Roasted Tomato and garlic soup (v)


The tomato does not get enough credit!  I’ve been sick for the last few days, and this is the first time I have felt like getting up and making something, and even though it was a lovely 75 today in San Diego, the fog likes to roll in early on days like this, and so I thought soup was the right choice. 20130313-172644.jpg

And what is better with tomato soup but grilled cheese?  Well, grilled “cheese” is:)  All vegan people, all vegan.  The bread too!20130313-172957.jpg

Added some olive oil, additional seasoning, soy-free earth balance (you could use almond or coconut milk, but I am fresh out–except for the vanilla kind), some pinenuts…a little fresh basil would be nice, too.20130313-173632.jpg

Topped it with some organic bean sprouts…20130313-173754.jpg


It’s COLD Outside Quick and Easy Asian Egg Drop Soup (OV)

Um, California, ahem!, San DIEGO, why you gotta be so cold?

This is no lie, people.  It was 36 degrees last night!  36! Sunday night it is supposed to be 32!

This is NOT what I signed up for.

Did you know I worked out practically all day yesterday IN TWO JACKETS so as not to be cold?  And the wind…geez!

I know, we Californians are wimps.  But low-to-mid- 50s in the daytime and into the 30s at night is just not right.  I had to actually close my bedroom window which I leave open 365 days a year because this ultra-cold weather nonsense just doesn’t happen by the beach.

So, last night after getting back from HOT yoga (105 degrees, thank GOODNESS), I made a fire in the living room (we don’t have central air or heat here because, WHY?  Our average temps are between 65-72!), but I was still chilly.

A quick soup, perhaps?  Why, yes.  That sounds lovely!

Quick Asian-y Egg Drop Soup

I say Asian-y with all due respect.  I am not an authority on Asian food, but I understand flavors, so I thought, why not try my hand at this VERY quick little soup?

1 bag of Tofu noodles (or rice noodles are ok, too)

Water (or veg. broth)

Soy or Teriyaki sauce

1 lime wedge

1 egg, beaten

handful baby spinach

red pepper to taste

salt/pepper to taste (though, if you use soy, maybe lay off extra salt

photo (28)

One egg, beaten

photo (29)

A little lime

Rinse out the tofu noodles.  If you have never seen these before, they are usually in the refrigerated section with the other tofu products in your store.  I only shop at Sprouts (formerly Henry’s), so I have no idea if you can get them at more mainstream grocery chains like Vons or Ralph’s.  They are kind of amazing, though.  I think the whole bag has about 12 calories.  Anyway, rinse these well, and put in your saucepan with enough water or veg. broth to more than cover them (just eyeball it, maybe 2 cups–a nice amount for a broth soup).  Put this on the stove over med-high heat.

Next, add your soy and teriyaki sauces (I would do a couple splashes of soy, and maybe a 1/4 cup of teriyaki)

Add a handful of spinach and some red pepper. Squeeze in the wedge of lime.

All in

All in

Bring to a boil for a few mins, then turn down to med-low.

Have your egg beaten, and in a small bowl ready to go.

With a steady hand, SLOWLY drizzle the egg as you stir the soup as to create egg ribbons.

Ready to serve

Ready to serve

Once this is done, SERVE.

It was pretty tasty, if I do say so.  And I needed that hot soup in this freakishly cold weather!

Five-minute soup!

Five-minute soup!

Stay warm:)