| Parsnip, swede and pepper soup |
[Jun. 12th, 2015|06:27 am]
Veg Recipes
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I just love soups in almost any variation. This one is very creamy, savoury and hearty. Enjoy! You can find the recipe here.
Ingredients (for 1-2 portions)
1/2 parsnip
1/4 swede
1/2 red pepper
1 shallot
1/2 vegetable stock cube
1/2 teaspoon turmeric
1/2 teaspoon paprika spice
1/2 teaspoon garlic powder (or 1 garlic clove)
3 tablespoons creme fraiche
Instructions
1) Boil ~750 ml of water (kettle or on the stove).
2) Peel parsnip, swede and onion. Chop them and the pepper in small pieces. Add to a pot, cover with the boiling water. Add vegetable stock, turmeric, paprika spice and garlic powder (or clove). Cook on medium heat for 20 minutes, occasionally stirring (you can leave the lid on, but be careful that it doesn't spill out of the pot!).
3) Add 2 tablespoons of creme fraiche. With an immersion mixer or blender, turn everything into a soup. Cook again for 1-2 minutes on low heat.
4) Garnish with some fresh or dried herbs and 1 tablespoon creme fraiche. |
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| Creamy broccoli carrot soup (vegan) |
[May. 4th, 2015|07:52 am]
Veg Recipes
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The world's easiest soup... Okay, maybe that's not entirely true, but it's definitely very easy and made all in one pot, ready to be a delightful meal! You can find the recipe here.
Ingredients
1/2 broccoli
1 carrot
1 shallot
50 g frozen sweet corn
1/2 cube of vegetable stock
1/2 teaspoon turmeric
1/2 teaspoon paprika spice
fresh or dried coriander
Instructions
1) Boil ~750 ml of water (kettle or on the stove).
2) Chop the broccoli, carrot and shallot in small pieces. Add to a pot, cover with the boiling water. Add vegetable stock, turmeric and paprika spice. Cook on medium heat for 20 minutes, occasionally stirring (you can leave the lid on, but be careful that it doesn't spill out of the pot!).
3) You can test whether the broccoli is cooked by inserting a fork: If it goes in without any resistance, it's done.
4) With an immersion mixer or blender, turn everything into a soup. To make sure this really turns into a creamy soup, I sometimes remove some of the liquid and keep it in a bowl aside. While blending, I add some of it back - that way I can adjust the creaminess and it will never get too liquid. Cook again for 1-2 minutes on low heat.
5) Garnish with some fresh or dried coriander.
Variations
This soup also works really well if you add a little bit of coconut milk before blending. |
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| Creamy broccoli and green lentil soup |
[Mar. 31st, 2015|07:47 am]
Veg Recipes
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Cold days are made for soups that warm your body and soul. This soup is also perfect if you have an upset stomach or feeling like getting a cold (just use less spices), so I usually make a big portion of it and freeze some to have it at hand when I don't feel so well. You can find the recipe and more photos here.
Ingredients (for 2 portions)
1 head broccoli
1 shallot
50 g green lentils
100 ml coconut milk
1/2 cube of vegetable stock
1/2 teaspoon turmeric
1/2 teaspoon paprika spice
pinch of pepper
optional: 1 garlic clove or garlic powder, ground ginger
Instructions
1) Boil ~750 ml of water (kettle or on the stove).
2) Chop the broccoli and shallot in small pieces. Add to a pot, cover with the boiling water. Add green lentils, vegetable stock, turmeric and pepper (and optional spices). Cook on medium heat for 20 minutes, occasionally stirring (you can leave the lid on, but be careful that it doesn't spill out of the pot!).
3) You can test whether the broccoli is cooked by inserting a fork: If it goes in without any resistance, it's done. For the lentils, the packaging will tell you how long they should be cooked for. Some might need to be pre-soaked in water before the actual cooking process. Again, check your packaging.
4) Add coconut milk. With an immersion mixer or blender, turn everything into a soup. To make sure this really turns into a creamy soup, I sometimes remove some of the liquid and keep it in a bowl aside. While blending, I add some of it back - that way I can adjust the creaminess and it will never get too liquid. Cook again for 1-2 minutes on low heat.
5) Garnish with some parsley or other herbs you have/like.
Variations
Also works really well with red lentils. If you love it hot and spicy, add some chilli. This soup can also be frozen and therefore makes a great stock-up meal for busy days! |
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| Bolivian Peanut Soup / Sopa de Maní |
[Jun. 18th, 2012|11:03 pm]
Veg Recipes
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A delicious recipe if you like peanuts :D
( RecipeCollapse )
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| Spicy Carrot-Sweet Potato Soup with Rice |
[Feb. 11th, 2012|02:56 pm]
Veg Recipes
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Still on my soup kick...came home yesterday in falling snow and thought "time for some carrot-ginger soup". It evolved into the recipe below. As with any time I make soup, all measurements are rough and can be adjusted to taste. I also used an immersion blender to make the soup smooth and velvety; if you don't have one, I'd either ladle the soup into a standard blender (check the safety of this for your unit) or grate all the vegetables instead of chopping them, and adjust your cooking accordingly.
Ingredients:
1 c carrots, chopped (about 3 medium carrots)
1 medium onion, chopped
1 1/2 c sweet potatoes, chopped (I used 2 sweet potatoes)
1/3 c celery, finely chopped
1 tbs oil
knob of ginger around 1 inch square, peeled and finely minced if you don't have a very fine grater
4 cloves of garlic, or to taste (I love garlic, so I use tons), finely chopped or minced
1 tbs "chicken" flavour vegetarian soup base or 1 cube bouillon (sub dark veg broth for some of the water if you prefer)
salt to taste
pepper to taste
pinch of cayenne pepper
1 tbs cinnamon
1/2 tsp ground cardamom
1/8 tsp nutmeg
1/2 tsp rosemary
2/3 c white rice, rinsed
around 5 c water
Directions:
In a dutch oven or other large pot heat oil over medium heat. When an onion piece dropped in begins to sizzle, add onions and saute 2-3 minutes, adding salt to help onions sweat, and some pepper. Add celery and garlic and saute 2 minutes more.
