Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Friday, November 2, 2012
Sweet Potato & Roasted Carrot Soup
I love soups, especially this time of year, because they are so easy to make, and so warm and hearty. This soup is thick, creamy, full of flavor, and could be easily adapted to keep mixing things up.
Monday, October 29, 2012
Kale & Kabocha Squash Curry Coconut Soup
This would be a perfect meal to make Sunday night, and then store and have waiting for you when you come home after a case of the Mondays; it's comforting, delicious, and tastes even better the next day. But it's also easy enough to quickly whip together after a long work day, in keeping with the theme of many of my vegan MoFo recipes.
When I saw red kabocha at the farmer's market, with a little sign that described it's sweet flavor, I knew I had to have it. I use green kabocha pretty regularly now, but hadn't tried the red variety yet. Kabocha squash is delicious roasted on its own, in curries, or in soups -like this Asian udon noodle soup- or this Fall-themed soup.
When I saw red kabocha at the farmer's market, with a little sign that described it's sweet flavor, I knew I had to have it. I use green kabocha pretty regularly now, but hadn't tried the red variety yet. Kabocha squash is delicious roasted on its own, in curries, or in soups -like this Asian udon noodle soup- or this Fall-themed soup.
Wednesday, October 10, 2012
A rare event
Sunday night my husband decided he wanted to make dinner. Vegan dinner. No, really, he did. To put things in perspective, this hasn't happened in about a year. Well, not if you don't count ordering take-out, or heating up jarred spaghetti sauce and boiling noodles.
Ever since we had an awesome dinner at an Indian place in SF called Dosa, we've been wanting to re-create the coconut and roasted corn soup we had there. I'm definitely surprised to say that my husband made a pretty darn delicious version of it. Here's the link to the soup he made. He pretty much followed the recipe, using fresh corn, but we subbed vegetable stock for the chicken stock. The only changes I would make are to make sure the corn is really well puréed, so it's nice and smooth. (I had to laugh a little at him when he was trying to blend the corn in our weak-ass blender instead of using the food processor, which he despises because it's so loud. He did need a little help.) Oh and my other recommendation would be to double the recipe, because there weren't any leftovers!
Ever since we had an awesome dinner at an Indian place in SF called Dosa, we've been wanting to re-create the coconut and roasted corn soup we had there. I'm definitely surprised to say that my husband made a pretty darn delicious version of it. Here's the link to the soup he made. He pretty much followed the recipe, using fresh corn, but we subbed vegetable stock for the chicken stock. The only changes I would make are to make sure the corn is really well puréed, so it's nice and smooth. (I had to laugh a little at him when he was trying to blend the corn in our weak-ass blender instead of using the food processor, which he despises because it's so loud. He did need a little help.) Oh and my other recommendation would be to double the recipe, because there weren't any leftovers!
Sunday, March 11, 2012
Corn Chowder
I used to love clam chowder, though I never did really want the clams in there... I just liked the creamy soup in a bread bowl. After my yummy creamed spinach, I re-purposed some of the leftovers in creamed peas and corn, and then that eventually morphed into this soup after I was inspired by this post for vegan chowder. This recipe takes are a few of my favorite things, veganized!
Wednesday, February 1, 2012
Kabocha-Udon Soup
This udon soup is packed with kabocha squash, mushrooms, and healthy goodness in a low-calorie meal that is easy to make.
I love the use of both udon noodles - which are thick and a little chewy- combined with sweet kabocha in this dish. If you haven't heard of kabocha squash before, read on for veggieosity info; if you have, read on for a new recipe to use it in.
Tuesday, January 3, 2012
Black Bean Very Veggie Soup
Is it a soup or is it a stew? This dish is thick and hearty like a stew, but is completely vegan and takes only about 20 minutes to make. And did I mention it might be one of the best soups I've ever tasted? I know that's a big statement, but oh man, this is delicious and hearty. I was going to serve it with bread but I don't even think it needs anything else... (although, I do love soaking up yummy soup with a good bread). Filling, healthy, easy, and delicious. Exactly what I look for in a great dinner.
Thursday, August 5, 2010
Italian White Bean Soup
From: Spa Cuisine at Home, Chef Nadine, BCAE class
Here's another quick, easy, delicious, healthy dish. I love this soup, and it's totally satisfying. Because of the fresh-tasting veggies, I think it works any time of year.
Ingredients:
Here's another quick, easy, delicious, healthy dish. I love this soup, and it's totally satisfying. Because of the fresh-tasting veggies, I think it works any time of year.
Ingredients:
- 1 big can of GOYA white kidney beans (cannellini work too; 16oz)
- 1 can water (fill the GOYA can after emptying beans)
- 1 Tbsp vegetable or olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- Black pepper to taste
- 1/8 tsp dried thyme
- 3/4 package of french string beans from Trader Joe's (note: I specify T Joe's here because something about these frozen green beans, and no other, keep them tasting fresh and amazing in this soup. You can also substitute 1 bunch of fresh spinach here, which is what the original recipe calls for. I like the green beans better though.)
- 1 Tbsp lemon juice
- In a large saucepan, heat the oil. Cook onion and celery in the oil for about 5-8 minutes or until tender. Add the garlic and cook about 30 seconds, continually stirring.
- Stir in the can of beans. Without rinsing the can, fill it with water and add to the saucepan.
- Stir in the pepper, thyme, and additional water if desired for more volume. Bring to a boil and then reduce heat, simmering for 15 minutes.
- Add the frozen green beans to the saucepan and cook until thawed.
- Stir in lemon juice and remove from heat to serve.
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