Ying and Yang – A Balanced Chowder For Vegan and Not-So Vegan

One soup recipe that I have been meaning to create for quite sometime is a chowder that is lactose-free (no milk or cream) and vegan for myself and not so vegan for my husband with salmon. I have fallen off the vegetarian wagon lately and not sure if meat is my thing once again. I feel so much better sticking to vegetarian.  I have made this chowder in the past with bacon and wine, but for last night I wanted to make it a lighter healthy bowl of soup.

The Verdict of Vegan and Not-so Vegan Chowder

This chowder is very hearty with crusty toasty bread and is milk/cream-free (I used Almond Milk for the creaminess). I did not feel like I missed any of the cream, the almond milk worked very well. And the base had just enough heat with the crushed chiles and the serano chile. This is a perfect ying yang soup recipe to make two people happy, one wanting vegan and the other not. Was very good as left overs today!

Vegan Chowder Base

Vegan Chowder Ingredients:

  • 2 large shallots, finely chopped
  • 3 garlic cloves, minced
  • 3 carrots (approx 1 cup), diced small
  •  2 celery (approx 1 cup), diced small
  • 1 serano chile, seeded, finely chopped
  • 1 large red pepper (approx 1 cup), diced small
  • 4 medium red potatoes (approx 2.5 – 3 cups), diced small
  • 5 cups vegetable broth
  • 3 plum tomatoes, diced small
  • 2 cups almond milk
  • ¼ teaspoon crushed red chiles
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons fresh thyme, chopped
  • 3 teaspoon chives, finely sliced
  • dash of salt and pepper

Optional for your guest or husband who may not want to go vegan as bad as you do:

  • 1/5  pack of wild smoked salmon,  torn or cut in smaller pieces.

Vegan and Not-so Vegan Chowder Instructions:

  1. In a large pan, over medium, heat olive oil up.
  2. Add in shallot, garlic, carrot, celery, serano, crushed chile, red & yellow peppers and potatoes. Sauté for 2-3 minutes.
  3. Add in vegetable broth, tomato, bring to a boil. Reduce heat to medium-low and simmer for 25 minutes.
  4. Add the almond milk, lemon juice, and thyme to pot. Heat through until potatoes are soft, but do not boil at this point. Reduce heat to low – simmer for 5 minutes. Season to taste with salt and pepper.
  5. Ladle soup in bowls
  6. Garnish with chives.

Optional for your guest or husband who may not want go vegan as bad as you do:

  1. Distribute the smoked salmon to the top of bowl before the chives.

Soup Mistress Rating for Vegan and Not-so Vegan Chowder:

Healthy (+ slimming + low sodium): (4/5
Presentation: (4.25/5) 

Taste: (4.25/5) 

Pecan Mexican Inspired Soup With Corn As A Party Crasher!

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I am always on a hunt for unique soup recipes and this is one. While I was housesitting in San Jose looking after a loving adorable cat named Sylve back in March, I had the opportunity to peruse a wonderful Mexican Cookbook with her snuggled up to me.

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Above: Awe, Sylvie is so cute!

Pecans, leeks and tomatos…sounded very interesting especially so with a smokey chile.

The Verdict:

This soup seemed creamy to me even before I added the cashew cream! Must have been the cashews meets leaks pureed. I used two chipotle chiles that were in adobe sauce and it had a nice spicey bite. The soup is very earthy and warm to my tummy.  It would be a perfect starter to a Mexican Fiesta dinner. The original recipe did not call for corn, but I added it at the very last minute (after the puree part) because both myself and my husband thought the end product needed some nice morsels after our first spoonfuls. We are not both fans of a soup that is 100% pureed. I was making vegetarian tacos with corn and zuchinni so at the very last minute I threw in corn into our bowls and voila – it finished the soup off perfectly! What an inpromtu adjustment can do to a dish! Love this soup now and would not make it without the corn.

Also, for the next time I make this soup, I am going to modify it 100% to Vegan, since I substituted cream for cashew cream – I was already half way there. So the next time, I am going to use olive oil instead of butter.

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Note: Picture above is missing a cup of corn, which I added in at the end.

