I’m thrilled to be sharing a recipe today from my friend Somer’s first book, The Abundance Diet. I’ve been reading her blog, Vedged Out, from day one, and eagerly await the new recipes and photos that she posts online. We connected a few years ago when I offered her some yoga support after an injury. She is always so incredibly helpful and willing to share anything she can to help others.
If you’ve never read Somer’s personal story to regain her health, it is a must-read. Her testimonial is featured on the Forks Over Knives website here. From all of the work she has done personally, she knows first-hand how a healthy, plant-based diet can help you lose weight, feel great and completely transform your life. And not only that, but she is one of the most naturally gifted chefs & food stylists that I know. I’ve seen her in action, and the food that she makes for her family dinners are beautiful and picture-perfect right out of the oven.
The Abundance Diet includes a foreword by Dr. Neal Barnard and an (optional) bonus juice feast to kick start your weight loss and health journey. Somer’s 28-day plan includes over 100 delicious recipes (all gluten-free) and is customizable to suit individual tastes. So many of the recipes in her book have become instant favorites, from the Moroccan Lentil Soup to the Cheesy Cauliflower and Potato Bake to the BBQ Bacon Chickpeas. Every recipe is delicious, colorful and healthy!
As many of you know, I love soup, so when I had the opportunity to share one of Somer’s soup recipes, I jumped at the chance. Her Tomato Basil Bisque is exquisite. The taste is so amazing, it’s surprising how easy it is to prepare.
But before we get to the recipe, I have a copy of The Abundance Diet to give away! Just leave a comment below and tell us what your favorite light summer whole-food recipe is. The giveaway will be open through next Sunday 7/19 at midnight Pacific Time, and I’ll choose a winner on Monday. You can find other recipes and giveaways listed here on Somer’s site.
Tomato Basil Bisque
This bisque will remind you of dining at your favorite bistro. This vegan version tastes just like the dairy version, if not better. (Recipe from The Abundance Diet, © 2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC.)
- 3 cups vegetable broth
- 1 cup red onion, cut into 1/4-inch dice
- 3 large garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 2 tablespoons dry sherry (optional)
- 1 teaspoon agave or pure maple syrup
- 1 tablespoon tamari or Bragg Liquid Aminos
- 1/2 cup raw cashew pieces (soaked for 4 to 6 hours)
- 1 cup water
- 1/4 cup packed roughly chopped fresh basil
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon ground black pepper
Heat 1/4 cup of the vegetable broth in a large soup pot over medium-high heat. Add the onion and sauté, stirring occasionally, for about 5 minutes, or until the onion is softened. Add additional broth as necessary to keep it from burning. Add the garlic and sauté for 1 to 2 minutes, adding more broth as necessary. Add the tomatoes, remaining vegetable broth, sherry (if using), Italian seasoning, agave, and tamari. Cover the soup with a lid and reduce heat to a simmer.
While the soup is simmering, blend the cashew pieces with the water until completely smooth and creamy, 1 to 2 minutes. Pour the liquid into the soup pot and stir to combine. Add the basil and season with the salt and black pepper.
Makes 4 servings