hearty soup Archives - Epicurean Vegan

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!

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!

Mushroom Barley Soup

January 11, 2012 by epicureanvegan

This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I’m just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook!

The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It’s subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots—it all depends on what you like. It’s a satisfying, tasty soup that’s sure to become a staple around here.

INGREDIENTS:
4 C water
3/4 C uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 Tbs olive oil
1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
2 C carrots, chopped
6 C mushroom or veggie broth–or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
1 Tbs tomato paste
1 Tbs truffle oil
1/2 tsp salt
1/4 tsp black pepper
3 Tbs fresh parsley, minced

DIRECTIONS:
In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes—you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.

Add the mushrooms.

That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.

Stir in the carrots, tomato paste, broth, and partially cooked barley.

Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.

Sprinkle with parsley and serve. Enjoy!

Mushroom Barley Soup

This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I'm just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook! The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It's subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots---it all depends on what you like. It's a satisfying, tasty soup that's sure to become a staple around here.

Author: Epicurean Vegan

Ingredients

4 C water
¾ C uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 Tbs olive oil
1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
2 C carrots, chopped
6 C mushroom or veggie broth--or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
1 Tbs tomato paste
1 Tbs truffle oil
½ tsp salt
¼ tsp black pepper
3 Tbs fresh parsley, minced

Directions

In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes---you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.
Add the mushrooms. That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.
Stir in the carrots, tomato paste, broth, and partially cooked barley.
Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.
Sprinkle with parsley and serve. Enjoy!

Creamy Baked Potato Soup

Hearty Vegetable Stew

Mushroom Barley Soup

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