Black Bean Roasted Pepper Salsa Soup

This Black Bean Roasted Pepper Salsa Soup is deeply flavorful and incredibly satisfying with the addition of the roasted salsa.  It’s a vegan soup that can be left as it is or dressed up with chunks of avocado, cheddar cheese, Ancho chips, Pico de Gallo or a dollop of sour cream.

Black Bean Roasted Pepper Salsa Soup This was a great weekend to say the least.  I was pleasantly surprised to find out that Better Homes and Gardens regrammed my Blueberry Chevre Crostini with Champagne Vinegar Hibiscus Flowers on Instagram.  As a food blogger, you spend so much time learning and practicing photography that when someone like BHG acknowledges one of your photos it feels like a really big deal.  The same photo also won the best photo of the week from Haute Cuisine.  I couldn’t be happier.

Black Bean Roasted Pepper Salsa Soup On another note, how was your 4th of July?  Robby and I had a great weekend with Beto and clan. They arrived early Saturday afternoon to our house and we immediately headed to the beach to give the kids the opportunity release some of their excess energy.  Robby and I had been preparing food for a couple days prior to their visit and when we got back from the beach we set up a taco bar full of all of the fixings. It was delicious! It also happened to be Beto’s birthday so Jill and Paloma decorated a Paloma designed cake after we finished dinner. It was an almond cake with dark chocolate frosting, white and dark chocolate tiles arranged like a checkerboard all topped with dinosaur shrinky dinks. It was one of the coolest cakes I have ever seen and it tasted divine!

After dinner, everyone was so tired that it ended up being an early night, which was good because the next day was jam packed full of adventures.  In the morning, we loaded up our cars with all our bikes and headed to west cliff.   We rode along the cliffs and down to the Santa Cruz Boardwalk where we stopped for lunch at a small cafe called The Picnic Basket.  If you are in Santa Cruz and are looking for a phenomenal sandwich and salad spot, I can’t recommend this place enough!  They have one of the best grilled cheese sandwich loaded with sharp white cheddar cheese. All of their produce is locally sourced.  After we ate, we left our bikes locked up and walked over to the amusement park where we watched Paloma go on a few rides.  She had so much fun!  We then rode our bikes back to the car. We were all so tired and didn’t feel like cooking or cleaning, so we decided to go to Ella’s at the Airport for dinner.  It was delicious as always.  The next day was the 4th and we packed up our picnic food with some wine and kicked it on the beach for quite a while before Beto and clan headed home.

Black Bean Roasted Pepper Salsa Soup This soup pairs really well with a Rosé Sancerre, White Sancerre, Sauvignon Blanc or a Soave.

Black Bean Roasted Pepper Salsa Soup Black Bean Roasted Pepper Salsa Soup Recipe:

A delicious vegan and gluten free black bean soup.

8 – 10 Servings

  • 2 1/2 Cups Dried Black Beans
  • 10 + 5 Cups Filtered Water
  • 1 Yellow Bell Pepper – roasted – diced
  • 2 Red Bell Peppers – roasted – 1 diced – 1 pureed
  • 2 Poblano Peppers – roasted – 1 diced – 1 pureed
  • 5 Tomatillos – roasted – pureed
  • 2 Large Heirloom Tomatoes – 1 roasted/pureed – 1 diced
  • 1/2 White Onion – cut in half – roasted – pureed
  • 1 Jalapeno – roasted – pureed
  • 2 Cloves Garlic – minced
  • 1 Tablespoon Lime Juice – fresh squeezed
  • 1 Tablespoon Ancho Powder – freshly ground or pre-ground
  • 1 Tablespoon Paprika
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Cumin
  • 1/2 Cup Cilantro – minced
  • 1 Cup Corn – fresh or frozen – charred (charring is optional)
  • 1 Tablespoon + 2 Teaspoons Sea Salt or to taste
  • 1/2 Teaspoon Black Pepper
Ancho chips
  • 1 Whole Wheat Tortilla (or your choice)
  • 2 Teaspoons Extra Virgin Olive Oil
  • 1/2 Teaspoon Ancho Powder
  • 1/4 Teaspoon Sea Salt
Garnish options:
  • Cheddar Cheese
  • Avocado
  • Pico de Gallo
  • Diced Roasted Peppers
  • Sour Cream
  • Cilantro
Black Beans

In a 5 1/2 quart pot, put a small hand full of beans in the pot at one at a time, making sure there are no rocks.  Then rinse the beans and add the 10 cups of water.  Bring to a boil then reduce to medium-high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.

