Tag Archives: blood type A soup

QUICK PEA & KALE SOUP (serves 4-6)

This is a fantastic soup that looks so impressive in the bowl; so silky smooth and bright grassy green in color. We had this yesterday and it was a welcomed comfort in the midst of this miserably icy and cold winter.

Simply Perfect

Simply a lovely bowl of soup – and so quick and easy to make!

I always have a bag or two of frozen peas in my freezer. They are great in emergencies and are quick and convenient. I have absolutely nothing against good quality frozen veggies and they were the reason for this wondrously good soup.

place your peas in a bowl to thaw a little

 A bag of frozen peas is a handy frozen pantry item!

The other great green that keeps forever is kale. I know lots of people who think they “hate” it, or are afraid to cook it, and it is such a shame. It is so good for you and in a soup like this you can convert the pickiest or most cantankerous of eaters!

Hardy and healthy kale

Hardy and healthy curly kale

Buy some peas and kale and see if you don’t fall in love with this Spring-y soup.


*This is a great Blood Type A recipe – just omit the bacon, cream, chili flakes and black pepper – you could add a touch of cumin in their place*

You will need:

1/3 to 1/2 lb bacon strips (about 8 to 10 thin slices)

1 1/2 tbs olive oil

1 sweet or mild onion – diced

1 lb baby peas (I used frozen)

4 cups chopped kale (I used curly kale)

1 tsp chili flakes (optional)

several grinds black pepper

salt to taste

8 cups chicken or veggie stock (or good quality bouillon cube and water. Use two cubes if they are small)

1/3 cup heavy cream (optional, but delicious)


1 – Fry bacon, chop roughly and set aside.

Fry bacon.

Fry bacon.

2 – Put medium pot on medium heat and add the oil. Add the onions and saute for about 7 to 8 minutes, stirring frequently.

saute onions

saute onions

3 – Add the broth and kale and bring to a boil. Turn heat down and add the pepper and chili flakes (if using). Cover and simmer for 3 minutes before adding the peas.

Add broth and veggies

Add broth and veggies

4 – Cook at a low simmer for about 8 minutes. Turn off heat and take lid off pot. Let it cool for about ten minutes. Blend in your food processor with most of the bacon (keep some bacon bits to use as a garnish). Return the blended soup to the pot and swirl in the cream (if using). Taste for further seasoning with salt and pepper.

Pot of Pea soup..

Swirl a little cream in at the end and serve

Divide between bowls, adding a little dollop of cream on top and some bacon bits if you like. You can also serve with some nice crusty bread or a sandwich (which makes a great dinner!)


This made a fantastic Sunday Lunch but would make an equally fantastic Sunday Dinner. Fast, tummy-warming and oh so delicious!


Asian Turkey Meatball soup with yummy Rice Noodles

I have been getting a little sick of snow lately, but after watching my kids and their friend whooping it up on the giant sledding hill in the park yesterday, I decided there could be worst things to deal with (like later in the summer when I am complaining about the sweltering heat!).


 Ide & Marie-Lyse (Oh Joy!)

Before going out in the snow however, I had to make lunch. This is the one meal on the weekend that I would forgo if I didn’t have kids to feed. I am content with a crust of bread with a slice of cheese or even a piece of cake and a cup of coffee, but when the kids ask me “what’s for lunch?” I am compelled to fulfill my motherly duty and feed them! I was so lucky yesterday because I has some ground meat leftover after making a big batch of wontons the night before. I didn’t have much else, so I made a very light soup but added the ground Asian-spiked meat in the form of meatballs and bulked it all up with some rice noodles. I find I can be pretty ingenious when I’m desperate!


Ide (oh rapture!)

It was so good, satisfying my soup-loving daughter and my rice noodle-loving son in one big bowlful! My friend picked us all up afterwards, and our kids played in the snow until their faces were numb and the sun started to disappear for the evening. I was happy to see that our teenage children had not outgrown the pleasures of rolling around in the snow.


