soup recipes – Basil & Roses

The Winters of Our Lives

March 9, 2021 nmalekan@gmail.com Comments 0 Comment

There is a chill in the air, but I can still sense spring. The days feel longer, the birds seem chirpier, and there is a whisper of optimism in the air accompanied by hope. Can you feel it? Of course this year’s springtime aspirations are deeper than winters past, with heavy hopes of collective healing from the pandemic trauma for our global village.

These days, this winter, I reflect often on the hibernation the pandemic has forced us into. Some, unfairly, into far more difficult circumstances than others. In these moments of quiet reflection, I cook, I read, and I listen to NPR . This New York Times Cooking recipe of Lemony beans with turkey and greens by Melissa Clark is brilliant, and perfectly warming for said cold winter nights. Recently as I cooked and listened to the soulful voice of Krista Tippett on the On Being podcast interviewing the brilliant Katherine May on her book “Wintering” and “how “wintering replenishes,” I was left in awe of this perspective. That winter is not the death of us, but a time of regeneration.

“Plants and animals don’t fight the winter; they don’t pretend it’s not happening and attempt to carry on living the same lives they did in the summer. They prepare. They adapt. They perform extraordinary acts of metamorphosis to get them through. Wintering is a time of withdrawing from the world, maximizing scant resources, carrying out acts of brutal efficiency and vanishing from sight; but that’s where the transformation occurs. Winter is not the death of the life cycle, but it’s crucible…“

“…It’s a time for reflection and recuperation, for slow replenishment, for putting your house in order. Doing these deeply unfashionable things- slowing down, letting your spare time expand, getting enough sleep, resting- is a radical act now, but it’s essential.”

That winter is a necessity with rewarding opportunities for growth was a paradigm shift for this lover of nature. I had never thought of winter that way. This profound lesson from nature humbled me. So often we are taught that life and self-growth consist of a linear movement through time. I’m realizing more and more that is not the case. Life is cyclical. It has seasons. Like nature’s Spring, Summer, Autumn and Winter, so go our lives. Some winters are bigger than others, some Springs may carry more joy and better new beginnings that the ones past. But onward we go, through the winters and the seasons of our lives, hopefully learning and building new and meaningful connections along the way.

A couple of years ago we had a series of tough storms in New York. One icy storm was particularly intense and sadly took down mighty trees. We were certain the sole rose which had miraculously made it to November would not make it through the icy cold attack on the garden. But somehow it did. Once the storm had passed, it stood majestically against the blue sky, rebellious, laughing at destiny. And while the rose is only a metaphor, I love how it represented getting through the storm with beauty and grace. Even if the flower had not been there, it’s roots would have been- replenishing deep within the soil and preparing for spring.

زندگی کوچه سبزی است
میان دل و دشت
زندگی حس شکوفایی یک مزرعه در باور بذر
زندگی رسم پذیرایی از تقدیر است

Life is a green pathway.
Meandering through love and Fields and deserts.
Life, is the plantations dream of blossoming in the imagination of the seedling.
Life, is the tradition of entertaining and welcoming destiny.

Above is a poem by beloved Persian Poet Sohrab Sepehri, which I humbly attempted to translate to English. I love it’s meaning and it’s promise. It beautifully captures the notion of the constant movement of life, the power of surrending to the seasons, and the infinite potential of imagination while tending to the gardens of our inner selves.

For further discovery on Wintering: Resilience and how trees illuminate the art of self-renewal in difficult times, read this incredible piece from Brain Pickings– one of my favorite corners of the world wide web, where Maria Popova shares wisdom drawn from literature, nature, science, art, philosophy, and the various nuance of the human experience.

I know I can be sentimental, and at the risk of being too cloying I had to share my sentiments on the literal and figurative winters of our lives. I’m grateful to the creators, writers, poets, recipe developers, and podcast engineers who provide ideas to support my season of self-renewal.

While restoring the spirit and nurturing the mind, nourishing the body also helps. Homemade feel-good food is an important part of self-care. You may want to try my Chicken & Rice Soup with Glorious Garlic Chili Chips. Rich and brothy with familiar flavors of home, this is a good-for-the-soul kind of delicious soup.

Or this creamy, dreamy butternut squash soup for a vegetarian option.

Meanwhile in the garden, Spring perseveres with it’s underground revolution…

Chicken & Rice Soup with Glorious Garlic Chile Chips

November 4, 2020 nmalekan@gmail.com Comments 0 Comment

Rich and brothy with familiar flavors of home, this is a good-for-the-soul kind of delicious soup. It’s a simple and comforting recipe that I go back to repeatedly- a personal favorite which I’m excited to share with you.

This recipe is chicken soup for the soul. Earthy, filling and nutritious, it tastes like home. Like something grandma made. The soup has body and richness. And the finishing drizzle of chile oil with garlic chips will make your taste buds dance!

The flavor combination of ginger and dill is unique, and equally heavenly. The union of all the other ingredients create several layers of flavor. It starts with the punch of the sweet and spicy garlic chili chips in the first spoonful. Hello! A delightful top note, followed by the heart of the flavor accomplished by the unique harmony of ginger and dill. Finally, the lasting base notes of the magic created by the marriage of chicken and rice. All of the flavors thrive on this foundation of flavor, resulting in something great.

