FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy
Browsing Soup

Today is a good day for soup… Day 6 on the Food Journey


Soup is SUCH an easy standby for a healthy balanced dinner. My 5 year old will eat just about any vegetable I puree in the form of soup. So will my husband and myself for that matter!  And since it’s cold and wintry and dark out there right now, we should all be making homemade soup at least once a week! It’s so easy! Who’s with me??!!??

I really get bored with the same 25 things I tend to cook and need new ideas all the time.  Here’s a healthy recipe that my friend Sue, who’s way way way down in Los Angeles, emailed me so I could post it on the blog way over here on the World Wide Web. It looks pretty darn delicioso (that’s Spanish for delicious – in case you’re not from LA like me and Sue) and I am going to make it for dinner in the next few days. NOTE: This is a plan ahead recipe so… plan ahead.

1 cauliflower head, roasted
1 sweet onion, chopped
1 leek, white and light green parts, chopped
1 cup celery (about two stalks), chopped
1 head roasted garlic, peeled
2 tbs olive oil
3 tbs unsalted butter (for Vegan try using Earth Balance or Coconut Oil)
1 tbs fresh parsley, minced
3-4 sprigs fresh thyme, removed from stems
4 cups vegetable stock
1-1/2 tsp kosher salt
1/2 tsp freshly-ground black pepper
Optional: (not for Vegans obviously – and not needed if you’re trying to health it up!)
1/2 cup heavy cream or half-and-half
1/4 cup grated Parmesan cheese
In advance -up to a day ahead- roast the cauliflower: Preheat the oven to 375º. Meanwhile, break down the head of cauliflower into individual florets. Layer the cauliflower on to a large, rimmed sheetpan. Drizzle with olive oil. Sprinkle lightly with salt and pepper. Roast for 30-35 minutes, until the cauliflower is fork-tender and begins to brown. Remove from oven and let cool.
In a large stock-pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, leeks and celery, and cook, stirring occasionally, until translucent. Add the garlic, and using a wooden spoon, smash the garlic into a paste. Add the butter, parsley, thyme, salt and pepper. Stir to combine and let cook until the butter melts.
Add the roasted cauliflower and vegetable stock. Stir to combine. Let the soup come to a boil, then turn the heat to low, and let simmer 15-20 minutes. Remove from heat, and using an immersion blender, blend the soup to a smooth consistency.
If using, add the cream and/or Parmesan, and stir to combine. Serve hot with crispy bread or fresh croutons and a sprinkling of fresh parsley.

Then Sue tops it with her own creation of curry croutons: take day old crusty bread and cut into cubes then in a pan melt 2T butter and a little olive oil add 1T curry power then add bread and cook until toasty!
Smart – and it sounds like a delicious addition, but I think I will opt out on this for my 90 day food journey and keep it in mind for another time.

As a Thank You gift to Sue M. who offered up her recipe (I honestly don’t know where she got it from, but I’m not getting paid – so who cares) I have purchased her this fine piece of Addict apparel:


I hope you love it Sue – wear it proudly!

Lentil Squash Soup


I just made this one up from stuff in my fridge… thought I’d share it because it was literally gourmet good, super easy, super healthy, very filling, and FAST!! Please use all organic ingredients whenever possible. It’s so important for you and the world!! Okay – here you go:

Lentil-Squash Soup
1/2 cup red lentil
1/2 cup regular lentil
2.5 cups water or veggie broth
about a cup of red curry squash peeled and cubed
about a cup of acorn squash peeled and cubed
3 cloves of garlic, cut up randomly
3/4 onion (I used yellow)
dash of sea salt

throw it all in a pressure cooker and rock it on high for five minutes and then let it natural release. If you don’t have a pressure cooker than I’d say just cook it all in a pot until the veggies are all really soft and lentils are done (they cook fast anyway)
Then I pureed it (blender would work), served it with drizzled olive oil on top and finely diced chives. Salt and pepper to taste (We used Braggs Liquid Amino Acid instead of salt on the soup, and we didn’t use the pepper and didn’t miss it at all but I think it also would be good with it on top.)

Then if you REALLY want to go nuts and make it the perfect healthy meal – (also SUPER easy) serve it with a Millet Loaf instead of fattening and unhealthy bread. Zeke and I had it for lunch the next day and it was even better. You just have to thin it out a bunch when reheating. Use water or Veggie Broth. Easy.

Let me know if you try it and what you think.

Husband Rating 5 star: gold-stargold-stargold-stargold-stargold-star “Hot Steamy Bowl of Yum!”