5 Cozy Soups for a Cold Winter

COzy soups for the winter

As the temperature drops and daylight fades, my search for warmth leads me to the ultimate winter companion – a steaming bowl of soup. Below are 5 of my go-to soup recipes that have become my daily solace during the colder months. These hearty creations not only warm the body but also embrace the current bountiful offerings of local, seasonal produce.

While these recipes are vegan, these recipes are versatile and easily adjustable to your own dietary preference.

 

Curried Butternut Squash Soup

INGREDIENTS
• 26.5 oz butternut squash (1 small butternut squash)
• 3 carrots
• 1 white onion
• 2-3 cloves garlic
• 2 tsp olive oil
• 1-2 tbsp curry powder
• ⅔ cup red lentils, dried
• 3 cups vegetable broth
• 1 can coconut milk
• 1 inch ginger, fresh
• Salt and pepper to taste
TOPPINGS
• 4 tsp roasted pumpkin seeds-optional

INSTRUCTIONS

1. Peel and dice the squash, carrots, onions, and garlic and fry them in oil for one minute in a large saucepan.
2. Peel and finely dice the ginger. Add it together with the curry powder to the pot and fry for another minute. Tip in the lentils, vegetable broth, coconut milk and give it a good stir.
3. Bring it to boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
4. Use a hand blender and blend it until smooth then season with salt and pepper.
5. Top with roasted pumpkin seeds(optional) and enjoy!

Beet and Kohlrabi Soup

This is also makes a good cold soup for the summer!

INGREDIENTS
• 4 small-medium red beets, peeled and cut into ¼-inch pieces.
• 2 medium kohlrabies, peeled cut into ¼-inch pieces.
• ½ inch fresh ginger root, peeled
• 4 cups water
• 1 tsp Ceylon cinnamon
• 1 tsp turmeric powder
• ½ tspground cumin
• ¼ tsp cayenne pepper
• Pinch of ground cardamom
• Himalayan salt to taste
• Dash of lime juice to taste
• 2 tbsp extra virgin olive oil

INSTRUCTIONS
1. Put beets, kohlrabi, ginger, and water in a large pot. Bring to a boil over medium heat and then reduce heat to low. Cover and simmer for 25-30 minutes, until beets are fork tender.
2. Transfer soup to a blender. Add spices and lime juice. Purée on high until creamy and smooth. Return soup back to the pot. Add more water if soup is too thick.
3. Add olive oil and stir. Taste and adjust seasonings as needed, adding more salt to taste.
4. Serve and enjoy!

Thai Red Curry Soup with Eggplant and Cauliflower 

INGREDIENTS
• 5 shallots, diced small
• 2 tbsp coconut oil
• 1 tbsp vegetable oil
• 2 cloves garlic, crushed
• 1- inch cube of ginger, shredded
• 2 medium-size red bell peppers, diced
• 1 small head cauliflower
• 8 small eggplants
• 1/2 tsp salt
• 2 cans coconut milk
• 4 cups vegetable broth
• ½ block of firm tofu cut into ½” cubes
• 4-8 tbsp red curry paste (adjust up or down depending on your heat tolerance)
• 8 oz. wide rice noodles
• Juice of one lime plus 2 limes, quartered (for optional garnish)
• Cilantro, for garnish
• Thai basil, for garnish
• Additional salt to taste, if needed

