Posts tagged ‘vegetarian soup’

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.

October 2, 2011

cream of chanterelle soup

It was a real hunter gatherer kind of day which started in the wee dark hours of the morning, as my partner set off for his first ever bow hunt,  I was in bed dreaming of venison meals to come. Mid morning the hunters came back empty handed, but luckily our mushroom hunting afternoon was totally successful!

Today was our local fall mushroom class and forest foraging, and just like last year it was wonderful! There is so much about mycology to learn and taste! Last year we were flush with pine mushrooms, and this year we came home with a huge basket of chanterelles. At the end of the foraging session we enjoyed a tail gate mushroom and wine tasting… which got my taste buds fired up! I came home and cleaned and trimmed a whack of these beautiful shrooms, while deciding what kind of meals to build around them. For tonight I settled on cream of chanterelle soup, and it turned out divine and rich, and meaty with mounds of thick cut mushrooms throughout. After sharing some fungi and making this big old pot of soup we still  have enough mushrooms for a few more meals!

It is one thing to forage through your garden and pick your dinner, one of my favourite things in fact to do, but the hunt of forest walking and foraging is a whole different level of rewarding and deliciousness!

Cream of Chanterelle Soup:

In a large soup pot start by frying in olive oil (about 1/4 cup of it):

I large yellow onion diced fine

3 cloves of garlic minced

about 8 cups of sliced chanterelles

Cook these all down for about 15 minutes at which time they will be golden brown and have reduced by nearly half and your house will smell divine.

Season with S+P

1 bay leaf

heavy pinch of fresh minced herbs; thyme, rosemary, and parsley

mix and add:

3 cups boiling water

2 cups of milk

2 tbsp soy sauce or Braggs

2 tbsp worcestershire sauce

reduce heat and let slowly simmer for about an hour

In a small bowl put 2 tbsp potato flour and stir/ wisk really well into about 2 cups of boiling water, remove lumps and add thickener into soup.

Allow soup to cook for another 15 minutes, then remove bay leaf, finish with a sprinkle of more fresh herbs and serve.

August 20, 2011

garden garlic and potato soup


The best thing about this soup is that all the elements all came from my garden! It tasted divine and there wasn’t a drop left in the pot after everyone had seconds, thirds and even fourths! While I was away this week my family harvested a good portion of our potato patch, and my breezeway was overflowing with spuds.. so I put them to use here, and the fresh bright lightness of these little darlings made for a silky smooth soup texture… not chunky, not too thick, just perfect!

Start by browning in a heavy bottom pot:

a hearty amount of olive oil

2 dozen halved baby potatoes

1 large yellow onion

6 cloves of sweet red russian garlic

season with S+P (and garlic chili salt if you have it)

stir often and fry for about 10 minutes, before adding 6 cups of hot water.

reduce heat and simmer for about an hour along with the following herbs and flavors:

1 handful of fresh parsley

1 handful fresh oregano

1 handful of fresh dill

2 bay leafs


after an hour or two: remove bay leafs add:

3 tbsp grainy mustard

3 cups whole fresh milk (or almond milk for a vegan version)

2 tbsp miso

combine to a silky smooth consistency with a immersion blender.

garnish with fresh herbs and nasturtium for a peppery pretty finish.