Ingredients (serves six) :

  • 2 tbsp butter (sub with olive oil if you want a vegan version)
  • 1 leek, white part only , sliced
  • 2 celery stalks, chopped
  • 1 cup chopped pecans
  • 2 dried chipotle or other smoked chilies ( I used two chipotles that were in Adobo Sauce)
  • 1 tablespoon packed brown sugar
  • 1 clove (I used 3 cloves, just because I love cloves)
  • 1 cinnamon stick
  • 2 dried bay leaves
  • 3 tomatoes, peeled , seeded and finely chopped
  • 8 3/4 veggie stock ( I used only 7 cups of stock, it seemed like if I was to use 8.75, it would have been too watery for myself)
  • 1 cup cashew cream (This is made with blending cashews, lemon, water, olive oil and garlic in a vitamix blender)
  • pinch grated nutmeg
  • sea salt and pepper
  • 1 cup of corn (This was added in at the last minute and not n the picture above)

To Garnish:

  • 18 pecans , roasted and coarsely chopped
  • 2 sprigs parsley, finely chopped

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Who would guess that these ingredients above would be the base of a soup? :)

Instructions:

  1. Melt butter in medium saucepan over low heat. Add the leek and celery and cook, stirring gently, for 5 minutes.
  2. Add the pecans, chiles, sugar, clove, cinnamon stick, bay leaves and tomatoes and continue stirring gently until fragrant.
  3. Add the stock and continue to stir gently until the mixture comes to a boil. SImmer for 20 minutes, then remove from the heat and let cool.
  4. Remove and discard the bay leaves. Pour the mixture into a food processor until smooth.
  5. Pour the mixture into a clean pan and set over low heat, stirring gently until warmed through.
  6. Add the cream and corn  and simmer, stirring constantly for another 5 minutes, then stir in the nutmeg and season with salt and pepper.

Serve immediatly with toasted pecans and sprinkled with parsely

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Above: Simmer for 20 minutes.

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Above: This is what the soup looks like after pureed and before adding in the cashew cream – looks creamy without the cream at that point!

The original recipe is from: Mexico The Cookbook, by Margarita Carrillo Arronte

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What I Changed From Original Recipe:

  • Substituted cream with cashew cream
  • Added corn
  • Used vegetable broth instead of chicken broth. Also only used 7 cups
  • Will use olive oil in future instead of butter.
Soup Mistress Rating For Pecan Corn Soup:
Healthy (+ slimming + low sodium): (4/5) fourheart
Presentation: (4.25/5 )
Taste: (4.25/5) 

Vegetarian or Pescatarian Curry Laksa With Spiralized Zucchini Noodles

 Above is a Pescatarian version with grilled shrimp and eggplant that I made a month later – what a mighty fine addition indeed! Below is the vegetarian version:

So what is Laksa? Well, let me share with you on Wikipedia says:

Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur). It can be found in Malaysia, Singapore, Indonesia and Southern Thailand.

The Verdict of Vegetarian Laksa With Spiralized Zucchini Noodles:

Over a year ago, I was blessed with visiting Singapore, Malaysia for 5 weeks and had a chance to try a few Laksa soups to appreciate it from where it originated. All versions I tried had either chicken or seafood in it when I was there. I did not see any vegetarian versions. For my version below, I decided to make a vegetarian Laksa (with egg) and I really LOVED the result, taste and healthiness.

I am sold on this very authentic soup base recipe. If I closed my eyes and smelt the aroma of the soup I made, I truly felt like I was back in Asia!!

I had great fun making my version of the soup for two reasons:

  1. I had an opportunity to use my fancy spiralizr to replace rice noodles with healthy veggie zuchinni noodles. They worked very well.
  2. I attempted to make a perfectly soft-boiled egg to put in the soup and will be trying it in the future with a ramen version I am sure. It added a velvety goodness to the soup!

Laksa Paste Ingredients:

  • 4 red chilies (If you are using dried ones, you need to presoak them)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 3 shallots, chopped
  • 3 lemongrass stalks, white part only, chopped
  • 3 cm piece galangal, peeled, chopped
  • 5 cashew nuts
  • 3 garlic cloves, chopped
  • 1 tablespoon shrimp paste
  • 1 tablespoon peanut oil

Laksa Paste Instructions:

Place all ingredients in a food Processor. Process until finely chopped. Add oil. Process until a smooth paste forms.

