Back-On-Track Soup

Prep time: 20 to 25 minutes
Serves: 4 to 6

As soon as my sweet tooth took over last month, my conscience immediately started dreaming up some lean menus for January 2011. Returning to the Santa Monica Canyon steps, telepathy has restored my dieting power (I know I'm not the only one who chowed down chocolates and gingerbread cookies). Once more, healthy and tasty soups are high on my recipe list. For this one, all you have to do is cut up a fresh carrot, a yam and some chard. Sit down, enjoy your home cooked meal and get right back on track!

Ingredients:
3 quarts (12 cups) vegetarian or chicken broth
1 medium carrot, peeled and cut into 1/4-inch thick slices
1 medium yam, peeled and cut into 1/2-inch pieces
1 bunch fresh chard (green, red or Rainbow variety), coarsely chopped
Salt and ground black pepper, to taste

In a 5 or 6-quart saucepot, bring the broth to a boil. Add the carrot and yam pieces and cook on medium-high heat for 3 minutes.

Stir in the chard; cook for an additional 2 to 3 minutes. Add salt and pepper, to taste. Serve as a chunky, leafy soup or, alternatively, cool soup to warm and purée in batches. Return to pot and heat through.

Serve immediately with cheese toasts, bagel toasts or bread.

Wine pairing: Chilled Chardonnay or Pinot Grigio.

Text and Photographs © Nancy Real 2011

Jiffy Soup for May and June Weather in LA

Prep time: 30 minutes (includes julienning veggies and cooking)
Serves: 4 to 6

Before moving to LA I thought I was coming to the tropics. I arrived in the month of May and asked, "Where is all the sunshine?" Somebody answered, "Here in LA, this is sort of our winter."

These days, while waiting for the May and June fog to burn off in the City of the Angels, I'm soooo cold and need some soup to warm up. I don't want to be in the kitchen for hours either. I just want to eat my hot delicious soup now - it's easy, quick and vegan, too!

Ingredients:
1 celery stalk, peeled
1 small carrot, peeled
1/2 brown or white onion
4 tablespoons extra virgin or vegetable oil
3 cups vegetable broth combined with 4 cups cold water
1 zucchini, julienned
1 large carrot, peeled and julienned
2 to 3 yellow sunburst squash, julienned
1 potato, peeled and julienned
1 vegetable bouillon cube
Salt, to taste

In a food processor, grind together the celery stalk, small carrot and onion; set aside.

Meanwhile, in a 5 or 6-quart saucepot, heat the oil. Saute the ground vegetables in the oil until onion is translucent, about 1 minute. Add the broth-water mixture and bring to a boil.

Stir in the remaining vegetables. Bring to a boil and stir in the vegetable bouillon cube. Let bouillon cube dissolve and taste the soup. If needed, add a little salt. Cook 2 to 3 minutes or until vegetables are crunchy-tender.

Serve immediately with any type of warm bread: Italian or French; flour or corn tortilla; lavash, naan or pita.

Variation: Add other favorite vegetables such as a thinly sliced leek (white parts only), 2 cups shredded cabbage and/or 1 cup cooked beans (kidney, white or garbanzos). You may also add 1 cup frozen corn, peas, fava beans or edamame.

Additionally, you may add cooked pasta (small variety) or cooked rice (brown, white or wild).

Note: To julienne veggies, see the Tips and Tricks page.

Text and Photographs © Nancy Real 2010