FoodFash

Adventure Begins in the Kitchen

Spicy Broccoli & Leek Soup

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Broccoli and Leek Soup

After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups.  Asparagus and broccoli came to mind first and they’ve been stuck in my head ever since.  So today when I was at Wheatsville Co-op {becoming an owner!} and saw a beautiful bunch of broccoli, I decided to give it a go.

Almond Slivers 1

I modified a couple things about the recipe to make life a little more simple.  Like using 4 cups of broth instead of 3.  Since broth is packaged in a 4-cup container, you were always left with a cup of broth in your fridge that never found a home.

Broccoli and Leeks

Beyond quantity, I added a complimentary veggie, more nuts, more lemon, and more spices.  The addition of cayenne pepper gave the soup a welcomed kick.  And the drizzle of olive oil gave the soup a little complexity that made it feel restaurant worthy.

Array

Back To The Press

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Look what I found!  I haven’t used my tofu press since well before I left Tampa.  And not because I didn’t want to, but because I may or may not have packed up my kitchen gadgets about a month too early.  So I was a little excited…

I stil have a pretty bare fridge since I spent most of last week in Dallas and this week in Portland, but I did have a lone brick of tofu waiting for me when I got back from yoga.  Tofu and a frozen stash of veggies totally equals a finally-back-in-town recovery meal.

I pressed the tofu for about an hour and then submerged it in ponzu sauce.  I let the tofu marinate while I unpacked some suitcase, which was about another hour.

I browned the tofu in coconut oil and then added frozen broccoli.  Solo ponzu sauce seemed a bit on the boring side, so I stared in my spice cabinet hoping something spoke to me.  Red pepper flakes and ground mustard?  Sure, why not?  It ended up being a pretty flavorful and slightly spicy combination – right up my alley.  This is a good recipe for a quick Asian inspired craving, but by no means compares to the thick ooey gooey sauces that typically come with take-out.