Laksa Soup Ingredients:

  •  Laksa paste (above)
  • 1 tablespoon peanut oil
  • 6 cups veggie stock
  • 2½ tsp brown or raw sugar
  • 2 cups coconut milk
  • 1 cup carrots, sliced
  • 1.5 cup cabbage, chopped
  • 1.5 cup tofu, cubed small to medium sized
  • 2½ cups bean sprouts
  • 3 cups fresh zucchini noodles, spiralized from whole zucchini
  • 1/2 pund shrimp (optional/added)
  • 1 cup diced eggplant (optional/added)

Garnish/Fixings Ingredients:

  • 2 soft boiled eggs (7 minute egg: boil water, softly immerse 2 cold eggs in boiling water, simmer water for exactly 7 minutes, immerse eggs in cold ice water bath, peel and slice the egg just right before placed in the bowls for serving)
  • Fried shallots (in peanut oil)
  • Fresh Thai Basil
  • Sriracha sauce
  • Lime wedges in quarters

Laksa Soup Instructions:

  • Optional: grill shrimp until almost cooked pink/white. Put aside on plate.
  • Heat peanut oil in a large saucepan over medium heat. Add Laksa paste and cook, stirring, for 2 minutes or until fragrant. Add stock and sugar. Stir to combine, then bring to a simmer.
  • Add carrots, cabbage, and eggplant return to a simmer and cook for 5-7 minutes.
  • Separately, in a frying pan, sauté the zucchini noodles for 1-2 minutes, making sure not to make them to soft and mushy. Divide these noodles among bowls for serving.
  • Add coconut milk, tofu and beansprouts. Stir gently to combine, then bring almost to a simmer. Reduce heat to low and cook for 2 minutes or until beansprouts are wilted and tofu are heated through.
  • Ladle Laksa soup among bowls. Drop in a few grilled shrimps (optional), scatter over fried shallots, basil leaves, Sriricha sauce, and lime wedges.

Original Soup Recipe: http://www.sbs.com.au/food/recipes/malay-curry-laksa-laksa-lemak

What I Changed From Original Recipe:

  • Added cabbage
  • Added carrots
  • Added soft boiled eggs
  • Omitted prawns, chicken and fish balls
  • Replaced chicken stock with vegetarian stock
  • Replaced thin rice noodles with zucchini noodles
  • Replaced tofu puffs with sprouted organic tofu
  • Replaced mint with basil for garnish

Soup Mistress Rating For Vegetarian Laksa With Spiralized Zucchini Noodles:
Healthy (+ slimming + low sodium): (4.5/5) 
Presentation: (4/5 )
Taste: (4.5/5) 

Northwest Salmon Soup, Starring Grammy Award Winning Kale!

Northwest Salmon Soup

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Northwest Salmon Soup

Saw this recipe in a magazine at the book store, can’t recall what magazine it was though. The sight of the salmon with the roe looked so delightful along with the use of kale in the soup. So I decided to give it a whirl and voila – what a delight!

The Verdict of Northwest Salmon Soup?

Even though I added lemon juice to the creme fresh, it seemed like not enough, next time I would add some lemon zest to the creme fraiche. The broth tasted better and better after a few minutes. The the kale and salmon played so well in the taste. I’m starting to like kale a ton more especially in broths – it gives a flavourful depth to any soup! I’m going to give the Kale the superstar Grammy ingredient for this recipe – it deserves it!

Northwest Salmon Soup Ingredients:

  • 12 ounces fresh or frozen salmon
  • 2 tablespoon butter
  • 1 cup chopped onion
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground pepper
  • 1 – 32 ounce vegetable stock
  • 2 cups chopped kale
  • 1-1/2 cups chopped potatoes
  • 1/2 cup carrot, chopped
  • 1/4 cup fresh dill
  • 1/4 creme fraiche
  •  1 tablespoon monkfish caviar
  • 1 large garlic clove, minced
  • 1 teaspoon lemon juice
Northwest Salmon Soup Instructions:
  1. Pat dry salmon, cut in 1 inch pieces.
  2. In large pot (or dutch oven) heat butter over medium low heat until melted. Add onion and garlic, cook, covered 10 – 15 mins until tender, stirring occasionally. Increase heat to medium-high, cook onions, uncovered for few more minutes, stir in paprika and pepper.
  3. Stir in broth, kale, potatoes and carrots. bring to boiling reduce heat. Simmer covered, about 10 minutes or until potatoes are tender.
  4. In a separate pan add salmon to hot pan on med/high, cook until salmon fillet pieces flake easily when tested with fork.
  5. Ladle soup in bowls, add salmon pieces to each bowl.
  6. Top each serving with a kettle chip, sour cream, dill and caviar.