*This is also a great Blood Type A diet recipe (omit the pepper flakes and black pepper if you are very strict, and stick to olive oil)*

You will need:

3/4 lb ground turkey

3 scallions – finely chopped

1 clove garlic – finely chopped

2 tbs mirin (sweetened rice wine – found in the Asian section of your supermarket or specialty shop)

2 tbs soy sauce

2 tsp freshly grated ginger root (I use my zester for this job or the finest side of your grater)

1 tsp sesame oil

1 medium sweet onion – finely diced

1/2 tsp cayenne pepper flakes (optional)

1 med/large carrot – thinly sliced

2 cloves garlic – finely chopped

3/4 cup freshly chopped flat-leaf parsley

6 cups chicken or veggie broth (or water and good quality bouillon cube)

sea salt and pepper to taste

1/2 cup all-purpose flour

2 tbls oil (olive, canola, veggie or safflower oil)

1/2 lb rice noodles (I use Roland Pad Thai Rice Stick Noodles)


Preheat oven 400*

1 – Put the ground turkey in a medium bowl and add the next 6 ingredients on the ingredient list. Mix together well (use your hands!). (you can do this earlier and leave in the fridge covered to save time later).

mix seasonings with ground turkey

mix seasonings with ground turkey

2 – Make and cook the meatballs: Put the flour on a plate or a shallow bowl and coat the palms of your hands with some oil. Make meatballs be rolling in your palm into a ball and then roll lightly in flour. Place on plate as you go. Make the meat balls on the small side – small enough to be able to pop one in your mouth

Deliciously flavored meatballs

Little meatballs

3 – Add 2 tbs oil to a baking sheet and place in hot oven for about 2 or 3 minutes. Remove and add the meatballs in a single layer. place back into the oven and cook for 10 minutes. remove and turn each meatball and cook for a further 5 minutes. Take out of oven and set aside.

4 – Put saucepan or medium soup pot on medium heat and add about 2 tbs olive oil. Add the onions and garlic and cook for about 5 minutes. Add the parsley, carrot and about 1/2 tsp salt to the pot and cook for another 3 minutes or so.

5 – Add the broth (or water and bouillon cube) and bring to a boil. When boiling, turn down heat to a simmer and cover. Simmer for about 10 minutes. Add the meat balls and continue to simmer for another 5 minute. Turn off heat.

Roland Pad Thai Noodle Brand

Roland Pad Thai Noodle Brand (In my opinion these are the best brand of rice noodles commonly available. They hold up and don’t get gluey and sticky like other brands (Thai Kitchen and A Taste of Thai to name but a couple). If in doubt – go for the plainer and imported variety.

6 – While soup is simmering, put water on for the rice noodles and cook according to package instructions. When you drain, rinse with cold water and leave in colander until ready to add to soup, (if the noodles start to stick together, just re-rinse under cold water).


Brothy cockle-warming soup!

To serve: Divide rice noodles between four bowls and ladle soup with meatballs on top. The hot soup will warm up the noodles instantly. Sprinkle with a little cayenne pepper flakes and more salt and pepper to your taste.



Happy Birthday Dante!

Dante Alighieri by Luca Signorelli

Dante Alighieri by Luca Signorelli

Great Soup with Chicken Sausages (serves 6)

It is Summer time and the one meal that can be a hassle for me is Lunch. In the middle of the day I have to stop what I am doing because people start clammering for food. I am not a proponent of the cooked meats you can buy from deli and meat counters in supermarkets. They are as a rule full of things that are bad for you (nitrites for one!) and are ridiculously expensive. I also hate making sandwiches and don’t know why people think it is less trouble to make 4 or 5 sandwiches then it is to say make a quick pasta dish or a pot of soup.