INSTRUCTIONS
1. Preheat oven to 400°F.
2. In a large pot, bring about 8 cups of water to a boil and cook the noodles until al dente. Drain noodles with cold water and rinse. Set aside.
3. Cut eggplant into 1” cubes and place on baking sheet. Drizzle with 1 tbsp. vegetable oil, ½ tsp salt and toss. Bake for 20 minutes, flipping at the halfway mark.
4. While the eggplant cooks, place a pot on the stove over medium heat and add the coconut oil and shallots. Sauté onions until translucent and add the garlic and ginger. Sauté the onions garlic and ginger about for one minute.
5. Add half of the curry paste to the onion mixture and sauté for another minute. Add the cauliflower, tofu and red pepper to the pot and continue sautéing for another 3 minutes.
6. Add the coconut milk and broth to the pot and bring the mixture to a simmer. Continue simmering for about 10 minutes, or until the cauliflower becomes slightly tender. Turn the heat to low, and once the eggplant has finished baking, add it to the soup and stir, simmering another 2 minutes.
7. Add the rest of the curry paste a bit at a time, stirring and tasting after each addition until it suits your preference. Finish with the lime juice and add salt to taste.
8. To serve, place desired amount of noodles into soup bowls and pour soup over the noodles. Garnish with chopped cilantro and basil leaves. Serve with a dollop of chili garlic sauce, for an extra kick. Serve with lime wedges for extra acidity, if desired.

Creamy Wild Rice Soup

INGREDIENTS

  • 4 cups vegetable stock
  • 1 (8-ounce) package crimini mushrooms, trimmed and quartered
  • ¾ cup uncooked wild rice, rinsed and drained
  • ½ cup thinly sliced leek (white part only)
  • 4 cloves garlic, minced.
  • 1 cup chopped red bell pepper.
  • ½ cup chopped carrot
  • ¼ tsp sea salt
  • ¼ cup almond flour
  • ¼ cup chickpea flour
  • 1 tbsp fresh chopped thyme.
  • 1 tbsp white wine vinegar

INSTRUCTIONS

1. Combine the stock, mushrooms, wild rice, leek, and garlic in a 5-quart Dutch oven or soup pot. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 45 to 50 minutes or until the rice is tender (kernels will start to pop open). Stir in the bell peppers, carrot, and salt. Cover and simmer for 8 minutes more.

2. Combine the almond flour and chickpea flour in a small bowl; stir in ¼ cup water. Stir the mixture into the soup. Cook, stirring constantly, for 1 to 2 minutes or until thick and bubbly. Stir in up to ½ cup more water to reach the desired consistency. Stir in the thyme and vinegar.

Grilled Tofu miso noodle soup

INGREDIENTS
Marinated Tofu
• 12-ounce block of extra-firm tofu
• 1 tbsp water
• 1 tbsp toasted sesame oil
• 1 tbsp liquid aminos
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp maple syrup
• 1/4 tsp ground ginger
• Pinch of salt
Veggies
• 1 cup sliced red cabbage
• 1 cup sliced brussels sprouts
• 1 cup slivered red onion
• 2 cups broccoli florets, bite-sized
Broth and Garnish
• 2 tsp toasted sesame oil
• 3 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 4 cups vegetable broth
• 4 cups water
• 1/4 cup liquid aminos
• 6 ounces brown rice pad thai noodles
• 2 tbsp white miso paste
• 1/4 cup cilantro, chopped
• 1/4 cup diced green onion.
• 2 tsp black sesame seeds

INSTRUCTIONS
1. Drain the water from the tofu, wrap tightly in a clean cloth, and press it, by putting heavy objects on top of it, for 15 to 20 minutes. While your tofu is being pressed, prep your vegetables.
2. In a small bowl, whisk together water, sesame oil, liquid aminos, garlic powder, onion powder, maple syrup, and ginger until combined.
3. Once most of the moisture is pressed out of your block of tofu, cut it into 32 pieces (or cut it into quarters, then those pieces in half for 8 rectangles, and lastly cutting those into quarters). Place pieces in a shallow container and pour marinade over the top, moving them around to get them coated. Marinate for 15 minutes, get started on cooking veggies and preparing broth.
4. Heat up your cast iron (use a panini press for those cool, grilled lines) and cook the slices of cabbage and red onion for 2 mins each side. Cook the tofu & brussels sprouts for 4-6 minutes until browned on each side.
5. While the veggies are cooking, warm toasted sesame oil in a large pot over medium heat. Once hot, add garlic and ginger to the pot and sauté until the garlic begins to brown lightly. Add broth, water and liquid aminos to the pot and bring to a boil.
6. Once boiling, add broccoli and rice noodles to the water, and cook according to the noodles packaging. Halfway through, add in half of the grilled vegetables and continue to cook.
7. When the noodles are tender, turn off stove and stir in miso paste until dissolved. Divide soup between four large soup/noodle bowls, arrange remaining grilled vegetables, grilled tofu, cilantro, green onions, and black sesame seeds on top and serve!

