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Magic Soup

My ever problem solving daughter is always creating new suggestions for dinner and desserts; favourites like Mialita, Chuchetta and the like. Her recipes, with the addition of marshmallows, ketchup and eggs kind of remind me of that show that aired around here in the 80's I always wanted to go on, "Just Like Mom" But this morning, when I rolled out of bed complaining of still feeling under the weather from the night before, she suggested Magic Soup. Magic soup is something that we've made before and she will eat it. All of it, as if it were well, like, magic. First she'll tell me onion, then a carrot, some tomatoes maybe a little celery if she's daring and somehow this soup is normal... soothing and delicious, kind of like Minestrone. Although my barren stomach felt it couldn't handle much more than the thought of dry toast, her idea of this to make me better was just what I needed. Like the kiss on the forehead you'd get from your mom when you were sick, I got one from my five year old and her bowl of soup.

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Roasted Red Pepper Soup

Needless to say we all like soup in this house. Nothing beats a warm bowl on a cold day. Well, maybe that warm bowl with some of that fresh bread I've finally been able to be baking... Red peppers, to me, are one of those amazing vegetables. You see, I absolutely, without a doubt hate it's cousin the green pepper, but a red one, especially a freshly roasted one? I will put in and on just about everything. Roasting the peppers take about as long as the soup, so it's a quick and delicious lunch.... So quick, I was very glad to have photographed it first, since the pot did not last.

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Potato Leek Soup

It's unseasonably warm but damp today. Crazily enough, once winter takes it's hold, at least for me, I just wish it would put us into it's full throws. Cold, crisp, freeze your the inside of your nose, crunchy snow kind of winter. I find it a little easier warming up from the cold rather than the damp which is why today, I needed a little extra help. Quick, satisfying, revive you to your toes help, like potato leek soup. Potato leek is virtually the premise for most vegan "cream" soups, which is what makes it so perfect. The simplicity leaves for the attention to details like the perfect potato, consistency, herb combination and finishing drizzles of infused oils and the like. It's a free pallet that's open for individual taste, but no matter what your preference, the satisfaction is all there. I choose to keep my soup fairly au natural as possible then jazzing it up with some little bite sized Walnut Rosemary and Kalamata Madeleines. Mmmm savoury and delicious.

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Red Borscht With Porcini Mushroom Pierogies

From my fractional polish heritage, I was so lucky to have been included in my sister in laws family Christmas Eve tradition. Once horrified by the memories of beet soup with homogonized milk, that puce nightmare was no comparison to the hard work and detail which had been presented before us to gobble up. The bright colour and warmth of this simple, smooth broth sets the perfect stage for the celebration ahead. Borscht is may be peasant food, but like it's counterparts, it is pure comfort. Served as the first course during the Christmas Eve feast with miniature mushroom filled pierogi packages called uszka, this wonderful tradition becomes the delight of the Holiday table.

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Soba 101

One of my most favourite places to explore is any neighbourhood China Town. Bustling with people, new aromas, and spilling produce, this exciting area of most major cities is a feast for the eyes. Here in Toronto, tucked a few blocks over from the mainland China Town is a small but wonderful Japanese store. After refilling my wasabi prescription, I gaze along the long aisles of offerings. Included are various teas, Hello Kitty Pocky sticks, every shade of miso, enoki mushrooms and of course, noodles. Wheat, rice, green tea, tofu, ramen, udon and soba noodle varieties ready for any dish the Far East has ever created. How elated was I to discover that soba is the name for buckwheat in Japanese? For those of you who weren't sure, like me, buckwheat is neither a grass or related to the wheat family. It's a flowering plant which produces the seeds for great things like pillows and yes, buckwheat flour. Asian noodle soup has to be in my top list of most amazing meals. The simplicity of them makes them satisfying and perfect. The noodles and broth create a host bowl for just about any combination imaginable.

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Roasted Vegetable Soup

Who knew that if given the choice, most grown-ups will avoid roasted parsnips and squash if they are served on their own? Made me happy, as I eyed the level of the dish near the end of dinner. I knew where these left over vegetables were going after the Thanksgiving dishes were done. Funny thing, us people. Sure, presentation is important but so is how we connect with food. Being forced to eat sloppy, bitter, mashed squash as a kid might just hinder the most grown up of grown ups away from rediscovering it through a lifetime of hate. However, have a chilly autumn day and place a warm, satisfying soup in front of that same taster and you just might get an entirely different story.

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The Last Stalk Standing

This, as they would say, is it. This past weekends' offering of sweet corn will probably be our last. You can begin to taste the age in the fading yellow kernels as you bite into them a little less anxiously than in the beginning of August. Still juicy, sweet and delicious, but just not the same. Thankfully we've all enjoyed corn at it's peak. You know when it is, mid-summer when dinner consists of well, corn and a good slathering of butter. Those are the moments when most good eaters are wiping their chins and thinking about floss, and me, I eat one and high tail my way back to the market for more. There's something about perfect corn. The season is so short, you really can't get sick of it. When the time is right I buy what I can fit in my biggest stockpot to blanch and freeze for pure necessity and moments of longing. Soup is almost a must when preparing to freeze the best of the summer. Watching as the milky juice drips from the cob as I cut the kernels off with my sharpest knife, I want to keep it all. Scraping up what I can and maneuvering every drop into an awaiting pot makes the extra effort of preserving so worth it. With the corn season coming to a brisk end and the cool nights beginning, I can help but to hang on to every last corn silk I can.

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Hearty Autumn Hello

As the weather begins to get a chill on, thoughts of rustic, comfort food are the first to come to mind. To mine at least. I also couldn't think of a better way to warm up and still enjoy what remains of the farmer's markets in our area. Pasta and beans are a classic Italian peasant dish and for good reason. Thick and satisfying, this vegetable based pasta and bean stew uses up what you have on hand and is substantial enough to feed a crowd. Served up with a freshly baked, herbed focaccia, will make welcoming Autumn a little bit easier.

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No Hot Soup For You.

Cold soup? Ew. I never would have thought to eat something like THAT. But that was before a trip to New York where I'd stood in a line, a long line; could you even imagine, in New York? However, I was prepared, I had my money ready, but I still ...

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Vegan Cream of Mushroom Soup

VEGAN CREAM OF MUSHROOM SOUP 2 Tbsp oil 1 Onion diced (red if you can) 3 Cloves of garlic, minced 3/4 C Dried porcini or shitake mushrooms 4 C Sliced mushrooms – white, porcini, portabello, shitaki approx. 2 medium portabellos and 6 cremini. (the earthier the mushroom the richer ...

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