Very easy and nutricious lunch

Very easy and nutritious lunch (or dinner of course)

I think of soup just as much a summer dish as it is something people huddle around during the winter. In fact, it is easier to find ingredients that are fresh and quick-cooking when there is an abundance of produce everywhere. I’m also lucky in that I have a little backyard where I can grow herbs and have friends who have even bigger backyards who grow vegetables. When their gardens are in full swing the only way to use up the bounty is by giving it away to their friends!

Apium from my garden

Apium leaves from my garden: apium is a cross between celery leaves and Italian parsley. It can be thrown into almost anything and has a great mild celery flavor.

This soup is typical of something that I like to make for lunch. It is a great nutritious meal and can be made from whatever you can scrounge from your fridge, pantry, garden or generous friends. I made this because I had a head of escarole and 4 chicken sausages in the fridge. The rest of the ingredients were used to tie it all together. I grabbed herbs from my garden and my life-saving bouillon cube and this amazingly fresh and delicious soup was invented.

In the ingredient list I gave lots of alternative suggestions to let you know that anything will work, so don’t feel you have to run off to the shop to buy a thing!


*This is a great Blood Type A Diet recipe. Omit the curry powder, black pepper and pepper flakes if you are very strict. You can replace with perhaps a 1/2 tsp of cumin and the seeds from about 3 green cardamom pods (crush pods in a mortar and pestle or back of knife to remove the seeds)*

You will need:

3 tbs extra-virgin olive oil

4 large chicken sausages, casing removed (mine were seasoned like a mild Italian sausage, but any combination of herb or spice infused sausage will work just fine. Also, pork sausages are good too)

1 medium sweet onion, diced

1 tsp cayenne pepper flakes (optional or 1/2 tsp if you want less heat)

1 tsp sea-salt (if using fine grain, add a little less to start)

2 tsp (or 1 if you want less heat) mild aromatic curry powder (optional)

3 thyme sprigs (OR 4 chopped basil leaves, 1 tsp chopped rosemary leaves or winter savory: in other words – whatever you have on hand)

1 cup chopped apium (see description with picture above) OR Italian parsley

1 head of escarole, chopped, OR 4 cups chopped spinach

8 (or more if needed) cups chicken or veggie stock OR 1 good quality bouillon cube and water (I use a Rapunzel vegan cube with salt and herbs)

2 to 3 cups cooked white rice (I used aged basmati rice leftover from another dinner)


1 – Put large pot on medium heat and add the oil. Saute the onions for 5 minutes, then add the sausage by breaking it into bits with your hands as you go, or using scissors to snip it into the pot. Turn the heat up slightly and cook until the sausage takes on little brown bits from the pan (about 7 or so minutes). Stir frequently, breaking the meat a little smaller with you wooden spoon as you stir. Add the herbs.

Saute onions, herbs, then sausage

Saute onions, herbs, then sausage

2 – Add the seasoning (pepper flakes, salt and curry powder) and stir into the sausage. Cook for 1 minute.

add pepper flakes

Add pepper flakes

3 – Add the apium (or parsley) and stir.

then apium

Then apium (or parsley)

4 – Add the water and bouillon or stock and turn heat up to high. Add the chopped escarole (or spinach) and give everything a quick stir. When it comes to a boil, turn the heat down, cover with lid and cook at a low simmer for 10 minutes, giving it a stir a couple of times while it cooks. If the consistency feels too thick to you, add a little more water.

add liquid and escarole (or spinach)

Add liquid and escarole (or spinach)

5 – Add the rice and stir into the soup. Turn off heat and taste for addition of more salt and pepper. Let the soup sit covered for 10 minutes before serving.

add cooked rice, then serve

Add cooked rice, then serve

Ladle into bowls and serve as is. You can pass more pepper flakes and offer salt and pepper to anyone who wants it. 

An A+ Soup with Chinese Noodles (chicken, spinach, lime) – Serves 8

I got home at 7pm last night and we were eating this soup in 45 minutes (granted I worked in the kitchen like a speed demon!). This was another case of knowing I would be home late but not wanted to waste money ordering out (not to mention the food wouldn’t be as good and all of that paper and plastic waste from containers, utensils and napkins!).