all of these ingredients can be found at the Davis Food Co-op

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Five Tofu Marinades

It is important to note that all these recipes will work great with baked, grilled, panfried, or crumbled tofu. These recipes work great in rice bowls, with veggies like bok Chou, onions, snap peas, carrots, and broccoli, or in a creative taco! Let us know what you create by posting a picture and tagging @davisfoodcoop!

Sweet Garlic Baked Tofu

  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons finely grated fresh garlic
  • 2 teaspoons warmed honey
  • 2 teaspoons light soy sauce
  • 2 teaspoons mirin
  • 2 tablespoons water
  • 2 tablespoons peanut or toasted sesame oil
  • 1 block extra-firm tofu, cut into 3/4-inch cubes

Instructions:

  1. Preheat oven to 400ºF.
  2. Place the grated garlic and ginger in a medium bowl. Add the honey, light soy sauce mirin, water, and oil. Whisk well to combine all ingredients
  3. Place tofu cubes in a single layer in an 8×8″ glass baking dish. Take care not to crowd the pieces of tofu. Pour the marinade over the tofu pieces, turning them to coat well on all sides.
  4. Bake in the oven for 15 minutes. Rotate pieces and bake for 15 more minutes, checking periodically that the liquid has not completely evaporated. Remove from oven and serve hot with dipping sauce or use in stir-fries.

Taco Tofu (Crumbed or small cubed)

  • 2 Tbsp Tomato Paste 
  • 1 Tbsp Water
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 2 tsp Chili Powder
  • sprinkle of Cloves
  • Salt and Pepper
  • 1 Block Extra-Firm Tofu
  • Best with diced onions and mushrooms!

Instructions:

  1. Mix tomato paste, water, and spices in a bowl. Add cubed or crumbled tofu and evenly coat.
  2. Heat cast iron with a little oil.
  3. Saute diced onions and mushrooms.
  4. Add tofu and cook on medium heat until onions are slightly translucent.

Ginger Baked Tofu

Stir fried tofu in a bowl with sesame and greens

  • 1 pound extra-firm tofu, sliced into 1/2-inch thick rectangles
  • 1/4 cup sesame oil
  • 1 tablespoon garlic, minced (2-3 cloves)
  • 2 tablespoons fresh ginger, peeled and minced (2-inch piece)
  • 1/3 cup soy sauce
  • 1/3 cup Mirin (sweet rice wine)
  • 1/4 cup maple syrup

Instructions:

  1. Preheat oven to 400ºF.
  2. Pat the tofu rectangles dry with a paper towel, and place on a sheet pan with a rim. Brush the tofu with the sesame oil. Bake for 30 minutes, flipping each piece over after 15 minutes. Carefully drain most of the oil from the sheet pan. Mix together the ginger, garlic, tamari, Mirin and maple syrup, and pour it over the tofu. Bake for another 15 minutes until the tofu is firm and the sauce has reduced. Remove from heat and serve, drizzled with the sauce from the baking pan and garnished with fresh minced ginger, sesame seeds and scallions.

