Tofu Tom Kha Soup for Cook the Books June/July Selection: A Cook's Tour & Souper (Soup, Salad & Sammie) Sundays

Hello Friends! It's been a while again I am afraid. Still not doing much in the kitchen but, every now and then, I pop in and make something I am craving like this Tofu Tom Kha Soup inspired by Thailand and my book-inspired dish for Cook the Books and our June/July pick of A Cook's Tour: Global Adventures in Extreme Cuisines (or my e-book's subtitle: In Search of the Perfect Meal) by Anthony Bourdain, hosted by Claudia of Honey From Rock. (See her post here)

According to Goodreads (as I wasn't sure) I first read A Cook's Tour back in 2002. I was a bit shocked that it was 20 years ago, which made my reread of it almost like reading it for the first time. This time, having lost the great Anthony Bourdain in 2018, it was a very bittersweet journey through the pages. Also, although lapsed at times, my mostly vegetarian lifestyle probably led me to squirm a little more while reading it (poor little piggy, especially...) than when I was a full-blown carnivore. I was happy to revisit Bourdain's stellar food writing. Although he is rough around the edges, his love and respect for food and food traditions and his ability to make even the dubious to downright nasty sound anywhere from possibly edible to downright delicious are unmatched. I especially enjoyed his times in Asia--Vietnam and Cambodia where I have not journeyed yet to Tokyo where I spent a lot of time but not as adventurously as Bourdain. I really think you can't go wrong with any of Bourdain's books or shows, as sad as they are to read and watch with him gone. The world truly lost a talent and I appreciated getting him back for a bit with this book. 

For my dish inspiration, I was going to make a Vegetarian Pho Soup based on Bourdain's Vietnam travels. but at the last minute I was really craving Thai flavors and creamy coconut milk so I tossed together a Tofu Tom Kha Soup. It's not traditional and I took some shortcuts but it totally hit the spot. 

Quick and Easy Tofu Tom Kha Soup

By Deb, Kahakai Kitchen

(Makes About 4 Servings)

2 Tbsp peanut oil or other cooking oil
2 lemongrass stalks, peeled and bruised (or 1 Tbsp Gourmet Garden Lemon Grass Paste)

1-inch piece ginger, peeled and grated (or 2 cubes Dorot frozen crushed ginger)

1- 2 Tbsp Thai Yellow or Red Curry Paste
4 cup non-chicken/vegetable stock
4-5 kaffir lime leaves, torn

1 medium carrot, peeled and diced

1 can baby corn

1 can straw mushrooms 

8-oz tofu pressed and cubed (or 1 package Nasoya Baked Sesame Ginger Tofu, 7 oz) 
1 pinch brown sugar
2 Tbsp tamari or soy sauce
1 can (400 ml) of coconut milk
400 ml canned coconut milk
fresh lime juice to taste
Thai basil to garnish

Add the peanut oil to a large pot over medium heat and add lemongrass stalks and ginger. Sauté for 2-3 minutes, then add curry paste and cook another minute or two. 
Pour the stock into the pot and add the kaffir lime leaves, carrots, baby corn, and mushrooms and bring to a simmer for 10-15 minutes. Add the tofu, sugar, and soy sauce and cook another 5 minutes. 
Reduce heat add the coconut milk and stir for 2 minutes, not letting it boil. Add lime lime juice to taste. Serve with chopped Thai basil and enjoy!

Notes/Results: I love Thai soups--the blend of creamy and tangy with the lime leaves and juice so this was a great way to avoid takeout. The shortcuts came from the pantry--the curry paste, canned baby corn and straw mushrooms, and the freezer and fridge--lemon grass paste, cubes of frozen ginger and pre-marinated and baked tofu. All added lots of flavor. I am a mild spice person, especially lately since COVID and a newish asthma inhaler did a number on my taste buds, but you could certainly add more curry paste or a Thai chili or two if you want to up the spice level. I will make this again. 

