I hope everyone had an amazing weekend! This Saturday we did a little painting in the kitchen, built a massive train track in the living room, and read a few library books. By Sunday we needed to get out of the house so we escaped the city to go for a hike through nearby Solstice Canyon in Malibu. It’s great to have access to all the restaurants, shopping, and beaches, but we just need to get away from all the people sometimes. It was nice to get some exercise without the distraction of all the crazy traffic and constant noise.
The trail was easy for our little guy. There are a few old houses along the way that were burned in wildfires many years ago, but the road is still there.
Here’s a tree that wasn’t completely burned and is beginning to grow again. Southern California is plagued with wildfires and it made me happy to see this promise that life goes on.
There was plenty to see. The boy got filthy and sweaty, AKA he had a blast. For a six mile hike, he was a trooper. Only one boo boo and I was glad I had my trusty Lavender essential oil on hand for disinfection and pain relief. That skinned knee didn’t bother him for long.
When we got home, I knew I wanted something easy for dinner so I made my Green Chile – Goat Cheese Soup. Pretty much everything in it is “my favorite thing ever”. Creamy goat cheese, spicy green chile’s, plenty of garlic and onion make for a very flavorful and simple soup.
Chop or grate 2 organic onions, 5-8 cloves garlic, and 5 fresh green chile. Using the grater attachment on a food processor makes it even quicker. You can substitute canned chile or roasted, or even swap out the NM green chile for Anaheim or Poblano. In a large pot on med-high heat, saute the veggies in a few tablespoons of olive oil until soft.
Add 4 grated organic potatoes, 2 chopped corn tortillas, and 6 cups of vegetable broth.
Bring to a boil, then simmer until the potatoes are soft. Remove from heat. Add 1 cup heavy cream and 4 oz. goat cheese (cream cheese would work too if you don’t like goat cheese), 1/2 cup fresh cilantro, and a teaspoon of kosher salt. Puree in a blender with a tightly fitted lid till smooth and season to taste. Garnish with extra cilantro or lime zest.
Easy and delicious. It’s one of our favorites and I hope you enjoy the recipe.
P.s. If you don’t use organic onions and potatoes, cut the number in half since conventionally grown are usually bigger.
Green Chile – Goat Cheese Soup
2-3 Tablespoons olive oil
2 organic onions, chopped or grated
5-8 cloves garlic, chopped or grated
5 fresh green chile, seeded, chopped or grated
4 organic potatoes, chopped or grated
2 corn tortillas, chopped
6 cups vegetable broth
4 oz. goat cheese
1 cup heavy cream
1/2 cup fresh cilantro
In a large pot, heat the olive oil over med-high. Saute onion, garlic, and chile till soft. Add potatoes, corn tortillas, and vegetable broth. Bring to boil, then simmer till potatoes are soft. Remove from heat and add cheese, cream, and cilantro. Puree until smooth. Serve garnished with extra cilantro or lime zest.