* Add sea salt AT THE END or they will be tough.
* It depends on how old the beans are as to how long it will take to cook, older beans can take longer.
* If you have a problem with gas after eating beans.  Try soaking dried beans in water for at least six to eight hours before cooking to reduce gas formation.  Or place beans in a saucepan with cold water, cover and bring to a boil.  Turn off heat and let sit for an hour.  Turn the stove to medium-high heat for about an hour or until beans are soft.
Roast the tomatillos, tomato, onion and jalapeno.

Turn oven to broil.  Core the tomatillos and tomato and cut in half then place on a baking sheet. Cut the onion half in half and place on the baking sheet along with the jalapeno.  Place the baking sheet on the top rack for 6 minutes then flip for 2 more minutes.  Take out of the oven and let cool.

Roasted peppers
Roast the poblano and bell peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove.  Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half, remove the seeds and stems.  Set aside the 1 poblano and 1 red bell pepper for the salsa and dice the rest.
Corn (optional)

Turn oven onto broil

Line a baking sheet with parchment paper and spread out the corn in a single layer.  Place on the top rack for 5 minutes.
Ancho Tortilla Chips

Preheat the oven to 350 degrees.

Cut the tortillas into 16 to 20 wedges.

In a medium bowl, add the tortilla wedges, olive oil, ancho powder and salt.  Gently toss to completely coat the chips.

Arrange the tortilla strips in a single layer on a baking sheet, and bake until golden and crispy, about 12 minutes.


Add the garlic to a food processor and mince.  Add the onion, tomato, tomatillos, jalapeno (remove seeds for mild heat.) 1 poblano, 1 red bell pepper and puree then pour into the beans.

Add the diced peppers, diced tomato, cilantro, corn, spices, salt and pepper.

Black Bean Roasted Pepper Salsa Soup Health benefits:

 Black beans are high in cholesterol lowering dietary fiber, 1 cup of cooked beans provides you with over 1/2 of your daily requirements and reduces blood cholesterol that helps prevent heart disease.  The fiber supports the digestive tract and the colon, which helps constipation, diverticulitis, and other gastrointestinal disorders.  They also maintain normal blood sugar levels, helping to prevent diabetes.  Black beans are a very good meat substitute because of their 15 grams of protein in 1 cup and contain only trace amounts of saturated fat and no cholesterol.  They contain phytochemicals, substances found only in plant foods that help fight cancer and other chronic diseases.  They increase energy with the good amounts of iron in them and have more antioxidant activity than other types of beans. They neutralize cell-damaging free radicals that may help lower the risk of heart disease, cancer, and other diseases.  Black beans are also rich in B vitamins, Folate, potassium (helps regulate your blood pressure and heart rate), magnesium, calcium (builds and maintains bones) and other heart-healthy nutrients.

Bell Peppers have more nutrition as they mature.  They are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin.  Red peppers are one of the highest veggies in lycopene and have been successfully tested in the prevention of many cancers.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.

Charred Broccoli Cheddar Potato Soup

This Charred Broccoli Cheddar Potato Soup is my kind of comfort food.  What’s not to love? It’s creamy, chunky, cheesy and full of charred broccoli goodness.  I added a little twist with the addition of fresh basil that complements the charred broccoli nicely.

Charred Broccoli Cheddar Potato Soup Have you ever heard of Servas International?  It is one of the coolest non-profits organizations ever!  It’s an international network of hosts and travelers.  As a host, you provide hospitality to travelers from all over the world and as a traveler, you can look up hosts in the country you plan to travel through.  They provide a booklet that lists all the hosts that are available by country.  The host tells a little bit about themselves and the maximum number of days they will provide lodging per traveler.  If they really like you they may allow for longer stays.  The traveler sends the host an email or letter telling them about themselves like their interest, if they are vegetarian etc.  Then the host will ok the traveler if they feel they are someone they would like to host.  The coolest thing about this is that you get to meet local families and experience their culture instead of staying in hotels.

My mom and I were traveling in the south island of New Zealand for two months and we used Servas as travelers.  We stayed with three families, one was an awesome elderly couple named Ann and Tom who lived in Christchurch.  We stayed with them for three nights.  They were so sweet and they made us breakfast every morning.  I returned the favor by making my famous lasagna, salad and garlic bread the evening before we left.