Cilantro Lime Grilled Tofu

  • 14-ounce block extra-firm tofu
  • 1/4 cup soy sauce
  • 1 bunch cilantro, washed and dried
  • 1/3 cup fresh ginger, peeled and chopped
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon white sugar
  • 1/8 teaspoon sea salt
  • 1 teaspoon lime juice
  • 1/4 cup black or white sesame seeds

Instructions:

  1. Preheat grill to medium-high heat.
  2. Beginning at the short end, slice the block of tofu into 8 even rectangles. Lay the tofu on a baking sheet and sprinkle with tamari. Let sit, flipping once while preparing the pesto.
  3. Cut the stems off of the washed cilantro and puree the leaves in a blender or food processor with the fresh ginger, oils, sugar, salt, and lime juice. The resulting pesto should resemble a vibrant green smoothie.
  4. Lightly oil the grill. Using a metal spatula, place the tofu on the grill and cook for 2 minutes. Flip and grill for 2 minutes on the other side. Remove to a plate and let cool, then toss with the cilantro pesto and garnish with ½ cup sesame seeds, black or white. Serve at room temperature or refrigerate until ready to use.

Miso-Sriracha

  • 12 ounces extra-firm tofu
  • 1 tablespoon vegetable oil
  • 3 tablespoons soy sauce, divided
  • 3 tablespoons toasted sesame oil, divided
  • 1 tablespoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1/4 cup brown sugar, loosely packed
  • 2 tablespoons Sriracha
  • 2 tablespoons seasoned rice wine vinegar
  • 3 tablespoons white miso

Instructions:

  1. Slice the tofu crosswise into 8 squares. In a large non-stick skillet, heat 1 tablespoon of vegetable oil over high heat. Add the tofu and sear until golden brown on each side. Reduce to medium heat, add 2 tablespoons of tamari, cook for 1-2 minutes, then flip the tofu and continue cooking until all the tamari is absorbed. Remove and reserve the tofu.
  2. In a medium sauté pan, combine 2 tablespoons toasted sesame oil, seasoned rice wine vinegar, Sriracha, 1 tablespoon tamari and brown sugar. Bring the mixture to a boil, whisking to blend in the sugar. Turn off the heat and whisk in the miso paste until smooth. Gently add the tofu to the sauce, flipping once to coat. Let sit.

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Tomato Time

Summer is the season for tomatoes!

Here at the Co-op we love the many delicious varieties of tomatoes that are available in the summer. Tomatoes offer a juicy, fresh flavor and are a healthy meal addition to everything from potluck pasta salad to a classic sandwich.

Let us take some time to appreciate the tomato and all it has to offer.

Fresh red ripe tomatoes on the vine on a dark rustic cutting board

Health Benefits:

Tomatoes are good sources of several vitamins and minerals

Vitamin C is essential for the production of collagen in the body and plays an important role in immunity by acting as an antioxidant in the body. One medium-sized tomato can provide about 28% of the Reference Daily Intake (RDI).

Tomatoes contain many phytochemicals

Don’t forget to stop by our Produce Department for your fresh, local tomato needs!

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Summer Salads

6 refreshing salad recipes that best incorporate flavors of season. Whether it’s for a summer BBQ or a weeknight family dinner, these salads are perfect for any occasion.

Spinach STRAWBERRY GOAT CHEESE SALAD

The perfect sweet and savory salad with tender spinach, juicy strawberries, crunchy pecans and a honey dijon dressing.

Find the recipe here.

Chicken Caprese Salad

Sweet and tangy balsamic reduction drizzled over fresh basil and tomato paired with creamy avocado, grilled chicken and mozzarella.

Find the recipe here.

Orzo Pasta Salad

Hearty and full of Mediterranean flavors with fresh cherry tomatoes, tangy artichoke hearts, and crisp bell pepper.

Find the recipe here.

Kale and Blood Orange Salad

Crisp red onion, juicy grapefruit, and tangy feta cheese makes for the perfect burst of citrus zest in each bite.

Find the recipe here.

Waldorf Salad

Crisp apples and celery paired with juicy grapes in a sweet and creamy yogurt honey dressing.

Find the recipe here.

CRUNCHY BELL PEPPER SALAD

Made with sweet crunchy bell peppers, fresh herbs, and a tangy balsamic dressing – this salad is full of textures and fresh flavors.

Find the recipe here.

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