you can use pretty much whatever you have on hand. Dried fruit is so easy to store, making it simple to whip up these bars on a whim if you wish.
You can even add 2 TBS of a plant based protein powder to my bars because it helps keep the belly fuller for longer. This has been a new trick of mine because one of my favorite times to eat these power bars is after a killer workout, so it’s important for me to eat plenty of protein to restore my fatigued muscles. Most of the time though, I leave this step out when I am making these bars for a large group.
April showers seem to be still with us in May, but at LEAST May has bought us…
The Dirt on Vegetable’s “4 x 4 Meal Delivery Calendar.”
Spring has sprung, which means summer is right around the corner. Are YOU ready?
I want you to feel great in your shorts, bathing suits, and sundresses, so let me pitch in and help you towards that goal. Sign up for my meal delivery service here in Manhattan’s Financial District so you can get four meals a week that are designed to be consumed at your convenience during the week. These meals are perfect for either lunch at the office or for dinner after a long day’s work. We are already approaching week two, but it’s not too late to sign up!
Here is the cost break down for the rest of the month:
3-Week Program: $195
2-Week Program: $140
1-Week Program: $75
The meals are plant-based, health supportive, and SO delicious. It feels almost impossible to eat nutritious and tasty meals on a regular basis with our crazy, hectic schedules, but the meal plan will have you eating dishes that do not contain any refined carbs, sugars, dairy, and meat.
You have more than enough on your plate (no pun intended), so let me plan your meals and help you live a healthier lifestyle.
I have been craving a soup that seems creamy, but doesn’t actually have any cream. You know what I mean? Like when you want to fit into your skinny jeans, but you don’t actually want to put in the effort of going outside, heading over to the gym, and then getting on the treadmill for 45 minutes. I was starting to think that my desire for a healthy soup that would taste unhealthy wasn’t going to be possible. My husband often tells me that I am a skinny girl on the outside with the thoughts of a very large (and in charge) person on the inside.
Whenever my refrigerator is filled with produce that will go bad in a few days, my mind goes to combining all of these extra ingredients and making a scrumptious soup. This dish is easy to make a delicious lunch or light dinner. You can replace the cauliflower with broccoli rabe if you want a super green soup. I added the superfood spinach at the end to wilt.
If you have an immersion blender, you are going to want to cook this soup in a nice, deep pot. Turn your heat way down, put your immersion blender all the way to the bottom of the pot, and stand back a little so you don’t get splattered. Then, just start whizzing that up and you have your healthy, vegan, no-cream creamy soup all ready to roll! If you do not have an immersion blender, you can just blend this soup in batches. I used my vitamix (a chef’s best friend) and the soup came to a perfect texture. My husband likes to add some grated parmesan cheese on top, which is over-the-top delicious, but I keep mine vegan and I love it just the same.
2 tablespoons butter (omit butter and use more olive oil if vegan)
2 leeks, whites and light green tops, chopped
4 cloves garlic, chopped
1 small head cauliflower, trimmed and chopped
1 large sweet potato, small cubed
Salt and pepper
1 quart vegetable stock
10 ounces spinach, stemmed and coarsely chopped
1 handful basil, thinly sliced
Heat olive oil in a medium soup pot or Dutch oven over medium heat.
Add butter and melt; when it foams, add leeks and garlic, and stir 2 minutes.
Add cauliflower, sweet potatoes and season with salt and pepper.
Raise heat to medium-high and cover to sweat 5 minutes, stirring occasionally.
Add stock and bring to boil. Wilt in the spinach, then throw in the shredded basil and then blend with an immersion blender or purée in batches in a vitamix, blender, or food processor. You can add a cup of water if soup is too thick. Adjust seasoning.