Soup

Chipotle Pumpkin Soup Alchemy

Related story: What We Used to Eat: Decolonize Your Diet highlights the nutritional power of ancestral foods Interview and Illustrations by Margo Rivera-Weiss Adapted from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing Calvo and Esquibel call this soup “alchemy” because the ingredients make magic together. Rich and creamy, it is a perfect…

Read More

Tteok-Guk from FuseBOX

From Warming Winter Foods by Anna Mindess Tteok-Guk from FuseBOX (Korean rice cake soup) For Korean ingredients, Chef Chang recommends Koreana Plaza on Telegraph Avenue in Oakland or HanKook Supermarket in Sunnyvale. “Of course, the best adventure would be L.A.’s Koreatown,” says Chang. Recipe courtesy of FuseBOX. Makes 2–3 servings For the beef and daikon stock…

Read More

Curry Roasted Vegetable Soup

From A Friendsgiving Picnic by Melissa Fairchild Clark My friends each brought their own mug for the soup. Serves 12 2 medium butternut squash, peeled and cut into 1-inch chunks 3 onions, quartered 2 fennel heads, quartered 1 Fuji or Gala apple, cut into 1-inch chunks 3½ teaspoons salt 1½ teaspoons black pepper 2 teaspoons…

Read More

Chef Garcia’s Roasted Cauliflower Soup with Comté

Chef Denise Garcia is extremely fond of Comté. She says this French beauty is a regulated AOC (Appellation d’Origine Contrôlée) cheese, much like Champagne is in the wine world. Garcia once asked their Cheese Therapy distributor how they would grow Livermore up on beautiful cheeses, and was told, “Comté is where you start. Comté is…

Read More

Spring Tonic Nettle Soup

This recipe is adapted from Jessica Prentice’s Full Moon Feast (March 2006) and is printed with permission from Chelsea Green Publishing. Some important notes about nettles: If you’re picking wild nettles for eating, don’t touch them with your bare hands, and harvest only the top 4 inches of the plant. In the kitchen use tongs…

Read More