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Pesto-Potato Soup

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Pesto-Potato Soup -- Epicurean VeganI 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 -- Epicurean Vegan

Pesto-Potato Soup
 
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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:
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
  1. In a large soup pot, whisk together the bouillon base with 6 cups of water.
  2. Add the celery and onions and bring to a boil.
  3. 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.
  4. 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.
  5. Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!

 

 

Vegan New England Chik’n Corn Chowder

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Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

This may not be something you’d consider making in the summer, but on a rainy evening (which we could desperately use) this chowder would hit the spot. Even without the rainy weather, this soup is absolutely delicious! The Seventh Grader picked it out, so we worked side-by-side in the kitchen on this one. It comes together rather quickly—certainly under 25 minutes. The original recipe is from LightLife. We made some changes though and actually had to guess on some directions because they weren’t real clear on how some of the ingredients needed to be prepared. I also used Morning Star Chik’n Strips. The recipe makes only 3 servings, which is great for us, but you may want to double the recipe to feed more. (Note: You probably wouldn’t need to double the Chik’n Strips, because I think there’d be plenty for a double batch).

INGREDIENTS:
1 pkg Morning Start Meal Starter Chik’n Strips
4 slices LightLife Smart Bacon
3 Tbs vegan margarine
1/2 C onion, chopped
2 celery stalks, chopped
1/2 to 1 jalapeno pepper, diced
2 Tbs flour
3 C almond milk
1-1/2 C corn kernels
1 tsp fresh thyme
Salt, pepper, and cayenne, to taste

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

DIRECTIONS:
If the Chik’n Strips are frozen, defrost a little, then chop up into bite-sized pieces.

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

In a soup pot, heat the vegan margarine until melted. Over medium/high heat, add the onion, celery, and pepper. (Remember, wear your rubbers when handling hot peppers 😉 )

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

Cook for about five minutes, stirring often, until the veggies are tender. While this is going on, you may want to get the bacon frying. Cook according to package instructions. Add the flour to the pot and cook about a minute, stirring constantly. Slowly add the almond milk and incorporate it well. Add the corn, Chik’n, thyme, salt, pepper, and cayenne. Bring to a boil and stir constantly until it thickens up, about 5 minutes.

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

Serve with some crumbled veg bacon on top. Enjoy!

Vegan New England Chik'n Corn Chowder
 
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The original recipe is from LightLife. We made some changes though and actually had to guess on some directions because they weren't real clear on how some of the ingredients needed to be prepared. I also used Morning Star Chik'n Strips. The recipe makes only 3 servings, which is great for us, but you may want to double the recipe to feed more. (Note: You probably wouldn't need to double the Chik'n Strips, because I think there'd be plenty for a double batch).
Author:
Ingredients
  • 1 pkg Morning Start Meal Starter Chik'n Strips
  • 4 slices LightLife Smart Bacon
  • 3 Tbs vegan margarine
  • ½ C onion, chopped
  • 2 celery stalks, chopped
  • ½ to 1 jalapeno pepper, diced
  • 2 Tbs flour
  • 3 C almond milk
  • 1-1/2 C corn kernels
  • 1 tsp fresh thyme
  • Salt, pepper, and cayenne, to taste
Directions
  1. If the Chik'n Strips are frozen, defrost a little, then chop up into bite-sized pieces.
  2. In a soup pot, heat the vegan margarine until melted. Over medium/high heat, add the onion, celery, and pepper. (Remember, wear your rubbers when handling hot peppers 😉 )
  3. Cook for about five minutes, stirring often, until the veggies are tender. While this is going on, you may want to get the bacon frying. Cook according to package instructions. Add the flour to the pot and cook about a minute, stirring constantly. Slowly add the almond milk and incorporate it well. Add the corn, Chik'n, thyme, salt, pepper, and cayenne. Bring to a boil and stir constantly until it thickens up, about 5 minutes.
  4. Serve with some crumbled veg bacon on top. Enjoy!

