Soup Swap

Cooking for others is still overwhelming to me, but I love the idea of cooking one meal a week for two families or more and swapping.  It is always easy to double a recipe, and to know it guarantees  a meal made by someone else is motivation.  I thought a "soup swap" would be a good place for me to start.  I found a friend willing to give this a go, and we swapped soup this week.  It was so exciting and KID TIP- anything made by another mother automatically taste better!


I recently read an article on swapping meals on a much larger scale!

Cooking Coops

 I made a carrot soup from Happy Herbivore:
Her amazing website:
Happy Herbivore:

Creamy Carrot Soup

Ingredients:

1 lb carrots, skinned and sliced

1 small onion, diced

1/4 c instant oats

1/2 c nondairy milk

1/2 tsp ground ginger

1/4 tsp all spice

salt, pepper - to taste

Method: In a medium saucepan, combine 2 cups water, carrots, onion and oats over high heat. Bring to a boil then reduce to medium, Continue to cook, stirring frequently, until oats are cooked and carrots are fork-tender, about 5 minutes. Transfer to a blender, in batches if necessary, and combine with nondairy milk. Blend until smooth and creamy, adding an extra splash of liquid if necessary. Transfer back to saucepan and stir in ginger and all spice. Gently heat over low, adding salt and pepper to taste. Serve. (Per Serving: 147 Calories, 1.6g Fat, 31g Carbohydrates, 7.8g Fiber, 13.8g Sugar, 4.8g Protein).

My friend made:

Chilled Gazpacho with Corn and Edamame

From Veganizzm.com

• 2 large tomatoes, chopped
• 2 small cucumbers, chopped
• 1 orange bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup tomato juice
• 1/2 medium red onion, chopped
• 2 small limes, juiced
• 1/2 Tablespoon balsamic vinegar
• 1 teaspoon cumin
• 2 ears corn cooked + kernels sliced off OR 1 can, drained
• 1 cup cooked or frozen/thawed edamame

Combine tomatoes, cuke, peppers, tomato juice, red onion, and lime in a blender or food processor. Pulse until smooth (or as chunky as desired) 60-90 seconds or so. Add balsamic vinegar, cumin, and a dash of salt and pulse briefly. Stir in cooked corn and edamame and refrigerate several hours or overnight before devouring. SERVE CHILLY

 

I preferred the gazpacho, as in, I ate it for lunch 2 days and dinner.  Si ate it for dinner and lunch. She said it was DELICIOUS.  I liked the carrot soup, it was very warm and filling, but I wanted more spice, I finally added cayenne pepper and it was much better.