A+ Soup

A+ Soup

This is an amazing meal and satisfies all kinds of hunger, from the person who wants lots of food to the person who has a longing for something restorative and healing (like my daughter who was getting over a tummy bug).

A few ingredients made this dish stand out for me: lime juice, thin vegetable-laden broth and the addition of fresh Chinese-Style noodles (below).

These Chinese Style Noodles worked great with this soup

These Chinese Style Noodles worked great with this soup

I try my best to keep fresh wonton skins, egg-roll wrappers or these noodles in my fridge. They can be found in the cold fridge in the veggie section of most supermarkets. They are fresh, floury, light, and delicious for all kinds of dishes. They have an expiration date so I always grab a packet from the back with the longest expiry date. Last night they were the perfect thing to bolster the thin broth.

If you decide to make this, and have some leftover, keep the noodles in a container separate from the soup and add to the reheated soup cold, (the residual heat will warm them up nicely). At least that is what my plan is for lunch today!

Just wanted to show you more of what is growing in my garden at the monent: lovely chives

Just wanted to show you more of what is growing in my garden at the moment: lovely chives (they would also make a great garnish for this soup)

* This is a very good Blood Type A Diet recipe. if you are very strict or a sensitive “A” omit the cayenne pepper flakes*

You will need:

3 tbs extra-virgin olive oil

1 lb chicken breast, very thinly sliced

1 medium onion (sweet or yellow)

2 celery ribs, including leaves, diced

4 cloves garlic, thinly sliced

1 sprig fresh rosemary (left whole)

1 cup shredded or matchstick carrots

1 bunch scallions, including green part (green onions), sliced

10 or so medium shiitake mushrooms, caps thinly sliced

4 cups baby spinach leaves (or regular spinach – chopped)

1/2 tsp cayenne pepper flakes

10 cups veggie or chicken broth (or 12 good quality bouillon cube and water)

juice of 1 lime (or about 3 tbs)

sea-salt to taste


1 – Put large soup pot on medium heat and add the oil. when it has warmed, add the onions, garlic and celery and cook for 5 minutes, stirring occasionally. Add the pepper flakes.

Saute onions and celery, add chili flakes

Saute onions and celery, add chili flakes

2 – Add the carrots and rosemary and continue to cook for another 3 minutes.

Add carrots and rosemary

Add carrots and rosemary

3 – Next add the sliced mushrooms and scallions and continue to cook for another 3 or so minutes.

add mushrooms and scallions

Add mushrooms and scallions

4 – Add the broth (or water and bouillon cube) and turn heat to high. When the liquid comes to a boil, add the chicken and stir.

add liquid, then chicken

Add liquid, then chicken

5 – Add the spinach leaves (or chopped spinach) and bring back to a boil. When it begins to boil, turn the heat down and bring soup to a slight simmer. Cover with lid and simmer for about 12 minutes. Turn heat off and add the lime juice. Taste for addition of salt or pepper. Stir and replace lid. Let the soup sit for about 10 minutes before serving.

Add spinach

Add spinach

6 – While the soup is sitting put a big pot of water on to boil (boils faster with a lid!) and when it is boiling cook fresh noodles according to instructions. Drain and rinse well with cold water and set aside.

*this brand says it takes 3 minutes to cook, but I found they were cooked in 2 minutes. I’d advise checking the noodles earlier than the cooking time stated in the instructions*

Put some noodles into bottom of bowl

Put some noodles into bottom of bowl

To serve, place a portion of noodles in the bottom of a soup bowl (as much or as little as you like) and ladle the soup over them.

Add Soup

Add Soup

Some of us add a swirl of sriracha sauce to the soup which gave it an additional bite of heat.

