Tag Archives: vegan soup

Soupe de Tomates a la Nicoise (Nicoise-Style Tomato Soup)

Months ago, Alain Braux, a chef and nutritherapist from nearby Austin, Texas, shared his newest book with me – Living Gluten and Dairy-Free with French Gourmet Food.

Alain asked me to review his book, and so I did. It was a lengthier read than a lot of “cookbooks”, so it took me a bit of time. However, Alain is thorough. He explains the aspects of celiac disease, what it is, how to manage it, and gives a lot of details on how to travel, live healthfully, and some of the topics many books don’t cover – how to cope. Many just starting out with a gluten-free or dairy-free diet feel they have few choices – either feel deprived, or live with inferior store-bought “substitute” products. Alain explains that there is a third option, and he offers up some delicious French recipes to get you started. French recipes? (Aren’t most French recipes comprised of bread and cheese – and wine? How is this accomplished on a gluten and dairy-free diet?) Alain shows that even gluten and dairy-free French dishes can be delectable.

I tried several recipes, but by far, my favorite was one of the easier ones – his tomato soup. It tasted so fresh, bright, and satisfying. I enjoyed it with a slice of Ginger Lemon Girl’s vegan crusty bread for an easy vegan meal. On a chilly evening, it can’t get any better than that.

Soupe de Tomates a la Nicoise (Nicoise-Style Tomato Soup), from Alain Braux’s Living Gluten and Dairy-Free with French Gourmet Food

2 T olive oil

2 medium white onions, chopped

2 garlic cloves, sliced

1 t sea salt

3 lbs ripe tomatoes (since it’s still winter, I opted for high-quality canned whole tomatoes)

2 t sugar

5-6 basil leaves

2 t dried thyme

1 bay leaf

1 clove

1 t ground black pepper

1 qt vegetable broth

5-6 parsley sprigs

1 garlic clove, finely chopped

1 T olive oil

1 c rice or tapioca, optional (since I had bread, I omitted this)

In a large soup pot, saute the onions, garlic, and salt in the olive oil until golden. Clean and quarter your tomatoes. Add to the onion mix. Add sugar, basil, thyme, bay leaf, clove, and black pepper. Bring to a boil and cook at medium-low heat for about 20 minutes or until the tomatoes are tender.

Process the whole soup in a food processor with a metal blade until coarse, but not pureed. Put back into the pot and add the vegetable broth to your liking, making the soup as thick or as thin as you’d like. Bring to a boil.

At this point, you can enjoy the soup as is. Great hot or cold. Or you could add the thickener of your choice – rice, tapioca, or even some mashed potatoes.

Just before serving, mix the finely chopped parsley and garlic with the olive oil. Stir into the soup and serve.

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Filed under Appetizers, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Soups, Vegetables, Vegetarian

Curried Acorn Squash, Sweet Potato and Apple Soup

Did you know that Linda over at The Gluten-Free Homemaker has been hosting a Squash Fest? Every week, she has a guest blogger sharing a delicious recipe using various kinds of winter squash. It’s a delicious series – there are spaghetti squash casseroles, a butternut squash dessert with dates, and if you need a crash course in winter squashes and how to roast them, check out Linda’s run-down of varieties of squash or a great tutorial on roasting butternut squash. This coming Thursday, I’ll be sharing a stuffed acorn squash recipe. I can’t wait to see what else is featured!

Meanwhile, I had a mountain of acorn squash (I went a little overboard at the farmers’ market) in my kitchen. I decided to stretch it over two meals. The first night, I simply roasted all of the squash halves and served them as a side dish. The second night, I made this soup with the leftovers. While I love roasted squash, this soup was definitely the winner in terms of delicious flavor. Sweet, savory, creamy, and with just a touch of warmth from the curry powder – this soup was one of my favorite soups to date. This recipe made quite a bit of soup – enough for me to freeze leftovers for easy lunches. It’ll definitely make future appearances in my kitchen throughout the winter.