Today (7/31/22) is the deadline for this round of Cook the Books and Claudia will be compiling all the entries on the Cook the Book site. If you missed this round and like food and books and foodie books, join us for August/September when we will be reading Alice's Adventures in Wonderland by Lewis Carroll, hosted by Debra of Eliot's Eats. 

We have a few friends who have been waiting in the Souper Sundays kitchen for quite a while now! Let's take a look!

Judee of Gluten Free A-Z Blog shared Coleslaw Macaroni Salad and said, "This salad combines two old fashioned picnic favorites: coleslaw and macaroni salad! Does it get better than that? ... Think of this salad for guests with special eating needs. It meets gluten-free, vegan, dairy -free and kosher-parve standards. It can be made quickly and stored in the refrigerator for at least 2 days."

Melynda of Scratch Made Food brought French Lentil Salad and says, "French Lentil Salad is a taste of springtime! Yes you read that right, this lentil salad with fresh vegetables and a light vinaigrette is light, delicious and the perfect salad to make right now!"

Debra of Eliot's Eats made Nicoise Style Chopped Salad, saying, "The farm bag delivery is the highlight of my Tuesdays. Most of the recipes that they feature are great. This one is pretty darn tasty (even though all the ingredients were not included in the bag). In hindsight, I should have thrown in the sliced mushrooms that came that week. (Please note the original recipe calls for Kalamata olives. Not having any, I left them out. I did add a few more capers to adjust.)"

Tina of Squirrel Head Manor shared Potato Salad Two Ways, saying, "This is a decent potato salad which is easy to prepare. Doug liked it (and he doesn't like potato salad) so I am going to call this a win. Here is a snap of the dish before the sour cream was added.  It could be served warm like this.Here it is chilled with the sour cream added.  Winner either way, just depends if you like a warm or chilled salad."

Thank you, Judee, Melynda, Debra and Tina for joining me and being patient while I got around to posting. 

If you'd like to join in Souper Sundays, I am opening up the below link for two weeks.

Anyone interested can post their soups, salads, or sandwiches any time during the two weeks and I will post a recap of the entries on Sunday in two weeks.) 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.  

To join in this week's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):

• please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
• you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).

You are invited to the Inlinkz link party!

Click here to enter

8/14/22 Update! Extending one more week! Use this link and I'll combine both in a recap post. 

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

Simple Vegan Curry and Rice Soup with Tofu and Chickpeas: One-Pot Meal for Souper (Soup, Salad & Sammie) Sundays

I had a craving for creamy korma-style Indian curry and rice so I decided to make it into a soup this week to make a one-pot meal, and to use up some leftover veggies, herbs and pantry ingredients. 

I used non-chicken stock and coconut milk with chickpeas and tofu as proteins to make this a vegan soup. You I wanted mild and creamy but you can adjust your curry and spices for some kick. You could also leave out the rice and serve it separately, but sometimes I just want it easy and involving as few pans as possible. 

Chickpea Curry and Rice Soup

By Deb, Kahakai Kitchen

(Makes About 6 Servings)

2 Tbsp vegetable oil

1 sweet onion, chopped

1 medium carrot, chopped

1 small red pepper, seeded and chopped

3 cloves garlic, minced

1-inch piece ginger, peeled and minced

1/4 cup korma curry paste

2 tsp Garam Masala

1 (15 oz) can chickpeas, drained

4 cups vegetable or non-chicken stock

1 cup Jasmine or Basmati rice

16-oz package extra-firm tofu, drained and pressed and cut into 3/4" pieces

1 cup frozen green peas

1 can (15-oz) coconut milk

sea salt and black pepper

juice of 1 lime, optional

chopped cilantro or Thai basil to garnish

naan bread to serve

In a large, heavy-bottomed soup pot heat the oil over medium and add the onion, carrot, and red pepper. Sauce about 6-7 minutes, until vegetables soften and onion translucent. Add garlic, ginger, curry paste and garam masala and cook about 2 more minutes. add the chickpeas and stock and bring to a boil.