Add hot sauce if you like (we like Sriracha Sauce)

Add hot sauce if you like (we like Sriracha Sauce)

The Ides Of March, The Wall of Secrets – And, Soup Of The Gods

Statue of Julius caesar outside the Roman Forum in Rome

Statue of Julius Caesar outside the Roman Forum in Rome

This day last year in Cortona, Italy, my friend Andrea  the papermaking professor extraordinaire for the Spring Semester convinced our friend Mario to don an olive wreath to play the part of Julius Caesar for her Ides of March Tribute. He agreed of course, lest he wanted the wrath of this infamous day brought down upon his very own head (sometimes it is best to do what Andrea says!)

Road above the UGA art school in Cortona

Cortona on a misty morning last Spring

But, in fairness to Andrea, she knew that Mario would enjoy the bit of drama attached to a period in history (in a city he loved, Roma), to be something he would not say no to, and so he put up with her turning his sweater into a makeshift cloak and thrusting a wand of sorts into his hand in preparation for the grand finale of her Ides of March project.

Findng hiding places

Wall of Secrets

Andrea had her students make little paper books to be used for the writing of secrets. And in the early afternoon anyone who wanted to, was invited to gather at the big old stone wall outside of the paper studio to write a “secret” and hide it in the crevices of the rocks.

Little books ready for secrets

Little books ready for secrets

Faced with this tiny blank sheet of paper was a little intimidating. Do I write an actual secret, something I have never dared to utter to anyone, or just write something clever or silly?

My book

My book

As everyone finished their notes they gave them up to the cracks in the high wall and waited until the wall was full of secrets before being allowed the delectable task of finding all of the little pieces of paper, reading the contents and putting them back for the next reader to find.

Hiding the paper

Hiding the paper

It was a little surprising to find that most people did reveal a part of themselves that remained hidden until the opportunity to tell something in anonymity presented itself by way of a small piece of paper and a wall full of fissures.

Finding and reading

Finding and Reading

Things like: “I am the only one not having fun”, “I want to build a place for children to play”, “I am going to break-up with my boyfriend when I get home”, “He has a beautiful body”, “When I am dead my dearest, sing no sad songs for me”

Part of something hidden

Part of something hidden

It felt like Andrea took everyone to confession and we were now being absolved of our sins, forgiven by strangers. The pieces of paper remained there until ravaged by weather and time. If anyone is reading this in Cortona, perhaps they could walk out to the wall by the paper studio and see if anything is left of our moment last year – Let me know!

The Resting place of Julius Caesar

The Resting place of Julius Caesar at the Roman Forum (it is quite something that this great Roman General’s grave is still being remembered with fresh flowers over 2,000 years later)

In the middle of all of this the large window to the left of the wall swung open and there Mario appeared in all of his get-up waving his starry wand and began a passionate speech to the little crowd of us who had gathered around the window in anticipation. This was no soothsayer warning to “Beware the Ides of March”. This was Caesar himself come back from the grave threatening revenge upon his murderers and damnation to everyone else! Trust Mario to use this moment to give a voice to the mightily fallen Caesar. It was a refreshing change from the usual ravings of the beggar warning of impending danger.


Architectural Fragment at the Roman Forum, Rome

On to the food bit of my story: I made a soup last night and was thinking of warming the cold in our souls and bones when I came up with this restorative concoction. It was an evening when the wind whistling around the house and threatened to find its way in under the doors and through the windows. I had to make something searingly hot both in temperature and flavor. When I asked my son what should I call my soup after we had all eaten, he said “Soup of the Gods”. I think it fits quite nicely with the rest of my story.

Godly Soup

Godly Soup


*This is also a Blood Type A diet Recipe – omit the hot sauce if you are very strict, but all other ingredients are either beneficial or neutral*

Soup of the Gods Recipe

You will need:

2 tbs olive oil

1 1/2 lbs chicken breast fillets, thinly sliced

1 sweet onion, quartered and thinly sliced,

3 garlic cloves, thinly sliced

2 baby bok choy plants, roughly chopped

1 1/2 cup thinly sliced carrots (grated or shredded)

1 cup baby Bella mushrooms, thinly sliced

1 tbs good quality curry powder (I used a special mix from Kalustyan’s, a great specialty food shop in Manhattan. So, seek out the best you can find!)

