Tag Archives: soup

Parsnip Apple Soup

Today is very cold! The temperature dropped 10 degrees from last weekend to this weekend! We’ve even had snow! This kind of quick change in weather and temperature is hard to get used to. Even dressed for the cold, I found myself walking around outside with a tense and hunched up body, daydreaming about beaches in Hawaii!

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I mean, look at it! The trees and bushes are still green (under that snow)! It’s not right! I’m not ready! Brrrr!

Well, when it comes to food and cold weather, what do you think of?

I think of soup!

For lunch today, I had a delicious Tomato Fennel Soup at Tractor Everyday Healthy Foods (http://tractorfoods.com/). Warmed me right up, it did! Later, when I got home and saw that I had parsnips and leeks in my CSA box, I immediately decided to make my own soup.

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I’d just read the latest post on Dishing Up the Dirt and there was a Parsnip and Apple Soup featured so I decided to use that recipe as my guide. I think you’re going to like it!

Parsnip Apple Soup

(adapted from Dishing Up the Dirt, Parsnip and Apple Soup, http://dishingupthedirt.com/recipes/parsnip-apple-soup/)

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scant tbsp. butter (vegan or the real thing)

1 tsp vegetable oil

1 leek, chopped finely

3 parsnips, peeled and chopped in small pieces

1 large apple, peeled, cored and chopped in small pieces

3/4 tsp coriander

salt and pepper

2 cups chicken flavoured vegetable stock

1/4 cup cashew cream

Melt and heat the butter and the oil together over medium heat in a medium to large sized pot. Add the leek, parsnips and apple and combine, increasing the heat a little bit. Add in the coriander and salt and pepper (I used several grindings of fresh black pepper and about 1/4 tsp salt). Stir together and cook, stirring occasionally for about 5 to 10 minutes until the vegetables are soft and releasing their juices. If you like, you can add a splash of water to keep the vegetables from sticking. Pour in the stock, cover and simmer over medium to low heat for 20 minutes. Using an immersion blender, puree the soup to your desired consistency. (In our household, “Tom” prefers a bit of texture in his soups, so I left a few bits of vegetables in the soup. I think the soup would be quite lovely if you thoroughly puree it too). Stir in the cashew cream, warm through and serve. Yum!

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Soup and Salad From Thug Kitchen

This week, I checked out Thug Kitchen 101 from the library. This is a vegan cookbook written in an interesting style. F-bombs throughout, I had to read it in small doses as the “thug” language was rather jarring! Once I got over the liberal use of swear words, I was able to read the recipes and found several good ones that I must try over the 3 week loan period. I started with these two – Southwestern Salad and Turmeric and Sweet Potato Soup.

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Southwestern Salad

Dressing:

1 avocado

1/4 cup chopped green onions, white part

1/2 cup corn kernels

3 tbsps. fresh lime juice

2 tbsps. rice vinegar (original recipe calls for 3 tbsps.)

2 tbsps. olive oil

1/2 tsp salt

1/4 tsp chili powder

Salad:

2+ cups short pasta, cooked

1 1/2 cups cooked black beans

1 cup corn kernels

1 medium carrot, shredded

1/2 cup chopped green onion

1/2 cup chopped cilantro

1 tomato, chopped (original recipe calls for 1 1/2 cups mixed into salad)

(original recipe calls for 1-2 jalapenos)

Place all the dressing ingredients in the blender and blend for 5 minutes until very smooth. Combine cooked pasta, black beans, corn, carrot, onion in a large bowl. Pour in about 2/3’s of the dressing and toss. Fold in cilantro. Chill in fridge for 30 minutes. At serving time, add the chopped tomatoes to the salad.

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Turmeric and Sweet Potato Soup

(See notes below the recipe for the adaptations I made).

