I have to admit, I have never been an egg fan. I don't care for the taste, the smell, the texture or the evil things they do to my stomach. But the one exception to that rule used to be Greek Avgolemono soup, with its lovely tang and citrus notes.
I had so much fun putting this soup together, especially because it contains some of my all time favourite flavours! I am still working my way through an abundance of zucchini, and decided to play around with a different set of ingredients and flavour profile for my soup this time around.
I am so grateful to have been gifted with large quantities of zucchini and zucchini squash from my friend's garden this year. I love roasting slices of zucchini for roasted veggie sandwiches and dicing zucchini to add to chili but I wanted to see if I could challenge myself to come up with a few new recipes to make use of our abundance of zucchini!
Fall is definitely in the air as we start to experience shorter days and colder nights. All of these shifts and changes have me reaching for my cozy sweaters along with warm and nourishing soups and teas. The inspiration for this particular recipe came from the bounty of root vegetables in our weekly CSA bag, along with a strong family history of consuming beets.
I was recently categorizing all of my recipes for my new website and realized that I have a decided lack of salad recipes (aka none). I elected to rectify this by adding one, and what better day to do so than the first day of spring?
Just when I thought spring was upon us with its corresponding smoothie and salad cravings, a Newfoundland style Sheila's Brush descended with a cold, wet and bleary day more reminiscent of November than March. As a result, I found myself reaching back in the fridge for my grounding root vegetables and miso paste.
Nothing says warm and hearty quite like a Smoky Southwest Mixed Bean Soup! I have noticed a variety of mixed bean blends at the grocery store, and had experimented with a few different recipes without much success.
Curry Laksa is one of my all time favourite dishes. Unfortunately Malaysian Restaurants can be hard to come by, especially in smaller cities like St John's and Victoria. Finding a plant friendly option for this soup is also challenging, given that it is typically made with chicken stock, chicken and often seafood.
I am a big fan of Simon and Garfunkel, although their music has a melancholy note to it that always leaves me a bit sad. This line from Scarborough Fair kept popping into my head last night, and ended up being the inspiration behind one of the dishes for the mushroom themed belated birthday meal I made up for my Dad and Stepmom last night.
My two younger kids both woke up with coughs and sniffles, so my goal for the day was to try and get them back on the road to healthy town as quickly as possible. That meant giving them some homemade medicinal honey, elderberry syrup and this soup.