Curried Acorn Squash, Sweet Potato and Apple Soup

2 T grapeseed or olive oil

3 1/2 c mashed, roasted acorn squash (about 4 acorn squash)

1 1/2 c cooked sweet potato, mashed (about 1 large sweet potato)

1 t minced fresh ginger

1 medium yellow onion, chopped

2 garlic cloves, minced

1 apple (I used a Granny Smith), peeled and chopped

1 T fresh sage leaves, chopped

5 c vegetable stock (you can use chicken stock if you prefer)

1 c almond milk

1/2 t cinnamon

1 t Jamaican curry powder (recipe below) or Madras curry powder

1/2 t ground coriander

Salt and pepper to taste

Olive oil, for drizzling

In a large stockpot, heat oil over medium heat. Add the acorn squash, sweet potato, ginger, onion, garlic, and apple and saute for 5-6 minutes or until the onions are softened. Add the sage, broth, almond milk, and spices and bring to a boil. Reduce to a simmer and allow to cook for 15 minutes to allow flavors to meld. Remove from heat, and using a hand blender, puree the soup until smooth and creamy. (Alternatively, you can puree the soup in batches using a traditional blender or food processor.) Season with salt and pepper to taste and reutrn to heat to warm. If soup is too thick, add additional broth or water. If too thin, allow to simmer until at desired consistency. Serve with a bit of olive oil drizzled over the soup.

Serves 5-6.

Jamaican Curry Powder Blend

4 T Madras curry powder

2 t ground coriander

2 t ground cumin

1/2 t dry mustard

1/2 t turmeric

1/2 t cayenne

1/2 t cinnamon

1 T ground allspice

Mix spices together well and store in an airtight container.

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Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Soups, Vegetables, Vegetarian

Simple Cabbage Soup (and winner of the giveaway!)

I have a confession to make. It might come as a surprise to some of you. After all, there are many flashier, sexier, and more impressive foods out there in the world.

You ready?

Here goes.

 I love cabbage.

I really do. Many times, I forget that I love it, casting it aside for more colorful, fancier, more elegant vegetables. But when cabbage and I reunite, it’s like reconnecting with a long lost friend. There’s no small talk. There’s no false airs, and there’s no subtext. It’s just cabbage and me. And besides. Cabbage goes great with butter. How could you go wrong?

Of course, today’s recipe does not use butter. (I know what you’re thinking – Why are you teasing me? You mention butter, and now you’re withholding?) Honestly, you won’t miss it. This vegetarian (vegan if you omit the cheese) soup packs such flavor, such comfort, that it needs no buttery adornment. I love the somewhat-generous helping of Parmesan on top, but that’s it. This soup is happy just being its simple self, filling my belly.

Want to know another secret? Okay, this one’s not such a secret. This soup is cheap. Really cheap. Cabbage usually sells for 50 cents a pound (sometimes 33 cents a pound!) at the grocery. A bit more if you go organic, but still…it’s one of the cheapest vegetables out there. Same goes for potatoes, carrots, and onions. I opted for a can of white beans out of convenience, but if you really want to be economical, buy dried. I used homemade stock, so it was essentially “free”, but stock (or buillion) can be purchased for little. Even with premium Parmesan, this whole meal can be made for under $5. (It cost about $3 for me.) Take that, KFC Family Meal Challenge!

Now, to the giveaway! I am excited about this giveaway, honestly. The Where Delicious Meets Nutritious cookbook is a treat. I already use agave nectar in some recipes, but I was excited to learn more. I love to bake, and have been wanting to learn to bake using agave. The Xagave nectar is really great for baking – and this book pointed me in the right direction (with their delectable recipes!). I can’t wait to continue baking from it – and I hope the winner enjoys it as much as I have.

And the winner is… Kristen of Flexy Fare! If that’s you, please contact me with your mailing info. Congratulations!

