Fall Day with Gogo and Two Soups

After school we met up with my father, who Olive calls "Gogo" for a walk in the woods and to see a giant porcupine that was up a tall tree. My father gets very excited about showing Olive everything and anything in the wild. The sweet thing is that she gets equally excited. :) It was a really chilly day here today and seems like all the leaves turned red overnight! POP
Speaking of red, I celebrated the beginning of the fall season with leftover garden tomato soup that my father had thrown together the night before while canning the rest of our tomatoes. I topped it with our neighbor's fresh goat cheese.  It was a perfect lunch for one. :)
To warm up after our forest trek, I made a big pot of red lentil veggie stew and a green salad with more fresh goat cheese, dried cranberries and toasted pine nuts, tossed with a maple balsamic dressing. A classic favorite. :) Perhaps it will become one of yours too? ;-)

My Roasted Tomato and Basil Soup (inspired by Barefoot Contessa for about 2 seconds)
Serves 4-6 (always adjust the ingredients for your unique tastes!)

3 pounds of RIPE plum tomatoes, sliced in 1/2
1/4 cup + 2 Tbsp good quality Olive Oil
1 Tbsp of sea salt or kosher salt
Several cranks of fresh pepper (smoked if you've got it!;)

1 quart (28oz) stewed tomatoes
1 large onion, chopped
6 cloves garlic, chopped
3-4 cups fresh basil, packed
Handful of sun dried tomatoes (optional, but brings depth to the soup) 
Splash of balsamic vinegar
Dash of chili flakes (optional)
1 quart organic veg or chicken stock

1 large ripe avocado (for creaminess, but optional)

Pre-heat oven to 400 degrees Fahrenheit. Toss the fresh tomatoes with 1/4 cup olive oil, salt and pepper. Spread tomatoes in a single layer in a baking pan with high sides and roast for 45 mins.

In an 8-quart stock pot, over medium heat, saute the onions and garlic with the rest of the olive oil and pepper flakes till the onions start to brown-- about 10 mins or so. Add the stewed tomatoes, stock and basil. Add roasted tomatoes, liquid and all, bring to a boil and simmer for 40 mins uncovered. Test for salt and flavor.  IF YOU HAVE TIME: Let it cool down enough to safely blend in small batches. Add the avocado, while blending to make it extra velvety. :) Another great addition is a can of coconut milk-- either with or in place of the avocado!

I like to serve this soup with a side kick of turmeric quinoa.....but that will have to be for another day. ;)

Tried and True Lentil Stew (an Olive favorite)
Serves 4-6 (we ALWAYS use organic ingredients, but do your best with what you've got and can do!)

1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
2 stalks celery, chopped
1 Tbsp coconut oil or Olive oil

Saute over med heat in an 8-quart stockpot till the onions are clear.

Add: 1 Tbsp of the following: mustard seeds, cumin seeds and curry power for a more Indian flavor, OR, rosemary, herb d' Provence, and thyme for a more french/Mediterranean flavor. Stir frequently till the spices start to become fragrant, not burned! ;)

Immediately add:
6-8 cups water depending on how thin or thick you want this to be. I personally prefer it on the thicker side
2 cups red lentils, rinsed till water runs clear
1 cube veg/vegan bullion (my favorite brand is Rapunzel)

Partially cover and simmer over a low heat till lentils are mushy and water is mostly absorbed, about 20 mins.

At the very end, add an additional 2-3 cups of whatever veggies you have in the fridge: tomatoes, red cabbage, broccoli, etc. Be sure to not overcook the veggies. :)

Add the very very end, once all the cooking is done, I love to add a squeeze of fresh lemon juice or a splash of balsamic vinegar and a sprinkle of fresh herbs.

Great with a fresh green salad on the side! :)