Tag Archives: starters

Curried Cream of Celery and Leek Soup

My dear, sweet friend, Mylene, recently sent me one of the most thoughtful gifts–an envelope full of her past issues of Vegetarian Times magazine.  In fact, she sent me her VERY FIRST copy of Vegetarian Times, which dated back to September 2004.  I was in tears as I scanned the recipes and thought back to all of the hours we spent together laughing, crying, and STRESSING during our yoga teacher training at Anamaya.  Oh, how I miss her beautiful face, soothing voice, and sweet, sweet heart.

The first recipe from the April/May 2012 edition that caught my watery eye was this beautiful soup.  What an interesting mix of ingredients–I mean, be honest, have you ever used apple, celery, leek, and curry together in a soup before?  Plus, garnishing with the toasted almonds was such a brave and unique idea, I HAD to give it a try.

I can’t believe how much I enjoyed this beautiful green soup!  With each bite, the complexity of the flavors became more apparent.   I loved the way the bright apple showed up even with the powerful madras curry and leek dominating the flavor landscape.  Plus, the toasty CRUNCH from the almonds gave it a hearty feel and an earthy flavor to balance the acidity of the lime.  

I served the soup as a starter with a vegetable frittata, but it can definitely stand alone as the main course when you are feeling the need for a lighter meal.  This is a great one if you are having a dinner party.  You can play the name that soup game–your guests will NeVEr be able to identify this one and EVERYONE will be begging for the recipe before they leave!

Bon Appetit!

Curried Cream of Celery and Leek soup!

Curried Cream of Celery and Leek soup!

Curried Cream of Celery and Leek Soup

Servings:  6-8

  • 1 c toasted almonds, chopped or sliced
  • 2 T EVOO
  • 1/2 t chipotle pepper flakes
  • 1/2 t freshly ground black pepper
  • 12 stalks of organic celery, diced.  Reserve a few celery tops to use as a garnish.
  • 2 large leeks, white part only.  Halve them lengthwise and then finely slice.
  • 1 t kosher or sea salt (or more, to taste)
  • 4 organic red apples, peeled, cored, and diced
  • 3-4 T madras curry powder
  • 2 14 oz cans of coconut milk
  • 2 T fresh lime juice

In a large stock pot, warm the evoo with the chipotle pepper flakes.  Add the leeks and cook on med/low for 5-7 minutes.  Stir in the celery and salt and cook for another 5-7 minutes, until they begin to break down and soften.  Stir in the diced apple and curry powder and cook for 5-7 minutes.  Add the coconut milk, black pepper, and lime juice, stirring well to incorporate.  Cover and cook for 10 minutes.  Turn off the heat and use an immersion blender or transfer to a food processor to puree the soup.  Turn the heat back to low and cook to reduce to the desired consistency, stirring frequently.  Taste the soup and adjust the seasoning to your palate.  Serve with a generous topping of toasted almonds and a sprig of celery greens.

ENJOY!

Asian Slaw

Last year I planted 3 rows of cabbage in my garden, which is 25′x30′, so you can imagine that things were pretty green around here!   The cabbage was very crispy, bright green, a little sweet, and just bitter enough!  My only problem was that I had about 30 heads of cabbage ready to eat…NOW!  This was a problem I was ready to tackle, head-on (mouth first). Here is the recipe for one of the many salads that I made with my bounty.  I found the original recipe on Pinterest and have made it too many times to count since then.  Both the color and flavor are huge in this dish PLUS it is loaded with all sorts of good nutrition!  Enjoy it as a side salad or as your main course, like we do!

DSCN1749

My asian slaw

Servings:  2-4 depending upon the size

  • 3 c. slaw mix (organic)– Make your own for a super fresh and flavorful salad
  • 2 bell peppers, julienned — I use red and orange
  • 1 bunch green onions, chopped (use the green part, too)
  • 1 carrot, grated
  • 1/4 of a red onion, finely diced
  • 1/2 bunch of cilantro, chopped
  • 1 c dry roasted peanuts, chopped
  • 1/4 c honey
  • 2 T grapeseed or veg oil
  • 1/8 c toasted sesame oil
  • 1/4 c rice wine vinegar
  • 1 1/2 T soy sauce
  • 1 t sirachyra
  • 1 clove garlic, crushed
  • 1/2-1 ” ginger, grated
  • 1 1/2 T peanut butter

In a large bowl combine the first seven ingredients–set aside enough chopped cilantro and peanuts to garnish the salads.  Cover the bowl and shake to evenly distribute the ingredients.  In a small bowl combine the remainder of the ingredients and stir well.  Taste the dressing and adjust the seasoning so it has a nice and strong flavor.  When you are ready to serve, add the dressing to the salad and once again cover the bowl.   Shake to coat the salad with the dressing.  Plate and garnish with the cilantro and peanuts.