After having eaten copious amounts of chili in the past few days, I decided to make something a little lighter last night, using ingredients from our first fall CSA haul. A little recipe hunting led me to 101 Cookbooks Green Soup with Ginger, which features kale, sweet potato, spinach, and ginger– each of which I had on hand. I had not, however, defrosted a tofu pack in time to add tofu to this soup. Knowing that we’d need something slightly more substantial than soup sans tofu, I decided to make a modified soba noodle recipe, also from 101 Cookbooks. I didn’t have everything that the Almond Soba Noodle recipe called for, but with a few modifications, including some beautiful red bell peppers also from Maude’s, I was confident it would turn out nicely.
The soup is flavorful and light, and the soba noodles were creamy without being overly rich. The fresh basil and red peppers were a beautiful and delicious combination.
Green Soup with Ginger:
1. saute onion over low heat in 2 tbsp olive oil until caramelized (about 30 minutes), stirring occasionally.
2. meanwhile, peel and dice 1 large sweet potato, and place it in a heavy pot with 4 cups of water and generous salt.
3. add chopped chard (I used 8-10 leaves), spinach (1 cup), and 3 tbsp chopped fresh ginger.
4. bring contents of pot to a boil, and then simmer, covered, until onions are ready/vegetables are tender.
5. add onions and 2 cups vegetable broth to pot, stirring.
6. puree soup with an immersion blender or in batches in a food processor.
7. finish with 2 tbsp fresh lemon juice, and freshly ground pepper.
(The original recipe calls for a chopped leek in step 3, but I didn’t have one. The soup was nonetheless very tasty).
Almond Soba Noodles
1. Cook soba noodles according to package.
2. Meanwhile, combine almond butter (1/3 cup) with red curry powder (I used 1 tsp, because the recipe called for curry paste, which I didn’t have. 1 tsp was a satisfactory amount).
3. Stir 2 tbsp fresh lemon juice and a dash of salt into the almond butter mixture.
4. Slowly add 6-8 tbsp hot water, stopping when you reach a creamy, sauce-like consistency.
5. Top soba noodles with sauce and raw red bell pepper.
6. Garnish with fresh basil leaves and chopped almonds.
(We felt like the noodles benefited from a tiny squirt of braggs. Alternatively, you may want to add salt to taste).
The meal turned out fantastic. I plan to prepare some tofu tonight so that I can add it to my soup for lunch tomorrow, since the soba noodles did not make it to the leftover stage…