Brassica Soup and the Entanglement of Joy

When Ross Gay was asked "How can you write about flowers in a time like this? " and replied "There have always been times like this".

I’m a soup, girlie. Broth based soups suspending noodles or dumplings, bean soups thickened with cheese rinds, vegetable medleys paired with lentils. IMO a hot bowl, wafting steam, and a very round vintage spoon is the best part of winter. If there is a blanket in a windowed nook nearby for me to curl into for a minute to rejuvenate - even better. My boyfriend (now fiancé!) and I will have lively debates on what’s a soup or a stew - he loves stews but lives to tease me that he doesn’t like soups. He eats every one I set in front of him though, so we can all agree he’s wrong but a very good man. For me and many around the world soup is a simple and deeply nourishing joy in an often dark and complex world.

I’ve spent the last several months with my thoughts entangled in the sorrows of the world and trying to create joy, color and magic in the small corner of it I can immediately affect. I listen to many news podcast, to stay informed of facts and diverse viewpoints. Still it often runs together with a hopeless message. And how can one hold so much sorrow alone? We have yet to learn as humans that our ability to survive, overcome and rebirth lays in each other. I recently listened to It’s Been a Minute with Brittany Luse with guest Ross Gay who spoke on “inciting joy while dining with sorrow.” My heart turned to listen with everything I had. Ross insightfully calls attention to the fact that if we start with our relatives and ancestors most of us will find that we come from people where the world fell apart, where life ended. Or as he puts it “most of us come from collapse.”

Hate, to me seems to be, an easy topic to discuss - it is concerned with “Who and what are we against?” Love, is much harder. Love is about “What we are for?”. And to know this we have to get messy with each other and our joy, as Ross Gay puts it we have to get entangled. He goes on to recount being asked how he can write about flowers and meaning at a time like this. And he responds that there have always been times like these. And I agree with him. It is precisely to answer the question that Love begs, that we must. Give it a listen. And make this Brassica and Cheese Soup with Curry Oil and Yogurt to (hopefully) rejuvenate.

My touch point for this soup is countless bowls of Broccoli Cheddar Soup consumed in my high school and college days. Panera Bread probably wins out because my service project for my IB diploma was based on collecting their old bread and distributing it to local food banks. I spent a lot of time Panera Bread hopping to get the most to those who needed it most. Now I like to make it omitting flour and the need to make a roux, and instead subbing in cauliflower and potatoes. Both have more nutrition and result in a very creamy soup. Curry oil is my favorite way to finish, the warming spices will have you feeling cozy as you slurp and balances with protein packed yogurt for a very delicious bowl. Finishing off with a little herb salad of picked cilantro leaves dressed simply in olive oil and a touch of salt (always always dress your green and herbs!) will highlight the fresh qualities of the soup and mimic the curry oil.

Curry Oil

1/2 cup of olive oil, like Graza Drizzle (use code TROSEWILDE for $5 off)

2 Tbs of Japanese yellow curry powder

Directions:

In a small sauce pot heat up half the oil over medium heat for about a minute. You should be able to smell it warmed. Drop in curry powder, oil will bubble and the spices will become very aromatic. Let it cook for one minute gently stirring with a wooden spoon. Remove from heat and add remaining oil to cool. Store in a jar or squeeze bottle for easy use. I like to use Wilton squeeze bottles because they come with a convenient cap and you can use them to easily sauce anything. Curry Oil is great to top soups, flavor rice, marinate meats for the grill and added to a vinaigrette. Make your own curry powder here.

Soup Recipe for PAID Subscribers below.