Recipe makes 4 yummy servings.

Original Soup Recipe: Jeepers, I cannot recall what magazine, if you do know, let me know and I will give the publisher full credit and a link!

What I Changed From Original Recipe:

  • Added a large clove of garlic (minced)
  • Added 1/4 tablespoon lemon juice to the creme fraiche. Could have use even more! I wanted to add lemon zest, but where I was staying in Whistler did not have a utensil to do so.
  • I didn’t use salmon roe, I used two types of monkfish caviar (red and black)

Soup Mistress Rating for Northwest Salmon Soup:

Healthy (+ slimming + low sodium): (4.75/5
Presentation: (4.5/5) 

Taste: (4/5) 

Roasted Cauliflower and Parsnip Soup or Vice Versa

Serve up[

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Serve with a few pieces of fried sage and a swirl of cashew cream.

After a few recent visits to Nuba restaurant in Vancover-  it has inspired my Scottish sous chef and I to create more cauliflower dishes lately. Nuba has a killer Cauliflower Najib’s special, if you ever make it there, do make sure you order it. My Scottish sous chef decided to make this yummy soup for us after a beautiful day of cross-country skiing in the Callaghan Valley, BC, Canada.

The Verdict of Roasted Cauliflower and Parsnip Soup?

This soup is tasty and very much filling – the parsnips dominate the cauliflower and we both liked the parsnips. I think the soup should have been called “Parsnip Cauliflower Soup” instead of “Cauliflower Parsnip Soup”.  No herb stood out that much either, but that being said, the herbs and spices worked well in this delightful bowl of liquid! I would make it again.

Roasted Cauliflower and Parsnip Soup Ingredients:

  • 1 small head cauliflower, chopped
  • 4 large parsnips, peeled and chopped
  • 1-2 tbsp olive oil
  • 4 shallots, cut in half
  • 1 clove garlic, minced
  • 1 tsp thyme
  • 1/2 tsp sage
  • 4 cups vegetable broth
  • 1/2 cup almond milk
  • dash of sea salt and pepper to taste
  • 1 teaspoon paprika
Roasted Cauliflower and Parsnip Soup Instructions:
  1. Preheat oven to 400 degrees. Line a baking tray or two with tin foil.
  2. Lay cauliflower, parsnips, shallots, and garlic, out on foil, and drizzle with olive oil, thyme, sage, salt and pepper.
  3. Roast veggies for about 35-40 min, or until they’re soft and golden brown.
  4. Place veggies in a high speed blender (you may have to work in batches) and add broth and almond milk. Blend until soup is smooth and creamy, adding more liquid if you need to. We added about 2 more cups. Alternately, you can use an immersion blender.
  5. Transfer soup to a pot and re-season to taste with salt and pepper.
  6.  Serve with a few pieces of fried sage and a swirl of cashew cream.
Original Soup Recipe: http://www.choosingraw.com/roasted-cauliflower-and-parsnip-soup/

What My Scottish Sous Chef Changed From Original Recipe:

  • Used almond milk instead of rice, soy, or coconut milk
  • Used 1 teaspoon paprika
  • Added fried sage as garnish
  • Added a dollop of cashew cream
  • Used more vegetable broth – 5 to 6 cups. Was originally too thick.

Soup Mistress Rating for Roasted Cauliflower and Parsnip Soup:

Healthy (+ slimming + low sodium): (4.75/5
Presentation: (4/5) 

Taste: (4/5) 

Cashew Cream of Leek, Zucchini and Parsley Soup

Serve up

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Serve onions on top for garnish with some finely chopped parsley.

I just picked up a great cook book in Vancouver (Mouthwatering Vegan, Over 130 Irresistible Recipes For Everyone). I read it from front cover to back cover like I have done so with all of my cookbooks and magazines. I love reading recipes to learn from common techniques and ratios of ingredients, especially so for soups!