 

Simple Cabbage Soup, adapted from 101 Cookbooks

1 T olive oil

1 medium Yukon Gold potato (or other white potato), skin on, diced

1/2 large yellow onion, sliced

1 large carrot, peeled and sliced thinly

4 cloves garlic, chopped finely

1/2 t fresh thyme leaves, chopped

6 cups vegetable stock

1 15-0z can white beans, drained and rinsed (or 1 1/2 cups cooked white beans, such as navy)

1/2 medium cabbage, cored and sliced into 1/4 inch ribbons

Salt and pepper to taste

1/2 c Parmesan cheese, freshly grated

Place a large, heavy stockpot over medium heat. Add the olive oil and swirl around to heat. Once oil is shimmering, add potatoes. Cover and cook until they are a bit tender, and starting to brown a bit, about 5 minutes, stirring a few times during cooking. Stir in the onions and carrots and cook for another minute, and add in the garlic. Cook for an additional minute, and add the stock and the beans. Bring the stock to a simmer and stir in the cabbage. Cook for 4-5 minutes or until cabbage starts to become soft. Taste and add seasoning as needed. (This will vary depending on what kind of stock you used.) Serve with a good amount of Parmesan sprinkled on top.

Serves 4-6.

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Filed under Budget-Friendly, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Soups, Vegetarian

White Bean, Kale, and Tomato Stew

Apparently I cannot get enough soups and stews this season. But what’s wrong with that? They’re filling, comforting, and many times, can be healthy. Take this stew, for example. It’s vegetarian. (Vegan, even, if you omit the Parmesan.) It’s gluten-free. It’s packed with fiber and nutrition. But that’s not even the best part. It’s cheap to make, and it’s fast and easy! If your December has been as busy as mine has, this will be a blessing! I made this the other night for dinner, which left me with plenty of time to wrap presents. It was delicious and so guilt-free that I even had seconds.

I’m a bit ahead of schedule for New Year’s resolutions, but I’ve already decided on one resolution – to incorporate more vegetarian and vegan meals into our diet. The reasons are plentiful – swapping more plant-based foods for the meats means our grocery bill will be lighter. Meals can be healthier. And our carbon footprint will be smaller. While I am not aspiring to become a vegetarian full-time, I do acknowledge and appreciate the benefits that healthy vegetarian meals can provide. (Healthy being the key word here – while french fries, ice cream, and candy can be vegetarian, I am not opting to pick up a steady diet of such things.) This will be a bit of a change of mindset for me. I am accustomed to making a grocery list and planning meals according to what proteins (aka meat) is on sale that week, or what meat I have in our freezer. I will have to make a concerted effort to plan for at least one meatless dinner every week. I’m excited about it. I hope to share with you some meatless, gluten-free meal options very soon!

For now, I hope you’ll enjoy this quick stew.

White Bean, Kale, and Tomato Stew, adapted from Serious Eats

1 ½ lbs kale, larger stems removed, and leaves chopped (can substitute swiss chard or other leafy greens)

¼ c olive oil

3 garlic cloves, thinly sliced

¼ t crushed red pepper

1 14-oz can of diced tomatoes

1 15-oz can of white beans, drained and rinsed

2 cups vegetable broth

Salt and pepper

Grated Parmesan

Fill a large stockpot halfway with water. Bring to a boil and then toss in the kale leaves. Reduce heat to a simmer and cook for 6-8 minutes or until leaves are tender (not mushy). Drain leaves in a colander.

Wipe out any excess water from the pot. Place back on burner and turn to medium heat. Add olive oil, garlic, and red pepper, and sauté for 1 minute, stirring occasionally.

Add the tomatoes and bring to a boil. Add the beans and broth, and bring to a boil again. Cook for 3 minutes, stirring often.

Reduce heat to a simmer and add the kale. Cook for 5 minutes. Season with salt and pepper to taste. Garnish with Parmesan.

Serves 2-3.

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Filed under Budget-Friendly, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Soups, Vegetables, Vegetarian