Tag Archive for vegan soup recipe

Spring Soup #Vegan

As I type this, outside my window, large, fluffy, fat snowflakes are falling down. Oh the irony.

This time last year, spring was in full swing already. Cherry blossoms were blooming, tulips and daffodils were up, and pollen was making my nose run.

Today, the only thing making my nose run is the cold. Sorry about the visual.

This has been a long, cold, snowy winter here on the west coast. Freakishly so. Many people are saying they’ve never seen anything like it.

Green Spring Soup #Vegan

Be that as it may, I can’t wait for the winter to be over. I moved here, after all, to get away from the snow and the cold. If I had my druthers, we’d have summer year-round.

One of the first signs of spring is the appearance of fresh asparagus in the produce stores. I love its delicate green, and its incredible versatility.

One thing I love about this soup is how beautiful and creamy it is, without the addition of any cream whatsoever. It’s basically vegetables. That’s it.

The key to making it creamy is choosing the right vegetables. In this case, I used cauliflower, but a little bit of potato would also go a long way towards giving it that creamy texture.

Right now, I’d serve this soup hot, but in the summer, when the weather is warmer, serving it cold would be a great option.

I love the colour of this soup. It screams spring, even if the weather does not. Maybe it can take a hint??!?

Spring Soup

Spring Soup #Vegan

Ingredients

  • 1/2 head cauliflower
  • 1 medium broccoli floret
  • 1 bunch asparagus
  • 4 cloves garlic
  • 2 tbsp fresh pesto
  • Vegetable stock
  • salt and pepper to taste

Method

  1. Wash the vegetables well and cut them into chunks. Cut the asparagus into thirds, after snapping off the tough ends.
  2. Heat a large pot over medium heat, and add a couple tablespoons of good olive oil. Add the vegetables and stir, allowing them all to be coated with the oil, and to start to cook on the outside, with a little caramelization. Season with salt and pepper.
  3. Add the chopped garlic and stir well. Season again.
  4. Add vegetable stock. You want enough stock to cover the vegetables, plus about an inch or so.
  5. Stir everything well, and bring it back up to the boil. Once the stock is boiling, add the pesto, and turn down the heat to a simmer. Allow to simmer for about 20 minutes, or until the vegetables are soft.
  6. Remove from the heat. Allow the soup to cool enough so that you can handle it (you have to be very careful putting hot liquids into the blender).
  7. Pour the soup into your blender and puree.
  8. Pour the soup back into the pot, taste for seasoning and adjust. Bring the soup back up to the boil, and serve in a bowl with a drizzle of olive oil or a dollop of fresh pesto, some fresh herbs, or some roasted peas for a crunchy, textural element.

Creamy Potato and Leek Soup [Vegan]

Spring! Spring, spring, spring! Let’s eat all the green things!

I know it’s not really soup weather any more, but I think this one would actually taste pretty good served cold.

creamy potato and leek soup vegan

What I love about this particular soup is that is has a beautiful colour and a wonderful creaminess that is easily achieved without adding any cream whatsoever. In fact, it’s pretty much fat-free, and vegan to boot! This is basically a veganized version of a French soup called Vichyssoise.

You could serve this with a little drizzle of cashew cream if you wanted to up the fanciness and the creaminess factor, but I liked it just as it was.

It’s fresh and bright and the slight oniony-ness of the leeks and the addition of fresh herbs add a nice wallop of flavour.

On top of all of that, it’s really simple to make, and creates an elegant finished product.creamy potato and leek soup vegan

Creamy Potato and Leek Soup [Vegan]

Ingredients:

  • 1 largeish leek, trimmed of the outer leaves and most of the tougher top green leaves, cut in half and washed well, then cut into 1/2 moons
  • 2   tbsp olive oil
  • 2   large russet potatoes, peeled and roughly chopped
  • 4   cups vegetable broth (ideally homemade)
  • 1   tsp kosher salt
  • 12   tsp ground black pepper
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1 tsp fresh sage
  • fresh parsley, chives or sage for garnish

Method:

  1. In a large pot, heat the olive oil over medium heat. Add the leeks and saute for about 5-10 minutes, until soft. Add the potatoes and seasoning and stir well.
  2. Add the vegetable stock and then the finely chopped fresh herbs. Simmer for 20 minutes or until everything is nice and soft. Remove from heat and allow to cool slightly.
  3. Place everything in the blender and puree until smooth. If the soup is too thick, add additional vegetable stock or water until you get it to the right consistency. Serve hot, garnished with fresh chopped herbs.
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