Potato-Celery Soup

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Potato-Celery Soup -- Epicurean VeganThis FANTASTIC soup comes from Izzy over at Crash Test Vegetarian. We LOVED this soup–so easy to make and absolutely delicious. The only thing I changed was use almond milk instead of soy and added 1 tablespoon on chopped fresh rosemary. Get the recipe and visit Izzy–she has a great blog with lots of yummy recipes! Thanks, Izzy!

Mushroom Chowder with Potatoes and Rosemary

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Mushroom Chowder with Potatoes and Rosemary -- Epicurean VeganYesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we’ve stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I’d change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew—loved it.

INGREDIENTS:
3/4 oz dried porcini mushrooms
4 Tbs olive oil (I cut this in half)
1-1/2 lb Yukon Gold potatoes
1-1/2 lb cremini mushrooms,
3 cloves garlic, minced (1 Tbs)
1 Tbs plus 1 tsp chopped fresh rosemary, divded
1/2 C dry white wine

DIRECTIONS:
Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!

Mushroom Chowder with Potatoes and Rosemary
 
Print
Yesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we've stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I'd change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew---loved it.
Author:
Ingredients
  • ¾ oz dried porcini mushrooms
  • 4 Tbs olive oil (I cut this in half)
  • 1-1/2 lb Yukon Gold potatoes
  • 1-1/2 lb cremini mushrooms,
  • 3 cloves garlic, minced (1 Tbs)
  • 1 Tbs plus 1 tsp chopped fresh rosemary, divded
  • ½ C dry white wine
Directions
  1. Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.
  2. Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
  3. Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
  4. Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.
  5. Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.
  6. Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!

Cuban Black Bean and Potato Soup

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Cuban Black Bean and Potato Soup -- Epicurean VeganThis comes from the latest issue of Vegetarian Times and was pretty easy to make. I altered a couple of things and it made a comforting, hearty meal.

INGREDIENTS:
1 medium onion, diced (1-1/2 C)
1 small red bell pepper, diced (1 C)
1 small green bell pepper, diced (1 C)
6 cloves garlic, minced
6 C cooked black beans, (I used canned–drained) divided
3 medium potatoes, diced (2-1/2 C)
2 Tbs white wine vinegar
1 Tbs cumin
1 Tbs fresh oregano leaves (I used dried)
1 bay leaf (I left this out)
1/2 tsp salt
Green onions, sliced for a garnish
Optional: vegan cheddar, Tofutti sour cream, salt and pepper

DIRECTIONS:
In a large soup pot, saute the bell peppers, onions and garlic in a bit of water or vegetable broth for 2-3 minutes.

Cuban Black Bean and Potato Soup -- Epicurean VeganTransfer to a blender (or food processor) and blend until smooth.

Cuban Black Bean and Potato Soup -- Epicurean VeganAdd 3 of the 6 cups of black beans, as well as 6-7 cups of water. I think a low-sodium vegetable broth would be great, too.  Puree until the mixture resembles a thick soup. I didn’t have enough room in my food processor for all of this, so I pureed what I could, transferred half the mixture back to the soup pot, then pureed the rest with the rest of the water. Transfer to the soup pot and add the rest of the beans, potatoes, vinegar and seasonings. Bring to a simmer; reduce to medium-low heat, cover, and simmer for 20 minutes. Garnish each serving with green onions and/or other optional ingredients. Enjoy!

