Truth be told, I can’t wait to see my allergist on Tuesday, because this itch (a reaction to god knows what) is OUT OF CONTROL. I’m told that I have to nix the antihistamines three days before the appointment, but know that I’m taking my Quercetin supplements because going to bed feeling like you have the chickenpox is not fun. Some have told me that this is all the garbage making its way out of my body (two weeks of unknowingly eating vinegar in my Sakara meals dressing + drinking Kombucha — both of which have yeast, another sensitivity), still, but my doctor and nutritionist think I’m reacting to something else; they just don’t know what.
Another thing I’m learning: don’t take cookbook recommendations from people who don’t have food sensitivities/allergies/conditions because the books will invariably have a pile of recipes I can’t eat. Frustrated with having purchased a pile of gluten-free cookbooks that are loaded with dairy-rich recipes, I decided to hit the bookstore and find tomes like The Oh She Glows Cookbook, books that I will sully and stain after a few days of use. For me, the mark of a successful cookbook is yelping in the kitchen over the fact that I got it wet (my counter space is MINIMAL, at best), or that I’ve managed to spill some sort of sauce all over the pages.
So I broke down and bought a PALEO cookbook. WHO AM I? Someone who’s plagued with a Twilight Zone-level of itch, apparently, lest I forget. At my local bookstore, paleo books practically have their own shelving unit, and after grimacing to an extreme, I picked up The Paleo Kitchen. Thumbing through the book, I found myself nodding along, thinking, I’d actually make this. I’d actually EAT this. Scores of soup and salad dishes, grand entrees and desserts that didn’t send me fleeing in rage from the oddity of it all. There’s a creamy cauliflower soup somewhere in this book, and you know me and cauliflower are epic lovers, the Romeo + Juliet of our time.
This means I will have to tear myself away from The Oh She Glows Cookbook, which is, quite frankly, the gift that keeps on giving. Every recipe works and every dish is GLORIOUS.
Last night I made a huge bowl of this creamy tomato soup, and although I was temporarily freaked out by the soup’s pinkish hue (as a result of the creamy cashews), I love the richness of this soup and who can refuse a chickpea. (Parenthetical: If I’m allergic to chickpeas, it’s over, kids. I give up). The soup is filled with all the frees: dairy, grain, gluten, soy, and will keep you full and sated for DAYS.
INGREDIENTS: Recipe from The Oh She Glows Cookbook
For the chickpea croutons:
1 (15-ounce/425-g) can chickpeas, drained and rinsed
1 tsp (5 mL) grapeseed oil or melted coconut oil
1/2 tsp (2 mL) dried oregano
1/8 tsp (0.5 mL) cayenne pepper
1 tsp (5 mL) garlic powder
1/4 tsp (1 mL) onion powder
3/4 tsp (4 mL) fine-grain sea salt or Herbamare
For the tomato soup:
1 tbsp (15 mL) extra-virgin olive oil
1 small to medium yellow onion, diced (1.5 to 2 cups/375 to 500 mL)
2 large cloves garlic, minced
1/2 cup (125 mL) raw cashews, soaked in water for at least 3 hours
2 cups (500 mL) vegetable broth
1 (28-ounce/793-g) can whole peeled tomatoes, with their juices
1/4 cup (60 mL) oil-packed sun-dried tomatoes, drained
3 to 4 tbsp (45 to 60 mL) tomato paste
1/2 to 1 tsp (2 to 5 mL) dried oregano
3/4 to 1 tsp (4 to 5 mL) fine-grain sea salt
1/2 teaspoon (2 mL) freshly ground black pepper, plus more as needed
1/4 to 1/2 tsp (1 to 2 mL) dried thyme
DIRECTIONS
For the chickpea croutons: Preheat the over to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with paper towels. Place the chickpeas on the paper towels and place a couple of paper towels on top. Roll them around until any liquid on them has been absorbed. Discard the paper towels.
Transfer the chickpeas to a large bowl and stir in the grapeseed oil, oregano, cayenne, garlic powder, onion powder, and salt. Line the baking sheet with parchment paper and then spread the chickpeas in an even layer on the baking sheet.
Bake for 15 minutes. Give the pan a shake from side to side and cook for 15 to 20 minutes more, watching closely, until the chickpeas are lightly charred and golden.
Let cool on the baking sheet for at least 5 minutes. The chickpeas will crisp up as they cool.
For the tomato soup: In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and saute for 5 to 6 minutes, or until the onion is translucent.
In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun-dried tomatoes, and tomato paste and blend on high until smooth. Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.
Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavors have developed.
Ladle the soup into bowls and top each with 1/3 to 1/2 cup (75 to 125 mL) of the Chickpea Croutons. Garnish with minced fresh thyme, a drizzle of olive oil, and freshly ground black pepper.
Tips: The chickpeas will lose their crispness in the soup, so be sure to add them just before you sit down to eat — or you can even add the chickpeas as you eat the soup.
If you have leftover chickpeas, make sure they’re cool, then pop them into a baggie or container and throw them in the freezer. Freezing the chickpeas seems to retain their crispness better than leaving them at room temperature. To reheat, simply pop the frozen chickpeas into the oven at 425 degrees F (220 degrees C) for 5 minutes or so, until thawed. Voila — instant roasted chickpeas!
