Vegan MoFo 10: Cream of Mushroom Soup

Suddenly, it's cold here. Even though my landlord was really insistent on bleeding the radiators at a certain time, no matter how inconvenient or impossible, my heat is not on.

In addition, I really want to spend some time this week restoring myself. I've spent a week wallowing in loss, and abusing myself. The grief won't just be gone, but I have others who are depending on me, so I need to keep going. To that end, I want reboot my routine. I need to sleep, exercise, and floss, but I really need to cook and eat.

I don't buy cleanses and fasts totally. I understand they work for some, but I need the calories to sustain my physical activity level. I do however like the symbolic aspect of a fast. So I'm back to smoothies, and substantial grain and bean salads, but I'm also eating a lot of soup.

When I was making my grocery list, I got carried away with soups from 500 Vegan Recipes, so I decided to just go with it and make them all over the course of the next month.

First up was the absurdly easy Coconut Cream of Mushroom Soup. With two kinds of mushroom, this added up to a 7-ingredient list. I went ahead and added two big handfuls of spinach leaves to use it up, since this soup was to get a thorough blending. I also used white pepper instead of black because I didn't want to clean out my coffee bean grinder to deal with black peppercorns.

It was fabulous, especially paired with a fresh baguette, and it did not survive long. I remembered I needed a picture, so I captured the last bit that I scraped out of the pot for an afternoon snack. Sorry, this picture sucks, but oh well. The light was gone, and I was hungry. But what's a food post without a picture?