Tag Archives: soup

Vegan Roasted Potato and Leek Soup

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (5 of 8)

Everyone should have some recipes in their go-to repertoire. Things you KNOW you can make that everyone will enjoy eating. Around here, the go-to staples probably revolve around Mexican food. Enchiladas? Hell yes. Tacos with homemade corn tortillas? Indeed.

My husband is a big fan of soups. I’ve learned to keep a few go-to soup recipes at hand (even though I am not a particular soup enthusiast). One flavor that goes over particularly well in our house, even with the kids is potato leek soup.

I think a good soup encompasses layers of flavor. Enriching the flavor of each ingredient can help to deepen the complexity of the final soup. For that reason, this potato leek soup includes oven-roasted potatoes, roasted shallots and roasted garlic. The potato still adds creaminess while the roasted shallots and garlic add a faint sweetness. The combination of flavors is delicious!

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (7 of 8)

Vegan Roasted Potato and Leek Soup

Ingredients:
6 tablespoons olive oil
2 leeks, white and light green parts only, roughly chopped
4 medium shallots, peeled and sliced thinly
6 cloves garlic, peeled
4 large russet potatoes, peeled and roughly chopped into 1/2-inch cubes
6 cups vegetable broth
1 bay leaf
1 sprig fresh thyme, plus more for garnish if desired
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (6 of 8)

Directions:
Preheat the oven to 400 degrees F.

Place the diced potatoes, shallots, and garlic in a bowl with 3 tablespoons of the olive oil, and a generous amount of salt and pepper. Toss until everything is well coated. Spread the mixture on a large rimmed sheet pan in a single layer. Roast in the oven for 25-30 minutes, until the potatoes are lightly browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove from the oven and set aside until needed.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (2 of 8)

Heat the remaining 3 tablespoons of oil over medium heat in a large soup pot. Add the leeks and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potato/shallot/garlic mixture, broth, bay leaf, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (3 of 8)

Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender or work in batches in a high-speed blender, until smooth. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add water or more broth to thin it out to your liking. Gently bring back up to temperature and serve hot.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (4 of 8)

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (8 of 8)

Vegetarian Portuguese Bean Soup

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (1 of 8)

Portuguese bean soup is a Hawai’i cold weather staple (of course “cold weather” means temperatures in the high 50’s or so, not like Oregon cold). The traditional version of this soup is meaty and filled with ham hocks, linguica (Portuguese sausage), kidney beans and potatoes. In Hawai’i, Portuguese bean soup is often served with, or over, steamed white rice. It’s flavorful, rich, and filling. There are many variations of the soup and it’s probably safe to say that most families in the islands have some version of this soup in their recipe repertoire that is unique to their own family.

This vegetarian version uses vegan longaniza (this one) rather than traditional Portuguese sausage. The addition of liquid smoke helps to give the soup a slight smokiness that the ham hocks would generally create. This soup will get quite thick; you can thin it with more broth or water if you prefer.

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (3 of 8)

Vegetarian Portuguese Bean Soup

Serves 10-12

Ingredients:
4 cups cooked kidney beans
2 large russet potatoes, peeled and cut in bite-size cubes
3 large carrots, peeled and diced bite-size
1/4 cup olive oil
1 medium red onion, peeled and diced
12 ounces vegetarian longaniza (or soyrizo), plastic casing removed
4 cloves garlic, minced
2 stalks celery, diced
1 teaspoon Chinese 5 spice
16 ounces crushed tomatoes
16 ounces tomato sauce
6 cups No-Chicken broth
1 cup elbow macaroni (dried)
1 bay leaf
1 teaspoon liquid smoke
salt and pepper to your liking

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (7 of 8)

Directions:

In a large stock pot, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent. Add the garlic, celery, and longaniza. Sauté until the linguica slightly crisps and browns (5-7 minutes).

Add the beans, potatoes, carrots, Chinese 5 spice, crushed tomatoes, tomato sauce and broth to the pot. Stir to combine everything. Bring to a low boil, then add in the macaroni, liquid smoke, and bay leaf. Reduce heat to low and cook until the vegetables are tender and the pasta is cooked (1 to 1 1/2 hours). *If the soup is thicker than you like, you can add more broth or water to thin it out.

Taste, then add more salt or pepper to your liking. Serve with steamed white rice.