Reduce heat and simmer for 10 minutes, then bring back to a slow boil and add rice. Reduce heat slightly and simmer for 15 minutes, or until rice is mostly cooked. Add tofu and peas and stir in coconut milk, return to a simmer and cook another 10 minutes until vegetables and rice are cooked  and tofu is warmed through. Taste and add sea salt, black pepper and lime juice if using. 

Serve, garnished with cilantro or Thai basil and serve with grilled naan bread. Enjoy!

Notes/Results: Exactly what I wanted, creamy, flavorful, rich and satisfying. It also was very easy to toss together, which makes it even better. the soft chewy naan that I toasted/grilled on a rack in my toaster oven, was perfect for dipping. ZZThis swill make for great lunches this week. I will happily make it again. 

Let's see who is in the Souper Sundays kitchen this week. 

Debra of Eliot's Eats shared the Potato Sandwiches with Pepperoni and Basil she made for Cook the Books, saying, "I knew I wanted to make something with potatoes and I recently came across a recipe for Potato, Chorizo, and Egg Sandwiches. Since the immigrants were fascinated by sandwiches upon their arrival, I decided to modify this recipe just a bit. ... The original recipe calls for Yukon gold potatoes, but I used plain old russet potatoes. I figured that was probably what was available to the book’s families. So here you go—my composite homage to all that lived at 97 Orchard.  Even though Ziegelman didn’t mention a lot of potatoes in the Italian section of the book, I tried to include them here with the peppers, pepperonis, and basil."

Tina of Squirrel Head Manor shared Caesar Salad saying, "We have had some good luck with movies lately and had a pizza night to watch one of them. A salad of romaine with fresh parmesan, tomatoes, toasted bread crumbs and a creamy dressing was a good accompaniment. ... The pizza is from a locally owned restaurant called Solle’s and we like supporting local businesses. The salad we tossed together from fridge ingredients."

Radha of The Magical Ingredients for a Wholesome Life from the Heart of My Home brought a Caprese Salad, saying, "This salad can be made in no time. Very simple and easy. Ingredients are fresh and simple and the recipe is simple too! The fresh tomatoes and basil of the summer gives wonderful flavor. Though this can be had any time of the year, the season's produce always has the peak flavor enhancing the flavor profile of the meal. All you need to do is stack the slices and sprinkle salt and pepper, drizzle a little olive oil and balsamic vinegar. That easy." 

Simona of briciole shared Kohlrabi Slaw with Fresh Fruit and says, "Kohlrabi and carrot go well together. The original recipe for this slaw was kindly shared with me by Kelsey Perone of Rain Frog Farm located near Blue Lake, CA (details in an article I wrote for the North Coast Journal1). The recipe includes raisins (uvetta) and I have also prepared it with dried cherries. The version I am sharing here uses fresh fruit instead."

Thanks to Debra, Tina, Radha, and Simona for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

Cajun Shrimp Chowder: Summer Pleasures for Souper (Soup, Salad & Sammie) Sundays

Memorial Day weekend means it's summer and summer means chowder. I will never turn down a big bowl of chowder like this Cajun Shrimp Chowder I have had saved on Pinterest for a while now.

I adjusted the recipe slightly--adjusting the heat, adding some creole spices and putting in some corn. The shrimp I had was the smaller size, but it works well here as you get more sweet shrimp per bite of chowder. 

Cajun Shrimp Chowder 

Slightly Adapted from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice 

(Makes 6 Servings)

1 Tbsp butter
1 med sweet yellow onion, diced (I used these frozen sauteed glazed onions)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoky paprika
1/2 tsp cayenne, or to taste
1/2 tsp red pepper flakes, or to taste
1/2 tsp celery seed

(I added 1 tsp Tony Chachere's Creole Seasoning Mix)
1/3 cup sweet tea vodka or white wine
4 cups low-sodium chicken or veggie broth (I used non-chicken stock)
2 cups milk (I used 2 cans coconut milk for all of the milk)
1 cup heavy whipping cream
1 Tbsp brown sugar
2 bay leaves
2 1/2 lbs red potatoes, peeled & diced or baby red potatoes, halved

(I added 8 oz frozen sweet corn, defrosted)
1 1/2 lbs shrimp, peeled & de-veined (I used 52-60 size)

Over medium heat, melt the butter in a large Dutch oven or soup pot. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed and cook for 5 minutes stirring occasionally.  

