I am one of the lucky ones. Leda is my editor and my friend. I have been invited to meals at her home and have enjoyed the incredible food she and her husband Nash whip up, seemingly effortlessly. They have a fabulous food truck in Brattleboro, Vermont and have recently published Dosa Kitchen: Recipes for India’s Favorite Street Food. Dosas are light, crisp crepes made of rice and lentils. They are gluten-free, dairy-free, fermented, and absolutely addictive. Consider putting dosa on your bucket list, because the Huffington Post includes it on their list of 10 Foods to Try Before You Die!
If you love Indian food, don’t miss out on this book. The cooking methods are clear and easy to follow. I am so excited to share this phenomenal resource with all of you.
Enjoy this veggie cream tomato soup from her personal recipe box.
Recipe courtesy of Leda Scheintaub
Tomatoes, squash, and basil are in season simultaneously in early fall in the Northeast; this soup made from the three tastes like sipping from the garden. The cream element is provided by the squash, keeping the soup light and refreshing. If you don’t have fresh tomatoes, you can substitute a 14-ounce can of diced tomatoes with their juices.
1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ teaspoon ground turmeric
2 teaspoons balsamic vinegar
2 medium fresh tomatoes, chopped
2 cups chicken bone broth or other good-quality broth
½ teaspoon fine sea salt, or to taste
1 medium yellow squash or zucchini, chopped
¼ cup chopped fresh basil
In a large saucepan, heat the oil over medium heat. Add the onion and cook for about 7 minutes, until softened and starting to brown. Add the garlic and cook for about 1 minute, until aromatic. Add the oregano, pepper, and turmeric and cook for 30 seconds. Add the vinegar and stir. Add the tomatoes, bone broth, and salt and bring to a simmer. Reduce the heat to maintain a simmer and cook for 20 minutes to blend the flavors. Add the squash and cook for about 10 minutes, until the squash is softened. Remove from the heat, transfer to a blender, and blend (in two batches) until smooth. Add the basil and pulse to combine. If the mixture is too thick, thin it with a little bone broth or water. Pour into bowls or mugs for sipping and serve.