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (6 of 8)

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (2 of 8)

Meatless Monday: Vegan Roasted Tomato Soup

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When I was a young, poor college student, soup often sounded like it’d be a money-saving dinner/meal option. This time of year, when the weather is cold and dreary, the trees have dropped the majority of their leaves, and certainly the bold colors of summer foods have faded, soup can have the potential of sounding appetizing. But even my poor college student self knew the truth: it takes real effort (or hunger) for me to be excited about soup. And even when I’m hungry, it’s probably at the bottom of my list of things I want to eat. I know it seems like the “right” thing to eat at this point in the year, but generally I cannot get into it.

One exception is possibly tomato soup. Probably because when I think of tomato soup, I instantly think of grilled cheese sandwiches. And I most certainly do enjoy a good grilled cheese! There’s something very kid-like about tomato soup and grilled cheese sandwiches… I still remember the massive pile of grilled cheese sandwiches my mom would make and neatly cut into rectangles, along with the heated canned Campbell’s Tomato Soup that accompanied them.

When I heard that we were going to get our first freeze for the late fall a couple weeks ago, I rushed to pick all the tomatoes I could from our garden. About 3/4 of them were still mostly green, but there were some nicely ripened red ones that I had neglected to pick sooner. I decided to roast those poor red tomatoes, since they are absolutely worth cooking down and enjoying, even if they’ve passed the preferred time to eat them raw.

This soup is tangy, earthy, surprisingly filling. You can add more broth if you prefer a soup that is less chunky. I like to stir in little spoonfuls of basil pesto, but that is entirely up to you! This soup is great on its own as well.

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Vegan Roasted Tomato Soup

Yields about 10 cups of soup.

Ingredients:
6 very large, ripe tomatoes
3 tablespoons good quality olive oil
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon dried thyme
1/2 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, peeled and diced
1 large anaheim pepper, stem removed, then sliced
2 medium yellow bell peppers, stems, seeds and ribs removed, then sliced
5 cloves garlic, peeled
3-4 cups No-Chicken broth (or vegetable broth)
1 teaspoon cane sugar
salt and pepper, to taste

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Directions:

Preheat your oven to 375 degrees F.

Slice the tomatoes into 1/2-inch thick rounds. Arrange on two large rimmed baking sheets. Drizzle with the olive oil, teaspoon of salt, pepper, thyme, and the ground coriander. Bake for 30-35 minutes, until fragrant, slightly crisp around the edges.

Remove from the oven and set them aside to cool. While the tomatoes are cooling, heat the remaining tablespoon of oil in a saucepan, over medium-high heat. Add the diced onion, anaheim and bell peppers, and garlic. Sauté just until everything begins to soften.

In a blender, combine the roasted tomatoes and the sautéed onion mixture. Blend until smooth and completely combined. Pour the pureed mixture into a large pot (I like my enamel cast iron dutch oven). Stir in the broth and sugar, then bring the heat up to medium. Warm the soup up until hot enough to serve. Add salt and pepper to your liking.

Leftovers freeze well, or can be canned and water-bath sealed for later use.

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Meatless Monday: Creamy Vegan Coconut Pumpkin Soup

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Things I especially love about this time of year are plentiful.  While the days are noticeably shorter, there is still daylight. And in that daylight, there are still  warm hours of the day. I can still get by with wearing tank tops and shorts without feeling like a crazy person. The leaves have been vibrant shades of orange, red and yellow, for a while now. Our fall has been mild so far; it’s obviously here — the trees are threatening to go bare, while brightly colored leaves litter the street; the mornings and evenings are cold enough for light sweaters and we’ve turned the heat on a few times now. Today has been wet and overcast, seeming ominous about the winter that slowly approaches.

Soup weather. I have never been someone who gets really excited about soup. Its taken almost three decades to grow any appreciation at all. Yesterday, however, it’s precisely what felt needed and the anticipation of cooking something that would bring warmth into the house and fill our home with the scent of homey, earthy food seemed necessary. Since our friends Ray and Janet shared some of their homegrown pumpkins with us again this year, I knew I wanted to experiment with a pumpkin soup (although I say every year that I will not succumb to the pumpkin-flavored-scented-whatever-everything-anything).

