So very true.
Warm 2 tbsp of olive oil and 1 tbsp of butter in a dutch oven. Add:
1 yellow onion, thinly sliced
1 small leek, white and pale green parts thinly sliced
1 pinch of salt
Cover and stir occaisionally until the onions and leeks soften, but do not brown. Then add:
1 garlic clove, sliced
A little water if needed
Cook for about 2 minutes more, then add:
2 lbs of fresh tomatoes, cored and sliced
3-4 fresh basil leaves (I sprinkled on some Penzey's Tuscan Sunset too)
1 scant tsp of salt
Cook over med-low heat until the tomatoes begin to fall apart. Then add:
1 cup of water or chicken broth
3 tsp of white rice (leave this out if you want a thinner soup)
Cook for 10 minutes more, then remove from heat and puree in batches or in the pot with an immersion blender. Season to taste with salt and pepper (it'll need it).
Ms. Waters says to then pour the soup through a mesh strainer to get rid of skins and seeds, but we just went for it a little chunky and it was fine.
Photo courtesy of Vegan Yum Yum
Other food adventures: Vegan Yum Yum's Avocado Wasabi Salad with Chickpeas, Broccoli and Carrots. I've made this twice now it two weeks. It was so filling, even the Mountain Man didn't want seconds. [Full disclosure: I also made him a piece of cheesy toast, so it wasn't so vegan in the end]. Healthy and satisfying. Seriously.