I was at my parents’ last night and pretty much all of today. My Sable has been having issues and the Saturn had a frozen engine. My dad has been letting me drive his Suburban for about a week now, but he needed it to go to the junk yard to pull a new engine.
I also didn’t go grocery shopping this week, and was *slightly* worried about what I was going to eat. We went to Tomato Bar for lunch so I half of that pizza, but I was going to break down and go shopping. I was, until my mom showed me the entire SHELF in their fridge that was filled with tomatoes from their garden. On top of that, the broccoli plants they have are still producing broccoli (when do they stop?).
I took a bunch of both, but I wasn’t sure what to do with them outside of some pasta. Then, on the way home, it hit me. Soup. Perfect, warm, creamy, soup. It’s getting cold out, and whenever the temperature changes that quickly, I can’t get warm. Soup, hot tea and coffee are the best ways.
Not going to lie, I accidentally put WAY to much red pepper flake in this soup, so it ended up being a bit more spicy than I wanted. It was actually going to be vegan until the extra spice, but I added some Greek yogurt to dull the heat. This recipe is super easy, just some prep work and cooking time. Thanks to the fresh tomatoes, you don’t actually have to add any extra liquid until the almond milk near the end.
Here’s what to get from the store (If you didn’t get free veggies)
Chiplote in Can
Roasted Broccoli, Garlic and Tomato Soup
6 cloves garlic, peeled
1 large head broccoli, chopped
7 tomatoes, quartered
2 celery stalks, diced
2 tbsp red onion, diced
2 small chiplote
Red pepper flake, tumeric, curry powder
2 cups almond milk
1/2 cup Greek Yogurt
Jalapeno Aioli (recipe Below)
- Toss the broccoli and garlic in olive oil, lemon juice, salt and pepper. Roast in a 350 degree oven for 15 minutes, turning half way through. Remove from the oven, let cool and dice the broccoli into smaller pieces.
- In a large pot or dutch oven, saute the onion and celery until the onion is fragrant. Add the tomatoes with salt and pepper. Stir and let the tomatoes cook down. Add the rest of the spices.
- Once the tomatoes are mostly cooked down, add the broccoli and garlic. Blend with an immersion blender or in a stand blender. Add the milk and yogurt. Bring to a boil and then let simmer.
- Garnish with quesadilla croutons and Jalapeno Aioli.
1 tbsp lemon juice
1 tbsp honey mustard
1 clove garlic, smashed
1/2 cup olive oil
- Roast the jalapeno over an open flame until the skin is charred. Let cool or dice right away, make sure to get mot of the seeds out.
- Put the egg, lemon juice, mustard, garlic, pepper and seasonings into a blender. Blend until smooth. Slowly drizzle the oil in while blending to create an immersion. Store in the fridge.
- Put the cheese in between the tortillas and toast in a pan until brown on both sides. Cut into cubes and put on the soup.
I’ve added a few different plank poses to my yoga practice, and surprisingly the one that gets my temperature up the most is the one where I’m on my elbows. While the side plank with my leg and arm up is hard, and the plank that is basically holding a push up half way down are hard, I don’t feel it as much as I do on my elbow plank. Thanks to all of these, along with the rest of my yoga practice, my flexibility is way up, and I can feel my muscles move when I move. My legs don’t jiggle anymore; my thighs are finally looking cool; I can see abs. Today I did a forward bend while almost in a split and my forehead touched the ground. I am amazed at what my body can do. I can’t wait to see what else it will be able to do.
Read Full Post | Make a Comment ( None so far )