I decided to make this super easy soup for a chilly rainy day. It fancied me because it had leeks – they are something that I want to use more in my cooking.

The Verdict of Zucchini Leek and Cashew Cream Soup?

This soup is very nice and healthy indeed. At first I found the soup quite bland when I tried it, but when we added garlic and then truffle salt at the end, bam – it was to die for! Also, the addition of caramelized onions as a garnish was a good idea…I went back for more onions when I got halfway through my bowl of soup! I wished that I caramelized more onions though – perhaps next time!

This soup freezes well and is very much so truffle salts best friend! I would make it again next time!

Zucchini Leek and Cashew Cream Ingredients:

  • 4 tablespoons olive oil
  • 3 leeks, chopped
  • 2 medium zucchini, chopped
  • 5 cups vegetable broth
  • salt and pepper
  • 2 or 3 sprigs parsley
  • 1/2 cashew cream (1/4 cup of cashews and 1/2 cup water)
  • 2 cloves of garlic
Zucchini Leek and Cashew Cream Instructions Soup:
  1. In a large sauce pan, heat the oil.
  2. Saute leeks and garlic for 3-4 minutes on medium heat.
  3. Add zucchini and sauté for 4 more minutes.
  4. Add vegetable broth, bring to a boil and simmer for 20-30 minutes over low heat.
  5. Blend using an immersion blender, or in batches in a blender (be very careful when blending hot liquids!), until soup is smooth.
  6. Return soup back into pot to reheat, add salt and pepper
  7. Soak 1/4 cup of cashews in water for 20 minutes, drain and blend in blender with 1/2 cup of water.
  8. Add cashew cream to soup, keep soup in pot on very low/simmer.
  9. Fry up onions until they are slightly caramelized.
  10. Add finely chopped parley to soup pot and stir (leave a little for garnish)
  11. Ladle soup in bowls.
  12. Serve onions on top for garnish with some finely chopped parsley.
  13. Sprinkle a small amount of truffle oil and/or truffle salt.
  14. Enjoy!
Original Soup Recipe: from a book I just purchased: Mouthwatering Vegan, Over 130 Irresistible Recipes For Everyone, by Miriam Sorrell.

What I Changed From Original Recipe:

  • Used truffle oil and truffle salt after soup ladled in bowls
  • Used fried caramelized onions as garnish with parsley
  • Added 2 cloves of garlic
  • Adjusted leeks and zucchini to 3 and 2

Oh ya, I made a great accompaniment with the soup – Tomato Onion Phyllo Pie, here’s a recipe that was my inspiration: http://www.tasteofhome.com/recipes/tomato-onion-phyllo-pizza. So delish and so easy!

Soup Mistress Rating for Zucchini Leek and Cashew Cream Soup:

Healthy (+ slimming + low sodium): (4.75/5
Presentation: (4/5) 

Taste: (4/5) 

Gluten-Free French Onion Soup, An Apres Ski Delight

Ladle the soup

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Ladle the soup into 4 ovenproof serving bowls. Top each with a slice or two of toasted bread cheese rounds

I have been wanting to make a gluten-free vegetarian french onion soup for sometime. Being up in Whistler for the skiing season was a perfect start to get back to some soup making.

I decided to spend some extra special attention to caramelize onions for this soup – time was on my hands since I am so blessed to work at home. I let them carmelize for close to double the time the original recipe called for.

The Verdict of Gluten-Free French Onion Soup?

This broth and the onions were super delish and especially so the next day.  I would use even more cheese next time. My soup tester said he’d prefer regular Gouda instead of the smoked Gouda I used.

Udi’s Gluten-free Millet Chai bread is pretty tasty and kept well in the soup but costed a whopping $9!! Yikes! I think I have to go back to making my own homemade gluten frees bread.

