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12.28 Soup Story

Black Bean Soup (Vegan, GF)
Ingredients: onion, garlic, black beans, red bell pepper, carrot, celery, tomatoes, chilies, spices, salt, olive oil, apple cider vinegar.

Black Bean Soup: This soup is a story of the sum of its parts. Our trick to making the most out of the humble black bean is to build a complex flavor base to help these beans shine. Slowly simmering onions, garlic, tomatoes, peppers and a host of spices as a base for the beans before you cook them is what gives this soup its depth of flavor. Small diced mirepoix folded into the soup as it’s cooling makes for a beautiful and appealing soup. Serving Suggestion: Make a simple salad with avocados, radishes, fresh farmers cheese, lots of cilantro, lime and olive oil. Add grilled chicken to the salad if you want to bulk it up.
Brown Butter Cauliflower (Vegetarian,GF)
Ingredients: Cauliflower, butter, almond milk, half and half, lemon, nonfat dry milk, salt, white pepper.

Brown Butter Cauliflower: This is a great example of taking simple ingredients and making something magic out of it. By itself, cauliflower is easy to pass over in the vegetable aisle. But dress it up a little bit and it makes for a perfect creamy soup. The brown butter gives the soup its nutty sweetness. This is the basis for many of Stone Soup’s soups. Focus on 1 fantastic local vegetable, add 1 or 2 supporting ingredients to the soup to make it shine. Simple and delicious.
Serving suggestion: This soup does well with bold and colorful garnishes. One of my favorite ways to adorn Cauliflower soup is with grilled shrimp and cherry tomatoes marinated with pesto.

Heating Instructions:
Stove Top: Place soup in a pot and heat on the stove until just boiling.
Microwave: Place soup in bowls and heat on high for 2 minutes, stirring after 1 minute.
Serve & Enjoy!

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