This soup is creamy and filling while remaining completely vegan. The beans add a fullness to the soup, while the coconut lends a bit of sweetness. It’s perfect for this time of year!

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Creamy Vegan Coconut Pumpkin Soup

Serves 8 – 1o people.

Ingredients:
One 4-pound cooking pumpkin
1/4 cup coconut manna
1/4 cup olive oil
1 large onion, chopped
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon ground black pepper
1- 15 ounce can cannellini beans
4 cups vegetable broth
1 bay leaf
2 teaspoons rice vinegar
1- 13.66 ounce can full-fat coconut milk

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Directions:

Cut the pumpkin in half, scoop out the seeds and membranous threads. Cut each half into four or five strips, following the natural vertical stripes along the sides of the pumpkin. Use a vegetable peeler or sharp knife to peel the outer skin from the pumpkin. Dice into 1-inch cubes.

In a large stock pot, heat the olive oil and coconut manna together over medium heat. Add the chopped onion and saute until translucent (5-7 minutes).

Stir in the salt, coriander, pepper, cubed pumpkin, cannellini beans, broth and bay leaf. Cover and cook until the pumpkin is fork-tender (15-20 minutes). Once the pumpkin is fall-apart tender, remove the bay leaf and then puree the soup until smooth (you may have to do this in batches if working with a smaller blender or food processor).

Return the pureed soup to the stove over low heat. Stir in the coconut milk and vinegar, heating until the soup reaches your desired serving temperature. Serve while hot, topped with fresh black pepper and/or a bit of plain yogurt or sour cream (dairy-free versions of either of those will keep this soup completely vegan).

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Meatless Monday : Cream of Asparagus and Mushroom Soup

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A couple weeks ago, I told you how excited I was that fresh asparagus would begin showing up in our grocery stores. It’s one of my favorite spring time vegetables. Roasted, steamed, in risotto, baked into a frittata, topped with hollandaise sauce (how my mama made it for us when I was a kid)… I love these weird looking long skinny vegetables.

Asparagus is a great healthy choice, as it’s high in vitamins B6 and C, fiber, folate and an anti-carcinogen and antioxidant called glutathione. This time of year, the asparagus is mildly sweet and can be used in subtle ways. I decided to make a soup where the asparagus was my highlight.  I paired it with earthy mushrooms to make a cream of asparagus soup. While I used cream in the following recipe, you can omit it (the potatoes will add a bit of creaminess anyway) and keep  things entirely vegan if you prefer.

I was very surprised when Vincent came home from school the day after we had this soup for dinner. “Can I have a snack before rehearsal?” he asked.  When I asked him what he wanted, fully expecting some elaborate dish that would require messing up the whole kitchen, his response was simply, “soup!” Followed by “This… mmm this is good soup!” while he demolished a bowl.

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Cream of Asparagus and Mushroom Soup

Yields about 8-10 servings.

Ingredients:
1 1/2 pounds fresh asparagus, tough ends removed, then cut into 3-inch pieces
1 1/2 pounds zucchini, cut into large slices
1/2 pound crimini mushrooms, each one quartered
3 small russet potatoes, peeled and cut into large chunks
3 tablespoons fresh thyme, roughly chopped
1 tablespoon fresh oregano, roughly chopped
zest and juice from one meyer lemon
3 tablespoons olive oil
salt and pepper
1/3 cup heavy cream
4 cups No-Chicken or vegetable broth

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Directions:

Preheat your oven to 375 degrees F. In a large bowl, combine the cut asparagus, zucchini, potatoes and mushrooms. Add the thyme, oregano, lemon zest, and drizzle with the olive oil. Sprinkle in a semi-generous amount of salt and pepper. Turn the vegetables to evenly coat with the oil and herbs.

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Spread the vegetables in a single layer on two large baking sheets. Bake for 25-30 minutes, until the veggies are fork-tender.  Once the vegetables are cooked, remove them from the oven, then blend in a food processor or blender with the lemon juice, cream, and broth. Blend until completely smooth. (You may have to do this in two batches, if all the vegetables won’t fit into your food processor or blender.)

Pour the pureed soup into a stock pot and gently bring up to your preferred serving temperature, over low heat, occasionally stirring. Taste, then add more salt and pepper to your liking. Serve hot.

  • If the soup is thicker than you prefer, you can add more broth or cream to thin it out.

 

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