I'm back on the east coast! Yay! I've missed home quite a lot recently, though I haven't been home, I've been with family in Long Island. It's nice to be with family in a familiar setting regardless. And I love my baby cousin!
They took me to get groceries at Whole Foods, one of my favorite past times, and I made them a delicious soup for dinner last night as a thank you and to help them fight a mommy baby cold that is harassing the family. Oh, and the Whole Foods here has local Vegan Truffles at their truffle bar! Louise, my cousin's wife, a lovely Swedish lady he met in school in Switzerland (the same school I went to) bought me some as a welcomed treat. My cousin, for reference, is a charismatic arab, so you can see where the baby gets his beauty!
Though sick with a cold, they enjoyed this soup and hopefully it helped with boosting their immune systems too.
3 cups of veggie stock
1 medium sweet potato
2 small golden potatoes
2 large carrots
1/2 onion
2 inch knob of ginger - peeled
Juice of 2 navel oranges
2 Tbs unsalted cashew butter (roasted for a deeper taste)
1 cup fire roasted corn
Sea salt & white pepper to taste
Put stock and cleaned and chopped potatoes into a pot on the stove on high heat. Bring to a boil and add chopped carrot and onion. Cook through. Chop the ginger and add that with the orange juice and cashew butter. Cook for about 3 minutes and puree. Season to taste and then add the corn.
Stay healthy this season with lots of veggies and variety!
They took me to get groceries at Whole Foods, one of my favorite past times, and I made them a delicious soup for dinner last night as a thank you and to help them fight a mommy baby cold that is harassing the family. Oh, and the Whole Foods here has local Vegan Truffles at their truffle bar! Louise, my cousin's wife, a lovely Swedish lady he met in school in Switzerland (the same school I went to) bought me some as a welcomed treat. My cousin, for reference, is a charismatic arab, so you can see where the baby gets his beauty!
3 cups of veggie stock
1 medium sweet potato
2 small golden potatoes
2 large carrots
1/2 onion
2 inch knob of ginger - peeled
Juice of 2 navel oranges
2 Tbs unsalted cashew butter (roasted for a deeper taste)
1 cup fire roasted corn
Sea salt & white pepper to taste
Put stock and cleaned and chopped potatoes into a pot on the stove on high heat. Bring to a boil and add chopped carrot and onion. Cook through. Chop the ginger and add that with the orange juice and cashew butter. Cook for about 3 minutes and puree. Season to taste and then add the corn.
Stay healthy this season with lots of veggies and variety!
No comments:
Post a Comment