The next morning, we traveled to the north side of the south island to stay with our next Servas family, the Sanders who lived on a kiwi farm in Blenheim in the Marlborough Region (The home of some of best Sauvignon Blanc).  They had a pig named Murray, some chickens, a couple of deer that I was able to pet.  I was 20 at the time and one of the host’s son was named Tristan who was 18.  Tristan took me along with him to a crazy game called Laser Wars, where we met up with 8 of his friends. It was a really fun experience!  Tristan later invited me to his friend’s birthday party, which was on the Marlborough Sounds.  A few of us cruised around the Sounds in a small rowboat.  It is so incredibly gorgeous that words cannot do it justice! It was really great to hang out with some local teens and to see their lifestyle.

The third host lived in the town of Picton.  They made us a really nice dinner that New Zealanders call tea.  After tea, they took us on an evening walk through a trail that ended up at the top of a hill overlooking all of Picton.  It was stunning! Then we hiked down and walked along the beach.  We left the next morning and went to back to Blenheim and stayed at a really nice campground for a few days.  I called Tristan and he came and picked me up to go hang out with his friends again.  The whole Servas experience was phenomenal!  What do you think?  Would you try it?

Charred Broccoli Cheddar Potato Soup This soup is perfect with a nice glass of Sauvignon Blanc from the Marlborough Region of New Zealand.

Charred Broccoli Cheddar Potato Soup Charred Broccoli Cheddar Potato Soup Recipe:

8 – 10 servings

  • 2 Large Heads Broccoli – 10 Cups – florets roughly chopped – stems peeled and sliced
  • 2 Tablespoons Extra Virgin Olive Oil
  • Dash of Salt and Pepper
  • 1/2 White Onion – diced
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Cloves Garlic – minced
  • 1/3 Cup Dry White Wine
  • 1 Vegetable Bouillon Cube – unsalted
  • 6 Cups Filtered Water
  • 1 1/2 Pounds (about 3 medium) Yellow Potatoes – 1/2 inch cubes
  • 3 Tablespoons Butter
  • 3 Tablespoons Brown Rice Flour (or regular all-purpose)
  • 2 Cups 1 % Milk or Half and Half (I used 1 cup of each)
  • 8 oz. (2 1/4 cup) Cheddar Cheese – shredded (make sure it’s a high-quality cheese)
  • 1 Tablespoon + 1 Teaspoon Sea Salt or to taste
  • 1 Cup Fresh Basil – packed – minced
  • Red Pepper Flakes
  • Extra Virgin Olive Oil – drizzle
Charred Broccoli
Preheat oven to 425 degrees
Line a baking sheet with parchment paper.  Toss together the broccoli, oil, salt and pepper.  Spread out on the baking sheet and place on middle rack.
Roast for 15 minutes, then stir broccoli around for even cooking. Roast for another 5 to 10 minutes. Make sure and check on them every 5 minutes, until broccoli is as crisp as you like it.

 Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.

Add the white wine and bouillon cube, mash the bouillon, cook until wine is reduced and syrupy.  Add the water and potatoes to the onions then turn on high heat, bring to a boil, then reduce heat to medium and cook for 20 minutes or until potatoes are soft.

Cheese Sauce

Meanwhile, melt the butter in a saucepan over medium heat, then add the flour and stir for about a minute.   Slowly whisk in the milk little at a time to avoid the flour from clumping and mix in well.  Bring the milk to a boil and turn the heat down to medium-low and slowly add the cheese a little at a time.  When completely melted, add to the soup.

The Rest

Add the broccoli, basil, salt and pepper.  You can leave it chunky, puree half or puree it all.  I roughly pureed half.

Charred Broccoli Cheddar Potato Soup Health benefits:

Broccoli has cholesterol-lowering ability and strong impact on our body’s detoxification system.  It is also rich in both forms of dietary fiber, soluble and insoluble.  It is very high in vitamin C & K.

Sun-dried Tomato Pesto White Bean Soup with Asiago Crostini

This Sun-dried Tomato Pesto White Bean Soup is extremely comforting and flavorful!  What’s not to love about white beans, sun-dried tomatoes, basil, Asiago and wine!  The white beans give this soup its heartiness and the sun dried tomato pesto adds a rich savory flavor.  Dip an Asiago cheese crostini into it and you’re good to go!

