Soups Archives - Page 3 of 6

Creamy Baked Potato Soup

March 5, 2013 by epicureanvegan

I saw this recipe on Lunch Box Bunch and it looked delicious. Potatoes are a staple around our house and with these snowy days, it foot the bill nicely. I made some changes to it so this is an adaptation of the original. Absolutely delicious and full of flavor—a keeper for sure. It was very simple to throw together as well and dinner was ready in less than an hour. Makes about 7-8 cups.

INGREDIENTS:
Soup:
1/2 C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
3 C vegetable broth
2-3 large (4 C) russet potatoes, peeled and diced
1/3 C nutritional yeast
1/4 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
2-3 dashes cayenne
Fresh chives, chopped
Garnish:
2 russet potatoes (2 C), diced peeling them is optional
1/2 C nutritional yeast
2-3 Tbs olive oil + 1 Tbs for sauteing
Salt and pepper, to taste
1/2 C onion, chopped
5-6 slices veggie bacon
4 green onions (white and green parts), sliced

DIRECTIONS:
Begin by making the garnish. Preheat oven to 400. In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.

Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.

Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.

Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne. Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through. Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!

Creamy Baked Potato Soup

I saw this recipe on Lunch Box Bunch and it looked delicious. Potatoes are a staple around our house and with these snowy days, it foot the bill nicely. I made some changes to it so this is an adaptation of the original. Absolutely delicious and full of flavor---a keeper for sure. It was very simple to throw together as well and dinner was ready in less than an hour. Makes about 7-8 cups.

Author: Epicurean Vegan

Ingredients

Soup:
½ C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
3 C vegetable broth
2-3 large (4 C) russet potatoes, peeled and diced
⅓ C nutritional yeast
¼ tsp black pepper
1 tsp salt
½ tsp garlic powder
2-3 dashes cayenne
Fresh chives, chopped
Garnish:
2 russet potatoes (2 C), diced peeling them is optional
½ C nutritional yeast
2-3 Tbs olive oil + 1 Tbs for sauteing
Salt and pepper, to taste
½ C onion, chopped
5-6 slices veggie bacon
4 green onions (white and green parts), sliced

Directions

Begin by making the garnish. Preheat oven to 400.
In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.
Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.
Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.
Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne.
Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through.
Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!

Roasted Mushroom and Garlic Soup with Caramelized Onions

February 7, 2013 by epicureanvegan

I found this recipe on She Wears Many Hats, and knew it was right up my alley. I love mushrooms and it also has white beans, so I was hooked. I wasn’t expecting to change it up, but I ended up deviating off the recipe a little. It turned out fabulous; full of flavor! Not only that, it was pretty easy to make. The only thing that takes a while is caramelizing the onions, so I recommend allowing about 30-45 minutes for that—but well worth it!

INGREDIENTS:
6 C white and cremini mushrooms, quartered
3 – 15 oz cans white beans, not drained
5-6 large cloves of garlic, skins on
2 Tbs olive oil + a drizzle
Salt and pepper, to taste
8-10 fresh sage leaves
8-10 thyme sprigs + 1 Tbs fresh leaves
5 C vegetable stock (I recommend using Better Than Bouillon)
2 Tbs dried minced onions
Caramelized onions:
1 large white or yellow onion, sliced into strips
2 Tbs olive oil
2 Tbs balsamic vinegar
1 Tbs sugar

DIRECTIONS:
Begin with the onions. Combine the onions and olive oil and add to a medium skillet. Saute over medium-high heat for 15-20 minutes, or until they begin to brown. Add the balsamic vinegar and cook another 15 minutes; stirring often. Stir in the sugar and continue to saute until the onions are almost black and sticking to the skillet.

Reduce heat to low. Of course, while you’re doing all of this, you’ll need to start the soup . . . Preheat oven to 450. Coat the mushrooms with the olive oil and season with salt and pepper. Transfer to a large baking pan. Add the sage and thyme sprigs. To prepare the garlic, place the cloves in the middle of a piece of foil, drizzle with olive oil and wrap up tightly; place onto the baking sheet.

Bake/roast for 15 minutes. Meanwhile, add the broth, beans, salt, pepper (to taste), and the tablespoon of thyme to a large soup pot; bring to a simmer. Stir the mushrooms in the oven and roast another 10 minutes.

Remove the thyme sprigs and discard. Gather the sage leaves and set aside. Transfer one cup of the soup broth to a blender, along with 2 cups of drained beans. Toss in the sage leaves and the two tablespoons of minced onion, along with the garlic (the skins should slide right off). Puree until smooth. Add the mushrooms to the soup and stir in the puree; season with salt and pepper if you’d like then bring to a simmer.

