This hearty creamy soup is made by simmering black beans with vegetables and spices before it is puréed and served garnished with avocado, salsa and lime
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One of my favorite things about summer is the fresh vegetables that the heat brings. In my home state of New Jersey that means juicy tomatoes and sweet crisp corn – it’s not known as the garden state for nothing!
A mixture of crimini, shiitake and portabello mushrooms is sautéed then puréed for a creamy, rich and earthy soup, perfect for any chilly day.
This soup is like a cross between tomato soup and a grilled cheese sandwich.
A combination of Moroccan spices is used to develop rich deep flavors in this vibrant vegetarian soup.
This creamy soup is perfect for cooler temperatures. I try to keep an assortment of healthier soups on rotation during fall and winter and I recently added this soup with its deep, delicious flavors to my arsenal.
I love this protein packed soup, especially for rainy days. It requires minimal effort and you can sit around in your sweatpants while the house fills with the comforting smell of tomatoes and garlic.
Sorrel is an acidic lemon-y green often classified as an herb but looks similar to spinach. It is typically available in early spring when it at it’s best, and this week I was lucky enough to find some at the Santa Monica Farmer’s Market. I had never heard of sorrel until I was working for Anne Willan. Specializing in French cooking, she frequently makes sorrel soup and then freezes the leftovers to heat up any time other than when sorrel is available.
The week after thanksgiving I always feel the need to detox and eat a bit healthier.
With soupe à l'oignon you have to have the patience to let the onions caramelize, it will make or break the soup.