Sun-dried Tomato Pesto White Bean Soup Last week after Robby and I had lunch at one of our favorite restaurants the “West End Tap and Kitchen, we decided to check out a cool new spot to ride our bikes.  It’s called Wilder Ranch and it’s located off hwy 1.  There is a self-guided walking tour at the State Historical Park Cultural Preserve and a dirt path next to cliffs that overlook the ocean.  The Cultural Preserve was an old Dairy farm that opened in 1859.  Everything is still intact, including the original 1897 Victorian house.  There is a garage that houses a water powered battery charger for the cool 1930 Ford Model A and 1916 Dodge touring sedan.  There is also a working woodworking shop, blacksmith shop and a workroom full of saws, drills, grinders; etc. that were all powered by a water wheel which turns a myriad of belts.  It was the first water-powered belt used to generate electrical power in Santa Cruz.  There is an old barn, stables, and farmhouses that still have animals like a Clydesdale horse, some sheep, goats, and chickens.

We parked on Shaffer Street and then rode our bikes down the bike path that was laden with beautiful flowers and gorgeous views of the organic farms along the ocean.  The path ends at the entrance to Wilder Ranch where we walked our bikes through the old dairy farm. We then rode to the parking lot that led us to the bluff trail, which goes in a complete circle on the cliffs overlooking the ocean.  It has to be one of the most breathtaking picturesque spots in Santa Cruz.  Next time, we will bring food and enjoy a nice picnic on the bluffs.

Sun-dried Tomato Pesto White Bean Soup This soup goes great with a red or a white wine.  A light Pinot Noir is perfect with the flavor of sun dried tomatoes.  I prefer one from Oregon as they tend to be light and dry without the thick date qualities.  If you are more into white wine, try a Pinot Gris, Rueda or Sauvignon Blanc.

Sun-dried Tomato Pesto White Bean Soup Sun-dried Tomato Pesto White Bean Soup Recipe:

Approx. 10 – 12 servings

  • 3 Cups Dried White Beans
  • 12 + 5 Cups Filtered Water (Depending on how old the beans are, you might need to add more, but careful not to overdo it.)
  • 2 Cloves Garlic
  • 1/2 White Onion – diced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/3 Cup Dry White Wine
  • 1 Vegetable Bouillon Cube – unsalted
  • 1 Recipe Sun Dried Tomato Basil Pesto – recipe below
  • 1 Cup Greek Yogurt (Greek is much creamier than regular yogurt) or Sour Cream
  • 2 Large Tomatoes – cut in half and grated
  • 1/2 Cup Aged Asiago Cheese – finely grated
  • 2 Tablespoons Lemon Juice – fresh squeezed
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cayenne Pepper
  • 1 1/2 Tablespoon Sea Salt or to taste
  • 1/2 Teaspoon Black Pepper  or to taste
Sun Dried Tomato Pesto
  • 1 1/4 Cups Sun-dried Tomatoes, Oven Dried Tomatoes  or jarred, drain the oil)
  • 1 Cups Fresh Basil
  • 1/2 Cup Raw Walnuts
  • 1/4 Cup Raw Almonds
  • 1/2 Aged Asiago Cheese – finely shredded
  • 1 1/4 Cups Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Teaspoons Sea Salt or to Taste
Chili Oil
  • 1 Cup Extra Virgin Olive Oil
  • 8 Dried Thai Chilies or Arbol Chilies
Asiago Crostini
  • 12 Slices of French Bread
  • Approx. 1/4 Cup Extra Virgin Olive Oil
  • About 1/2 to 3/4 Cup Finely shredded Aged Asiago Cheese
Optional Garnish
  • Minced Sun-dried Tomatoes
  • Drizzle of Chili Oil – recipe above
  • Asiago Crostini – recipe above

Measure beans and sort thru to make sure there are no rocks then rinse and drain.

Add 12 cups of water and bring to a boil over med-high heat, continue boiling until beans are soft adding the other 5 cups of water as the beans soak it up. (make sure and keep an eye on them)


(I often make this the day before) make sure to puree really well.

Measure sun-dried tomatoes and place into a food processor or blender and turn on until they are minced up.  Add all the other ingredients and blend everything while slowly adding the olive oil.  Blend in sour cream and grated tomato pulp.

Chili Oil

Add oil and chilies to a small sauce pan.  Turn the stove on, in between low and medium-low and let simmer for 20 minutes.  Remove from heat and let cool then pour into a jar.

The rest

Add the onion and 3 tablespoons of olive oil to a saute pan with and heat on medium-low heat.