Cuban Black Bean and Potato Soup -- Epicurean Vegan

Cuban Black Bean and Potato Soup
 
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This comes from the latest issue of Vegetarian Times and was pretty easy to make. I altered a couple of things and it made a comforting, hearty meal.
Author:
Ingredients
  • 1 medium onion, diced (1-1/2 C)
  • 1 small red bell pepper, diced (1 C)
  • 1 small green bell pepper, diced (1 C)
  • 6 cloves garlic, minced
  • 6 C cooked black beans, (I used canned--drained) divided
  • 3 medium potatoes, diced (2-1/2 C)
  • 2 Tbs white wine vinegar
  • 1 Tbs cumin
  • 1 Tbs fresh oregano leaves (I used dried)
  • 1 bay leaf (I left this out)
  • ½ tsp salt
  • Green onions, sliced for a garnish
  • Optional: vegan cheddar, Tofutti sour cream, salt and pepper
Directions
  1. In a large soup pot, saute the bell peppers, onions and garlic in a bit of water or vegetable broth for 2-3 minutes.
  2. Transfer to a blender (or food processor) and blend until smooth.
  3. Add 3 of the 6 cups of black beans, as well as 6-7 cups of water. I think a low-sodium vegetable broth would be great, too. Puree until the mixture resembles a thick soup. I didn't have enough room in my food processor for all of this, so I pureed what I could, transferred half the mixture back to the soup pot, then pureed the rest with the rest of the water. Transfer to the soup pot and add the rest of the beans, potatoes, vinegar and seasonings. Bring to a simmer; reduce to medium-low heat, cover, and simmer for 20 minutes. Garnish each serving with green onions and/or other optional ingredients. Enjoy!

 

Potato and Corn Chowder

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Potato and Corn Chowder -- Epicurean VeganI told you I was going to make soup. Considering it’s quite cold here in Colorado, soup just hits the spot. I used frozen diced potatoes which made it very easy to prepare. I served this soup with the chive-flecked spud muffins which were an ideal accompaniment.

INGREDIENTS:
1 C onion, diced
1 C celery, sliced thin
5 cloves garlic, minced
1-1/2 tsp Garlic and Wine seasoning or a Mrs. Dash-type seasoning
2 lbs russet potatoes, diced (I used frozen ones)
1 tsp dried rosemary
1 C corn kernels
14-oz coconut milk
4 C vegetable broth
1/2 C nutritional yeast
1-2 Tbs olive oil
Optional ingredients: shredded vegan cheddar, Tofutti sour cream, fresh chopped chives

DIRECTIONS:
In a large soup pot, heat the olive oil and saute the onions and celery for about 5 minutes. Add the garlic and saute another 3 minutes. In a large bowl, whisk together the nutritional yeast and vegetable broth. In the soup pot, whisk in the coconut milk, then the broth mixture. Add the Garlic & Wine seasoning and rosemary.  Bring to a boil for about 10 minutes. Add the potatoes and corn and simmer 10 minutes. Enjoy!

Potato and Corn Chowder
 
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Considering it's quite cold here in Colorado, soup just hits the spot. I used frozen diced potatoes which made it very easy to prepare. I served this soup with the chive-flecked spud muffins which were an ideal accompaniment.
Author:
Ingredients
  • 1 C onion, diced
  • 1 C celery, sliced thin
  • 5 cloves garlic, minced
  • 1-1/2 tsp Garlic and Wine seasoning or a Mrs. Dash-type seasoning
  • 2 lbs russet potatoes, diced (I used frozen ones)
  • 1 tsp dried rosemary
  • 1 C corn kernels
  • 14-oz coconut milk
  • 4 C vegetable broth
  • ½ C nutritional yeast
  • 1-2 Tbs olive oil
  • Optional ingredients: shredded vegan cheddar, Tofutti sour cream, fresh chopped chives
Directions
  1. In a large soup pot, heat the olive oil and saute the onions and celery for about 5 minutes.
  2. Add the garlic and saute another 3 minutes.
  3. In a large bowl, whisk together the nutritional yeast and vegetable broth.
  4. In the soup pot, whisk in the coconut milk, then the broth mixture. Add the Garlic & Wine seasoning and rosemary. Bring to a boil for about 10 minutes.
  5. Add the potatoes and corn and simmer 10 minutes. Enjoy!