When onions are becoming translucent, add carrots and sweet potatoes. Stir to mix thoroughly then add cinnamon and grate in half your ginger.
While your vegetables continue to cook, cook rice as you normally do (for me, this means 2/3 c rice to 1 1/3 c water, cooking covered for 15 minutes).
When carrots are beginning to soften, add nutmeg, cardamom, rosemary (rub through your fingers to break the needles up) soup base and sufficient water to cover vegetables by around 3 cm. Cook covered for around 20 min, until sweet potatoes and carrots are fully cooked.
Using an immersion blender, blend soup in the pot until the soup is consistently smooth. Taste and add additional ginger and cayenne to make it as spicy as you like. Adjust other seasonings as needed.
Stir in cooked rice and let sit a few minutes before serving. |
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| Honey roasted parsnip soup |
[Feb. 8th, 2012|01:28 pm]
Veg Recipes
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This thick soup will warm you up on these cold winter evenings! The flavours reminded me of Christmas - when winter was good!
If you're a vegan who doesn't eat honey (I know several who do, but probably more who don't), you could easily leave the honey out of this recipe - the roasted parsnips would still give a flavourful soup, but without the extra sweetness.
Blog post with more photos here :)
( RecipeCollapse )
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| Butternut, Barley and Button mushroom soup! |
[Feb. 7th, 2012|10:04 pm]
Veg Recipes
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This is an awesome soup I threw together this weekend, when I was craving something warm and comforting. The mushrooms and the bouillon make for a deeper flavour, and the squash adds a nice bit of sweetness. After the first day, it thickened up quite a bit.
Ingredients:
1 onion, chopped
3 cloves garlic, minced (or to taste)
1 1/2 tsp oil, or as needed
1 small butternut squash, peeled and chopped into 1/2 in cubes (I'm guessing mine gave about 1 1/2 cups chopped)
around 2 cups mushrooms, sliced
1 tbs vegetarian "chicken" flavour soup base or 1 bouillon cube
1/2 c pearl or pot barley, rinsed
2 tsp dried thyme, or to taste
salt and pepper to taste
4-6 cups water (I just fill the pot until the ingredients have around 3 cm of water over top)
Directions:
Saute onions in a large pot (like a dutch oven), salting lightly to get onions to sweat. After 1-2 minutes, add in garlic.
Once onions begin to go transparent, add in mushrooms and saute until mushrooms are mostly cooked and there's lots of brown at the bottom of the pan.
Toss in the squash chunks, and allow to cook another 5 minutes or so. (They don't have to be fully cooked, just started out. They'll finish as the soup is cooking.)
Add barley and stir to coat.
Add seasonings, soup base and water to cover. Barley will soak up a lot of liquid so make sure there's enough.
Let cook covered for an hour or so, stirring occasionally. If it seems too watery, leave the lid ajar, but keep in mind it'll thicken up as leftovers.
Adjust seasoning before serving.
I've been storing my soups in pasta sauce and jelly jars from my jam-making stints. If you ladle them into the jar when it's still hot, the jar will seal itself as it cools. It won't be food-safe sealing, but it does help them stay fresh in the fridge a touch longer, plus they're already packed and portioned to take to work or school. :) |
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| Refried Bean Soup |
[Dec. 18th, 2011|10:56 pm]
Veg Recipes
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I couldn't find a recipe for a soup that I have been hankering for, so I decided to make my own recipe and made this today. I made it very spicy. If you read the list of chilies and peppers and have any inkling that is too much for you, then use less. But this made an amazingly filling and spicy soup. It was even better than I had hoped. Sorry that there are no pictures to include.
Refried Bean Soup
1-1/2 lb Pinto Beans
2 Tablespoons Chili Powder
2 Tablespoons Cumin
2 Tablespoons Minced Garlic
8 Roma Tomatoes (3 for the beginning and 5 for the end)
2 teaspoons Salt
¼ Cup Olive Oil
Variety of Peppers and Chilies. Today I used 2 Serrano Peppers, 3 Anaheim Chiles, 3 Jalapenos, 4 Pasilla Peppers. If you can’t tolerate heat, don’t use as much as I do. Or leave out the Jalapenos altogether.
1 Yellow Onion, finely diced
*
( Instructions for Soup Assembly are under the cut...Collapse )
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| Vegan, Fiery Tomato and Black Bean Soup |
[May. 27th, 2011|03:42 pm]
Veg Recipes
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Yay, Summer is almost here! In celebration of moving out of the dorms and into a place with an actual kitchen, I created this tomato and black bean soup. It tastes good and it's good for you.
( Fiery Tomato and Black Bean SoupCollapse ) |
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| Chilled Corn Soup with Sauteed Mushrooms and Avocado |
[Aug. 1st, 2010|10:58 pm]
Veg Recipes
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We've been lucky enough to have a pretty mild summer here so far, but it's still nice to have some nice cool summer dishes, especially for a lazy Sunday evening. This soup is equally good hot if you'd prefer it that way. I made this for my husband and I, so it is 2 entree sized soups. It would serve 4 as an appetizer, and can easily be doubled.
( Tastiness lives withinCollapse ) |
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