Saute until really soft then add the wine and reduce until syrupy.

When the beans are cooked add onion mix, pesto sauce, Asiago, lemon juice and spices to the beans.

Asiago Crostini

Slice the bread into 1/2 inch slices.

Place slices onto a baking sheet and coat both sides with olive oil.  (I use a small pastry brush)

Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and top with Asiago and broil for about 1 more minute or until cheese is melted.  Make sure and watch close, they can burn fast.

I usually put the timer on for 1 minute and check then put on for 1 more while watching.  They can cook faster on the 2nd side because they are already hot.

Sun-dried Tomato Pesto White Bean Soup Health Benefits:

White Beans are a super source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis. They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure). They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.

Sun-Dried Tomatoes are very high in antioxidants; just one cup has 23 percent of the recommended daily intake of vitamin C and 16 percent of vitamin A.  The Vitamin C in dried tomatoes helps your body absorb the high iron content as well. They are high in potassium which helps prevent and lower high blood pressure. These tomatoes are very high in dietary fiber compared to raw tomatoes.

Fresh Basil has anti-aging, anti-inflammatory and antibacterial properties.  The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zeaxanthin an antioxidant that helps protect age-related macular disease.  It has a good amount of Iron and also helps to detoxify the liver.  It contains phytochemicals that may lower cortisol, a hormone secreted when you’re stressed that causes weight gain, so add some fresh basil to you water or tea.

Samosa Soup with Cilantro Mint Chutney

  I started with the ingredients of my samosa recipe and morphed it into this heartwarming samosa soup.  I topped it off with my cilantro mint chutney and created an explosion of flavors.  I like to serve it with some naan or crusty bread

I am such a sucker for soups so turning my samosa recipe into a soup just made sense!  I have a real soft spot for samosas.  My introduction to this Indian treat was at the Hari Krishna restaurant, Govindas in Culver City.  It was love at first taste.  I couldn’t get enough!  The potato filling was warm and comforting and the cilantro mint chutney that they served them with was to die for!


Many years ago, my mom and I traveled to Sri Lanka.  We rented a room for 3 weeks from two sisters on the beach in Unawatuna.  They cooked us some of the most amazing Sri Lankan dishes.  I decided that I would make them something special in thanks for their hospitality.  I came up with the idea to make them something they had never tried before and decided on my vegetarian lasagna.  My mom and I went with one of the sisters, Chandra, to Galle in search of the ingredients.  Of course, they didn’t have lasagna noodles.  I was determined to find something close and ended up with a pasta that was the same length as lasagna noodles but were tube shaped as opposed to flat.  We then brought all the ingredients back to their home.  I cooked the pasta and arranged them out in a single layer.  I then topped them with veggies, tomatoes, green chilies, tomato sauce and cheese.  I repeated the layering a few more times and voilà, a Sri Lankan lasagna was born.  I also made some delicious garlic bread, which was also new to them.  They were pretty excited and impressed.

 The coolest part was how we had to cook the lasagna.  They had a sort of fire pit that they used to cook most of their food in.  They burned wood and dried palm leaves to control the heat.  I also thought it was cool how they cooked in these huge black clay pots.  They had about 35 to 40 in all different sizes.  They would be used for soups, curries etc.  Here is a video of how to make an authentic dal where they use these clay pots.

I had some of the most amazing food of my life in Sri Lanka.  I find it strange that the one thing I didn’t experience there were samosas.  How did I miss them?  We ate dal, rice and curry dishes, flatbreads, vegetable roti, lotus root, mango chutney etc.  My all time favorite was an insanely delicious avocado ice cream that I discovered in a tiny hole in the wall.  I don’t think I have ever had anything better than that avocado ice cream in my whole life!  The food in Sri Lanka is very colorful, spicy, comforting and multicultural.  Oh, how I would love to go there again!

Samosa Soup This samosa soup is best with a white wine like a Riesling, Pinot Gris, White Rioja, Verdejo or a Sauvignon Blanc.