 

Vegan New England Chowder

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Vegan New England Chowder -- Epicurean VeganI have had this recipe from Weekly Vegan Menu bookmarked for some time now, and since today was drizzly and cold, it was about time I made it. I changed a couple of things like using button mushrooms instead of oyster and pureeing 1/2 the soup for a more chowder consistency. The flavors in this soup are spectacular and was perfect for a day like today.

INGREDIENTS:
2 T olive oil
1 onion, diced
1/2 a bell pepper, diced
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
4-6 C mushrooms, diced
1 C corn
3 C vegetable stock
3 C russet potatoes, peeled and diced
2 tsp Old Bay Seasoning
Salt and pepper, to taste
1/2 tsp Liquid Smoke
2 C nondairy milk (soy or almond)
1/4 C cornstarch
1 Tbs Worcestershire sauce
Tofutti sour cream (optional)
Vegan cheddar, shredded (optional)

DIRECTIONS:
Preheat oven to 350. I recommend having all your ingredients out, chopped, and ready to go before starting:

Vegan New England Chowder -- Epicurean Vegan

In a large soup pot, heat the oil and add onion, garlic, bell pepper, thyme, basil, and oregano. Once they are hot and on high heat, add the mushrooms and cook about 10 minutes.

Vegan New England Chowder -- Epicurean Vegan

While this is happening, roast the corn in the oven for 10 minutes.

Vegan New England Chowder -- Epicurean VeganAdd the potatoes, then the stock, Old Bay, Liquid Smoke, salt, pepper, and Worcestershire sauce to the pot. Cook over medium heat until potatoes are tender, about 20 minutes. Whisk together the nondairy milk and cornstarch and add to the pot along with the corn. Bring to a simmer, but not a boil. Taste for seasoning. Here, I added (in batches) half of the soup to my food processor and just pureed a little; just enough to still be a bit chunky. I then added it back to the pot and mixed it with the un-pureed soup for the perfect chowder consistency. Top with a bit of cheese and sour cream, if desired. Enjoy!

Potato-Leek Soup

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Potato-Leek Soup -- Epicurean VeganThis is an all-time favorite that is really simple and always delicious. It’s incredibly easy to prepare by using a food processor or even an immersion blender. The recipe is simple and a great base for then adding other ingredients such as veggie ham, peas, carrots or other herbs of your choice. You can also puree it to your desired consistency. I like this soup with some chunkiness to it, but feel free to blend away if you want it creamier.

INGREDIENTS:
2 lbs Yukon Gold potatoes, peeled and cut into 1/2″ pieces
4 leeks, thinly sliced
3 Tbs Earth Balance
4 C vegetable broth
1 tsp salt
1/4 tsp white pepper
1-1/2 C soy milk (or other non dairy milk)
Fresh chives, chopped (optional)
Tofutti sour cream (optional)
Vegan cheddar, shredded (optional)

DIRECTIONS:
In a large soup pot, saute the leeks in the Earth Balance for 5-7 minutes, or until the leeks are soft and tender.

Potato-Leek Soup -- Epicurean Vegan

Add the potatoes, broth, salt and pepper. Bring to a boil, then reduce heat and cover. Simmer for 20 mins.

Potato-Leek Soup -- Epicurean VeganRemove from heat and in batches, scoop out (broth and all) into a food processor and add about a 1/4 to 1/2 C of soy milk. Now…like mashed potatoes, I like my potato soup with chunks of potato–none of this smooth whipped stuff. So…where you stand on the potato-texture debate, will determine how long you process the soup. For me, I just whirl it around for about 3-5 seconds–just enough to mix it all together and be left with small chunks. Otherwise, whirl away until you’ve reach your desired consistency. I then transfer each batch to a large bowl. Repeat the previous steps and then transfer back into  the soup pot. I like to serve a bowl of this with a dollop of sour cream and some chopped chives. A little vegan cheddar cheese never hurts though. Enjoy!

Potato-Leek Soup -- Epicurean Vegan

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