3 tbsp extra virgin olive oil
1 pound Brussels sprouts (I use frozen, it’s easier!)
1/2 cup vegetable stock or white wine
salt and freshly ground pepper

1. Combine the oil, Brussels sprouts and stock in a deep skillet or pot with tight fitting lid, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers. Cook until sprouts are just tender, 10 to 15 minutes with frozen sprouts (5 to 10 minutes for fresh), checking once or twice and adding liquid as needed.
2. Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Resist the urge to stir them frequently! Just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over. It’s okay if some are more well done than others. Taste and adjust the seasoning, then serve hot or a room temperature. 

This soup is simple to make, and the natural sweetness of the peanuts works beautifully with the curry and cayenne pepper. Makes 6-8 servings.

1 large onion, finely chopped
2 garlic cloves, chopped
1 tsp cayenne pepper (or more!)
2 tbsp peanut oil
3 cups vegetable stock
1 28oz can of plum tomatoes, drained (cut tomatoes in half, squeeze out seeds, chop)
2/3 cup smooth natural peanut butter
1 can coconut milk (optional)
salt
pepper

1. In a 4-quart pot over medium heat, cook the onion, garlic and cayenne pepper in the oil until the onion turns translucent, about 10 minutes. Stir in the curry powder and stir the mixture over medium heat for 1 minute or more.
2. Add the tomatoes, stir and let simmer for a few minutes. Add the vegetable stock and simmer for another 10 or 15 minutes.
3. Take pot off heat and transfer to blender (or use a handblender in the pot, like I do) and blend until smooth.
4. Bring the soup to a simmer and whisk in peanut butter, then coconut milk (if using). Season with salt and pepper and more cayenne if you want it hotter.

Adapted from James Peterson’s Splendid Soups cookbook.

2 to 3 tbsp extra-virgin olive oil
3 medium potatoes, any type (I like gold potatoes), peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground black pepper to taste
4 cups vegetable stock
½ to 1 cup soymilk

1. Place the oil in a large, deep pot and turn the heat to medium. When the oil is hot, add the leeks. Season with salt and pepper and cook stirring for 2 or 3 minutes.
2. Add the potatoes, stirring for another 2 or 3 minutes.
3. Add the stock and cook until the potatoes are very tender, about 20 to 30 minutes.
4. Add soymilk and purée in a blender (or purée in the pot with a hand blender).
5. Enjoy.