Samosa Soup Samosa Soup
Recipe: 10 to 12 servings
  • 2 Tablespoons Expeller Pressed Grapeseed Oil or Extra Virgin Olive Oil
  • 1/2 White Onion (about 3/4 Cup) – diced
  • 1 – 2 Serrano Chilis – minced
  • 2 Cloves Garlic – minced
  • 2 Teaspoons Fresh Ginger – microplaned
  • 1/4 Cup White Wine – optional
  • 2 Tablespoon Coriander Seeds
  • 1 Teaspoon Cumin Seeds
  • 2 Teaspoon Yellow Mustard Seeds
  • 1 Teaspoon Garam Masala
  • 2 Teaspoon Turmeric
  • 8 Cups Filtered Water
  • 6 Large or 3 1/2 lb Yellow Potatoes – cut into 1/2 inch cubes
  • 2 Carrot – sliced and quartered – about 3/4 cups
  • 1 Tablespoon Sea Salt – or to taste
  • 1/2 Cup Fresh Cilantro – minced
  • 1 Cup Frozen Peas
Cilantro Mint Chutney – click here for full recipe
  • 1 1/2 Cups Cilantro
  • 1/2 Cup Fresh Mint
  • 1  Serrano Peppers (optional)
  • 1 1/2 Teaspoons Fresh Ginger Root – microplaned
  • 2 Tablespoons Expeller Pressed Grapeseed Oil
  • 1 Tablespoons Lemon Juice – fresh squeezed
  • 3 Tablespoons Filtered Water (if you like it thinner add a little more water)
  • 1/4 Teaspoon Cumin Seeds
  • 1/4 Teaspoon Sea Salt or to Taste

*Serve with some naan or crusty bread.

Add the onions to a 5 1/2 quart pot with the oil and saute on medium-low heat for 5 minutes or until they become translucent.  Next, add the garlic, ginger and serrano and continue cooking for 5 – 7 more minutes until the garlic starts to brown.

Add the white wine and cook until wine is reduced and syrupy.

Add the water, potatoes and carrots to the onions.   Bring to a boil then reduce heat to medium-high heat.  Measure coriander seeds, cumin seeds and mustard seeds and pulse in a coffee grinder until it becomes a powder and stir into the soup.  Cook for 30 to 40 minutes or until potatoes are opaque and soft.

When the potatoes and carrots are soft, scoop out about 2 to 3 cups to puree then add back to the soup.  Add the peas and cook until peas are hot.  About 5 minutes.


While the soup is cooking, add all the chutney ingredients to a food processor or blender and blend until desired texture.

You can either add the chutney on top of individual bowls or stir some into the whole batch to your desired taste.

Samosa Soup Health benefits:

Yellow Potatoes content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.

Cilantro is an extreme anti-oxidant immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals.  It helps promote a healthy liver function and is an overall digestive aid.  It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. Cilantro can lower bad cholesterol level and increase the good cholesterol level.  It also helps with insulin secretion and lowers blood sugar. It is rich in essential oils, vitamins and is one of the richest herbal sources for vitamin K and dietary fiber. It is also an excellent source of omega-3, omega-6 fatty acids and calcium.

Mint activates the salivary glands just by the aroma alone, which helps promote digestion. It relaxing the muscular lining of the digestive tract and improves the flow of bile through the stomach and soothes the stomach, indigestion, inflammation, abdominal pain, nausea and discomfort associated with IBS. People who suffer from allergies and asthma can benefit from regular use because it is a relaxant and relieves congestion. Mint contains potent antioxidants that decrease levels of free radicals that can cause damage to cells. It is an excellent source of potassium, calcium, iron, manganese and magnesium.

Roasted Red Bell Pepper Sesame Soba Noodle Soup

This Roasted Red Bell Pepper Sesame Soba Noodle Soup is bursting with flavor!  The combination of the roasted peppers and sesame is out of this world good!  The shiitake mushrooms add an earthy quality and all the herbs and vegetables give it a freshness and crunch.  And the soba noodles tie it all together.  It’s a fun and entertaining meal to enjoy with a few friends!
 While making this soup I started to think about the kitchen gadgets I adore and use all the time.  Seriously, I couldn’t live without my Cuisinart food processor which I use almost daily or my 600 watts All clad immersion blender.  I love my immersion blender because it is stainless steel, has turbo action with adjustable settings and did I mention it’s 600 watts?  Most are only 200 watts.  Last but not least, my beautiful 5 1/2 quart green enamel Le Creuset Dutch oven.

