It’s really cold outside today. Like one of those oh-so-cold days that makes you just want to stay buried under a blanket binge-watching Netflix all day – which we’re totally doing, by the way, but eventually you need to head into the kitchen for something to eat. Unfortunately for us, in this old apartment, that means venturing into a whole different arctic tundra!
Luckily John braved the drafty kitchen today to whip up a fairly healthy and hearty soup that’s perfect for a day like this. What’s even better is that he used up a lot of leftovers that were just hanging around and in want of attention: there were two almost-frost-bitten (no pun intended) veggie burgers being neglected in the freezer, half a head of cauliflower, and small amounts of cheese here and there – all things that, just like on our post for the French toast casserole trio, were screaming “use me!”
I’m very fortunate that I live with a chef who utilizes leftovers so well because, before him, I had a very bad habit of losing leftovers because they were either too small to be full meals or I didn’t know how to reuse/reheat them in inventive ways (or, truth be told, I’d forget about them… oops!).
This soup is oh-so-delicious and flavorful; I love the contrast between the soft yet crisp vegetables and the crunchy tortilla strips (which are actually more like “veggie” chips we found at BJ’s, sooo good!). Definitely a new winter favorite for me – how about you?
4 cups water
1 can diced tomatoes
1/8 tsp ground annatto seeds
1/8 tsp cumin
1 tsp chili powder
1 tsp raw sugar
½ tsp granulated garlic
½ tsp onion powder
¼ tsp herb de provence
1/8 tsp fermented peach smoked sea salt
1 dozen fresh mushrooms, julienned
½ head of cauliflower, sliced
1 can pinto beans
2 veggie burgers, diced
½ cup smoked Gouda, shredded
1 cup sharp cheddar cheese, shredded
4 cups of spinach
Greek yogurt (for garnish)
Tortilla chips (for garnish)
Combine the water, tomatoes, and spices in a large saucepan. Boil out for about 15 minutes and then puree with a burre mixer. Add the mushrooms and cauliflower and let that reduce down for 7-10 minutes. Then add the pinto beans and veggie burger bits and cook for another 3-5 minutes. Add the cheeses and allow them to melt (this should take just a few minutes). Last but not least, shut off the heat and stir in the spinach. Now you’re ready to scoop your soup into a bowl and garnish with Greek yogurt and some tortilla chips. Enjoy!