“I’m So Fancy,” by Iggy Azalea has been stuck in my head for months now. It’s catchy, Jimmy Fallon did an excellent lip-sync of it, but it’s mostly lodged in my brain because I have taken to singing it to every possible circumstance. Almost anything can be used in place of the highly syllabized word “fan-cy,” and I’ve been inserting many, many I’m-so-isms to the tune of that song.
Take the summer wreath I made: I’m so craf-ty.
Being caught busting a grove: I’m so danc-ing.
Dozing off on the couch: I’m so sleep-y.
Making a veg ragu that tastes like Bolognese: I’m so sneak-y.
Making Watermelon Chipotle Soup: I’m so veg-an.
Ok, so I’m not vegan, but I did make an excellent vegan soup. It’s funny (and as you will soon see in the up-and-coming “What I’m Reading” section of the blog), that I happen to read, cook, and use many vegan recipes and ideas. While I am not an avid vegan, I do believe in healthy principals encompassing a diet chocked full of fruit, veg, a bit of grain, and nuts.
So as a quick and easy weekend lunch, I whipped up a cold soup, perfected with late-summer flavors. Even my meat-and-potatoes husband loved this soup. In a blender, I added ½ of a skinned, small seedless watermelon, cubed, 2 chipotle peppers in adobo sauce, ¼ c toasted almonds, 1 small handful of basil leaves, ½ c water, and a pinch of s&p. Whir and blend until all is combined, and, well, soup-like. Pour into bowls and top with some more basil and roasted pepita (pumpkin) seeds. Voila: Watermelon Chipotle Soup, veganized!
There’s really nothing fancy here. But it’s totally cool to sing how fancy you are serving this summertime soup while entertaining. It’s as simple as that. I’m so fan-cy!