4 Delicious Soups from 101cookbooks. Here is what Heidi writes –
– A Simple Tomato Soup: Pictured here – A simple tomato soup recipe inspired by a Melissa Clark recipe – pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg.
– Pumpkin and Rice Soup: This was the pumpkin soup I made first-thing after arriving home from India last October – it has an herby butter drizzle and lemon ginger pulp. I serve it over a good amount of brown rice with a dollop plain yogurt.
– Coconut Red Lentil Soup: If emails are any indication, this is certainly one of the more popular soup recipes with all of you. Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, it is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. It has back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins. It also relies on an interested cooking method to bring it all together.
– Posole in Broth: My style of posole. This version has a vegetable broth base, lots of blossoming corn kernels, avocado and mung beans. It’s topped with plenty of chopped olives and toasted almonds.