Tag Archives: #asoupaweek

A. Soup. A Week. Roasted Tomato and Garlic

This week, the weather outside had been too cold for comfort. Artic chill with below freezing temperatures. This soup is delectable and spicy and the perfect remedy for a cold winter’s day!


To me, tomato is the most refreshing, juicy, colorful, luscious and  delicious vegetable out there.  You can add it to  any dish,  and only enhance the flavors. Garlic is my favorite too… Mix them together and you got me hook, line and sinker!

This is the best soup I have made so far during A. Soup. A. Week.

It was so tasty, I just couldn’t stop eating it.

I came across this recipe a while back and have been wanting to cook it. After all the beans I ate last week during the Green Smoothie Challenge, this was a perfect non-bean soup to try this week. The original recipe that this is based on was wholly vegan. So you can make it vegan or use dairy like I did.

2 lbs roma tomatoes (about 10-12)
1 large onion
1 head of garlic
1 can of coconut milk
1/2 cup cream (or just use more coconut milk)
1 tsp garam masala
1 tbsp  tomato paste or I used two crushed roma tomatoes
a little olive oil
salt and pepper to taste
2 cups water or broth

Pre-heat oven to 400 degrees F.


Prepare a baking pan. Slice onion and lay out on the baking pan. Cut the head of the garlic, drizzle some olive oil and place in aluminium foil and cover. Place the garlic on a baking dish. Wash and slice the tomatoes and lay out on another baking dish. Lightly drizzle the onions and tomatoes with oil. Sprinkle some salt and pepper. Bake all three in the oven. Each takes different times so monitor. In my case the garlic and onion was done in about 40-45 minutes. Depending on whether you slice the tomato in half or smaller slices the time for baking differs. It can take an hour to hour and 10 minutes.

Transfer the onions, tomatoes and as much garlic as you want ( I used 3-4 roasted cloves) to a large pan. Add coconut milk and water (or broth) and tomato paste or crushed tomato and bring to a boil. Add garam masala, salt and pepper. Always adjust salt and spices by personal preference. Reduce flame and let simmer for 15-20 minutes. 5 minutes before removing from the flame, I added 1/2 cup sour cream. Use a hand blender or food processor to gently process for a second or two. Enjoy warm!


A. Soup. A. Week. French Lentil Chili

This week’s soup is simple, yet tasty. Being vegetarian I thrive on lentils for my protein fix. And of course on dairy. Lentils be it brown, blue or any other color are comforting and delicious. Personally I am so fond of lentils that nothing can replace them  One of these days I might talk about all the lentils and dry beans I have in my kitchen.. Maybe…


2 cups French lentils
1 zucchini chopped
1 green bell pepper chopped
3 medium tomatoes chopped or 1 can diced tomatoes
1-2 jalapenos minced
1/2 onion chopped
3-4 garlic cloves minced
1 tsp cumin powder
1/ tsp paprika
salt to taste
a few red pepper flakes (optional)
5-6 cups water or replace with broth
1 tbsp oil
salt to taste


Soak the lentil in water for 8 hours or over night.

Heat the oil in large pan. Add onion and garlic and fry lightly for 5 minutes. Add zucchini, jalapeno, tomato, cumin powder, salt, paprika, tomatoes, red pepper flakes. Rinse and wash the soaked lentils. Add to the pan and add water or broth and bring to a boil.


Lower to medium low and continue to simmer for 2 hours.

Enjoy hot with a dollop of sour cream, pickled jalapeno and salsa. There is nothing as soothing as lentil chili on a cold, dark winter’s day!


Last week’s A. Soup. A Week. was Haitian Pumpkin Soup

See Also:
Vegetarian Chili

A. Soup. A. Week. Haitian Pumpkin Soup

Continuing my A. Soup. A Week. theme, this week’s pick is Haitian Pumpkin Soup. When I saw this on Whole Foods recipes website, I thought it was perfect for my weekly soup regimen. Maybe I can also make this an ethnic challenge and cook soups from around the world!


1 small pumpkin or butternut squash
1/2 small cabbage
2 carrots
1 turnip
1 jalapeno or serrano pepper
4-5 cloves
5 cups water
salt and pepper to taste
1/8 cup vermicelli
1/8 cup chopped parsley
1-2 tbsp lemon juice
a touch of nutmeg

Peel and cut pumpkin (or butternut squash) into large cubes. Wash whole peppers and stick cloves into them. In a large pot, add water, pumpkin cubes, jalapenos with cloves stuck in them, salt and pepper and bring to a boil. Reduce heat to medium and continue cooking for 20 minutes.


Remove from heat, remove the jalapenos and either use a hand blender to process the pumpkin or process in a food processor in batches. Return back to the pot. Cut carrots, turnip and cabbage into chunks and add to the pot. Add lemon juice and nutmeg and continue cooking for ten minutes.


Add vermicelli and parsley and cook for another 8-10 minutes. The vermicelli should be just starting to soften and the soup starting to thicken. Be careful not to overcook. Remove and serve hot with a piece of bread.


Last week’s A. Soup. A Week. was Moroccan Red Lentil Soup.