 

Gluten-Free French Onion Soup Ingredients:

  • 1/2 stick goat butter
  • 2 tablespoons olive oil
  • 4 large onions, peeled and thinly sliced
  • a splash water
  • a sprinkle of sea salt and freshly ground pepper
  • 1/2 cup brandy
  • 4 cups organic vegetable broth
  • 1 tablespoon worcestershire sauce
  • 4 sprigs fresh thyme leaves
  • 4 slices of Udi’s gluten free bread (Millet Chai), cut if needed to fit your bowls
  • 2 cups shredded gruyere cheese
Gluten-Free French Onion Soup Instructions:
  1. Melt the butte and oil—and then add the onions, a splash of water and salt and pepper. Stir well, then cover with a tight-fitting lid. This will capture steam and help the onions release all their moisture. Cook, stirring now and then, until the onions soften and become quite wet, about 10 minutes.
  2. Remove the lid and continue cooking over medium-high heat, stirring frequently until all the water has evaporated. Lower the heat a bit and slowly begin to caramelize the onions, stirring them frequently. This will take about 1.5 hours. You don’t need to stir continuously, just enough to keep the onions from sticking to the bottom. Continuing to lower the heat will also help prevent sticking.
  3. For the soup, when the onions are a deep golden colour and have shrunk dramatically, add the brandy. Turn up the heat and cook for a few minutes, stirring constantly, until the additional liquid seems to have evaporated. Add the worcestershire and broth and bring to a simmer. Add the thyme leaves, season with salt and pepper and continue cooking for 15 minutes or so.
  4. Preheat the broiler in your oven. Toast the gluten-free bread slices both sides for a minute.
  5. Cover the bread with an even mound of shredded cheese. Broil until the cheese has melted and browned and looks beautiful.
  6. Ladle the soup into 4 ovenproof serving bowls. Top each with a slice of toasted bread cheese, enough to cover the top of the soup.
  7. Enjoy!
Original Soup Recipe: http://chefmichaelsmith.com/recipe/french-onion-soup/#.UreUKRaiKZM
What I Changed From Original Recipe:
  • Used goat butter instead of regular cow milks butter
  • Added worcestershire sauce
  • Used vegetable broth instead of chicken broth
  • Used gluten free bread (Udi’s Millet Chai)
  • Used smokey gruyere instead of regular
  • Used brandy

Soup Mistress Rating for Gluten-Free French Onion Soup:

Healthy (+ slimming + low sodium): (4/5)  
Presentation: (4/5) 

Taste: (4.25/5) 

Oh So Very Creamy Tomato Cashew Soup Sans Cream!

Creamy Tomato Cashew Soup

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The completed Creamy Tomato Cashew Soup with Goat Brie Pesto grilled sandwiches,

Lately I’ve been using cashews in recipes for replacement of sour cream or cream cheese (in savoury dishes as well as sweet dessert toppings) and all have turned out so wonderful. I have a fair bit of almond milk in soups to date, but wanted to try cashew cream in its place. This particular recipe grabbed my attention because it had a range of spices that I would not normally use together in one recipe. I was first a little septic because I never thought of using cumin, curry, dill and basil together with cloves. I thought “what the heck”, let’s risk it and give it a shot.

The Verdict of Creamy Tomato Cashew Soup

Wow, let’s just say it is a home run! If I was served this soup in a restaurant I would definitely think that it had a ton of fatty cream and butter!

I must say that my scepticism was wasted thinking time. The mix of spices played very well together. Not one spice was overpowering and they all seemed to be in perfect harmony!

The soup had delightful hint of heat…not too much either.

And oh so awesome creaminess!!!

This soup goes very well with the goat brie pesto grilled sandwiches I made with yummy gluten-free bread!

I also think this soup is very versatile and tasty for any kind of pasta. The next day I simmered it down a little and added in fresh cooked gluten free pasta with jumbo shrimp, smoked salmon and a bit more pieces of fresh basil.  Who would know that this delectable pasta sauce was a soup the previous day?!!


Note: Cellery is missing in the above ingredient picture – I did add it in the recipe though!

Creamy Tomato Cashew Soup Ingredients:

  • 2 cups raw cashews
  • 2 cups water
  • 1 tablespoons olive oil
  • 2 cups onions,
  • chopped
1/2 cup celery, sliced
  • 1/4 tablespoon salt
  • 1 tablespoons chopped garlic
  • ¼ teaspoon chipotle, dried
  • 3 tablespoon fresh basil
 , finely chopped
  • 1/2 tablespoon dried dill
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 3 whole cloves 
(or ground)
  • 2 28-oz cans chopped or diced oragnic tomatoes
  • The juice from one lemon or lime
  • basil for garnish

Creamy Tomato Cashew Soup Instructions:

