I believe I suffer from a very strange disease rarely seen in women: an extreme aversion to shopping. I can’t stand it. I dislike it so much that I’ll do anything in my power to avoid it. I’m not kidding, it puts me in the worst mood. It’s unreal.
I guess that explains why I walk around in sweats and sneakers all day long. It’s easy, it’s comfy and best of all, I don’t have to waste my time thinking about it. To me, it’s a no brainer. I personally don’t see anything wrong with it. But it drives my mom and my sister absolutely crazy. They both have a lifetime membership to the “retail therapy club” and if it wasn’t for the fact that we all look exactly alike, they would probably wonder where the heck I came from.
Here’s the thing though. I have a teeny tiny problem that has been driving me crazy for days now: in about 5 weeks, I’ll be on my way to Spain to see my family and attend a very fancy wedding. Amazing, I know. Except… No sweats allowed there. Which means, I see (a lot) of shopping in my future… which means, you can expect a lot of venting in the next few postings. So be ready for it.
Unless… I can find someone to be my personal shopper in the next few days. Any takers?? Anyone??? Please???
Ok, I’ll give you some time to think about it. In the meantime, let’s get back to what we’re here for, shall we???
Creamy Vegan Corn Soup with Basil and Pine Nuts
- 2 cups leeks, thoroughly cleaned and sliced ( we actually use frozen, cuts the prep time in half!)
- 8 ears of corn
- 4 small potatoes, diced
- 4 cups water or vegetable broth
- 1–1lb package organic silken tofu (we use Nasoya)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp vegetable bouillon ( we used vegetarian Osem Chicken Soup Mix – 14oz .)
- 4 tbs raw pine nuts
- 2 cups chopped fresh basil
- 3 tbs of extra virgin olive oil
- Carefully cut the corn kernels off the cob. Reserve the kernels of 2 ears of corn
- In a large pot combine, corn (except reserved), leeks, diced potatoes, water or broth, salt, pepper and bouillon. Bring to a boil, turn heat to low and let simmer for 20 minutes, or until the potatoes are tender
- Add silken tofu and let everything cool for 15-20 minutes
- In the mean time, in a large skillet saute pine nuts and basil in olive oil until the pine nuts start to brown. Scoop basil and pine nuts off the oil. Set aside (Tip: save the extra cooking oil and use it on salads or on top of your favorite pizza!)
- Pour the soup into a blender and process until smooth and creamy
- Pour it into a soup pot, add the reserved kernels and mix well
- Cook at medium-low heat for 15 minutes
- Adjust seasoning if necessary
- Serve hot or cold. Garnish with pine nut and basil topping
- ENJOY! From May I have that recipe