Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation

Spinach Soup with Basil and Dill

by

Spinach Soup with Basil and Dill -- Epicurean VeganThis is a delicious and very flavorful soup from Color Me Vegan. I’m not typically a big fan of dill, but it tastes great combined with the basil and spinach. It’s also very simple to make. Even during the summer, I think this soup would be ideal to make because of the abundance of fresh herbs.

INGREDIENTS:
3 medium potatoes, peeled and diced
2 med onions, chopped
5 garlic cloves, minced
6 C vegetable broth
1 tsp salt
1-1/2 fresh spinach, chopped
1/2 C fresh dill
8 fresh basil leaves, minced
1/2 C nondairy milk
1-3 Tbs agave
Juice from 1 lemon
Black pepper
Optional: vegan sour cream

DIRECTIONS:
In a large soup pot, combine the onions, potatoes, garlic, broth, and salt and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Spinach Soup with Basil and Dill -- Epicurean Vegan

In a food processor or blender, puree the soup with the spinach, dill, and basil. I had to do this in two batches. Blend until smooth. Return it to the soup pot and add the milk, agave, and 1/2 the lemon (add more if needed).

Spinach Soup with Basil and Dill -- Epicurean Vegan

Warm the soup up, but don’t bring it to a boil. Season with salt and pepper and serve with a dollop of sour cream on top! Enjoy!

Spinach Soup with Basil and Dill
 
Print
This is a delicious and very flavorful soup from Color Me Vegan. I'm not typically a big fan of dill, but it tastes great combined with the basil and spinach. It's also very simple to make. Even during the summer, I think this soup would be ideal to make because of the abundance of fresh herbs.
Author:
Ingredients
  • 3 medium potatoes, peeled and diced
  • 2 med onions, chopped
  • 5 garlic cloves, minced
  • 6 C vegetable broth
  • 1 tsp salt
  • 1-1/2 fresh spinach, chopped
  • ½ C fresh dill
  • 8 fresh basil leaves, minced
  • ½ C nondairy milk
  • 1-3 Tbs agave
  • Juice from 1 lemon
  • Black pepper
  • Optional: vegan sour cream
Directions
  1. In a large soup pot, combine the onions, potatoes, garlic, broth, and salt and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until the potatoes are tender.
  2. In a food processor or blender, puree the soup with the spinach, dill, and basil. I had to do this in two batches. Blend until smooth. Return it to the soup pot and add the milk, agave, and ½ the lemon (add more if needed).
  3. Warm the soup up, but don't bring it to a boil. Season with salt and pepper and serve with a dollop of sour cream on top! Enjoy!

 

Carrot & Roasted Bell Pepper Soup

by

Carrot and Roasted Bell Pepper Soup -- Epicurean VeganI don’t go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It’s full of flavor—the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I’ll sub in one cup of coconut milk to change it up and add a different element to it.

INGREDIENTS:
3 carrots (I used two large ones), peeled and chopped
2 yellow onions, coarsely chopped
1 yellow potato, peeled and coarsely chopped
3 cloves garlic, minced
1/2 C dry sherry or white wine (I used cooking sherry)
1/4 tsp salt (or more for taste)
2 jarred roasted bell peppers, coarsely chopped
2 tsp dried thyme
3 C vegetable stock
1/3 C yellow miso
2 C almond milk
1/4 tsp cayenne pepper

DIRECTIONS:
In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.

Carrot and Roasted Bell Pepper Soup -- Epicurean Vegan

Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.

Carrot and Roasted Bell Pepper Soup -- Epicurean Vegan

Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.

Carrot and Roasted Bell Pepper Soup -- Epicurean Vegan

Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!

Carrot & Roasted Bell Pepper Soup
 
Print
I don't go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It's full of flavor---the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I'll sub in one cup of coconut milk to change it up and add a different element to it.
Author:
Ingredients
  • 3 carrots (I used two large ones), peeled and chopped
  • 2 yellow onions, coarsely chopped
  • 1 yellow potato, peeled and coarsely chopped
  • 3 cloves garlic, minced
  • ½ C dry sherry or white wine (I used cooking sherry)
  • ¼ tsp salt (or more for taste)
  • 2 jarred roasted bell peppers, coarsely chopped
  • 2 tsp dried thyme
  • 3 C vegetable stock
  • ⅓ C yellow miso
  • 2 C almond milk
  • ¼ tsp cayenne pepper
Directions
  1. In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.
  2. Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.
  3. Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.
  4. Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme