Food Porn:  Pumpkin and black bean soup 

recipe located here [x]

Mint and Pea Soup

Pictured here: [x]. This is a great dish for spring, pair with Caprese Salad (mozzarella, basil, and tomato) sandwiches on fresh rolls. 

Serves 1-2

2 tablespoons butter

1 c chopped leeks, white and light green parts

1/2 of a small onion, chopped

2 c veggie stock

1 (10-ounce) package frozen peas

1/3 cup chopped fresh mint leaves

1 teaspoons salt

freshly ground black pepper

1/3 c half and half

freshly chopped chives to garnish

1. heat the butter in a large saucepan

2. add the leeks and onion, and cook over medium-low heat for 5 to 10 min, until tender

3. add the stock, increase the heat to high, and bring to a boil

4. add the peas and cook until the peas are tender, 3 min

5.turn off the heat, add the mint, salt, and pepper

6. Puree the soup in a blender, or a food processor

7. whisk in the half and half and garnish with chives and 1 whole mint leave per bowl.

Food Porn: mint and pea soup

Pumpkin and Black Bean Soup

Another awesome and easy soup recipe. This one is seasonal!

Serves 6-8, depending 

One 15 1/2 ounce can reduced sodium black beans

1 can canned chopped tomatoes, drained

4 garlic cloves minced

1 1/4 cups chopped onion

1/2 cup minced shallot

1 tablespoon plus 2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 stick (1/4 cup) butter

16-ounce can pumpkin puree

1/2 cup dry Sherry

4 cups vegetable broth

1 table spoon soy sauce

zatarains Creole Seasoning to taste

cilantro

1. In a food processor coarsely puree beans and tomatoes.
2. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
3. Stir in bean puree, broth, pumpkin, Sherry, and soy suace until combined and simmer, uncovered, stirring occasionally for 20 minutes
4. Remove from heat and season soup with zatarains, if desired (if you do not have it use salt and pepper as a substitute)
5. Serve garnished with cilantro. 

Exotic Shrimp and Rice Noodle Soup

Sadly I don’t have pictures of this one but, oh boy, it was good and super easy. 

Serves 4-6? (possibly more) depending on your serving size

3 cups vegetable broth

1 cup water

1 tablespoon minced garlic

1/2 teaspoon crushed red pepper

1 tablespoon lower-sodium soy

2 (3 inch) cinnamon sticks

1 (8 ounce) bottle clam juice

1 ounce fresh wild mushrooms chopped (or dried, soak according to package)  

1 (1-inch) piece peeled fresh ginger

zatarains Creole Seasoning to taste

salt and peper to taste

1 pound large shrimp, peeled and deveined

4 ounces uncooked flat rice noodles

1/2 cup diagonally cut green onions

1/4 cup fresh cilantro leaves

12 small basil leaves

4 lime wedges

1. Combine first 9 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). 

2. Add shrimp; cook 4 minutes or until done.

3. Remove cinnamon and ginger; discard. Add zatarains, salt and pepper.

4. Cook rice noodles according to package directions; drain. 

5. Dish out the soup and add noodles, Sprinkle evenly with green onions, cilantro, and basil. Serve with lime wedges.