Books, Tea, and the Trinity: Tomato Soup Served in a Teapot

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through The Chronicles of Narnia. After we finished The Last Battle in 2021 we started looking for a new series to read. One of the members chose The Lorien Legacies, as even though it isn’t Christianity based, she felt there was a lot of themes that we could pull out of it that related to Christianity.

What also changed was that we gained another member; but she and one of our founding members both had some dietary restrictions. This caused us to rethink the menus to incorporate more healthier options, but still trying to find some fun teatime food. 

After I Am Number Four and The Power of Six we went to the next book in the series, The Rise of Nine.

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We first had a “Think Pink” Surprise Birthday Party for one of our members. We drank Pink Moon tea, had meatballs, tamales, stuffed peppers, ice-cream, and Pink Champagne cake. (The items that were not red or pink were made by the member we were surprising). We also wore these cute little Tea Party Hat fascinators.

The next time we met it was National Hot Tea Day and we had Strawberries and Cream tea, had apples and yogurt peanut butter dip, cucumber salad with sour cream, and Bao buns.

The following time we drank Strawberries and Cream tea, had Pepper Teigen’s Thai Beef Jerky, rice, Teatime Magazine’s Tomato egg salad sandwiches, and King Arthur Flour 1-2-3-4 peanut butter cookies.

The last time we met to discuss this book we had Strawberries and Cream tea, Tomato Soup served in a Teapot (an idea from David Atherton’s My First Baking Book cookbook although not his recipe), deviled eggs, and grilled cheese sandwiches.

This recipe comes from The Blond Cook.

Ingredients:

•  2 tablespoons extra virgin olive oil
•  3 cups chopped yellow onion
•  1 tablespoon minced fresh garlic
•  3 cups chicken broth low sodium
•  1 (28 ounce) can crushed tomatoesundrained
• 1 teaspoon dried oregano
•  1 teaspoon kosher salt more or less, to taste
•  ½ teaspoon freshly cracked black pepper more or less, to taste
•  1 bay leaf

Directions:

• Put all items in a crock pot on low for 4-6 hours.
• Once finished cooking use an immersion blender, and blend all ingredients.
• Pour into teapot and serve.

This soup wasn’t bad, but it I was to make it next time I would add milk or heavy whipping cream.

I loved it in a teapot, I think any future soup I blend I will serve it this way at tea parties.

For more from our Books, Tea, and the Trinity tea times, go to 1-2-3-4 Peanut Butter Cookies

For more tomato soup recipes, go to Zucchini Tomato Soup

For more soup recipes, go to Iron Rich Black Bean Soup

For more tea posts, go to Spill the Tea: Lyon’s Tea + Non-Austen Reads for Austen Readers: The Secret Adversary

For more recipes, go to Peanut Butter Yogurt Dip

Books, Tea, and the Trinity: Zucchini Tomato Soup

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through The Chronicles of Narnia. After we finished The Last Battle in 2021 we started looking for a new series to read. One of the members chose The Lorien Legacies, as even though it isn’t Christian based, she felt there was a lot of themes that we could pull out of it that related to Christianity.

What also changed was that we gained another member; but she and one of our founding members both had some dietary restrictions. This caused us to rethink the menus to incorporate more healthier options, but still trying to find some fun teatime food. 

The first book in The Lorien Legacies was I Am Number Four. None of the recipes we made during those discussions are anything I feel is worth sharing so I skipped those and moved on to the recipes that came a bit later.

The next book was The Power of Six, and our Books, Tea, and the Trinity Book Club/ Bible Study met and we enjoyed veggies with Greek yogurt dip, Lentil Soup, and Chocolate covered bananas with apple tea.

The second week we we met for our tea party/book club/Bible study and had a good time discussing The Power of Six, drinking Thai Green Milk Tea, eating Iron Rich Black Bean Soup, Roasted Carrots, and gluten free lemon and chocolate chip cookies.

Another week we drank Melon Flowering tea, followed by Black Current tea; and ate One Pot Zucchini Noodle Lasagna and gluten free brownies.

The next time we had Lavender Lush Tea, Zucchini Tomato Soup, and Gluten-Free Cookies.

This recipe comes from Mysterious Eats.

And some snacks!

