Summer Vegetable Curry Soup

I'm always looking for new ways to incorporate seasonal vegetables in my recipes, and I wanted to make a curry in order to take advantage of the anti-inflammatory benefits of some of the spices typically used in Thai curries given all of the running my husband and I have been doing. Ginger helps with both digestion and inflammation, so I try to throw it in recipes and smoothies whenever I can, and turmeric is one of the most potent natural anti-inflammatories that you can find. I had intended to make this recipe a curry rather than a soup and serve it over rice, but realized that after adding all of these vegetables and potatoes that it was substantial enough on it's own. It's packed with vegetables and has a nice spice to it which makes this dish great to eat even on a summer day. You could certainly also serve it over rice if you have leftovers the next day.

Summer Vegetable Curry Soup
Serves 4-6

Active Time: 20 minutes
Total Time: 40 minutes

1 T. ghee or olive oil
2 T. minced fresh ginger
3 cloves garlic, minced
1 large yellow onion, chopped
1 lb. summer squash, cut into thin half moons
3/4 lb. yukon gold potatoes, diced small
1 ear corn, kernels removed
3 roma tomatoes, diced
1/2 lb. fresh baby spinach (or regular spinach, chopped)
1 15 oz. can light coconut milk
2 c. low-sodium vegetable broth
1 t. turmeric
1 t. coriander
1 t. cumin
Kosher salt
1/2 t. cayenne pepper (mild-medium spice, use less if you want it really mild, more if you like it really hot)
8 oz. firm tofu, diced
Fresh cilantro, chopped, for serving

Heat ghee in a large stockpot or dutch oven over medium heat. Add garlic and ginger and saute for 15 seconds, then add the onion and a pinch of salt and cook for about 3 minutes until starting to soften. Add the squash, potatoes, and spices and saute for another 3 minutes. Add the broth, coconut milk, tomatoes, tofu, and about 1 t. kosher salt (to taste depending on how low-sodium your broth is) and bring to a low boil. Lower heat to medium-low and simmer for 20 minutes. Add the spinach and corn and stir until the spinach is wilted, about 1 minute. Garnish with cilantro and serve.

Asian Noodles with Broccolini and Tofu

Don't be afraid of tofu if you haven't tried it or haven't liked it in the past. I was not a big fan of it until I finally learned the trick to cooking it correctly - pressing the water out and then searing it until it's crispy on the outside. The best thing about this dish, howeverm besides the fact that it's quick and good weeknight meal, are the flavors - and you could certainly substitute shrimp for the tofu and snap peas or snow peas for the broccolini. I used broccolini here, sliced in half lengthwise, instead of regular broccoli, to mimic the noodles. Both broccoli and broccolini are in season in the spring and at the peak of their flavor.

Asian Noodles with Broccolini and Tofu

Serves 2

Active Time: 10 minutes

Total Time: 20 minutes

1/4 c. low-sodium soy sauce or Bragg liquid aminos

1 T. mirin or rice wine vinegar

2 T. + 2 t. sesame oil

3/4 t. Tabasco

8 oz. extra-firm tofu

8 oz. broccolini

1/2 c. green onions, white & light green parts only

1/4 c. sliced almonds, toasted

6 oz. whole wheat or brown rice spaghetti or angel hair pasta

Bring a medium pot of water to a boil. Meanwhile, slice the tofu lengthwise into 4 rectangles and lay them out in between a clean kitchen cloth or paper towel. Put a few cookbooks or something similar on top of the tofu slices and let them compress for about 5 minutes.

Slice the broccolini lengthwise to make slimmer pieces. Thinly slice the green onions and set aside.

Heat 2 t. of the sesame oil in a large skillet over medium-high heat. When the oil is hot, remove the tofu from the compress and cook for about 3-4 minutes on each side, until it gets a light brown crust on each side, then set aside.

Meanwhile, when the water starts to boil, add the noodles and cook according to package directions, adding the broccolini during the last 2 minutes of cooking time. Drain and place in a medium-sized bowl.

In a small bowl, whisk together the soy sauce/Bragg liquid aminos, mirin or rice wine vinegar, 2 T. sesame oil, and tabasco. Slice the tofu into matchsticks and add it to the noodles and broccolini along with the green onions. Pour the dressing over it all and stir to coat. Divide into two servings and top with the toasted sliced almonds.