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Last weekend, we went skiing. After a long morning of racing down the slopes, we all met up again on the hut for lunch. We were in a hut, and all my friends ordered French Onion Soup, while I was chewing on the Tofu-Baba Ganoush sandwich I sneaked in(true story). This is one of these situations where you wish restaurants would even try to be accommodating.
Now, to be honest I can’t even remember ever trying French onion soup – but it did sure look delicious.

Back at home, a few days later, I am on a mission to once again convince the world that vegan food can be just as delicious as the ‘original’. And trust me: mission accomplished.

I used this basic recipe from the Olives for Dinner blog, but modified it a little bit due to some missing ingredients:

3 large Vidalia onions
5 TB Earth Balance 2 TB E.B., 2 TB Veg Oil, salt
1 TB flour Forgot to put it in
1/2 cup sherry 1/2 cup white wine
4 cups homemade vegetable stock Some non-measured more cups of wine
1 Not-Beef bouillon cube Salt, more salt, chicken seasoning, Chili powder
5 springs of fresh thyme, tied with baker’s twine
2 bay leaves (YES!! – Managed to follow the instructions correctly!)
sliced baguette pieces,
Daiya shreds, mozzarella-style

So I am not saying my version is better on any means, just saying: if you need to improvise, do so. It will most likely still turn out delicious.

For detailed cooking instructions, please check the original recipe.

After simmering for a whole 2 hours

The stuff that dreams are made up of

This was also my first time buying Daiya cheese. I’ve heard many good things about it, so my expectations were high – and I was not disappointed. I will do a more thorough review later!
(Hint: look at the above picture to get the o-tone of my review..)

And oh man, did I love this soup. I may have gone a bit overboard with the wine, but most of the alcohol cooks off anyway (right?). So yeah.. try this and you will not regret it! I also loved having the left overs and haved enjoyed onion soup for breakfast, lunch dinner the past few days. (just kidding, the night I made it we ate so much of it there was barely any left …). But if you have more self control, I am sure this soup would make lovely leftovers!

Chilled Beet Soup with Coconut Milk

This weekend was another time for a stroll on the Farmer’s Market. I recently remembered drinking some excellent beet juice a while ago, so I thought I should try this again. One of the booths had a few beets there, so I picked up a small basket.

After some considerations, I decided to make raw beet soup.

I started by chopping up some beets.

I chopped them up and blended them nicely. And then I found this…Coconut milk!

I blended in the coconut milk and tasted with a little bit of salt. As you can probably tell from this picture, it is not completely smooth. There are still some small chunks. I didn’t mind it too much – our blender just isn’t great. It would probably be really nice if the texture is smoother, though.

Done! 🙂 I put in a fridge to chill for a while, put you could eat it right away, too.

I have been craving this ever since I made it couple of days ago. It was that good.
I felt like I had a bit of a cold coming up, so I wanted soup. Hearty, warming noodle soup…
This recipe is a mixture of a classic Miso soup, Veganomicon’s Shiitake Udon and some reminiscence of childhood’s chicken noodle soup.

It is relatively quickly to make – for soup anyway – and the result is delicious.

You need (4 portions, or 3 big ones):

  • Rice noodles (Get them from the asian grocery, I paid only $1,20 for mine!)
  • Miso paste (I used white)
  • Shiitake mushrooms
  • Edamame beans
  • 1/2 onion
  • Some spring onion
  • 1l water or vegetable broth
  • Some oil of your choice

This is how we do it:

First, soak the rice noodles in cold water for about an hour, or according to package. Use this time to take a power nap, prepare the veggies, or make Vegan Reese’s peanut butter cups (like I did).

Slice mushrooms and onions.
Heat up the oil in a large pot. Throw in the washed, sliced mushrooms and onion. Sauté them until soft.
Cook the rice noodles for 10-12min.
Use this time to peel your edamame. This is tedious work, but so worth it.

Stir 2 big tablespoons of miso soup together with some hot water in a cup.

Mix the miso liquid with the water or broth. (I just used water, but if you are fancy and make your own vegetable stock, use that.)

Throw in the mushrooms, onion and edamame and noodles in a pot. Heat everything up.

Lastly, sprinkle some spring onion over it.
Aaand…
Dig in!

I had a bowl right away and went back for seconds. I also animated all my house mates to have some – they loved it. In the morning, I had the very last little bit for breakfast. Ooops 😀

The best is: this recipe is vegan, gluten-free, cheap and yum.

Which is your favourite soup in the colder days?