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1 small onion, diced

1 yam, diced

1 red bell pepper, chopped

1 jalapeno, seeded and minced (optional)

2 tsps. ground turmeric

1 1/2 tsps. dried basil

1 tsp paprika

1/4 tsp ground ginger

1/4 tsp cinnamon

1 tbsp. tamari or Braggs

5 cups vegetable broth

1 can diced tomatoes

1 cup small pasta

1 1/2 cups cooked chickpeas

2 cups kale

2 tbsps. lemon juice

Water saute onion for about 4 minutes over medium high. Add yam, pepper and jalapeno (if using) and cook for another 4 minutes, adding a tbsp. of water at a time to prevent sticking. Add turmeric, basil, paprika, ginger, cinnamon and tamari and stir for about 1 minute, allowing the vegetables to be coated in the spices. Add the broth and tomatoes and simmer for 8 minutes until yam is tender. Add the pasta, chickpeas and kale and simmer until pasta is cooked and kale is soft and wilted. Stir in lemon juice just before serving and warm through.

Notes:

  • I had a little bit of leftover chickpea and kale curry so I stirred this into the soup

  • I omitted the chickpeas (because there were chickpeas in the leftover curry I added)

  • I used 2 fresh, whole tomatoes, skinned, instead of the canned tomatoes

  • I omitted the pasta and used 1/3 cup red lentils instead which helped to thicken the soup nicely and provided some good nutrition

  • I used 1/2 of a yam plus 4 small, new potatoes, diced, instead of a whole yam

  • I omitted the red bell pepper

  • I omitted the basil and paprika because I didn’t want to change the flavour profile provided by the leftover chickpea curry

  • I reduced the broth to 4 cups

  • I subbed 3 large handfuls of spinach, coarsely chopped, for the kale, because I didn’t have any kale, but had lots of lovely, fresh spinach!

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Thai Pumpkin Coconut Soup

The food blogging world has gone crazy for pumpkin! It happens every fall. Recipes for everything from pumpkin lattes to pumpkin falafel and beyond are coming into my in box. I haven’t joined the furor over pumpkin, but I have come across a recipe or two that has peaked my interest. This pumpkin soup for instance. Now, this soup recipe started out as this one from Dishing Up the Dirt. I was intrigued because the recipe called for preparing the pumpkins out of real pumpkins, rather than from a can or from frozen. I’d never actually done this before. So, I picked up a couple of pumpkin pie pumpkins from the market

Sugar Pie Pumpkin

Not my photo! Borrowed from peacefultable.net.

and set about roasting and prepping these pumpkins for some yummy soup. It wasn’t until I got right into the recipe that I realized I didn’t like the spices called for in the original recipe. I know I should have read the recipe over first, but I assumed it was a Thai flavoured recipe. So, I changed spices in mid-recipe and came up with this beauty:

Thai Pumpkin Coconut Soup

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2 pumpkin pie pumpkins (or sugar pie pumpkins)

1 tbsp. coconut oil

1 onion, finely chopped

3 cloves garlic, minced

1 tbsp. red curry paste

2 cups vegetable broth

1 can light coconut milk

1 large handful of cilantro, finely chopped

a few sprigs of cilantro, coarsely chopped

pumpkin seeds

Wash the outside of the pumpkins, chop in half, coat the cut sides with a bit of veg oil, place cut side down on a baking sheet and bake at 375 degrees for about 30 minutes. The baking time may take longer or shorter depending on the size or your pumpkins. The pumpkins should be nice and soft when done. Pull them out of the oven and set aside to cool for a bit.

In the meantime, melt the coconut oil in a big pot over medium-high heat. Add in the onion and saute for several minutes until onions become translucent – you  may need to add a bit of water or veg broth to prevent sticking. Add in the garlic and saute for a couple of minutes more. Turn the heat down a bit and add the red curry paste. You will need to stir and mash the paste to incorporate it into the onions/garlic.