2 tsp dried herbs (such as oregano, crushed fennel, sage, thyme)

1/3 cup dried mushrooms (optional, but adds nice depth)

1/2 tsp sea-salt (more to taste)

1 good quality vegetable or chicken bouillon cube (I use Rapunzel brand. They make the best stock cube in my book)

12 cups water

3 cups cooked basmati rice (if leftover, take it out of fridge when you begin and add to the soup cold. If cooking from scratch, cook the rice at the beginning of prep)

Condiments & Garnish: thinly sliced fresh lime & Sriracha sauce


1 – Prep all ingredients before you begin cooking. Put dried mushrooms in cup of hot water until ready to use.

Cook onions, add mushrooms

Cook onions, add mushrooms

2 – Put good-sized soup pot or big saucepan on medium heat and add 2 tbs of olive oil. When it has warmed up, add the garlic and onions and cook for about 5 minutes. Add the mushrooms and continue to cook for another 5 minutes or so.

add seasonings

Add seasonings

3 – Add the curry powder and dried herbs stir into the veggies. Next, crumble in the stock cube and ½ teaspoon sea-salt.

Add liquid

Add liquid

5 – Add the water and turn heat up and bring pot to a boil.

add rest of veggies

Add rest of veggies

6 – Next add the bok choy, carrots and dried mushrooms (if using), and stir.

add chicken

Add chicken

7 – Add the chicken and bring the liquid back to a boil. When it boils, turn the pot down to low. Cover with a lid and simmer gently for about 15 minutes or until chicken is tender. Turn heat off and add the cooked rice. Cover and let pot sit for about 10 minutes before serving. Make sure you taste and season further with salt and/or pepper if you think it needs it.

add rice and let it sit

Add rice and let it sit

Serve with a slice of lime and some sriracha. Of course this is fine alone or with a different condiment of your choice.

ready to eat

Ready to eat

Medicinal Kale And Tofu Soup – Too Healthy for Words!

I wanted to start the week with something so healthy, it would give me the energy I needed to get me through the week that lay ahead. This soup was the perfect meal to do the job!

Restoration in a bowl

Restoration in a bowl

We all know the stuff that is good for us, so I decided to put that knowledge to use. This soup packed with dark green kale, tofu and other veggies swimming in garlicky broth was like getting a magic injection that would hopefully stave off the ever-pressing Wintry blues.


*This is a power house recipe for Blood Type A Dieters – full of highly beneficial ingredients like tofu, kale, onions, carrots and garlic*

You will need:

2 tbs olive oil

1 block of form tofu (pressed) and cut into cubes

2 celery ribs, including leaves, cut into slices

1 large sweet onion, large dice or into thin 1/2 round slices

2 cloves garlic, thinly sliced

2 carrots, peeled and sliced

6 cups chopped kale or baby kale leaves

1 tsp sea-salt

1/2 tsp cayenne pepper flakes

1 tsp good quality curry powder

1 good quality bouillon cube (I use Rapunzel Brand)

7 to 8 cups water

More salt & freshly ground black pepper to taste


Prep all veggies before you begin.

cubed tofu

Cubed tofu

1 – Put large soup pot on medium heat and add the oil. Add the onions, garlic and celery and cook, stirring occasionally for about 6 minutes.

Saute onions, celery & garlic

Saute onions, celery & garlic

2 – Add the carrots and continue to cook for another 3 minutes.

Add carrots

Add carrots

3 – Add the kale and cook for a couple of minutes before gently stirring in the cubed tofu.