Ingredients:

• 4 Tablespoons of Olive Oil
• 1 Large Onion, Chopped
• 8 Medium Zucchini, cut into 1/2 inch rounds
• 4 Medium Carrots, cut into 1/2 inch rounds
• 1 Can of peeled chopped tomatoes
• 1 Can of peeled chopped tomatoes with chiles
• 1 teaspoon of salt
• 2 28-oz cans of vegetable broth
• 2 Bay leaves
• 2 Teaspoons of dried Oregano
• 2 Tablespoons of chopped Parsley
• 2 Large Avocados, cut into cubes
• Lemon juice
• Shredded Cheddar Cheese

Directions:

• In a pot, heat the oil over medium heat.
• Add the onion and cook, until translucent. Then add the zucchini, carrots, and the can of tomatoes and the tomatoes & chile can. Add salt to taste.
• Add the vegetable broth, bay leaves, oregano, and parsley. If there isn’t enough liquid to suit, add more water.
• Bring to a boil and reduce heat, continuing to cook until all vegetables are tender.
• Cut up the avocado and place it in a dish, Squeeze a little lemon juice on it and mix it up.
• To serve, first remove the bay leaves. Ladle soup in a bowl and place avocado and cheese on top.

For more from our Books, Tea, and the Trinity tea times, go to One Pot Zucchini Noodle Lasagna

For more soup recipes, go to Iron Rich Black Bean Soup

For more recipes, go to Lentil Soup

For more tea posts, go to Spill the Tea: Tí Linn Cafe & Craft Shop

Books, Tea, and the Trinity: One Pot Zucchini Noodle Lasagna

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through The Chronicles of Narnia. After we finished The Last Battle in 2021 we started looking for a new series to read. One of the members chose The Lorien Legacies, as even though it isn’t Christian based, she felt there was a lot of themes that we could pull out of it that related to Christianity. 

What also changed was that we gained another member; but she and one of our founding members both had some dietary restrictions. This caused us to rethink the menus to incorporate more healthier options, but still trying to find some fun teatime food. 

And food to go with.

The first book in The Lorien Legacies was I Am Number Four. None of the recipes we made during those discussions are anything I feel is worth sharing so I am going to skip those and move on to the recipes that came a bit later.

The Books, Tea, and the Trinity Book Club/ Bible Study met and continued The Lorien Chronicles with the second book in series, The Power of Six. The first book discussion we had we enjoyed veggies with Greek yogurt dip, Lentil Soup, and Chocolate covered bananas with apple tea.

The second week we we met for our tea party/book club/Bible study and had a good time discussing The Power of Six, drinking Thai Green Milk Tea, eating Iron Rich Black Bean Soup, Roasted Carrots, and gluten free lemon and chocolate chip cookies.

A few of the other weeks we met up we didn’t have any recipes I decided to include so I’m going to skip ahead to a later one in which we drank Melon Flowering tea, followed by Black Current tea; and ate One Pot Zucchini Noodle Lasagna and gluten free brownies.

This recipe comes from Life Made Sweeter.

And eat scones!

Ingredients:

• 5-6 medium zucchini , peeled or unpeeled
• 2-3 cloves garlic , minced
• 1/2 cup cremini or button mushrooms , sliced
• 1/2 tablespoon olive oil
• 3 tablespoons tomato paste
• 1 (14.5-ounce can) diced tomatoes
• 1 (8-ounce can) tomato sauce
• 1.5 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes , to taste
• salt
• Ground black pepper to taste
• 2.5 Tablespoons fresh chopped basil , divided
• 2 Tablespoons chopped fresh parsley leaves
• 1 cup mozzarella cheese.
• 2/3 cup cottage cheese
• 1/3 cup cottage cheese for garnish.
• sprinkle of parmesan cheese for garnish

Directions:

• Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside.
• Pat dry with a paper towel.
• Heat oil in a large skillet over medium-high heat, and add the garlic and saute for 30 seconds to a minute or until fragrant.
• Add mushrooms.
• Season with salt and pepper to taste.
• Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil.
• Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
• Add the ribboned zucchini noodles and cover with lid.
• After 1-2 minutes, remove the cover, swirl the zucchini around using tongs to avoid sticking to the pan. Continue cooking until zucchini is tender (another 2-4 minutes).
• Remove pan from heat and stir in mozzarella and cottage cheese.
• Taste and adjust seasonings as needed.
• Top with more dollops of cottage cheese, if desired.
• Cover the pan and allow to sit for 2-3 minutes or until the cheese has melted.
• Remove pan from stove and sprinkle with chopped parsley, basil, and grated parmesan cheese, if desired. Serve and enjoy.

This is so delicious and easy to make. A great addition to any meal; healthy and filling.

Yum!