Stir in the vodka and allow to simmer for two minutes. Add the broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally. 

When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally. Add the corn and shrimp and cook 3 to 5 minutes, or until they are just cooked through. Remove the bay leaves before serving.

Notes/Results: Lots of delicious flavor and just the right amount of kick for me. I really do like the smaller shrimp in this one--even if it meant I had to shell twice as many! ;-) I thought the corn as a nice touch and would probably throw in some red pepper next time too. As usual, I used coconut milk to cut down on the saturated fat and still get a thick, creamy broth but you can use any milk you want. I will happily make this again.  

Tina is in the Souper Sundays kitchen this week!

Tina of Squirrel Head Manor has been cooking up a storm while camping, including these Burgers. She says, "It's been incredibly hot and when the sun bakes the area where we set up the grill and camp kitchen, I move indoors. ... Here's a grilled burger with tomato, cheese and onion trimmings for one of our lunches."

 

 

Thanks Tina for hanging out with me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter 

Have a happy, healthy week!

 

Simple Creamy Tomato Soup for Dipping and for Souper (Soup, Salad & Sammie) Sundays

There's a craft and gift fair every third Saturday near my house and I usually treat myself to some dim sum offerings and I also buy a slice of spinach and sun-dried tomato stuffed foccacia bread from another local vendor.  I decided that today's soup would be a simple creamy tomato soup, perfect for dipping my sandwich into. 

There are a ton of tomato soup recipes on this blog. I just used my own simple one that I made with a bottle of Mutti Tomato Puree "passata" that I had purchased on a deal on at my local grocery store. You could use another pasatta, tomato sauce, or another can of tomatoes if you can't find this one. I also like coconut milk in my creamy tomato soup, but you can use a milk or cream of your choice.

Simple Creamy Tomato Soup
By Deb, Kahakai Kitchen 
(Serves 4)

1 Tbsp olive oil
1 onion, roughly chopped or these frozen sautéed glazed onions
3 garlic cloves, smashed
1 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano 
1/2 tsp celery seed
2 (14.5 oz) can fire-roasted tomatoes & their juices

1 bottle Mutti Tomato Puree
2 cups non-chicken broth
1 can coconut milk or 1 to 1 1/2 cups milk of choice
2 tsp brown sugar
sea salt and fresh ground pepper to taste

Heat oil in a large pot over medium-high heat. Saute onions until soft and add the garlic, herbs and spices, and the crushed red pepper,and cook for 1-2 minutes more, until fragrant. Add the tomatoes and vegetable broth, and bring to a boil. Simmer for 15 minutes. 

Remove from heat, and (in batches if you don't have a high speed blender), puree in a blender until smooth.  Return soup to the pot, stir in the coconut milk and brown sugar and heat through. Season to taste with sea salt and fresh pepper as needed.

Notes/Results:  Just a simple creamy soup, perfect for dunking in a grilled cheese or a stuffed focaccia. The coconut milk makes it ultra creamy and the tomato puree add sweetness. Simple and good and it just poured down rain for a few minutes, which is what you want for a tomato soup and sandwich day. I'll happily make it again. 

Let's see who is here in the Souper Sundays kitchen this week: 

Balvinder of Simple Gluten Free Kitchen joins us for the first time this week with a pasta dish that can be enjoyed as a pasta salad the next day. She says, "This insanely delicious creamy tomato spinach pasta is simple to make, tastes great, and is the perfect dinner for busy weeknights. As I am the one who handle all the garden and household chores the dinners I make during summer are usually quick ones that take an hour or less. And also that use ingredients which I have on hand. There are days and times for fancy recipes with fancy ingredients, but there’s nothing like a simple meal with simple ingredients that tastes fancy. And this Creamy Tomato Spinach Pasta is exactly the kind of recipe that checks all the boxes from taste to ease of making."