Serve with some caramelized onions on top and enjoy!

Roasted Mushroom and Garlic Soup with Caramelized Onions

I found this recipe on She Wears Many Hats, and knew it was right up my alley. I love mushrooms and it also has white beans, so I was hooked. I wasn't expecting to change it up, but I ended up deviating off the recipe a little. It turned out fabulous; full of flavor! Not only that, it was pretty easy to make. The only thing that takes a while is caramelizing the onions, so I recommend allowing about 30-45 minutes for that---but well worth it!

Author: Epicurean Vegan

Ingredients

6 C white and cremini mushrooms, quartered
3 - 15 oz cans white beans, not drained
5-6 large cloves of garlic, skins on
2 Tbs olive oil + a drizzle
Salt and pepper, to taste
8-10 fresh sage leaves
8-10 thyme sprigs + 1 Tbs fresh leaves
5 C vegetable stock (I recommend using Better Than Bouillon)
2 Tbs dried minced onions
Caramelized onions:
1 large white or yellow onion, sliced into strips
2 Tbs olive oil
2 Tbs balsamic vinegar
1 Tbs sugar

Directions

Begin with the onions. Combine the onions and olive oil and add to a medium skillet. Saute over medium-high heat for 15-20 minutes, or until they begin to brown. Add the balsamic vinegar and cook another 15 minutes; stirring often. Stir in the sugar and continue to saute until the onions are almost black and sticking to the skillet.
Reduce heat to low. Of course, while you're doing all of this, you'll need to start the soup . . . Preheat oven to 450. Coat the mushrooms with the olive oil and season with salt and pepper. Transfer to a large baking pan. Add the sage and thyme sprigs. To prepare the garlic, place the cloves in the middle of a piece of foil, drizzle with olive oil and wrap up tightly; place onto the baking sheet.
Bake/roast for 15 minutes. Meanwhile, add the broth, beans, salt, pepper (to taste), and the tablespoon of thyme to a large soup pot; bring to a simmer. Stir the mushrooms in the oven and roast another 10 minutes.
Remove the thyme sprigs and discard. Gather the sage leaves and set aside. Transfer one cup of the soup broth to a blender, along with 2 cups of drained beans. Toss in the sage leaves and the two tablespoons of minced onion, along with the garlic (the skins should slide right off). Puree until smooth. Add the mushrooms to the soup and stir in the puree; season with salt and pepper if you'd like then bring to a simmer.
Serve with some caramelized onions on top and enjoy!

Hearty Vegetable Stew

January 6, 2013 by epicureanvegan

The guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!

INGREDIENTS:
1 C white onion, chopped
2 Tbs olive oil
2 large cloves of garlic, crushed or minced
1/4 C flour
1 C red wine
7 C vegetable broth
1 Tbs vegan Worcestershire sauce
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 large russet potatoes, peeled and cut into chunks
4-5 celery stalks, sliced
3 large carrots, sliced
2 C mushrooms, quartered
2 Tbs arrowroot
1 Tbs dried minced onion

DIRECTIONS:
In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.

Whisk in the wine and let it simmer for about 2 minutes.

Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf. Cover and let simmer over low to medium heat for 15-20 minutes.

Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much—you don’t want them mushy. Add the minced onions and mushrooms and let them cook down a little—about 5-7 minutes. The soup wasn’t quite as thick as I wanted it, so I mixed together the arrowroot with just over an 1/8 cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Hearty Vegetable Stew

Prep time

15 mins

Cook time

1 hour 10 mins

Total time

1 hour 25 mins

Author: Epicurean Vegan

Serves: 4

Ingredients

1 C white onion, chopped
2 Tbs olive oil
2 large cloves of garlic, crushed or minced
¼ C flour
1 C red wine
7 C vegetable broth
1 Tbs vegan Worcestershire sauce
½ tsp dried rosemary
1 bay leaf
½ tsp dried thyme
1 tsp salt
½ tsp black pepper
3 large russet potatoes, peeled and cut into chunks
4-5 celery stalks, sliced
3 large carrots, sliced
2 C mushrooms, quartered
2 Tbs arrowroot
1 Tbs dried minced onion

Directions

In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.
Whisk in the wine and let it simmer for about 2 minutes.
Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf.
Cover and let simmer over low to medium heat for 15-20 minutes.
Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much---you don't want them mushy.
Add the minced onions and mushrooms and let them cook down a little---about 5-7 minutes.
The soup wasn't quite as thick as I wanted it, so I mixed together the arrowroot with just over an ⅛ cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Hot and Sour Soup

December 20, 2012 by epicureanvegan

I have always wanted to try making hot and sour soup at home. Typically, Asian restaurants use a chicken or beef-based broth in their soups, so I usually have to pass on it. I found a recipe in Color Me Vegan, but I made some alterations to it. We loved the results! I went easy on the hot part, so feel free to spice it up more if you’d like.