Back to the pumpkins … scoop out the now soft and tender flesh and add to the pot, stirring everything together. The pumpkin flesh will puree itself as you stir everything together. Add the vegetable broth and stir well. If you like you soup nicely pureed and smooth, then put an immersion blender in the pot and give it a whirl. I left the soup as is because “Tom” and I like the little bit of pumpkin flesh nibbles in the soup.

Stir in the coconut milk and finely chopped cilantro over low heat, and stir until heated through.

Serve garnished with a bit of cilantro and a few pumpkin seeds on top of each bowl of soup.

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Ramen Noodles – Soup and Salad

Hey There! Look at this! I just found and bought an interesting package of Ramen noodles from, of all places, Costco. Check it out. Noodles made from rice and millet … gluten-free and actually good for you and no accompanying sachet of MSG!

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As soon as I got home from the store, I had to make something with them. Soup, of course! Isn’t that what Ramen noodles were made for? Eaten with a spoon AND fork!

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For this yummy bowl of goodness, I cooked the noodles up in some veg broth, then stirred in some chopped up leftover roasted vegetables I had on hand and the last of the grape tomatoes. I also added in some chopped green onions.

A week or so later, I had some marinated, baked tofu kicking around (I had planned on using it in some delicious sandwiches which I will tell you more about in another post, but I absent mindedly cut the tofu into cubes instead of slabs). And those noodles called my name again so I decided to make a tofu-noodle-roast-vegetable salad.

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Here’s what I did:

3 “cakes” Ramen noodles

1 recipe of marinated baked tofu cubes

Dressing:

2 garlic cloves, pressed

1/4 cup tamari sauce (or coconut soy-free seasoning sauce or Bragg All Purpose Liquid Soy Seasoning or a combination)

1/4 cup rice vinegar

1 tbsp. agave nectar

juice of 1/2 lime

1/4 tsp chili flakes

Roasted Veg:

2 medium carrots, cut into 1 inch pieces

1 red bell pepper, cut into 1 inch pieces

1/2 green cabbage, cut into wedges

1 medium zucchini, cut into 1 inch pieces

handful of shitake mushrooms, sliced in half

2 or 3 green onions, diced

handful of peanuts, chopped

Cook the Ramen noodles, in water or in broth. Drain, rinse with cold water, drain and set aside.

Stir all the dressing ingredients together and set aside.

Throw the chopped vegetables – carrots, pepper, cabbage, zuke – into a large bowl. Drizzle in a small amount of cooking oil. Toss the veg in the oil until lightly coated in oil. Arrange the vegetables in a roasting pan and roast the veg in the oven at 400 degrees for about 10 minutes then add the mushrooms and toss a bit with the other vegetables. Roast for another 10 minutes or so until vegetables are tender, but still juicy. Pull the pan out of the oven and let vegetables cool for a bit. Transfer the vegetables to a cutting board and coarsely chop. Toss the vegetables with the Ramen noodles (you  may have to give the noodles another rinse and drain just before adding the vegetables). Add the tofu cubes and toss again. Pour in the dressing and toss one more time. That’s a lot of tossing, but as long as you do it gently, all will be well and the generous tossing allows you to get those noodles separated and spread out and mixed in with the other salad ingredients.

Serve topped with green onion and chopped peanuts. Yum!

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Almost Instant Black Bean Soup

imageI found this soup on Beard and Bonnet as 5 Ingredient Black Bean and Salsa Soup. I love black bean soup and I make it often, usually using the recipe in Isa’s cookbook, Appetite for Reduction. When I saw this recipe on the Beard and Bonnet blog, I was interested in trying it, but rather skeptical because it had, afterall, only 5 ingredients and some of those ingredients were canned. I’m awfully glad I tried it, because it makes a very tasty soup and it is so quick and easy to make. The key to it’s tastiness is good quality salsa. We use Herdez.

image1 tsp olive oil

1/2 cup chopped green onion

2 cans organic black beans, rinsed and drained or 3 cups cooked black beans (we cook our beans in a slow cooker, about 3 hours on high, then freeze them in 1 1/2 cup quantities)

2 cups of salsa

2 cups vegetable broth

diced avocado

Heat the oil in a medium sized pot then add the onions. Saute for a few minutes, then add the beans, salsa and broth. Bring to a boil, reduce heat and simmer for about 15 minutes. Stick an immersion blender in the pot and give the soup a whirl for a bit. I blended the soup just enough to thicken it, but not so much that it was pureed. Serve topped with the diced avocado. (When I made this soup the other evening, it was on the table in half an hour and that even included making a salad).

