Posts tagged ‘vegan soup’

May 22, 2012

orange and carrot soup

With the help of a slow cooker this recipe takes literally no effort, but yields bright tasty crisp and warming veggie soup.

Start by combining in a slow cooker pot:

10 carrots chopped coursely

2 celery stocks chopped

2 sweet potatoes chopped and peeled

1 yellow onion chopped

5 cloves of garlic

2″ of ginger freshly ground

2 lime leaves


a pinch of cardamon

a pinch of tuneric

the juice from 2 oranges

1 organic onion or veggie bouillon cube

and enough water to cover veggies

cook on low for about 4 hours

before serving zip until smooth with immersion blender add a fresh zesting or ginger and a handful of cilantro, garnish with an orange slice and hemp seeds then serve!

January 30, 2012

hot and sour power

One of the things I miss most about city living is the delicious ethic food abundance! Back in my hometown of Calgary I miss Namskar my favorite Indian place, and Rea’s for Italian from scratch and the great service, Golden Bell for Pho, Borak for Turkish, and just about everywhere and anywhere in New York city for a slice of pizza pie or a bagel with a schmeer!

Out here in the bush I have to settled for home made ethnic everything shy of a very few mediocre Mexican / Japanese and Indian places all at least an hour from me! Some days I could kill for some veggie sauté soup and a bean curd springroll!

I just checked one of my readers blog and was thrilled to find a hot and sour vegan soup recipe! Yumm, my mind was set on trying out her recipe at once. I have since made it twice, the first time I made the big mistake of subbing Braggs for light Soya sauce, and while my sweetie LOVED it and ate the whole pot.. it lacked authenticity for me… my mistake. Anyway’s this evening I took a crack at it again, and netting quiet possibly the best hot and sour soup I have ever had… well except for the soup on sizzling rice versions which I adore and miss dearly.

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January 26, 2012

lucky leek soup

Just look at these picture perfect dried leek rings! I grew about 60 leeks this past summer and lovingly chopped and dried pounds of them, and just the other day I found my stash in my endlessly deep dried herb cabinet, and I set to work right away with the slow cooker to make a super batch of immunity boosting very garlic laden “cream” of  potato leek soup. The soup was just what the doctor ordered, as my sweetie was getting sniffly, and I fought off his bug with about  a dozen dosses of oregano oil,  vitamin C, resishi mushroom and anti viral shooters, followed up with a full of love + garlic soup!

I have been stocking my freezer with large wide mouth mason jars of all the yummy big batches of soups I am cranking out these days. After each batch I usually have a few servings of leftovers as well as 1-2 L of soup ready to freeze down. 3 meals from one pot is a pretty great use of my time.

Why is this soup so lucky? Lucky for my sweetie this soup helps kick the bug. Lucky for my daughter the very thing she was craving all day is exactly what her Moma made for diner.  Lucky for me this soup batch made many future meals.

In a slow cooker on high assemble

6 cups of potatoes chopped into small cubes

2 cups of dried or fresh leek rings

1 bay leaf

along with just enough water to cover them.

season with:


and a good handful of dried: parsley, oregano and sage.

In a small frying pan brown in oil:

1 large yellow onion chopped fine

and one whole bulb of garlic, all cloves chopped down into fine bits

and a good amount of fresh ginger grated.

Once golden brown, deglaze the pan with a little water and pour the works into the slow cooker.

Let everything cook for at least 4 hours

Then using an immersion blender zip up 70% of the soup (leaving just enough potato chunks to keep it interesting.


3 tbsp coconut milk powder (or half a can of coconut milk)

1 cup of almond milk

2 hearty tbsp of grainy mustard

1 hearty tbsp miso

handful of fresh parsley

and more S+P to taste

heat for another 30 minutes before serving.

Serve to your sniffling loved ones or just enjoy by the bowlfull!

January 9, 2012

sunny squash ginger root veggie soup

I spent this Sunday cozied by the fire in my studio setting up my loom, tangled in a million threads of wool, luckily I planned ahead and got the slow cooker out in the morning and made a fabulous sunny squash ginger root veggie soup… perfect for a chilly full moon dinner! I think my efforts in this dish amounted to about 6 minutes, and it took less than that for the whole batch to disappear!

In a slow cooker set to high combine all of the below and allow to cook for at least 6 hours:

2 carrots chopped

1/2 small pumpkin cubed small-ish

1 small acorn squash cubed small-ish

1 small yam cubed small-ish

1 small yellow onion chopped

3 cloves of garlic

2″ of fresh ginger grated

1 can of coconut milk

4-6 cups of water

a glug of olive oil

season with:


1+ tbsp chili flakes

1 tbsp of seasoning salt (recipe for my home-made blend coming soon)

1 handful parsley

2 tbsp paprika

When you are ready to eat zip the lot up with an immersion blender, garnish with green onions and toasted sunflower seeds and a drizzle of your favourite hot sauce. Mmm cold January cup-o-sunshine.

May 3, 2011

killer vegan black bean soup

This soup was super delicious, hearty and tasted meaty and fabulous.

soak overnight+ 2 cups of black beans

In a large deep dish pot brown in olive oil:

1 yellow onion

4 celery stocks

1 jalepeno

4 toes of garlic

Once brown add:

1 L veggie stock

1 L hot water and simmer black beans in broth for 35 minutes

Season soup with

1 Tbsp tequila sunrise

1 Tbsp chipotle chili

1 Tbsp cayanne

2 Tbsp cumin


the juice and zest from 1 lemon

1 Tbsp red curry paste

1 Tbsp miso

splash of braggs

Once your beans are fork tender zip up 2/3 of the soup with an immersion blender (you want to leave some beans whole for texture).

Now Add:

1 cup corn kernels

1/2 cup of coconut powder (or 1 can of coconut milk)

and continue to simmer for 20 minutes.

Meanwhile cube 1/2 package of herbed tofu and brown it off quickly in olive oil seasoned with S+P.

To finish your soup add the fried tofu and garnish with fresh chives.