  1. In a blender (I used a vitamix) blend the cashews and water until smooth.
  2. In a large sauce pan, heat the oil, and add the onion, celery and salt. Cook slowly, partially covered. Stir occasionally. When onions are soft and translucent, add the garlic and chipotle and cook until fragrant. Add remaining spices and continue to cook another minute or two.
  3. Add tomatoes, and stir. Bring to a gentle simmer and cook until soup begins to thicken slightly, about 10 minutes.
  4.  Blend using an immersion blender, or in batches in a blender (be very careful when blending hot liquids!), until soup is smooth.
  5. Add cashew cream into soup.
  6. Add the lemon juice and fresh basil
  7. Reheat gently, watching carefully as it’s easy to scorch the bottom.
  8. Ladle into bowls and garnish with the optional basil leaves.
  9. Enjoy!
I made a pesto with nutritional yeast instead of parmesan for a lactose-free alternative for the brie goat grilled sandwiches, here’s the recipe:

 Basil Pesto Ingredients:

  • 1 cups packed fresh basil leaves
  • 1 cloves garlic
  • 1/8 cup pine nuts
  • 1/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/8 cup Nutritional yeast

Combine the basil, garlic, nutritional yeast, and pine nuts in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth. Season with salt and pepper.

The Original Creamy Cashew Tomato Soup Recipe Here: http://www.yummly.com/recipe/external/Cashew-tomato-soup-346120

What I Changed From Original Recipe:

  • Used olive oil instead of canola oil
  • Did not use fennel
  • Used fresh basil and added it at the end.
  • halved the recipe
  • Added a 1 1/2 cup of water, it seemed to thick

Soup Mistress Rating for Creamy Tomato Cashew Soup:

Healthy (+ slimming + low sodium): (4.75/5
Presentation: (4/5) 

Taste: (4.25/5) 

Curried Squash and Red Lentil Soup With Quinoa

Curry Squash Lentil Soup

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Brrr, can someone turn up the heat please? I’m in Vegas and it has been chilly and rainy for the last few days – I feel very much like I am back home in rainy Vancouver, BC!

Soup is on my mind more lately and since there seems to be abundance of squash at the supermarkets – I asked myself “why not make a soup with it?”

I found this recipe online (link below) but I adjusted it a tad to my liking.

The Verdict of Curried Squash and Red Lentil Soup With Quinoa

This soup’s broth turned out pretty tasty with just enough curry.  The original recipe called for only water in the base – I think adding in vegetable stock in place of the water made the broth much nicer! I liked how the cilantro oil floated on the top and gave a nice herbal flavour. The quinoa was hearty and filling and a great source of protein. If I was to make this soup again in the future (and I think I may), I would add a little more celery. I think the soup had a little more room for some chunky vegetables like celery and carrot if you like. I also liked the fact that I substituted coconut oil for olive oil – it added a little bit of a Thai flair to the curry broth. My soup tester fella really liked the souo as well and only commented that it needed a little more ginger in the next batch!

I found it interesting that the red lentils sort of dissolved into the soup. I am sure they added to the tasty broth even though I could not distinguish them in my spoonful of goodness!

We ate the soup two days in a row and on the second day, we added some torn up kale – it worked very well in the soup!  I never felt healthier after soup as I did with this one!

Curried Squash and Red Lentil Soup  Ingredients:

  • 2 tablespoons coconut oil
  • 1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped small
  • 2 carrot, chopped small
  • 2 celery rib, chopped small
  • 3 garlic cloves, minced
  • 2 tablespoons minced peeled ginger
  • 1 tablespoon curry powder
  • 1 cup red lentils
  • 1 quart water
  • 1 quart (32 oz) vegetable stock
  • 1 teaspoon fresh lemon juice
  • 1 cup quinoa

For cilantro oil:

  • 1/2 cup chopped cilantro
  • 3 tablespoon coconut oil
  • salt
I like to chop the vegetables really nice and small so it presents well in the soup!

 

Curried Squash and Red Lentil Soup Instructions:

  • Heat coconut oil in a large heavy pot,  on medium saute squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 10-15 minutes.
  • Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
  • Add lentils, broth and water and simmer, covered, until lentils are tender, 25 to 35 minutes. Stir in lemon juice into soup and season with salt and pepper in the soup.
  • In a separate pot while soup is simmering, boil 1 cup of quinoa with 2 cups of water, simmer until fluffy.
  • Ladle soup into bowls, add in a scoop of quinoa and drizzle cilantro oil.
  • Enjoy!

