When the going gets tough and you’re in quarantine, grocery items and leaving the house can be limited. You can push cooking aside, you know, like peas on a kids dinner plate. In adulting, cooking has become our universal pea - but I want to help end that struggle by reframing cooking. Especially now and especially during this time.
Read MoreTired of hummus? Same old, same old dip? Don’t just spice it up, triple spice it up!
Fresh out of chickpeas after last weeks bean filled bonanaza, I had a can of cannellini to spare. Instead of using them in their standard Italian preparation, I took them on a new flavor journey.
This spicy veggie powered soup is littered with a lot of goodness and not for the faint of heart in the kitchen.
You can make it as simple or complex as you want and I’m gonna roll out what I did to make this masterpiece in 3 separate posts.
- Today’s post: the recipe and info on SOUP ONLY
- In the coming days: a recipe for baked tofu which can be added to this soup and is another great weeknight make ahead staple
- Also in the coming days: a spicy yogurt sauce for the soup and to be used to top grains, salads, roasted veggie, etc
Now … On with the soup …
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