For more from our Books, Tea, and the Trinity tea times, go to Iron Rich Black Bean Soup

For more recipes, go to Lentil Soup

For more tea posts, go to Spill the Tea: Tí Linn Cafe & Craft Shop

Books, Tea, and the Trinity: Iron Rich Black Bean Soup

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through The Chronicles of Narnia. After we finished The Last Battle in 2021 we started looking for a new series to read. One of the members chose The Lorien Legacies, as even though it isn’t Christian based, she felt there was a lot of themes that we could pull out of it that related to Christianity.

What also changed was that we gained another member; but she and one of our founding members both had some dietary restrictions. This caused us to rethink the menus to incorporate more healthier options, but still trying to find some fun teatime food. 

The first book in The Lorien Legacies was I Am Number Four. None of the recipes we made during those discussions are anything I feel is worth sharing so I am going to skip those and move on to the recipes that came a bit later. 

I also had Flat Jane return to me and while we had our book club discussions she was able to be a part. You’ll spot her in a few of the photos 

The Books, Tea, and the Trinity Book Club/ Bible Study met and continued The Lorien Chronicles with the second book in series, The Power of Six. The first book discussion we had we enjoyed veggies with Greek yogurt dip, Lentil Soup, and Chocolate covered bananas with apple tea.

The second week we we met for our tea party/book club/Bible study and had a good time discussing The Power of Six, drinking Thai Green Milk Tea, eating Iron Rich Black Bean Soup, Roasted Carrots, and gluten free lemon and chocolate chip cookies.

As Flat Jane was still visiting, she helped prepare this soup recipe, courtesy of Mysterious Eats.

Ingredients:

• 1 Onion Chopped
• 4 Cloves of Garlic, Crushed or Minced
• 1 Tbsp Ground Cumin
• 2 Tbsps of Oil
• 2-15oz Cans of Black Beans, Undrained
• 2.5 of Chicken Broth
• 1-28oz Can of Stewed Tomatoes, Undrained
• Sour Cream or Grated Cheddar Cheese for garnish (optional)

Directions:

1. Saute onion, garlic, and cumin in oil for 3-5 mins.
2. Add black beans, chicken broth, and tomatoes.
3. Bring to a boil, then reduce heat to low.
4. Simmer 30 mins.
5. Serve with Sour Cream or grated Cheddar Cheese.

This soup is easy to make and very delicious. Another soup win, and a perfect addition to teatime in January.

For more from our Books, Tea, and the Trinity tea times, go to Lentil Soup

For more soup recipes, go to Zuppa Toscana

For more recipes, go to Veggies with Homemade Greek Yogurt Dip

For more tea posts, go to Spill the Tea: The Old English

Books, Tea, and the Trinity: Lentil Soup

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through The Chronicles of Narnia. After we finished The Last Battle in 2021 we started looking for a new series to read. One of the members chose The Lorien Legacies, as even though it isn’t Christianity based, she felt there was a lot of themes that we could pull out of it that related to Christianity. 

What also changed was that we gained another member; but she and one of our founding members both had some dietary restrictions. This caused us to rethink the menus to incorporate more healthier options, but still trying to find some fun teatime food. 

And food to go with.

The first book in The Lorien Legacies was I Am Number Four. None of the recipes we made during those discussions are anything I feel is worth sharing so I am going to skip those and move on to the recipes that came a bit later. 

I also had Flat Jane return to me and while we had our book club discussions she was able to be a part. You’ll spot her in a few of the photos 

The first book discussion we had we enjoyed veggies with Greek yogurt dip, Lentil Soup, and Chocolate covered bananas with apple tea.

This recipe is one that I picked up from Mysterious Eats.

YUM!

Ingredients:

• 1 15-oz Can of Diced Tomatoes
• 1 16-oz Bag of Dry Lentils
• 2 Large Sliced Carrots
• 2 Cups of Baby Spinach
• 1 Medium Onion, Diced
• 8 Cups of Low Sodium Vegetable Stock or Chicken Stock (if you aren’t vegan)
• Salt
• Pepper

Directions:

• Put all ingredients, except spinach, in the slow cooker.
• Cook on low for 6-7 hours.
• Add spinach 10 mins before cooking time is complete.
• Serve
• Side note: You can substitute the fresh carrots with a quarter to half a bag of frozen mixed vegetables.

Delicious! And one I like to do anytime in my crockpot.

For more from our Books, Tea, and the Trinity tea times, go to Veggies with Homemade Greek Yogurt Dip

For more soup recipes, go to Zuppa Toscana

For more recipes, go to How to Throw a Hallotean Party

For more tea posts, go to Spill the Tea: The Old English Market’s Three Spoons Stall