I cannot even express how appreciative I am of all the new foodies I have been introduced to through Vegan MoFo over the past week. It’s a beautiful thing to see so many people from all parts of the world, share in the love of plant-based food. It not only feels like a celebration of vegan food but also a movement! So lets keep it going 🙂
In the past I have been vocal about my deep-rooted love of Spain and I thought it was time to revisit that intriguing part of the world (if only through our taste buds) for this weeks Sexy September Soups!
Where I live the summer weather is still very much here but there are also a few rainy days in the forecast and a spicy bowl of Spanish goodness makes for a perfect meal. Tucked into your favorite chair with a blanket and a good book while the season changes around you, this soup works for a slow lunch or a relaxing dinner…or both, like a did yesterday 🙂
Choosing a vegan lifestyle is never about focusing on what you “cannot” eat but more about exploring all of the incredible foods that you have to choose from. It is also about compassion for others and making decisions to not put your own temporary satisfaction above others discomfort. Funnily enough, this week I found myself extending those beliefs into other parts of my life. It seems to me that when you align all parts of your life then what you eat, or who you love, or what you wear all become the same expression of who you are. So I guess I’m feeling spicy this week because I made my Spicy Paella Soup very hot, adding way more sriracha than my recipe called for 😉
Tomatoes are to be celebrated this time of year so nothing is better than a tomato-based soup. Seasonal ingredients just feel good for the soul. This soup is a perfect example of all the delicious foods that are available this time of year and all the wonderful choices that are available when you choose a plant-based diet.
Hasta pronto amigos 🙂
Spicy Paella Soup
Serves 4-6 amigos
Prep Time: Approx 45 mins
2 tbsp extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 small zucchini, chopped
1 red pepper, chopped
2- 14 oz cans of high-quality diced tomatoes
4 cups mushroom (or vegetable stock)
1 tsp smoked Spanish paprika
1 tbsp ground up sea vegetables (I use a combo of nori & dulse pulsed in a small food processor)
1 tsp crushed red pepper flakes
1 cup frozen peas
4 artichoke hearts, cut into quarters (for this recipe I use artichokes from a jar)
2 tsp sriracha (optional for added heat)
Salt & Pepper to taste
2-3 cups of Lemon Saffron Rice (see recipe below)
- Heat olive oil in a large heavy-bottomed sauce pan and add onions. Cook for approx. 7-10 mins until onions are slightly brown. Add garlic, zucchini and red pepper to pan and cook for another 10-12 mins.
- Add in tomatoes, mushroom stock, paprika, sea veggies, and red pepper flakes and bring to a boil on medium-high heat.
- Reduce heat and add the frozen peas and artichokes. Simmer for 10 mins.
- Remove from heat and serve with Lemon Saffron Rice.
Lemon Saffron Rice
2 cups jasmine rice
2 cups vegetable stock
2-4 pieces of dried porcini mushrooms
1 tsp saffron threads
2 tbsp extra virgin olive oil
juice of 2 lemons
salt and pepper to taste
- Cook rice according to instructions using vegetable stock instead of water. Add the mushrooms and saffron into the stock prior to cooking
- When rice is cooked, toss in the olive oil, lemon juice and salt and pepper. Set aside.