Tag Archives: vegan 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)

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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Roasted Tomato Cashew Basil Soup


I am not someone who dwells on the changing seasons, hoping for summer to last a little longer, or for winter to pass more quickly. As the seasons change, I accept and adjust accordingly. Except the whole shoe thing: I grew up on an island. I grew up with my bare feet in the sand, naked toes with grass between ‘em. That hasn’t changed. I still prefer to work in the garden barefoot. You’ll catch me running up the sidewalk barefoot to retrieve things out of the car. If footwear is required, I prefer wearing my slippers (okay, “flip flops,” as everyone around me calls them) even when it’s 15 degrees outside.

But this post isn’t about feet, it’s about soup. Soup and fall time, because the two go hand in hand. Like I said a week ago,  this time of year always finds me saying I’ll make more soups, only to fall short. I’ve surprised myself and made soup two weeks in a row, however. Both consisting of roasted tomatoes from the end of summer bounty we’re finding ourselves with, yet very different from one another in flavors. The following soup is very easily made vegan, simply subbing the butter for Earth Balance or even olive oil. It’s very hearty and the cashews offer a delicious creaminess. It’s quite simple, really. Roasting the tomatoes adds a depth of sweetness to this soup.

I made this soup relatively thick, but you can thin it to your liking with more broth. I actually used the leftovers we had as tomato “sauce” on homemade pizza tonight. In part because I ran out of marinara sauce… and in part because it was a great blend of creamy, acidy, tomato-ey, and basil-ey – just the way I like my homemade pizza sauce. It worked like magic. If you’ve got leftovers, you can also freeze them for future meals!

 

Roasted Tomato Cashew Basil Soup

Ingredients:

2 ½ lbs. cherry tomatoes, halved
2 ½ lbs. other tomatoes (beefsteak, roma, etc.), cut in chunks
2 tbsp. balsamic vinegar
2 tbsp. olive oil
salt and pepper

2 cups raw cashews, soaked in water at least 3 hours
¼ cup unsalted butter (Earth Balance for a vegan version)
1 large onion, diced
5-6 cloves garlic, minced
1 ounce fresh basil, chopped
1 cup water or No-Chicken broth

 

Directions:


Roast your tomatoes:
Preheat your oven to 400°F. Place your tomatoes on two large baking sheets. Drizzle one tablespoon of balsamic vinegar and one tablespoon of olive oil evenly over the tomatoes on each pan. Generously add salt and pepper.

Roast the tomatoes for 20-30 minutes, until they’re wrinkly and somewhat charred along the edges. Note – the tomatoes will get really juicy while roasting. About half way through the cooking time, I drained all these juices into a measuring cup, reserving the liquid and returning the tomatoes to the oven to finish roasting. That juice should definitely be saved for your final soup – it’s flavorful and delicious! Set the tomatoes aside until ready to use.

Prepare your soup: While the tomatoes are roasting, melt the ¼ cup of unsalted butter in a small saucepan over medium-high heat. Add the diced onion and garlic, stirring occasionally until the onions are opaque. Remove from heat.

In a food processor fitted with the large chopping blade, or a high power blender, combine the roasted tomatoes, raw cashews (that have been soaked and drained), onions, garlic, and basil, blending until smooth. Add in the broth or water as needed, to thin the soup to your preferred thickness. Continue blending until completely smooth (5-8 minutes). Taste, then add salt and pepper to your liking.

Pour the soup into a large pot and heat over medium-low heat until hot enough to serve enjoyably. Top with some pesto, a little drizzle of good olive oil, or nothing at all. Eat with a gooey grilled cheese sandwich, or not at all… This soup is very filling even by its lonesome.

Serves 8-12 as a main dish.