GIVEAWAY CLOSED! Recipe below!
Friends! I’m so excited to bring you today’s post because I have partnered with Angela of Sweet is the Spice (along with a few other amazing brands) to host a weeklong giveaway as our way of saying thank you to all of you for your support in the past several months.
Saltwater Threads Prize: 1 dip-dyed tablecloth, a set of four dip-dyed dinner napkins, 2 dip-dyed tea towels. All homemade!
Helen Henning, the mastermind and creative soul behind Saltwater Threads was seeking to create a space where all her friends could create within an artistic community. Her site offers a variety of clothing, accessories, home goods, and more, all crafted by artisans who share her passion. She also donates 10% of her proceeds to charity. Head there for unique products and good vibes!
Sweet is the Spice Prize: Three spice blends of your choice!!!
Angela is the creator and founder behind the sweet and savory spices that are Sweet is the Spice. Her artfully blended organic herbs and spices make flavoring meals a breeze. She also founded the sponsorship program Heed the Need as a way to give back and benefit the needs of others. She saw Sweet is the Spice as a means to realize her vision of helping those in need. Click here for more info and to add a little spice to your life.
Whole Love Organics Prize: Scrub and Hydrate Bundle and a pink tinted lip balm.
Grace has dedicated herself to creating incredible, natural and homemade beauty products for happy, healthy bodies. At Whole Love Organics she offers everything from organic deodorant, to lip balms, to scrubs and skincare, lotions and more! She does not use GMOs or any harsh chemicals, and strives to use all natural products and organic ingredients whenever possible. Click here to indulge your body and senses!
Firefly Candle Market Prize: 1 large Calm and Cozy Candle, 1 medium Hazelnut Coffee candle, 1 medium Fresh Fig Candle.
Anna and Tim took their love for DIY and reinvention and used it to create uniquely scented soy candles for your home at Firefly Candle Market. Whether your vibe is Champagne Ginger for a festive celebration, Hazelnut Coffee for afternoons spent working or curled up with a book, or Fresh Fig for a dinner party with family or friends, there is a scent for every moment. Products are currently out of stock on the site, but check back later this week!
I’ll keep the rest of this short and sweet. I wanted to make one of my favorite comfort foods in honor of all the comfort people have offered through all of this. Tortilla soup is a delicious blend of fresh veggies and spices that is puréed into a creamy bowl of comfort. My family and I have been making it and adapting it for years and I’m always changing it up a bit.
This time I incorporated leeks, tomatillos, carrots, bell pepper, tomatoes, garlic, celery, and squash along with Sweet is the Spice’s Spicy Barbacoa and Chicago Joe blends! The former is a spicy smoky blend that packs the perfect amount of heat, while the latter is a garlicky herbal infusion that is my new obsession! The best part was I literally didn’t use any other spices! These aromatic blends lent all the flavor needed!
Make the soup when in need of some delicious comfort and enjoy!
- 2 Tbsp. olive oil
- 6 cloves garlic, smashed
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 red bell peppers, chopped
- 2 whole leeks, chopped and rinsed extremely thoroughly!*
- 2 carrots, chopped
- 2 cups butternut squash, cubed
- 1-2 jalapeños, seeded and chopped
- 2 tomatoes, coarsely chopped
- 4 medium tomatillos, coarsely chopped
- ¼ cup chopped cilantro
- 2 quarts vegetable or chicken stock
- 2 tsp. Chicago Joe by Sweet is the Spice**
- 1 tsp. Spicy Barbacoa by Sweet is the Spice**
- 6 corn tortillas, torn into pieces
- Topping Ideas
- Fried tortilla strips
- Hot sauce
- Sour cream
- Shredded Cheese
- Lemon or lime wedges
- Charred shishito peppers
- Heat olive oil on medium heat in a large Dutch oven or soup pot.
- Add garlic, celery, onion, bell pepper, leeks, carrots, squash, and jalapeño, sauté until they begin to soften, 8-10 minutes.
- Add tomatoes, tomatillos, spices, and cilantro. Cook 2-3 minutes.
- Pour in stock and simmer for 25 minutes.
- Add in torn tortillas to soup and cook for another 10 minutes.
- Remove from heat and blend until smooth using an immersion blender, food processor, or blender.
- Return to pot and add a bit more seasoning if necessary. Top with tortilla chips, chopped cilantro, sour cream, lemon, hot sauce, etc…!
- *If you’ve never worked with leeks before rinse them like there is no tomorrow. They tend to provide safe harbor for dirt and soil. So really take the time to clean them. I like to chop them and put them in a large bowl with water, using my hands to agitate and loosen any dirt. Then drain in a colander. Repeat the process if necessary.
- 1 Tbsp. ground coriander
- 2 tsp. cumin
- 2 tsp. smoked paprika
- ¼ tsp. cayenne pepper (optional)
- Salt and Pepper
- This recipe was adapted from an old newspaper article that I no longer have. If you know the original author, let me know, I’ll give them credit!