soup and such

simple, fresh vegetarian soups and more


lemony spinach salad

Hi there!

This will be my first picture-less post because of a camera-related incident a few weeks ago. I was taking a picture of a hot and bubbling cauliflower gratin when I dropped my camera…into the gratin. The gratin was tasty, but the camera hasn’t been working properly ever since the fall. I finally found a repair service, but in the meantime, I’ll continue to post because I don’t want to lose momentum on the blog. Also, I really want to tell you about this salad because it’s so good.

This spinach salad has become a regular fixture in our dinner rotation. It’s super easy to throw together and delicious. The salad itself only has two ingredients, fresh spinach and red onions. The dressing is a tangy mixture of lemon juice, olive oil, s+p, and a dash of sugar. So simple. So tasty.

We love homemade salad dressings around here and this one is a keeper. It pairs very nicely with the fresh spinach. I found the idea for the salad and dressing in an old issue of Cooking Light as a side dish suggestion for a butternut squash soup. This salad does go really well with a creamy and slightly sweet soup, like butternut squash. But we’ve mostly been eating it alongside that roasted garlic quinoa and (truth be told) take-out pizza. It’s a great salad for pizza night.

Happy cooking! ~Inge

Lemony Spinach Salad
The amounts here work out just perfectly, so get out your measuring cups and spoons! I usually eyeball throwing together salads and dressings, but in this case, I do take the time to measure because the proportions are just right.

6 cups fresh baby spinach
½ cup thinly sliced red onion

For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper

Place spinach and red onion in salad bowl. To make dressing, whisk together ingredients in a small bowl. Add dressing to spinach mixture and toss to combine. Eat and enjoy.



roasted cauliflower with ras el hanout and tahini

Hi, folks!

Around here, we can never get enough recipes for cauliflower, and this is one of our favorites right now. We’ve made it more than a few times in the last several months. It’s very easy to throw together, making it the perfect weeknight meal.

The star of this recipe is the spice mixture, called ras el hanout. To make it, I followed a recipe printed in a recent issue of Vegetarian Times. I hope you’re not put off by the lengthy list of spices you need for this mixture. I found all of them in my spice cabinet and was happy to have a reason to use some of them up. I buy things like allspice and ground ginger for holiday baking, but don’t really use them regularly, so it was nice to give them a new purpose.

We like to eat this cauliflower tucked into pitas with chopped lettuce and tomatoes. We also sometimes add a dollop of plain yogurt (or raita) and a few dashes of hot sauce on top. To make it totally vegan, just leave off the yogurt and mix up a tahini sauce. Yum!



I think this spice blend has some potential in my kitchen. I’m thinking it might be nice on other roasted veggies…like carrots or squash? If you try this, let me know!  ~Inge

Roasted Cauliflower with Ras el Hanout and Tahini
Adapted from Vegetarian Times (I cannot find the link to the original recipe!)

To make ras el hanout, combine the following spices in a small bowl:

2 tsp. paprika
1 ½ tsp. ground coriander
1 ½ tsp. ground cumin
1 tsp. ground ginger
1 tsp. ground turmeric
½ tsp. ground black pepper
½ tsp. garlic powder
¼ tsp. ground allspice
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. cayenne pepper, optional

Then, make the rest of the dish:

Whisk together 3 tablespoons olive oil, 3 tablespoons tahini, and 2-3 tablespoons ras el hanout in a large mixing bowl. Add the cauliflower pieces and toss to coat with sauce. Add a little salt, if desired.

Spread cauliflower on baking sheet and roast at 400°F for about 30 minutes.

After removing the cauliflower from the oven, squeeze some fresh lemon juice over the entire pan. Eat and enjoy. Or, serve cauliflower in pitas with shredded lettuce and chopped tomatoes. Top with a dollop of plain yogurt (optional), chopped cilantro, and perhaps hot sauce.