This soup is nutrient-rich- garlic, onion, ginger, kale, broth, and dopamine-spiking garlic chile oil. The garlic chips take a simple soup to an entirely new level. The aroma and textural contrast of the garlic gives complexity to the soup while the heat balances with the otherwise mellow flavor of the stock made velvety by the natural starches of rice. It is garliky, but, I love that, and hope you enjoy it as much as I do. Fair warming, its addicting and you may find yourself coming back to it over and over again too.

“Only the pure of heart can make good soup” — Beethoven

INGREDIENTS

8-10 garlic cloves, thinly sliced
3 tsp. crushed red chile flakes (adjust to taste)
1/3 cup extra virgin olive oil
1 large white or yellow onion, chopped
4-5 inches fresh ginger, chopped
1 cup white rice, preferably basmati for added aroma
1 1/2 – 2 pounds skinless, boneless chicken thighs
3-4 big handfuls kale or spinach
8 cups water, chicken or vegetable stock
1 lemon
Handful of fresh dill
2 tsp. kosher salt

~Note this is a large batch soup which makes about 8 servings. Opt for a half recipe if you desire a smaller portion. I like to make a big pot, enjoy it for dinner and have leftovers for a couple of days after. You can also adjust the heat levels and reduce chili flakes for less spicy results.

INSTRUCTIONS

Wash basmati rice 2-3 times until the water runs clear. Prep your veggies.
For the garlic chile chips- Heat 1/3 cup olive oil to medium-low heat in the same large pot you’ll be making the soup in. Add garlic, stirring often, until light golden brown, 3–5 minutes. Pay attention to avoid burning garlic (it can happen fast!). Garlic will continue to cook in the hot oil after removing from the pan. Transfer to a bowl, leaving a bit of oil in the pot. Stir 2 tsp. crushed red pepper flakes into garlic oil and set aside.
Add ginger and onion to oil remaining in the pan. Add a bit more oil if pan is dry. Stirring occasionally, cook over medium heat, until onion is a light golden brown, 4-5 minutes. The kitchen will smell heavenly at this point.
Pour your cooking liquid of choice into the pot. Add chicken thighs, rice and 1 teaspoon of salt to the cooking liquid and bring to boil. Then lower to a temperature to maintain a gentle simmer.
Cover the pan partially and cook for about 15-20 minutes until chicken is cooked through.
Once chicken is cooked through, transfer to a plate and shred the meat using two forks. In the meantime keep simmering soup uncovered to continue building flavor. The natural starch of the rice beautifully thicken the broth for silky and full bodied richness.
Add shredded chicken back into the pot. Follow with adding a few generous handfuls of chopped kale into the liquid. Be even more generous if using spinach and stir to mix all ingredients. It will look like a lot of greens but they wilt down quickly.
At this point add more broth or water if liquid has reduced too much. You can adjust based on the desired consistency you want. I prefer soup to be dense (not watery) for a rich end result.
Continue to simmer, stirring occasionally, until liquid is reduced to the desired thickness, 4-5 minutes.
Finally give the soup a nice squeeze of fresh lemon juice and season to taste with more salt if needed. Stir to combine.
Serve soup in bowls, drizzle with garlic-chile chips and fresh dill (it’s heavenly and “dill-licious,” trust me!).

Nani’s Decadent But Healthy Butternut Squash Soup

November 22, 2017 nmalekan@gmail.com Comments 2 comments

Pumpkins are in season now and there is no fall flavor I like more than butternut squash. In Farsi they are called lazy pumpkin (kadoo tanbal), which I think is hilarious. Butternut is the perfect name for this tender, sweet and nutty flavor. I simply roast it in the oven with olive oil, salt and pepper. That’s it and it’s divine! With this recipe, I take the indulgence one step further to make a rich and savory soup.

The key to the amazing flavor is roasting the squash with garlic, onion and a red bell pepper, then blending all together for a smooth and creamy texture. The result is a complex, rich and silky soup with substance. I made it for Thanksgiving last year and it was a huge hit. It is naturally back on the menu again this year. Try it for your Thanksgiving celebration or all winter long- I promise you won’t be disappointed.
Note- I serve the soup with homemade crostini and a garnish of fresh thyme.
For the corstini, simply sprinkle the bread of your choice with salt, pepper and dried oregano. Drizzle with olive oil and toast in the oven for about 10-15 minutes, or until golden brown and crispy.

Recipes serves around 6-8 people, double or triple ingredients for a crowd pleaser- I sure will be this upcoming holiday.

Ingredients:
3 large butternut squash, sliced in half and seeds removed.
3 large white onions, quartered
2 red bell peppers, cut in half and seeds removed
4 cloves garlic (adjust to taste)
1/2 cup olive oil, add more if needed.
Salt and pepper
A squeeze of lemon

Directions:
Prep vegetables.
Slice squash in half, remove seeds, but leave skin on- it will be easier to remove once roasted.
Place vegetables on baking sheets- you’ll need 2.
Generously toss and coat with olive oil, season with salt + pepper.
Bake in 350 degree oven for approximately 40 minutes or until golden brown.
Roughly half way through, remove the garlic from the oven to avoid burning.
Once golden, let cool and remove flesh of squash separating from skin with a spoon.
Place all ingredients in a blender or food processor and blend until smooth.
Taste your magical mixture and give it a small squeeze of lemon for balance.
Salt and pepper if needed.
If consistency is too thick, add a small amount of water or olive oil for desired consistency.

The soup is amazing and rich up until this point. If you want to turn the dial on the indulgence factor, add a touch of cream or half and half while blending. But remember, it’s perfectly delicious and decadent if you keep it dairy-free.