Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Tuesday, January 28, 2020

Spicy Potato Soup (vegan)


I enjoy learning about unusual ingredients that can transform recipes from bland to scrumptious.  Sometimes it takes using the ingredient in a variety of recipes to get a feel for how to use it spontaneously.  The first time I used rose harissa was a little over a year ago, and the first thing I made with it was absolutely delicious.  I tried another dish that again had people asking for the recipe, so I realized this was a wonderful ingredient to have on hand.  I have found that adding a bit of rose harissa—which I had to buy online, as I could not find it in a store—can really transform a dish with its fantastic, complex flavor. Recently, I was experimenting with the development of a recipe for a rutabaga soup.  When I tasted it, I thought it was terrible!  I decided to see if the addition of some rose harissa might improve it a bit.  I found that it transformed the soup from something I absolutely did not want to eat into a soup that I could not get enough of!  So today I thought I would try to make a potato soup with rose harissa that was delicious.  And I succeeded!  This soup is easy to make in about 45 minutes, including time to prep vegetables.

2 TBS olive oil
1 small/medium yellow onion, diced
1 carrot, peeled and diced
1 celery stalk, sliced
4 small/medium Yukon Gold potatoes, quartered
1 quart vegetable broth
2 TBS rose harissa (note that rose harissa is different than harissa)
Salt to taste
Fresh lemon juice (optional)
Chopped cilantro or parsley to garnish


Heat olive oil in saucepan over medium heat.  Saute onion in olive oil until translucent.  Add celery, then carrots, and saute for about a minute, stirring.  Add broth and potatoes.  Bring to a boil, then reduce heat to simmer.  Cover pot and cook until potatoes are tender, about 25 minutes.  Puree with hand blender.  Add 2 TBS rose harissa.  Blend thoroughly. Add salt to taste. After serving soup, squeeze a little fresh lemon juice into each bowl and stir (optional), then garnish with chopped cilantro or parsley. Serves 2-4, depending upon how hungry you are!