Tag Archive for soup

brussels sprout and potato soup

brussels sprouts and potato soup

OK so it isn’t pretty and it is a kind of khaki colour, but this soup is delicious.

It packs a flavour punch enhanced by the caramelised flavours of onions and brussels sprouts and it is velvety smooth from the background of broken down potato.

I like mine with a teaspoon of cashew cheese stirred through. It adds to the flavour and creaminess. Other good toppings are dill (I am currently in love with dill as a herb) and crunchy fried onions.

I made this soup on a recent nasty, windy, cold day in Melbourne with hail and rain pounding outside and it was lovely to sit with the bowl warming my hands and eating it with some crunchy sourdough toast.

frying brussels sprouts and onions

 

brussels sprout and potato soup
 
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author:
recipe type: soup
cuisine: vegan
serves: 6
ingredients
  • 400g brussels sprouts
  • 700g potato
  • 1 tbs oiive oil
  • 1 onion
  • 2 cloves garlic crushed
  • 5 cups stock (I used Massel)
  • salt to taste
For Garnish
  • extra crisp fried onions
  • soft cashew cheese (I used Botanical Cuisine Lemon and Dill)
  • dill
instructions
  1. Trim the base of the sprouts and cut into ½ cm slices.
  2. Peel and coarsely chop the potatoes
  3. Peel and chop the onions.
  4. Heat the olive oil in a large pan
  5. Add the onions and the sprouts and fry until they brown
  6. Add the garlic and fry for a minute
  7. Add the potatoes and the stock
  8. Bring to the boil and reduce to a simmer and cook until the potato is falling apart.
  9. Blend until smooth using a stick blender or a blender.
  10. Serve garnished with any or all of the garnishes.

 

vegetable, lentil, bean and barley soup

veggie soup

I’ve been so sick for a couple of weeks, that I haven’t felt like cooking much at all. After getting sick of eating nothing much but breakfast cereal and toast, I really needed to make something that was easy, that I could make a large batch of, and reheat as needed. And with a cold and a sore throat, soup ticked all the boxes and has been just the thing I’ve needed.

This soup is pretty easy to make, which is good since I’ve felt so awful. It is a substantial and yummy blend of grains, lentils and beans cooked in a tomato and stock base, with extra vegetables added near the end. The secret ingredient is roasted pumpkin  (I just happened to have some in the fridge) which I added to the soup near the end, along with the extra vegetables. While they are cooking the pumpkin melts away to a smooth background,  thickening and enhancing the soup’s flavour and texture.

It is a meal in a bowl.

 

vegetable, lentil, bean and barley soup
 
prep time
cook time
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author:
recipe type: soup
cuisine: vegan
serves: 8
ingredients
  • 180 grams of mixed lentils, beans and barley (I used a pre-packed soup mix)
  • 6-8 cups of vegetable stock
  • 1 400g can of diced tomatoes
  • 2-3 cups of vegetables (I used a combination of potatoes, carrots and celery and some leftover roasted capsicums)
  • 2 cups roasted pumpkin
  • salt to taste.
instructions
  1. Put the lentils beans and barley into a large pot with the stock and tomatoes and bring to the boil and reduce to a simmer and cook until soft.
  2. Add the vegetables and roasted pumpkin and cook until the vegetables are tender and the pumpkin falls apart.
  3. Season with salt to taste.

 

tom yum

tom yum

I’m sitting and writing this post with all the effects of eating a wonderful bowl of fragrant, hot, sour and salty tom yum soup. Tissues at the ready, hiccups from the chillies. And loving it.

My family all love Thailand and Thai food, a legacy of one of my sisters living in Bangkok for a couple of years. I received a kaffir lime tree for my birthday a few years back. It is popular with my family, neighbours and friends when they are making Thai food. Just the smell of the leaves is transporting. Back to Thailand in an instant.

Anyway, recent events led me to making the soup, which I have never done before. I had been in the city for a couple of days and dropped into Supercharger for lunch. They have a tom yum soup that is just delicious and I decided I must make some.

As luck would have it, that night I watched an episode of David Thompson’s Thai Street Food and he was making Tom Yum. I had no idea it was so easy to make. I learned that ‘tom’ means to boil in Thai, and that’s exactly what the soup is. Stock boiled with aromatic herbs and some vegetables.

The classic tom yum in Thailand often has prawns and straw mushrooms.  I happened to have some mock vegan prawns in the freezer from Vincent’s Vegetarian so I used them along with some canned champignons. You could put any vegetables or tofu in it, the soup is the star.

It is easy to make and utterly delicious. Perfect for something light after all that holiday excess. Just go and make some!

 

tom yum
 
prep time
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author:
recipe type: soup
cuisine: thai
serves: 4
ingredients
  • 1 litre of stock (I used Massel)
  • 1 tsp sugar
  • a pinch of salt
  • 8 cherry tomatoes halved
  • 1 large dried hot chilli or 2-3 small. ( I removed the seeds because I am a wimp)
  • 2 stalks of lemongrass, white tender part only
  • 5 coriander roots
  • 3 kaffir lime leaves
  • 3 small fresh birdseye chillies (I also removed the seeds)
  • 2 thin slices of galangal or ginger
  • 1 tsp tamarind paste (optional, this is sour, so if you don't have it you'll just need to use more lime juice)
  • 1-2 cups of cubed tofu, "prawns", mushrooms or whatever you want in the soup.
For the seasonings
  • the juice of one lime, to taste
  • 2 tbsp vegan fish sauce, to taste ( I got mine from the Cruelty Free Shop)
  • more bird’s eye chillies, bruised (I used one!)
  • 1 tbsp chopped coriander
instructions
  1. Boil the stock, sugar, salt, tomatoes and dried chillies until the tomatoes soften.
  2. In a mortar and pestle (or with a heavy knife on a board if you don't have one) bruise the lemongrass, coriander roots, kaffir lime leaves, fresh chillies and galangal.
  3. Add the bruised herbs to the soup and cook for a minute or two.
  4. Add the vegetables, prawns and tofu with the tamarind paste and cook for another minute or two.
  5. Put the soup into a serving bowl.
  6. Add the seasonings bit by bit, tasting and adjusting. The soup should be hot, sour and salty with no one flavour dominating.

 

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