August 7, 2014 10

Summer Squash Soup with Herb Seeded Crispbread

zucchini-summer-squash-soup

I’m in the middle of some pretty life-changing transitional stuffs. Stuffs + things that are all really fantastic and for the greater good of my life and the universe that surrounds me. But challenging, nonetheless. These things, we’ll talk about them another day. Soon we’ll get to all of it.

I’m busy again, packing for another trip. This time to Buffalo and then to Canada, it will surely be an amazing trip, but my mind won’t stop racing about the thousand things I need to be doing at home. So I do what I usually do when things get a little crazy; I cook vegetables. This time {like most times} I made soup. And some seeded crispbread, which is basically just a fancy word for cracker. This Summer Squash Soup paired with Herb Seeded Crispbread is full of love and brothy goodness my friends. I know, I know it’s summer – but I really don’t think that should matter. I mean I could literally eat a whole bowl of soup every single day for the rest of my life. If there’s one thing I’ve always been sure of, it’s soup.

summer-squash-soup (2)

fresh-oregano

In my world soup epitomizes the meaning of comfort food. This read on defending emotional eating makes a lot of sense to me. Soup makes me feel good when times are stressy. It makes me feel light and comforted and energized all at the same time. Soup soothes my soul, every inch of it and I don’t think I {we} should deprive ourselves of a little soul-soothing just because it’s warm outside, I mean that would be silly.

Plus we all know our gardens and markets and CSA boxes are overgrown with zucchini + summer squash right now, so this is the perfect meal to put it all to use.

Can we just talk about these crispbreads for a second? I mean, I made these in my own kitchen with my own mind + hands. This task has overwhelmed me for ages. I don’t know why, but I always thought it was like this super hard process. It turns out these grain-free, super-seeded crispbreads {aka crackers} are actually super easy to make. I think this whole plant-based chef training course is starting to pay off and not just because I made these crackers. But that I had the confidence to attempt making these crackers. And of course because this cracker, is perfect. Even my cracker-addicted husband {that sounds weird, ha} agrees. A perfect little cracker. Made with staples from your cabinet, no fancy flours and totally free of gluten, grains and all things animal-products. Who knew.

sunflower-seeds

zucchini-chick-pea-soup

And here are a few things on the interwebs that made me feel really good about life this week…

This Pinterest board is one of the most fun things I’ve seen in a while; I want to live in it. Curated by my sister-in-law‘s sister, who happens to be one rad young lady. #iwishiwasacactus

This piece on being addicted to doing more + bit on enoughness; I need to read this more often. Like every morning, yep that should do it.

And I’m obsessed with this matcha, you may have seen me mention it; recipe with this heavenly stuff coming next week!!

seeded-herb-crispbread

summer-squash-zucchini-soup

Summer Squash Soup with Chickpeas + Herbs

Makes 4 large bowls of soup for 4 summer squash lovers, this soup takes just about 25 minutes to make. Ingredients:

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, sliced
  • 3 stalks of celery, cut in 1/4 inch pieces
  • 1 bay leaf
  • 1 tablespoon fresh oregano
  • 1 teaspoon sea salt + more to taste
  • 1/2 teaspoon coarse ground pepper
  • 8 cups of water or vegetable stock
  • 3 cups of shredded kale {or spinach, collard greens, swiss chard, etc}
  • 1 large green zucchini, halved and cut into 1/4 inch pieces
  • 1 large yellow summer squash, halved and cut into 1/4 inch pieces
  • 1 cup chickpeas

In a large soup pot heat the olive oil on low. Toss in the onion, garlic + celery and cook for about 5 minutes. Then toss in the bay leaf, oregano, salt and pepper. Stir and cook for another minute or so. Add in the water and bring to light simmer. Simmer for 10 minutes.

Toss in the kale, zucchini, summer squash and chick peas and cook for another 5 minutes or until the squash becomes tender. Be careful not to overcook the squash or it will become a super stringy mush. Serve this bowl of hot soup with the Seeded Oregano Crispbreads, see below.

Herb Seeded Crispbreads

Adapted from + inspired by, Food52

Makes 1 full baking tray worth + is ready in just over an hour.

Ingredients:

  • 1/2 sunflower seeds
  • 2/3 cup ground flax seeds
  • 1/2 tablespoon fennel seeds, lightly ground in a mortar + pestle
  • 1 tablespoon chia seeds
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon sea salt
  • heaping 1/4 teaspoon garlic powder
  • 2 – 3 tablespoons fresh oregano, finely chopped*
  • 1/2 cup almond meal
  • 1/4 cup olive oil
  • 1 cup filtered water

Heat your oven to 300 degrees.

Line a baking sheet with parchment paper. This is a non-negotiable, the recipe will not turn out properly without this.

In a medium bowl mix together the sunflower, flax, fennel chia + poppy seeds. Then add in the sea salt, garlic powder and chopped oregano. In a separate bowl stir the almond meal, olive oil and water together. Then add in your seeded mixture and mix well. Let the mixture sit for about 2 – 3 minutes, allowing your chia + flax to absorb some of the liquid.

Spread onto your parchment paper in a thin, even layer and bake for 30 minutes. Remove from the oven and gently flip the crispbread to the other side. This can be done pretty effortlessly by slowly + gently peeling the parchment away on each corner. Bake on the other side for 20 minutes, turn the oven off and let it sit in the oven for 10 more minutes or until crispy. Remove and break into pieces.

*The oregano flavor is incredibly mild in these crispbreads and pairs perfectly with this soup. However oregano can be substituted for any herb really…basil, chives, rosemary + sage would all be lovely substitutions.

10 Responses to "Summer Squash Soup with Herb Seeded Crispbread"

  1. Reply

    Beth @ Tasty Yummies

    August 8, 2014 at 10:30 am

    This is sooo gorgeous Sherrie!! My kind of summer recipe and that crispbread is just pure brilliance!! Love it.

  2. Reply

    Kelly @ Nosh and Nourish

    August 8, 2014 at 1:42 pm

    I am so making that crispbread this week. It looks DIVINE!

  3. Pingback: Currently Crushing On. | How Sweet It Is

  4. Reply

    FoodGeekGraze

    August 10, 2014 at 7:02 pm

    cannot wait to make the crispbread! question about the soup please… you list “3T olives” in the ingredient list. when are those applied?

    • Reply

      Sherrie

      August 10, 2014 at 8:15 pm

      Errrr – 3 tablespoons of olive oil, haha sorry about that. One day I’ll fire editor, I mean my husband and hire professional hep ;)

      Enjoy!

      • Reply

        FoodGeekGraze

        August 12, 2014 at 1:18 pm

        lol :-)

  5. Pingback: 25 Meatless Monday Recipes for Summer - Radiantly You

  6. Pingback: Farmers' Market Fajita Veggie Burger Bowls with Blistered Sweet Reds + Cilantro Lime Cashew Cream | With Food + Love

  7. Pingback: Classic Avocado Toast with Cilantro Lime Cashew Cream | With Food + Love

  8. Pingback: RHUBARB Roasted Plums with Honey Whipped Ricotta + Pistachio Dust | With Food + Love

Submit a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

© 2013 - 2014 With Food + Love | Sherrie Castellano | Warm Pixel Science