Crazy Soup

No, not my brain, silly. It's another scorching summer day in southern New Mexico, so I decided to get cooking out of the way early, before my kitchen hits ninety degrees (one of the swamp coolers is out, but the pool is finally up and running, WOO HOO). I made a variation of one of my favorite soups. I'm a soup goddess -- I cook a lot, mostly vegan, but soups are where my creativity really comes out, and most of what I make is wholly invented from my own perfervid brain.

For this soup, which is kind of Asian and kind of southern and has no name, I start by cubing a block of extra firm tofu and stir-frying it in canola oil, Sriracha, and soy sauce. When the tofu starts to brown, I add a chopped white onion, the chopped stalks of a bunch of red Swiss chard, and some crushed red pepper. When this mixture starts to smell really good, I add water, the torn Swiss chard leaves, a bunch of chopped carrots, some minced jalapeno, a couple vegetarian bouillon cubes, cover it, and let it simmer for fifteen or twenty minutes. I serve it over a mix of brown and wild rice, with lots of extra Sriracha.

According to an online recipe calculator, this soup is incredibly fucking healthy. More importantly, it tastes great. I like to blow my mind with hot sauce, but I also appreciate the deep flavor of the Swiss chard, or any other type of greens. People tend to think of greens as a southern food, but I grew up with all types of greens in the northeast, and I crave them. It pisses me off that you rarely see a greens recipe that calls for any use of the stalks; they're usually discarded. I love their texture and flavor, and never throw them away.

So try my soup. And don't leave out the Sriracha and jalapenos, you pussies.