Exciting news: I've enjoyed posting recipes here so much that I decided to start my very own food blog: http://tastememories.typepad.com/ I'm still finding my feet (and my photographs are pretty awful), but I'm having a lot of fun doing so. I'd love it if you'd stop by. Oh, and guest posters would be wonderful - let me know if you're interested! I'm doing recipes of all kinds, provided they're original or at least significant adaptations of an existing recipe.
Of course, I'll still be contributing here, especially when I have a recipe for something vegetarian and lunchable. Here, as proof, is a recipe for an edamame, avocado, cilantro and lime soup that I made recently. (If you visit my blog and scroll down, you'll find an extremely unattractive picture of it. But I swear, it really is good).
1 tbsp olive oil
2 medium onions, roughly chopped (I used red onions)
1 tsp salt
2 tsp cumin
6 cups vegetable stock
1lb frozen, shucked edamame
1 punnet silken tofu
1 avocado, de-stoned
1 bunch cilantro, roughly chopped
½ cup sour cream
Add the olive oil to a large pan over medium-high heat.
Add the onions, the salt and the cumin, and sauté the mixture for a few minutes, until the onions are soft and beginning to caramelize.
Then, add the vegetable stock and bring it to a boil.
Add the edamame, and boil for about 10 minutes or until soft.
Next, puree the soup in a blender, together with the remaining ingredients (you may need to do this in batches).
Adjust the soup for seasoning and acidity. You can also add a little more liquid if you like.
This serves six, generously. By the way, I actually prefer to serve this soup cold, but it’s nice warm too. Either way, you might want to swirl a little more sour cream into it.