Spring Soup #Vegan

As I type this, outside my window, large, fluffy, fat snowflakes are falling down. Oh the irony.

This time last year, spring was in full swing already. Cherry blossoms were blooming, tulips and daffodils were up, and pollen was making my nose run.

Today, the only thing making my nose run is the cold. Sorry about the visual.

This has been a long, cold, snowy winter here on the west coast. Freakishly so. Many people are saying they’ve never seen anything like it.

Green Spring Soup #Vegan

Be that as it may, I can’t wait for the winter to be over. I moved here, after all, to get away from the snow and the cold. If I had my druthers, we’d have summer year-round.

One of the first signs of spring is the appearance of fresh asparagus in the produce stores. I love its delicate green, and its incredible versatility.

One thing I love about this soup is how beautiful and creamy it is, without the addition of any cream whatsoever. It’s basically vegetables. That’s it.

The key to making it creamy is choosing the right vegetables. In this case, I used cauliflower, but a little bit of potato would also go a long way towards giving it that creamy texture.

Right now, I’d serve this soup hot, but in the summer, when the weather is warmer, serving it cold would be a great option.

I love the colour of this soup. It screams spring, even if the weather does not. Maybe it can take a hint??!?

Spring Soup

Spring Soup #Vegan

Ingredients

  • 1/2 head cauliflower
  • 1 medium broccoli floret
  • 1 bunch asparagus
  • 4 cloves garlic
  • 2 tbsp fresh pesto
  • Vegetable stock
  • salt and pepper to taste

Method

  1. Wash the vegetables well and cut them into chunks. Cut the asparagus into thirds, after snapping off the tough ends.
  2. Heat a large pot over medium heat, and add a couple tablespoons of good olive oil. Add the vegetables and stir, allowing them all to be coated with the oil, and to start to cook on the outside, with a little caramelization. Season with salt and pepper.
  3. Add the chopped garlic and stir well. Season again.
  4. Add vegetable stock. You want enough stock to cover the vegetables, plus about an inch or so.
  5. Stir everything well, and bring it back up to the boil. Once the stock is boiling, add the pesto, and turn down the heat to a simmer. Allow to simmer for about 20 minutes, or until the vegetables are soft.
  6. Remove from the heat. Allow the soup to cool enough so that you can handle it (you have to be very careful putting hot liquids into the blender).
  7. Pour the soup into your blender and puree.
  8. Pour the soup back into the pot, taste for seasoning and adjust. Bring the soup back up to the boil, and serve in a bowl with a drizzle of olive oil or a dollop of fresh pesto, some fresh herbs, or some roasted peas for a crunchy, textural element.

Cookbook Update #9: “It’s Aliiiivee!!”

This will come as no shock to you, but I am a digital gal. I live in a world of Instagram. In my world, a blog post can take 15 or 20 minutes to create, and then I hit “Publish” and I’m done, moving on to the next thing.

Writing a book is not of this fast-paced digital world. Duh, right? Hello, Captain Obvious. But no, not really. I mean, I knew it was going to take some time and all, but this process has been more akin to an elephant gestating than anything else.

aquafabulous

Having said that, progress is happening. Slowly, but ever steadily.

We (my editor Meredith and I) have spent the last few months shooting emails with Word doc attachments back and forth to each other. She would go through each chapter with a fine-tooth comb and send them to me, then I’d go through her edits and send them back to her. We’d repeat this process 3 or 4 times until we were both happy with the result.

After we were done with the chapter, it would be sent to Robert Rose’s recipe auditor, Jennifer. The book has over 100 recipes, and the company doesn’t test each one of them. They do, however, have a gal whose job it is to scrutinize each of the recipes and flag anything that she thinks looks off–too much sugar in my banana bread, for example. She also did test some of the recipes.

Finally, it went to a third editor (ironically, also named Jennifer) whose job it is to make sure the book adheres to the Robert Rose style guide, and who made sure there were no grammar or spelling errors.

There was also a photoshoot in there somewhere. There will be 19 full-colour photographs.

Finally, after all of that, the book has gone to layout. This is the magical moment when it ceases being a Word document on my computer and becomes something much more real.

via GIPHY

I just got the printed proof of my book in the mail the other day. It’s only a rough draft, but I can now get a really good idea as to what the final book is going to look like! Eeeee! Exciting!

The next step is to go through the proof manuscript and mark it up with any changes I think it needs, then it goes back to Toronto.

The date of publication on Amazon still says April 1, but that’s only a month away….

Pre-order my cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water) from Amazon now.

In the mean time, I’m really excited to do my first public cooking demo this weekend at The Wellness Show. I’ll be making my Cornbread Waffles with Vegan Pulled Pork in a Blueberry Bourbon BBQ Sauce. Yaaaas! I hope to see you there!

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