High Tide Soup
This may be my partner's and my favorite soup.
Now, you should know that this is not a distinction lightly given. I make a lot of soup. We eat a lot of soup. So for this soup, a relative newcomer to our repertoire, to rise up to the very top is surprising. Maybe even a little offensive.
And it's cheating, a bit. This soup replaces Campbell's tinned tomato soup, for us, which neither of us much likes anymore, but which has such a nice texture that we don't quite want to stop eating it. Or didn't, rather, until we discovered this soup. It's got that creamy texture with none of the weird preservative-heavy undertones, it's downright good for you, and it's vegan. We aren't, but it is. And that's lovely.
Takes about an hour to cook, all said, and I'm uploading it with all of the amounts doubled from the original because you're not going to want to have any less than lots of this soup hanging around.
Oh! And if you're wondering about the title, it has nothing to do with tides and everything to do with this gorgeous animation by Kristen Kemper, with which I became obsessed around the time we began obsessively eating this soup. I now associate the two with each other, and love them even more because of it.
Enough out of me. Here's the recipe!
P.S.
Jax, I know you don't like pumpkin, but you can't even tell this has pumpkin in it. Try it! You'll love it. And if you don't, I'll make you pie as an apology. Or I'll make pie anyway. Probably the latter.
Ingredients
3 cups water
1 cup raw hulled barley, rinsed
1 cup dry almonds
1/4 cup raisins
1/4 cup + 2 tsp (a.k.a. 3 oz) tomato paste
1/4 cup + 2 tsp (a.k.a. 3 oz) apple cider vinegar
4 tsp curry powder
3 tsp onion salt
10 shakes dry red pepper (this gives it heat, but not too much)
2 tbsp olive oil
4 cups water
4 cups vegetable broth
2 15-oz cans pure pack puree pumpkin
Instructions
- Bring 3 cups of water to a boil in a small saucepan.
- Rinse your cup of barley and put it in the boiling water.
- Simmer ~40 minutes, or until the barley is "done."
- In a food processor, grind the almonds into coarse meal.
- Add the raisins and grind them up, too.
- Add the tomato paste, apple cider vinegar, curry powder, onion salt, and red pepper.
- Grind all that together until it's a coarse paste. Curse lightly at the almonds and raisins that didn't grind up earlier.
- In a large soup-pot (I use my Teflon Dutch oven because reasons), heat olive oil over medium heat.
- Put the stuff from the food processor into the soup-pot and start stirring it around.
- Add splashes of water every so often, just enough so that you aren't moving a brick around. It'll be sticky and that's good.
- Cook that for 6-8 minutes. It gets a bit darker red as it cooks, which is neat-o.
- Once that's done, add in the rest of the water, the broth, and the pumpkin, and stir until it all plays nice together.
- Simmer, over low heat, for 30 minutes.
- Add in the cooked barley and cook an additional 10 minutes.
This stuff goes so well with Ritz crackers it should be against several moral and religious laws, nevermind the law of the land. I highly recommend trying it before The Man decides to quash all our hopes and dreams with his thumb. Or whatever. I'm hungry and tired and don't even know what's happening anymore.
Enjoy!
Now, you should know that this is not a distinction lightly given. I make a lot of soup. We eat a lot of soup. So for this soup, a relative newcomer to our repertoire, to rise up to the very top is surprising. Maybe even a little offensive.
And it's cheating, a bit. This soup replaces Campbell's tinned tomato soup, for us, which neither of us much likes anymore, but which has such a nice texture that we don't quite want to stop eating it. Or didn't, rather, until we discovered this soup. It's got that creamy texture with none of the weird preservative-heavy undertones, it's downright good for you, and it's vegan. We aren't, but it is. And that's lovely.
Takes about an hour to cook, all said, and I'm uploading it with all of the amounts doubled from the original because you're not going to want to have any less than lots of this soup hanging around.
Oh! And if you're wondering about the title, it has nothing to do with tides and everything to do with this gorgeous animation by Kristen Kemper, with which I became obsessed around the time we began obsessively eating this soup. I now associate the two with each other, and love them even more because of it.
Enough out of me. Here's the recipe!
P.S.
Jax, I know you don't like pumpkin, but you can't even tell this has pumpkin in it. Try it! You'll love it. And if you don't, I'll make you pie as an apology. Or I'll make pie anyway. Probably the latter.
High Tide Soup
Ingredients
3 cups water
1 cup raw hulled barley, rinsed
1 cup dry almonds
1/4 cup raisins
1/4 cup + 2 tsp (a.k.a. 3 oz) tomato paste
1/4 cup + 2 tsp (a.k.a. 3 oz) apple cider vinegar
4 tsp curry powder
3 tsp onion salt
10 shakes dry red pepper (this gives it heat, but not too much)
2 tbsp olive oil
4 cups water
4 cups vegetable broth
2 15-oz cans pure pack puree pumpkin
Instructions
- Bring 3 cups of water to a boil in a small saucepan.
- Rinse your cup of barley and put it in the boiling water.
- Simmer ~40 minutes, or until the barley is "done."
- In a food processor, grind the almonds into coarse meal.
- Add the raisins and grind them up, too.
- Add the tomato paste, apple cider vinegar, curry powder, onion salt, and red pepper.
- Grind all that together until it's a coarse paste. Curse lightly at the almonds and raisins that didn't grind up earlier.
- In a large soup-pot (I use my Teflon Dutch oven because reasons), heat olive oil over medium heat.
- Put the stuff from the food processor into the soup-pot and start stirring it around.
- Add splashes of water every so often, just enough so that you aren't moving a brick around. It'll be sticky and that's good.
- Cook that for 6-8 minutes. It gets a bit darker red as it cooks, which is neat-o.
- Once that's done, add in the rest of the water, the broth, and the pumpkin, and stir until it all plays nice together.
- Simmer, over low heat, for 30 minutes.
- Add in the cooked barley and cook an additional 10 minutes.
This stuff goes so well with Ritz crackers it should be against several moral and religious laws, nevermind the law of the land. I highly recommend trying it before The Man decides to quash all our hopes and dreams with his thumb. Or whatever. I'm hungry and tired and don't even know what's happening anymore.
Enjoy!
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