food & dining
It’s Soup Season!
Keri White
T his time of year, soup calls my name. The warming
comfort that a bowl of soup delivers helps get me
through the bleak days that are January.

The aroma of soup simmering on the stove infuses
the house with coziness and love, and the whole-
some benefi ts of said soup bolster the health to fi ght
off colds and fl u and, if we do succumb, help heal
and restore us.

Soup is also a cost-eff ective way to use ingredi-
ents — whether they’re leftovers, veggies that have
gone unused and are past their prime, or something
that you bought in bulk as a “bargain” and is going
to end up wasting money if you don’t fi nd a way
to consume it. (Five pounds of caulifl ower for $5
seemed like a deal at the time …)
My fi nal plug for soup is the potential weight loss
benefi t. First, I shall add a disclaimer: I am not a dieti-
tian, nutritionist or medical professional of any kind.

But I have been eating for multiple decades and
know that soup (assuming we are not talking about
cream- and butter-laced bisque) is relatively low
calorie and does fi ll you up. So, it’s a good choice as
a healthy and wholesome meal, especially for those
of us who indulged in too many latkes, cookies and
adult beverages during the festive season.

Both of these recipes are vegan but can be made
meat or dairy, if desired.

Roasted Vegetable Soup
Makes 8 cups soup or 4 servings
This simple recipe can be adapted to any and all
vegetables that you have on hand. It’s a great way
to use leftover roasted veggies — in such cases,
you are more than halfway done. Other option: Plan
ahead, make a double batch of the roasted veg with
dinner and enjoy a meal of this soup tomorrow.

You can be as creative as you like — add fresh
herbs, chilies or spices — or keep it simple and follow
the recipe below. If you prefer a smooth texture, use
an immersion or regular blender to puree; if not,
leave the soup chunky and dig in.

Photos by Keri White
8 cups assorted chopped vegetables: onion,
potato, carrot, celery, broccoli, squash, tomato,
caulifl ower, yam, whole garlic cloves, et cetera
2 tablespoons oil
Sprinkle of salt and pepper
8 cups vegetable broth
Heat your oven to 400 degrees F. Place the
veggies on a parchment-lined baking tray, and
Vegan pozole
toss them with oil, salt and pepper. Roast them in
the oven for 20-30 minutes until the veggies are
cooked through and beginning to brown. Remove
the veggies from the oven and, in a pan or bowl, mix
with the broth. Heat and eat.

Vegan Pozole
Serves 4-6
This vegan take on the hominy-based, spicy soup is a
corker — it is plenty hearty, fl avorful and robust, so even
the most devoted carnivores will not feel deprived. My
neighbor delivered a bowl of this to me a few weeks
ago when I was battling a cold and then kindly shared
the recipe when I requested it. How lucky am I?
Hominy is a corn product that is a staple in Latin
cuisine. It is available canned in many supermarkets.

1 1
1 4
1½ tablespoon olive oil
large onion, chopped
jalapeno, fi nely chopped
cloves garlic, crushed
teaspoons ground cumin
1½ teaspoons oregano
2 14-ounce cans hominy, drained and rinsed
2 14-ounce cans pinto beans, drained and rinsed
6 tomatillos, chopped
5 cups vegetable broth
Juice of 2 limes
Salt and pepper to taste (be generous)
Garnishes: Cilantro leaves, sliced avocado, lime wedges,
tortilla strips, pickled onions, shredded
cabbage, et cetera
In a large pot, heat the oil over medium, add the
onions and sauté for 5 minutes.

Add the garlic, jalapeno, cumin, oregano, salt
and pepper, then cook for a minute more, or until
fragrant. Add the pinto beans, tomatillos, hominy and
vegetable broth. Bring it to a boil, cover, reduce the
heat to low and simmer for 20-30 minutes.

Add the lime juice, and season to taste. ■
Keri White is a freelance food writer.

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