Add Kale, then tofu

Add Kale, then tofu

4 – Add the seasonings and bouillon cube and stir into veggies.

add spices

Add spices

5 – Add the water and turn heat up to high. When it comes to a boil turn heat to low and cover pot with lid. Simmer (there should be a very gently bubble visible on the surface) for 15 to 20 minutes.

add liquid

Add liquid

Turn heat off and taste. Adjust seasoning if necessary. 

Warming Kale And Tofu Soup

Warming Kale And Tofu Soup

Serve alone or with some fresh bread.

Hearty Tofu & Cauliflower Soup (serves 6)

I think that soup is the one place even a die-hard meat-eater will succumb to the power of a steaming bowl of broth-y vegetables. If it is overflowing with tons of tasty ingredients, there is a chance the protein-packed tofu will go unnoticed!

Everyone loves soup!

Everyone loves soup!

I made this because my son was sick but was still hungry for something savory. I wanted it to be full of goodness but not a heavy meal that would weigh him down. I am very lucky in that he loves tofu and lots of other foods that you don’t usually associate with the palate of a teenage boy: things like squid tentacles, miso, seaweed and sashimi. He told me his dream is to “live and die” in Japan and judging from the food he likes, I’d say it is his destiny. 

my catalysts

My catalysts (Japanese curry powder, dried celery stalks & Dulse Seaweed salt)

I was in a great shop called Kalustyan’s in New York City the other day and picked up a few things that I though would work great in a soup using tofu and cauliflower (a nice light veggie) as the main ingredients. I gave it a Japanese “feel” by seasoning the broth with a little Japanese curry powder and a lovely seaweed-infused salt from the gulf of Maine called Dulse Seaweed Salt. Dulse is a red seaweed (sometimes called Sea Lettuce) and it gives the salt an intensified ocean taste.

My son ate two bowls, which says it all really.


*This is a Blood Type A Diet friendly recipe with beneficial ingredients such as tofu, garlic, escarole and onions (cauliflower is neutral so is fine to use)*

You will need:

I cake of tofu, pressed and cubed (tofu usually comes in 12 oz blocks)

1 medium onion, sliced

3 cloves garlic, thinly sliced

2 celery ribs, including leaves, chopped

1 head escarole, washed and roughly chopped

1 small head cauliflower, broken into florets (if it is a large head, use half)

2 tsp curry powder

1 tsp cumin seeds (optional)

1 tsp of fresh thyme or rosemary leaves

1 tsp sea-salt (use 1/2 tsp if the salt you are using is intensely salty)

1 vegetable bouillon cube (I used the Rapunzel brand)

10 cups water

3 cups cooked basmati rice


*If you have leftover rice in your fridge (I always do!) take it out and reheat at lowest setting on your stove top in pot with lid. If not, cook some fresh right now!*

1 – Press tofu immediately!

tofu stacked with dinner plates!

Tofu stacked with dinner plates!

2 – Chop all veggies while tofu is being pressed.

This is the way I've been slicing onions lately

This is the way I’ve been slicing onions lately

3 – Put big soup pot (4 to 6 qt) on medium heat and add the oil. When it warms, add the onions and garlic and cook for about 4 minutes before adding the celery. Cook, stirring frequently for about 8 minutes.

Add onions & garlic, then celery

Add onions & garlic, then celery

4 – Add the curry powder, thyme (or rosemary),, cumin seeds and salt to the pot and stir. Add the cauliflower and mix gently. Cook for about 1 minute. Add the tofu and stir gently and cook for another minute.

add spices, then cauliflower

Add spices, then cauliflower

6 – Add the bouillon cube (I usually roughly chop it first), followed by the water. Turn heat up and when it comes to a boil add the chopped escarole and turn the heat down to a low simmer. Cover and simmer for about 8 to 10 minutes.

add escarole

Add escarole

Serve soup alone, with a scoop of rice or crusty bread and some hot sauce if you are in the mood.

eat with whatever you like

Eat with whatever you like: rice, bread, alone and maybe a dash of sriracha!