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Community Garden Borscht

“Tom” and I have a garden plot in a nearby community garden. Today we went to the plot to do some harvesting and some tidying up. We dug up the rest of the potatoes:

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some carrots:

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some beets:

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and some kale:

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So if you had a large amount of potatoes, beets, carrots and kale, what would you make?

Borscht of course!

4 medium beets *

1 medium to large onion, diced **

2 stalks celery, diced

l large carrot, grated *

l large or 2 medium cloves garlic, pressed **

2 cups chopped Russian kale *

4 to 6 medium red potatoes, peeled and diced *

8 cups broth (I used 2 vegetarian beef bullion cubes and 2 veg cubes)

2 bay leaves

1 tbsp. dry dill

2 tbsp. apple cider vinegar

4 medium tomatoes, peeled and chopped **

freshly ground black pepper

fresh dill, finely chopped **

Wrap the beets in foil and roast in oven at 400 degrees for about an hour. Unwrap the foil and slip the peels off the beets, then dice the beets. Meanwhile …

Cook the onion in a large pot over med heat. Add celery and carrot and garlic and continue cooking. Add a bit of water if necessary to prevent the vegetables from sticking while cooking. Add the chopped kale and the potatoes and continue cooking and stirring. When the vegetables soften up a bit, add the broth and the bay leaves and the dry dill and bring to a simmer. Stir in the vinegar and the tomatoes and simmer. Stir in the roasted beets and the black pepper and let simmer for a bit to let flavours develop and to cut the edge off the black pepper. Just before serving, stir some fresh dill into the pot, and then sprinkle some on the bowls of soup when it is served.

* from our own garden

** from the local farmers market

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Ta-dah! Beautiful rosy, healthy borscht!

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Vegan Chicken Noodle Soup

It seems like it’s the season … to catch a cold … which I’ve done. Sigh. Yesterday, while resting at home, I thought about the ol’ chicken-soup-to-cure-a-cold remedy, something that’s been around for centuries. I did a bit of google research about the connection between chicken soup and colds and found that the soup inhibits the migration movement of infection defending white blood cells called neutrophils. As well, the hot soup increases the movement of nasal mucus, something that hot water and steam can also do. Possibly the best things hot chicken soup provides are good nutrients, liquids to keep hydrated and the placebo effect – just thinking that the soup is good for you will make it good for you.

So, yesterday, for lunch, I threw together a pot of chicken noodle soup, vegan style, and reaped the benefits of the hot liquid, the nutrients and the placebo effect. It was so good and so easy to make that I made it again for supper! Here’s what I came up with:

2 cups water

1 chicken flavoured vegetable bouillon cube

1 green onion, chopped *

1 package udon noodles

1 tbsp red miso

Bring the water to a boil and add the veg cube. Simmer until dissolved. Stir in the green onion and the noodles and simmer until the noodles come apart and plump up a bit. Put the miso in a small bowl then add a few tbsps of the hot broth to the miso. Blend the miso into the broth until the miso is dissolved. Stir the blended miso into the soup. Do not boil, just let heat through. That’s it!

* You could add some other finely chopped green vegetables here if you like – broccoli, snow peas, spinach – which is what I did for the supper version. I think it’s important to keep the vegetables in small pieces and not too many of them so you don’t have to work too hard to consume the soup. It’s the hot broth you want when you have a cold.