INGREDIENTS:
1-1/2 oz dried mushroom variety such as shiitake, oyster, porcini, boletus and woodear
3/4 oz dried exotic mushrooms
14-oz extra firm tofu, drained, pressed and cut into cubes
7 Tbs tamari or soy sauce, divided
1 Tbs canola oil
6 C vegetable broth
1/4 tsp red pepper flakes
1 tsp black pepper
1/4 C rice vinegar
1/4 C arrowroot
1 can bamboo shoots, sliced into thin strips
2-3 tsp chili sesame oil
4 green onions, sliced

dried mushroom variety mix

dried exotic mushroom mix

3 packets of dried mushrooms

DIRECTIONS:
Combine the mushrooms in a bowl and cover with hot water. Let sit for about an hour. Drain, but reserve the liquid (approx. 2 cups). Then cut/slice the mushrooms.

Preheat the oven to 400 and line a baking sheet with foil and coat with canola oil. You don’t have to use foil, but I find stuff still sticks to the pan regardless. Place the tofu on the baking sheet and drizzle with 4 Tbs of the tamari.

Bake for 15 minutes and then turn the pieces. I’m sorry to say, there really isn’t an easy way to do this other than one by one . . . bake another 8-10 minutes.

(These may look pretty scorched, but it’s actually just the baked-on tamari)

In a large soup pot, bring the broth to a boil, then add the mushrooms. Let simmer or med/low heat for about 5 minutes. Add the red pepper flakes and black pepper. In a small bowl, combine the arrowroot, rice vinegar, and 3 Tbs of the tamari. Whisk well to thoroughly combine. Stir into the soup and bring it to a boil.

Add the bamboo shoots, tofu, and chili sesame oil; cook for 5 minutes. You may want to thin out the soup a little, so add some of the reserved mushroom water. I had two cups and ended up using it all–it just depends on how thick you want the soup. Top each individual serving with some green onions and enjoy!

Hot and Sour Soup

I have always wanted to try making hot and sour soup at home. Typically, Asian restaurants use a chicken or beef-based broth in their soups, so I usually have to pass on it. I found a recipe in Color Me Vegan, but I made some alterations to it. We loved the results! I went easy on the hot part, so feel free to spice it up more if you'd like.

Author: Epicurean Vegan

Ingredients

1-1/2 oz dried mushroom variety such as shiitake, oyster, porcini, boletus and woodear
¾ oz dried exotic mushrooms
14-oz extra firm tofu, drained, pressed and cut into cubes
7 Tbs tamari or soy sauce, divided
1 Tbs canola oil
6 C vegetable broth
¼ tsp red pepper flakes
1 tsp black pepper
¼ C rice vinegar
¼ C arrowroot
1 can bamboo shoots, sliced into thin strips
2-3 tsp chili sesame oil
4 green onions, sliced

Directions

Combine the mushrooms in a bowl and cover with hot water. Let sit for about an hour. Drain, but reserve the liquid (approx. 2 cups). Then cut/slice the mushrooms.
Preheat the oven to 400 and line a baking sheet with foil and coat with canola oil. You don't have to use foil, but I find stuff still sticks to the pan regardless.
Place the tofu on the baking sheet and drizzle with 4 Tbs of the tamari.
Bake for 15 minutes and then turn the pieces. I'm sorry to say, there really isn't an easy way to do this other than one by one . . . bake another 8-10 minutes.
In a large soup pot, bring the broth to a boil, then add the mushrooms. Let simmer or med/low heat for about 5 minutes. Add the red pepper flakes and black pepper.
In a small bowl, combine the arrowroot, rice vinegar, and 3 Tbs of the tamari. Whisk well to thoroughly combine. Stir into the soup and bring it to a boil.
Add the bamboo shoots, tofu, and chili sesame oil; cook for 5 minutes. You may want to thin out the soup a little, so add some of the reserved mushroom water. I had two cups and ended up using it all--it just depends on how thick you want the soup.
Top each individual serving with some green onions and enjoy!

Potato-Leek Chowder

December 11, 2012 by epicureanvegan

I’m finally back and I bring with me a satisfying, flavorful soup that is perfect for a winter’s night in. It’s quite easy to make, particularly if you have an immersion blender (which I don’t, but I suspect I may find one under the tree come Christmas 😉 )

INGREDIENTS:
5 medium russet potatoes, peeled and cut into 1″ dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really like Better than Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream

DIRECTIONS:
In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.

Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don’t want real mushy potatoes. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

Potato-Leek Chowder

Author: Epicurean Vegan

Serves: 4

Ingredients

5 medium russet potatoes, peeled and cut into 1" dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really like Better than Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream

Directions

In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.
Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don't want real mushy potatoes.
I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup.
Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

Lasagna Soup

November 18, 2012 by epicureanvegan

Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn’t planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn’t have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don’t have to use lasagna noodles, but if you’re like me, chances are, you’ll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

INGREDIENTS:
1 C onion, diced
3 cloves garlic, minced
2 Field Roast sausages, Italian variety
1 Tbs olive oil
2-1/2 tsp dried oregano
3/4 tsp red pepper flakes
1 tsp dried rosemary
28-oz can fire roasted diced tomatoes
9-10 lasagna noodles
7 C water
1 vegetable bouillon cube
1/2 C spaghetti sauce
2 bay leaves
1-1/2 Tbs dried basil
Salt and pepper, to taste
Daiya cheese

DIRECTIONS:
In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.

Cook for 5 minutes, or until the onions are tender.

Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.

Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water). Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Lasagna Soup

Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn't planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn't have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don't have to use lasagna noodles, but if you're like me, chances are, you'll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

Author: Epicurean Vegan

Ingredients

1 C onion, diced
3 cloves garlic, minced
2 Field Roast sausages, Italian variety
1 Tbs olive oil
2-1/2 tsp dried oregano
¾ tsp red pepper flakes
1 tsp dried rosemary
28-oz can fire roasted diced tomatoes
9-10 lasagna noodles
7 C water
1 vegetable bouillon cube
½ C spaghetti sauce
2 bay leaves
1-1/2 Tbs dried basil
Salt and pepper, to taste
Daiya cheese

Directions

In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.
Cook for 5 minutes, or until the onions are tender.
Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.
Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water).
Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Halloween Fun

November 1, 2012 by epicureanvegan

Another Halloween come and gone . . . with lots of delicious food and drink and wonderful friends. This is just one of many hysterical pictures!

The Menu

Guacamole, Black Rice Salad, Almond cheeze (herb and plain), pumpkin hummus, Party Cheese Ball, Spinach Dip, Pesto Potato Soup, Cashew-Truffle Hummus and cupcakes!

I hope you had a safe and fabulous Halloween!

Pesto-Potato Soup

October 9, 2012 by epicureanvegan

I told you I’d find a way to use the pesto—or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I’ve made small changes during the half a dozen times I’ve made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.

INGREDIENTS:
4-5 C potatoes, peeled and diced
2 C celery, sliced
1 C onion, diced
4 tsp Better than Bouillon vegetable base
4 Tbs Earth Balance margarine
6 Tbs flour
2 C almond milk
2 Tbs basil pesto
Salt and pepper, to taste
Vegan cheddar shreds, optional

DIRECTIONS:
In a large soup pot, whisk together the bouillon base with 6 cups of water. Add the celery and onions and bring to a boil. Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it’s too watery, you’ll want to drain some of the liquid. In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You’ll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes. Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!

Pesto-Potato Soup

I told you I'd find a way to use the pesto---or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I've made small changes during the half a dozen times I've made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.

Author: Epicurean Vegan

Ingredients

4-5 C potatoes, peeled and diced
2 C celery, sliced
1 C onion, diced
4 tsp Better than Bouillon vegetable base
4 Tbs Earth Balance margarine
6 Tbs flour
2 C almond milk
2 Tbs basil pesto
Salt and pepper, to taste
Vegan cheddar shreds, optional

Directions

In a large soup pot, whisk together the bouillon base with 6 cups of water.
Add the celery and onions and bring to a boil.
Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it's too watery, you'll want to drain some of the liquid.
In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You'll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes.
Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!

White Bean and Arborio Rice Soup

October 1, 2012 by epicureanvegan

This soup, from Vegetarian Times is amazing! It’s a simple fall soup that comes together in no time. I think it came out pretty thick and I would have preferred it to be soupier. If you’re like me, I recommending using about 10 cups of water instead of 6. The bread that it’s served with really soaks up the liquid. Otherwise, for a thick chunky version stick with the recipe as is. Either way, it’s delicious!

