We are experiencing a nasty weather change here in the Salt Lake Valley, and it is really, really making me feel like I want to wrap up in a blanket with some hot herbal tea and just escape into a fabulous novel. Part of that plan definitely includes eating some soup. This soup may seem like more of a fall soup, but it's really well-suited for any season. It is savory and light, with just the right hint of spice and flavoring to make it interesting, but not unpalatable for more skeptical eaters. I whipped this up while my hubby was having movie night with his Dad and sipped spoonfuls slowly as I watched reruns of The Big Bang Theory. It was the perfect ending to a nice day.
This root-vegetable and squash based soup comes together quickly, is made with simple, fresh ingredients, and is packed with nutrition. It feels indulgent because it is so creamy, but it's one of the most nutritious and guilt-free soups I have ever made. It's also vegan friendly. Fresh summer squash combines with carrot and sweet potato, is complemented by celery and onion, and is flavored with ample amounts of fresh ginger, smoky cumin and sweet agave nectar. The creamy consistency comes from using coconut milk and yes, silken tofu.
My thoughts on soy products have evolved over time. During my brief foray into vegetarian eating as a teenager (abandoned when I couldn't live without bacon), I tried a whole mess of meat-substitute products. These products are highly refined, packed with sodium and preservatives, and are honestly junk food as to the same degree that a Twinkie is junk food. With breast cancer running in my family, and the many studies that link soy to breast cancer, I have a special interest in the potential benefits and detriments of soy products. I think Dr. Oz said it best last year on one of his programs, "If it comes from a plant, eat it. If it's made in a plant, don't eat it." A wise man indeed. Studies on soy need to be replicated over the next few decades, but it is obvious that Eastern cultures that utilize whole soy in their diets, such as Tempeh, Miso, Edamame and unrefined Tofu have been doing something right for thousands of years. Small amounts of unrefined soy can be beneficial to your health and have no causal link to cancer, and in fact, may prevent cancer and other diseases. So I say, okay to soy, in small amounts, where it fits in my diet. Try to buy soy as naturally and organically as you can, as many of the large agricultural production companies (Monsanto, for example) spray crazy things on the soybeans (a side of Roundup, anyone?). The super-refined products (some of the milks, soy burgers, dogs and the like) are not your friend. Not one bit. So stick organic and unrefined, and you may look as awesome as any of the beautiful 105-year-old Japanese women that eat soy. Hey, I can dream, can't I? Pretty sure those women could kick my trash any day.