Sorry I don’t have any pictures of my finished product – I ate all the soup before I thought of snapping a photo! Here’s a picture from the internet which looks kind of like mine, just subtract the tofu and carrots and substitute green onions for the asparagus!

from vegfrugalhousewife.com

PS – I typed this post in bold and black as requested by my brother. Hope this helps.

I made the soup again tonight and managed to take a couple of pictures before I ate it. This time I put in a green onion, a large handful of coarsely chopped spinach and two brussel sprouts, finely chopped. Again, it was yummy and just what the doctor didn’t order!

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Soup’s On!

Well, the fall days are definitely here with the shorter days and the chilly nights, the addition of yellow, rust, orange to the green foliage, the winding down of the garden harvest, and, of course, the return to school.  Here, on the west coast, despite an autumn of beautiful sunny, warm, dry days and the ability to keep wearing sandals and bare legs, I am feeling the pull of SOUP!  I like to eat soup the year round, but I particularly enjoy it in the fall and winter.  Not only is it warming and comforting, it is easy to make, lasts for more than one meal, and can appear in endless permutations.  Here are a couple of soup recipes for you to try out.  (And don’t forget to check my other blog for other soup recipes such as Black Bean Soup and Marvelous Minestrone).

Smoky Split Pea Soup

 (adapted from Appetite for Reduction by Isa Chandra Moskowitz)

1 tsp olive oil

1 medium onion, diced small

4 cloves garlic, minced

several pinches of black pepper

1 tsp salt

4 tsps smoked paprika

2 tsps dried thyme

1 1/2 cups diced carrots

1 1/4 cups split peas

6 cups vegetable broth

1 tbsp freshly squeezed lemon juice

Heat a soup pot over med-high heat, add the oil, then saute the onions for about 4 minutes.  You’ll need to stir regularly and maybe add a bit of water to keep the onions from burning.  Add the garlic, pepper and salt and continue to saute.  Add the paprika and thyme and cook for a few seconds.  Add the carrots, split peas and broth.  Cover the pot and bring to a boil.  Reduce heat and simmer for 40 minutes or more until the split peas are thoroughly cooked and soft.  You’ll need to stir the soup occasionally to prevent sticking and to check to make sure the soup is simmering not boiling or warming.  Just before serving, stir in the lemon juice (and more pepper and salt if you want).  This makes about 6 servings – enough for 2 suppers for 2 people plus 2 lunches to pack in a container to take to work and heat up in a microwave.

Cream of Broccoli Soup

(adapted from Forks Over Knives)

This is an amazingly delicious soup that looks and tastes like it was made with butter and cream.  It gets it’s creamy deliciousness from the cashews.

6 cups vegetable broth

1 rounded cup raw cashews

1 medium onion, finely chopped

1 celery stalk, finely chopped *

1 large carrot, chopped

1 garlic clove, minced

1/2 large red pepper, chopped

2 medium potatoes, cubed *

1 large head broccoli, including stem, chopped (about 4 cups)

2 tsps dried thyme

1 tsp sea salt

1/2 tsp black pepper

Puree 1 cup of the vegetable broth with the cashews in a blender until smooth, about 3 to 5 minutes.  In a soup pot, cook the onion, celery and carrot over medium heat in 1 cup of the veg broth for 5 minutes.  Add the garlic, red pepper and potatoes and cook for 2 more minutes.  Add the remaining 4 cups of broth and the broccoli, thyme, salt and pepper and bring just to a boil.  Turn down the heat, cover and simmer until the broccoli and potatoes are soft, about 10 minutes.  Add the cashew/broth mixture to the soup and stir until mixed.  Using an immersion blender, puree about 1/2 the soup.  This makes about 6 servings depending on your serving size – I think we only got 4 servings out of it, but we had big servings because it was so yummy!

* I didn’t have any celery when I first made this soup, and it was still delicious.  I only had 3 or 4 tiny little potatoes when I first made this soup, and it was still delicious!  So what I’m saying is you can vary the vegetables a bit, just don’t change the cashews or broccoli.

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