Make cilantro oil: 
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.

Serve soup drizzled with cilantro oil.

Original recipe from here: http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416#ixzz2l7gwR653

What I Changed From Original Recipe:

  • Replaced butter and vegetable oil with cocnut oil for soup base and cilantro oil.
  • Changed basmati rice to quinoa as the accompaniment.
  • Replaced half the water with broth – I like always using a vegetable broth for more depth.
  • Added 1 more carrot and celery rib.
  • Added salt to cilantro oil. It tasted too bland without the salt. Salt lifts the flavours very much so!

What I’d Do Next Time to Make it Even Better:

  • Add one more celery rib.
  • Add one more teaspoon of minced ginger.

Soup Mistress Rating for Curried Squash and Red Lentil Soup:

Healthy (+ slimming + low sodium): (5/5
Presentation: (3.5/5) 

Taste: (4.25/5) 

Raw Cucumber Avocado Chilled Soup, A Vegan-a-licious Delight with Zip!

Raw Cucumber Avocado Chilled Soup

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Just before serving, stir in the lemon juice. Serve chilled, garnished with the lemon, and fresh dill.

Yup, I am on a quest for some great summertime soups and think I am on the right track. This is my second cold soup recipe for the summer that I adjusted and I am now thinking that there may be endless possibilities to find some keepers in the chilled soup category!

Just the other day I got inspired to make a full raw meal after perusing Brendan Braziers Thrive book. His book is great and full of wonderful ideas to eat a great plant-based diet to optimize a lifestyle that has a lot of sports and endurance activities.

So last night was my first attempt of a 100% homemade vegan and raw meal, it included:

  • Chilled Cucumber Avocado Soup (with horseradish)
  • Strawberry Mint Lemonade
  • Zucchini Lasagna (with cremini mushrooms, sage lemon cashew cream, herb pesto (with nutritional yeast instead of parmesan), sun-dried tomato sauce, tomatoes, pine nuts)
  • Raw Raspberry Torte (almonds, macadamia nuts, cacao powder, dates, raspberries)

 

The Verdict of Cucumber Avocado Chilled Soup?

I adjusted Barefoot Contessa‘s Chilled Cucumber Soup recipe (link here). It originally called for yogurt, cream and shrimp – so I adjusted it to be vegan and raw, substituting the milk products with almond milk and avocados. Also in the end when I tasted the soup, it was so delish but seemed as though it needed a little kick. There was some mighty fine fresh horseradish in the fridge and so a put a dollop in to swim with the cukes!

I had this soup the very next day and it was just as good and uber refreshing.

For those peeps who are looking for an ultra healthy alkalian diet, this soup is it! I never felt so healthy eating this soup yet at same time my taste buds are not left feeling jipped what-so-ever!

I will make this soup in a heart beat!

Cucumber Avocado Chilled Soup Ingredients:

  • 2  avocados
  • 3 cups plain almond milk
  • 2 hot house cucumbers, unpeeled, seeded, and chopped
  • 1/2 cup chopped red onion
  • 6 scallions, white and green parts, chopped
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3 tablespoons chopped fresh dill
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • 1 teaspoon fresh horseradish
  • thinly slices of lemon, halved, for garnish
  • fresh dill, for garnish

Cucumber Avocado Chilled Soup Instructions?

  1. In a large mixing bowl, stir together the almond milk, avocado, cucumbers, red onion, scallions, horseradish salt, and pepper.
  2. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Or use an immersion blender.
  3. Process until the cucumbers are coarsely pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
  4. Just before serving, stir in the lemon juice. Serve chilled, garnished with the lemon, and fresh dill.

The Original Recipe:
http://www.foodnetwork.com/recipes/ina-garten/chilled-cucumber-soup-with-shrimp-recipe/index.html?oc=linkback

What I Changed From The Original Recipe:

  • instead of using Greek Yogurt and half-andhalf I used 2 Avocados and 3 cups of plain almond milk
  • added a teaspoon of horseradish

Soup Mistress Rating for Cucumber Avocado Chilled Soup:

Healthy (+ slimming + low sodium): (5/5
Presentation: (4/5) 

Taste: (4.75/5)