Judee of Gluten Free A- Z Blog shares this Quinoa Confetti Salad, saying "This colorful quinoa confetti salad, trimmed in curly red lettuce, is a tasty salad for a spring or summer day.I often make quinoa and use it as a simple warm side dish, a filling for stuffed peppers, or as an addition to a salad. ... I diced up cucumber, red pepper, parsley, black olives, celery, green onion, and red onion. I then tossed it in a salad with chickpeas blanched almonds, and cooked quinoa- making it a high protein vegan meal." 

Thanks to Balvinder and Judy for joining me this week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

Mark Bittman's Basic Corn (& Hominy) Chowder for Souper (Soup, Salad, & Sammie) Sundays

I wanted corn chowder but I also wanted to use up one of three large cans of hominy I had in my pantry so I decided to doctor up Mark Bittman's Basic Corn Chowder a bit, keeping it simple but adding the hominy and some extra touches to build the flavor you would get from fresh corn. 

Mark Bittman's Basic Corn (& Hominy) Chowder

Slightly Adapted from NYT Cooking

(Makes 4 Servings)

4 to 6 ea4s of corn (I used one 8 oz package frozen corn plus 1 (28-oz) can hominy)
1 Tbsp butter or neutral oil like canola or grapeseed

1 medium onion, chopped

1 stalk celery chopped

2 medium potatoes, peeled & diced (I used 1lb baby red potatoes, scrubbed & quartered)

(I used 1 tsp celery salt)

(I used 1 tsp dried thyme)

(I added 4 cups non-chicken broth)

salt and freshly ground black pepper

2 tomatoes, cored, seeded & chopped (optional)

1 cup low-fat milk (I used 1 can coconut milk)

1/2 cup chopped parsley

 

1. Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
2. Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
3. After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

I skipped the corn step and started with sautéing the onions (and celery) and potatoes, then adding the spices and tomatoes. I also replaced the corn cob broth with non-chicken stock and followed the rest of the recipe pretty much as written, just replacing the milk with coconut milk.

Notes/Results: Just a simple flavorful corn chowder with lots of great texture from the bigger pieces of chewy hominy and the firm sweet pieces of corn. The coconut milk makes it rich and the added spices give extra flavor that you would get from fresh, in-season corn. It would be good with crusty bread. I would happily make it again. 

 Linking up to I Heart Cooking Clubs where this week is (Spring) Break It Up. 

 

Let's see who is here in the Souper Sundays kitchen this week: 

Crafty Gardener is here with Chicken Rice Soup, saying "Who can resist a tasty bowl of soup on a chilly or not so chilly day.I made some chicken rice soup out of an extra cooked chicken breast, some fresh veggies and some veggies from my frozen stash. Soup for two. This soup freezes well so you could double or triple the amounts to have some for the freezer to enjoy later. To save space in the freezer I freeze my soups flat in freezer bags."

Radha of The Magical Ingredients for a Wholesome Life From the Heart of My Home shared two recipes this week. First is this Homemade Whole Wheat Sun-Dried Tomato Pasta Salad, saying, "I used sun-dried tomatoes in the pasta dough and made the salad with fresh crunchy veggies, all flavored with balsamic vinaigrette. The crunchy topping is lovely in every bite." 

The second dish was Dal Sprouts Salad. Radha says, "This dal sprouts salad used simple whole dals that will be in every home. Instead of making curries alone, they are great as salad too. I often make sprouts and use them in curries, salad, and rice or paratha." 

Shaheen of Allotment2Kitchen brought Mexican-Style Black Eyed Beans Soup saying., "This is a Black Eyed Beans soup with red pepper happens to be vegan, but too tone down the spices, I garnished it with grated cheddar cheese for coolness. To make more of a substantial meal of it, i made cornbread. I remembered the packets of cornbread mix that my American friends brought over a couple of years back."

Thank you to everyone who joined me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

 

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!