INGREDIENTS:
3 Tbs olive oil, divided
2/3 C Arborio rice
3 garlic cloves, minced
3-1/4 tsp fresh rosemary, chopped
6 C vegetable broth
2 C cabbage, sliced
1 bay leaf
2 slices of Italian bread, torn into pieces (1 C)
1/4 C pine nuts
1 15-oz can cannellini beans, drained and rinsed

DIRECTIONS:
Heat 2 Tbs of olive oil in a large soup pot over medium heat. Add the rice and toasted for about 5 minutes, stirring often. Stir in the garlic and rosemary and cook 2 more minutes.

Add the broth, cabbage and bay leaf. Cover and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Meanwhile, pulse the bread and pine nuts in a food processor until you get small crumbs. Heat the remaining Tbs of olive oil in a skillet and add the bread/nut mixture. Toast over medium heat, stirring often, about 5 minutes.

Add the beans to the soup and cook 5 minutes. Check to make sure the rice is tender. Remove the bay leaf and season with salt and pepper.

The recipe says to stir in the bread crumbs, but I opted to just sprinkle them on top of individual servings. Otherwise, I think the bread would soak up too much of the broth. Serve with salad and bread and enjoy!

White Bean and Arborio Rice Soup

This soup, from Vegetarian Times is amazing! It's a simple fall soup that comes together in no time. I think it came out pretty thick and I would have preferred it to be soupier. If you're like me, I recommending using about 10 cups of water instead of 6. The bread that it's served with really soaks up the liquid. Otherwise, for a thick chunky version stick with the recipe as is. Either way, it's delicious!

Author: Epicurean Vegan

Ingredients

3 Tbs olive oil, divided
⅔ C Arborio rice
3 garlic cloves, minced
3-1/4 tsp fresh rosemary, chopped
6 C vegetable broth
2 C cabbage, sliced
1 bay leaf
2 slices of Italian bread, torn into pieces (1 C)
¼ C pine nuts
1 15-oz can cannellini beans, drained and rinsed

Directions

Heat 2 Tbs of olive oil in a large soup pot over medium heat. Add the rice and toasted for about 5 minutes, stirring often. Stir in the garlic and rosemary and cook 2 more minutes.
Add the broth, cabbage and bay leaf. Cover and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Meanwhile, pulse the bread and pine nuts in a food processor until you get small crumbs.
Heat the remaining Tbs of olive oil in a skillet and add the bread/nut mixture. Toast over medium heat, stirring often, about 5 minutes.
Add the beans to the soup and cook 5 minutes. Check to make sure the rice is tender.
Remove the bay leaf and season with salt and pepper.
The recipe says to stir in the bread crumbs, but I opted to just sprinkle them on top of individual servings. Otherwise, I think the bread would soak up too much of the broth.
Serve with salad and bread and enjoy!

Carrot-Ginger Soup

August 16, 2012 by epicureanvegan

I have been wanting to make this soup for some time, ever since we first had some at The Black Cat in Boulder. My friend Jessie, gave me this recipe. I tweaked it a little, and in fact, I may tweak it a bit more next time I make it by using canned coconut milk instead of coconut meat or shreds. Either way, this is a fantastic soup for any carrot lover. It can be served warm or cold—both ways are delicious. We enjoyed this with the tasty tomato tarts.

INGREDIENTS:
3 C carrot juice (I juiced 12 large carrots)
1 avocado, peeled and pitted
3 Tbs freshly grated gingerroot
1/2 C unsweetened shredded or flaked coconut
2 dashes of nutmeg
1/2 tsp salt
1/4 C almond milk
Optional: cayenne pepper, to taste

DIRECTIONS:
Combine all of the ingredients in a blender or food processor. Blend until smooth (you may have tiny specks of coconut). If you’d like it warm, transfer to a large sauce or soup pot and heat. Enjoy!

Yields: 32-oz

Carrot-Ginger Soup

I have been wanting to make this soup for some time, ever since we first had some at The Black Cat in Boulder. My friend Jessie, gave me this recipe. I tweaked it a little, and in fact, I may tweak it a bit more next time I make it by using canned coconut milk instead of coconut meat or shreds. Either way, this is a fantastic soup for any carrot lover. It can be served warm or cold---both ways are delicious. We enjoyed this with the tasty tomato tarts.

Author: Epicurean Vegan

Serves: 32-oz

Ingredients

3 C carrot juice (I juiced 12 large carrots)
1 avocado, peeled and pitted
3 Tbs freshly grated gingerroot
½ C unsweetened shredded or flaked coconut
2 dashes of nutmeg
½ tsp salt
¼ C almond milk
Optional: cayenne pepper, to taste

Directions

Combine all of the ingredients in a blender or food processor. Blend until smooth (you may have tiny specks of coconut). If you'd like it warm, transfer to a large sauce or soup pot and heat. Enjoy!

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