What I thought would be a lack luster late lunch turned into a scrummy bowl of decadent comfort!

It was 2pm on Saturday and I was ensconced in a project, with nothing obvious at hand for my lunchtime snack. I had a wish for something with tomatoes... After a rummage in the fridge and kitchen cupboard I manifested and prepped the following…

Tomatoey Soup With Hearts Of Palm Pasta

1/4 cup of chopped onion
A smashed clove of garlic
1/2 cup of chopped cauliflower
1 chopped zucchini
a few slices of peeled fresh ginger
3/4 teaspoon mustard seeds
1/4 teaspoon of chipotle chilli powder
1 tablespoon dried bee balm leaves, (oregano leaves will work)
1/2 peeled carrot
1 chopped celery stick
1 can of chopped tomatoes
1/4 cup of pre-soaked and rinsed red lentils
Enough veggie stock to cover it all...(Mine was made with fresh harvested maitake mushroom, kelp seaweed, onion skins and carrot peelings.
1 1/2 tablespoons for olive oil for sautéing the vegetables and drizzling on the finished soup

Method

I sautéed the onions in a tablespoon of the olive oil until translucent, added and cooked the other vegetables until soft. Then, I added the spices, herbs and chopped garlic, the lentils, chopped tomatoes and stock. I brought it all to a simmer and cooked it in a covered pot for 30 minutes.

I blended the soup with two teaspoons of homemade miso paste, a splash of herbal vinegar to brighten the flavors and seasoned the finished soup with some smoked salt.

I served it with some hearts of palm Trader Joe’s pasta, (which was such a great thing to keep in the cupboard), and a generous sprinkle of nutritional yeast, a drizzle of olive oil and a sprinkle of black pepper.

Totally what I wanted.

It reminded me of a decadent and creamy pasta fagioli soup. The sort I used to eat in my days of cheese and pasta! 

Sometimes the simplicity of a kitchen cupboard effort is all you need.
If you are interested in more soup recipes, including how to make bone broth and an equally tasty and nourishing vegan rival then, sign up for my Herbal Soup Class on December 4th. It’s online and recorded if you can’t attend live and includes recipes and demonstations!