New recipe: Garlic, Chickpea, and Spinach Soup

In an effort to be more intentional about meal planning now that I’m working full time, David has started looking through various cookbooks we have to come up with great recipes that work with the limited time we have during the week to cook. He found this recipe in “the Best Ever Vegetarian Cookbook.” Since we had all of the ingredients on hand (with a few substitutions), we went for it! And, it was SO delicious.

What new recipes have you tried out recently? What is your inspiration on days when you have limited time to cook?


2 T olive oil
4 cloves garlic, minced
1 onion, chopped
2 t ground cumin
2 t ground coriander
5 cups vegetable stock
3 red potatoes, finely diced
1 15 oz can chickpeas (garbanzo beans), drained
1 T cornstarch
2/3 cup heavy cream
2 T tahini (we used 1 t ground sesame seeds)
7 oz spinach, chopped
1/4 t cayenne pepper
1/4 cup shredded parmesan cheese
salt and pepper to taste

Heat oil in large saucepan over medium heat. Cook onions and garlic until soft and golden. Stir in cumin and coriander and cook for 1 minute. Add stock and potatoes, bring to a boil, and simmer 10 minutes. Add chickpeas and simmer until tender. Blend cornstarch, tahini, cream, and salt and pepper. Stir into soup with spinach. Bring to a boil and cook 2 minutes. Add cayenne and salt and pepper to taste. Serve garnished with shredded parmesan cheese and cayenne pepper.

This soup would also be fantastic with italian sausage! What are your thoughts?


summertime & cream of zucchini soup

It has been quite awhile since my last post. A lot has happened. A few of the highlights include celebrating my 25th birthday, getting promoted to full time at work, adventuring to the Cheese Importers in Longmont, celebrating my brother-in-law’s wedding, and cooking up a storm.

I am so glad it is summertime. If I see snow again before October I may just go insane! I have been craving warm, hot days reminiscent of summertime in Phoenix. Call me crazy, but I miss stinking, hot temperatures that make your brain feel like it’s melting… At least it’s warmed up here.

Now that it’s warmer, it’s time to start thinking about summer produce and gardening. I am especially looking forward to our brandywine tomatoes and zucchini this year in our garden, as well as Colorado grown corn and peaches later this summer at the grocery store. In thinking about these delicious summer vegetables, I was reminded of the excess of zucchini from last year’s crop and how we used it in an amazing cream of zucchini soup. Check out the recipe below. And tell me, what are some of your favorite summer recipes?


2 T olive oil
1 T butter
1 onion, chopped
2 lbs zucchini, sliced
1 t oregano
2 and 1/2 cups vegetable or chicken stock
1/2 cup gorgonzola cheese
1 and 1/4 cups light cream
salt and pepper to taste

Heat stockpot to medium heat. Add oil, butter, and onions; cook until clear. Add zucchini, oregano, salt and pepper. Cook 10 minutes, then add stock. Bring to a boil, then lower heat and half cover pot. Simmer for 30 minutes. Stir in gorgonzola until melted. Blend soup in a food processor until smooth. (OPTIONAL: sieve) Add cream to soup over low heat. Check seasonings. Pour into serving bowls and garnish with cream, oregano, gorgonzola, and black pepper. Enjoy, immensely!

Also, enjoy a picture of the beautiful flowers my mother sent me for my birthday!