I hope you enjoyed this year's MoFo theme. I know I did. The food world is so full of wonderful ingredients, recipes, techniques, chefs, authors and cookbooks. It really was easy to come up with things to blog about. What was more challenging was deciding which thing to blog about.
I will be having a giveaway post-MoFo, so I hope you come back for a review of a tasty line of veggie burgers: Chez Marie and an opportunity to win vouchers for her yummy burgers (gluten free!!!)
The world is a fabulous mix up of foodie awesomeness. Ponder the wonder that is the food world while you enjoy a hot, comforting bowl of soup!
Makes 6-8 Servings
1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, thinly sliced at an angle
2 stalks celery, thinly sliced at an angle
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary crushed
1/4 teaspoon poultry seasoning
5 cups vegetable broth
1 cup water boiling water
3/4 cups Soycurls
1 - 15 oz can fire roasted diced tomatoes (I prefer the petite in this recipe if you can find them)
3/4 cup dried alphabet pasta
Chopped parsley for garnish (optional)
In a heavy bottomed small soup pot heat olive oil over medium heat. Add onions and saute until they are slightly translucent and soft, about 3-4 minutes. Add sliced carrots and celery and saute for about 5 minutes until they start to soften but are still a bit firm. Add thyme, salt, celery seed, black pepper, rosemary and poultry seasoning. Saute until fragrant, about 1 minute. Add vegetable broth. Simmer for 10 - 15 minutes.
While soup is simmering, pour boiling water over Soycurls to rehydrate. Let soak for about 10 minutes. Drain and run under cold water to cool. Roughly chop and add to soup pot. Add tomatoes and pasta. Bring to a boil and reduce heat to a simmer. Simmer for 7-10 minutes until pasta is done. Garnish with parsley if desired. Serve with nice crusty bread and a simple salad to make a total comfort food meal.