Salmon Rice Bowls with Avocado and Pickled Veggies
Here's a secret... that is LOX in that bowl. So if you can make/reheat some rice and cook an egg, you're done cooking.
Well, I’ve dreaded this day, but at long last it is cold for real in Portland. I actually decided not to run during my lunch yesterday because it was in the 40s and I had only brought my regular gear of shorts and a t shirt. I will definitely be busting out the tights and headband tomorrow.
In the meantime, let’s have some soup. Some more soup. Last week it was cinnamon-y. This week it will be spicy and delicious and fresh from my garden. It makes me sad that it will be a while before I can say that again. I’m going to have to drown my sorrows in the box of goodies that arrived today from Amazon. Helloooooooo, French press! Er, Bonjour!
Here’s what you need to make about 6 cups of soup. This will probably sound familiar – the base is very much like the squash soup:
The directions are also very similar to last week’s soup. Start by chopping and sauteeing all of your vegetables in the bottom of a large saucepan, a dutch oven or stock pot.
When the veggies are a little soft, add the stock, the rice and the spices. Cover and simmer until the rice is mostly cooked. Then, it’s time to play with the immersion blender (or regular blender or food processor).
Puree the soup completely – it will be very dense, but that’s what I like about fall soups. They are not messing around. This soup will freeze easily. I usually plan about 2 cups to a serving. I’d serve it with some crusty bread, or maybe cheese and corn chips if you’d like it to be a little more faux-Mexican (and who doesn’t like that?).