Pumpkin Soup with Crème Fraîche and Fried Sage

Disclosure: This recipe is part of FIJI Water’s “Perfection Takes Time” campaign. I am being compensated for my recipe development and photography; all opinions are 100% mine. I grow Cheese Pumpkins in my garden every year and one of my favorite ways to use them is in this gorgeous-hued Pumpkin Soup. I thought it would … Read more

Summer Fun + Cold Cucumber Soup

sunflower

It’s been almost a month since I last wrote a blog post: I don’t think I’ve ever taken this long of a break! Why the silence? No particular reason except that I’m having a fun summer ;)

I haven’t taken any big trips or done anything super exciting: I’ve just been tending to (and eating/cooking from) my garden,

evening garden | healthy green kitchen

borage

cukes, tomatillos, pattypan

harvest

flowers

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How To Make Vegetable Stock #SAVEITSUNDAY

How to make vegetable stock | www.healthygeenkitchen.com

Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am proud they’ve asked me to be a part of the program. I am being compensated to share my #SAVEITSUNDAY experiences; all opinions are 100% my own.

I make lots of soup this time of year and I rely on homemade stocks to get the most delicious results. I use chicken (or turkey) stock most of the time, but I occasionally use vegetable stock instead. Vegetable stock is an obvious necessity if you don’t eat (or if you are cooking for someone who doesn’t eat) animal foods, but I think its value is even greater than that.

Because I have been writing monthly posts about things we can all do to combat food waste, I am hyper focused on making sure I use up all the vegetables that I buy lately. Homemade vegetable stock is a really great way to get something out of vegetables that are a bit past their prime. It’s a way to avoid tossing something that’s still useful in the trash or compost.

By following Glad’s protection pointers, I’ve learned how to extend the life of many of the fresh foods that I purchase starting the day I buy them. But there are still the odd items that get forgotten at the bottom of the crisper, you know? I am talking about the carrots that get a little withered, the greens that turn a little not-so-green, and the herbs that don’t find their way into recipes. These, along with the scraps and trimmings (like cabbage cores and broccoli stalks) that I purposefully save can all be “upcycled” into a flavorful stock!

veggies for stock | www.healthygreenkitchen.com

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Chickpea, Fennel, and Broccoli Rabe Soup

I’m participating in National Blog Posting Month (NaBloPoMo) which means I’m blogging every day of November, 2013!

Soup. I make it all the time and yet I rarely make it the exact same way twice. Soup is often an exercise in thriftiness…a way for me to use up vegetables, etc. that are “on their way out”. At other times, it’s just an easy way to combine various ingredients into a nourishing meal.

Chickpea, Fennel, and Broccoli Rabe Soup | Healthy Green Kitchen

This Chickpea, Fennel, and Broccoli Rabe Soup is both thrifty and easy/nutritious. It’s not quite vegan/vegetarian due to the pancetta (and the chicken stock, if you use it), but these can definitely be left out if you don’t do meat. The recipe come from Alice Waters’ new book The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden.

The Art of Simple Food II

I love this book: it’s a wonderful volume of recipes spotlighting seasonal produce. There’s also an extensive section on starting or expanding a garden…reading through it has me already longing for next year’s garden. If you have a vegetable lover in your life, you should gift them with this book (or gift it to yourself…you will adore it!).

Chickpea, Fennel, and Broccoli Rabe Soup | Healthy Green Kitchen

Broccoli rabe can be a little bitter, but there’s nothing wrong with bitter! In fact, many of us would do well to include more bitter foods in our diets. Bitter foods are excellent for your digestion :)

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Praise for The Fresh 20 and Coconut Curry-Style Fish Soup

I have met some truly incredible people in the four years since I started blogging: one of them is my friend Melissa Lanz. I first encountered Melissa “virtually” in an online food writing class over a year ago, and in that class, I learned that Melissa is a very talented writer. I’ve since met her in person and know her to be a brilliant businesswomen, as well as a very beautiful person, both inside and out.

Melissa is the founder of The Fresh 20, a meal planning service that focuses on helping busy families eat well, at home, together. The Fresh 20 philosophy revolves around shopping for 20 fresh, seasonal ingredients that you can use to make 5 easy, healthy weeknight meals. Her system can help you not just eat better, but save time, money, and reduce waste, too.

Like I said, Melissa is brilliant. And now she’s also the author of a cookbook!

The Fresh 20: 20-Ingredient Meal Plans for Health and Happiness 5 Nights a Week is a companion to Melissa’s online business, but it’s a fabulous cookbook on its own. She sent me a copy to review and I can’t say enough good things about it: the recipes are great and it is beautifully photographed by her husband, Trent Lanz.

I shopped for and cooked a week’s worth of meals as per the book’s instructions back in June and they were all terrific: this Coconut Curry-Style Fish Soup was one of them.

Coconut Curry Fish Soup | Healthy Green Kitchen

If you’ve been reading my site for a while, you probably know that I am crazy for soup, and that soups made with coconut milk are a particular favorite of mine. I’ve now happily added this one to my repertoire. I added a handful of minced Thai basil and a minced hot chile pepper (both from my garden) to the recipe to spice it up a bit and found that it’s wonderful both hot and cold, so give it a go even if the weather in your neck of the woods doesn’t necessarily have you thinking about soup yet.

I loved this soup topped with some kimchi, and you can serve it with Asian hot sauce, too, if you like. I recommend giving this recipe for homemade sriracha a try.

Coconut Curry Fish Soup | Healthy Green Kitchen

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