Then, I started to think about what would I have in my dream kitchen.  There are a few things that I would love to have but most of all, I would love a high quality 6-burner gas range.  I’m in love with so many from BlueStar, like this one or this one.  We currently have an electric range, which I don’t want to say I hate because it’s what I have now and I am grateful but come on, who doesn’t want a gas range?  I became a little spoiled at our prior house because it had a beautiful gas range.  It was almost like I had to learn to cook all over again when we moved to our current house.  Ok, I know that’s a little dramatic, but it really is totally different.  Electric stoves take so long to heat up and when you add veggies or pasta to boiling water the water stops boiling and takes the time to come back to a boil.  That doesn’t happen with a gas range so you are less likely to lose nutrients to the water while cooking.  A range with open burners is awesome because there are no hotspots on your pans which happens to me all the time and I am constantly having to turn my pans.  What would you like in your dream kitchen?

*This is not a paid advertisement and the opinions expressed here are my own.


I enjoyed this soup with a crisp Sauvignon Blanc but it would also go great with a Riesling, Pinot Gris or a nice Sake.

Roasted Red Bell Pepper Sesame Soba Noodle Soup

Roasted Red Bell Pepper Sesame Soba Noodle Soup
Recipe: 2 to 4 servings
  •  4 Red Bell Peppers – roasted – deseeded – destemmed – pureed
  • 1/2 White Onion
  • 3 Garlic Cloves
  • 1/4 Cup Dry White Wine
  • 4 Cups Filtered Water
  • 1/2 Cup + 3 Tablespoons Toasted Sesame Oil
  • 1/4 Cup Brown Rice Vinegar
  • 1/3 Cup Tamari Sauce
  • 1 Tablespoon Sea Salt
  • 1/2 Teaspoon Ginger – peeled – microplaned
  • 1 – 2 Serrano Chilis – optional
Shiitake Mushrooms
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Shallots – about 1 tablespoon – minced
  • 1 Cloves Garlic – minced
  • 2 Cups Shiitake – thinly sliced
 The Rest – You can add or subtract any vegetable you want.
  • 1 Cup Basil – whole or roughly chopped
  • 1/2 Cup Fresh Cilantro – whole or roughly chopped
  • 1/2 Cup Fresh Green Onion – thinly sliced
  • 1/2 Cup Fresh Red Cabbage – minced
  • 1 Red Bell Pepper – cut into thin strips
  • Scallion Micro Sprouts – or your choice
  • Black Sesame Seeds
  • Lime Wedges
  • 1 Package Soba Noodles
 Other garnish ideas
  • Radish
  • Carrots
  • Avocado
 Roasted pepper sesame sauce
 Roast peppers on the stovetop at medium-high heat.  A gas stove is best but it will also work on electric.

Char peppers on all sides turning with tongs.  When good and charred, steam for 10 minutes in a covered dish or a paper bag rolled shut so the steam won’t escape.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems.  Cut the peppers into smaller pieces and mix with toasted sesame oil, brown rice vinegar, tamari sauce, sea salt, Serrano chilis and ginger and puree with an immersion blender or a food processor. Set aside.

Add the onions to a large pot or Dutch oven with the olive oil and saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.  Add the white wine and cook until wine is reduced and syrupy.  Add the sauce to the onions and blend with an immersion blender or dump everything in batches into a food processor and puree all together.  Set aside

Broth – Mushrooms
 Wash and cut the stems off the mushrooms and set aside in a bowl.

Put the 4 cups of water and mushroom stems in a medium saucepan and bring to a boil.

Reduce heat to low and simmer for 30 minutes.

While stem broth is cooking, thinly slice mushroom tops and set aside in a bowl.

When stem broth is done, remove from heat and strain into red pepper sauce.  Discard stems. Set aside until you start the noodles.

Next mince shallots, add to a sauté pan on medium heat, saute with 2 tablespoons of sesame oil until soft and golden.  Make sure to stir frequently.  (about 6 – 8 minutes)

Add mushrooms and sprinkle lightly with salt, stir until moisture is gone. (about 15 to 20 minutes) Make sure to stir

Add the minced garlic to the mushrooms in about 10 minutes after mushrooms are halfway cooked.


While mushrooms are cooking prep the green onions, cabbage, bell pepper, basil, cilantro.

Noodles and Serving
 Heat up the red pepper broth on medium heat and cook the soba noodle according to package instructions.  Place the noodles into 4 bowls top with veggies of your choice and with the red pepper broth.
Serve with cilantro, basil, sesame seeds and a lime wedge.
Health Benefits:

Red Bell Peppers are matured green bell peppers and have more nutrition as they mature.  They are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin.  Red peppers are one of the highest veggies in lycopene, and have been successfully tested in the prevention of many cancers.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.