“More Soup For You!”

menu board chicken 4

It has been a hectic summer at Loyola House with retreat after retreat full … of familiar faces and friendly new faces. The farm has been showering us with delicious, nutritious and fascinating produce despite the wretched distribution of precipitation.  Our new team is settling in like they’ve been here forever.  We now are preparing to say goodbye briefly to Autumn G. who is going on maternity leave.  It’s a bittersweet occasion … we will miss her madly but are madly excited about meeting her new daughter Hannah – when she arrives!  We also look forward to working with Shirley who will be with us as Autumn adjusts to new motherhood.

Last month I promised a departing retreatant that I would post a recipe … apologies that it has taken so long!

GINGERED CARROT SOUP

Sauté until soft but not coloured….

¼ c coconut oil

2 lb carrots, peeled (or just scrubbed!) and sliced thinly

3 T grated fresh ginger

2 c diced onion

1 c sliced celery

1 T garlic

Add …

4c veg stock or water or apple cider

Cook until carrots are very soft.

Puree to desired texture … silky smooth or chunky – both have their own charm.

Season with…

salt, pepper, lemon juice. .. and maybe just a dash of hot sauce to wake up your taste buds!

Serve garnished with crème fraiche (or sour cream or yoghurt) and chopped cilantro (if desired).

We love soup.  We love to make it, we love to eat it.  We don’t always love taking pictures of it; it is often so monochromatic … so here is a memory of early summer Salade Nicoise.

nicoise 6

I am told that the Taste of Italy dinner on September 28 is sold out already!  We are looking forward hosting you all again.  If you missed out on a chance at tickets, be consoled with the knowledge that we will be doing another series of dinners next year … The Taste of Diversity!  They are such a good time and for such a good cause.

Until next time, take care of yourselves … so you can take care of others.  ❤

 

 

kohl rabi 2

This is the beginning of our kitchen’s favourite time of year.  It’s busy and hot … and everyone else is on holiday or has just come back and wants to tell you all about it  … but the produce makes it all worthwhile! The asparagus and strawberries are over, now we are getting lettuces and greens of every description, broccoli, garlic scapes, snow peas, snap peas, the above-pictured baby salad turnips and of course, everyone’s favourite alien-looking vegetable … the mighty kohlrabi!

Today’s recipe is for Black Bean Soup.  Looking back, I realize we have explored the possibilities of this most-nutritious-of-all-legumes in dips and in desserts but not in the easiest and most obvious of ways.  It is delicious, versatile and so good for you … unfortunately it is not particularly attractive (being a sort of lumpy dark grey) so no pictures unless you take them yourself after trying the recipe.

 BLACK BEAN SOUP

Soak overnight …

4 c black beans

Discard the soak water, rinse beans. Place in a large pot and add fresh water until it covers the beans by 2 inches. Add …

6 bay leaves

Simmer until beans are soft, skimming when necessary. Drain.

Dice …

2 c each of onion, celery and carrot

Saute until soft with …

2 T minced garlic

2 T coconut oil

Add …

4 c canned tomato

2 t dried thyme

1 t chillies –if desired

2 T grated orange zest

2 T lime juice

2 litres water or apple cider

Cooked beans

Bring to a boil, then simmer for half an hour, stirring frequently.

Remove 1/3 of the soup and puree roughly – watch out for bay leaves! Add back in to soup and adjust salt and pepper according to taste.  This is nice served with sour cream or yoghurt, diced green onions and a bunch of friends.

Enjoy the summer … remember the Taste of Italy in September … and take care of each other!