Archive for Soup

Creamy Carrot Soup


By Leslie · Comments (2) · March 19th, 2013

Creamy Vegan Carrot Soup With St. Patty’s Day behind us I was inspired by the next holiday on the calendar to share my creamy carrot soup with you.  This soup is not just perfect for Easter, but for anytime of year!  My secret to get this vegan soup so creamy is to use potatoes ;)  Hope you enjoy!

Creamy Carrot Soup

Serves 4

What you’ll need:

8 tbsp. of Earth Balance Butter

1 medium onion, diced

1 lb. carrots, peeled and sliced

3 medium size red potatoes, peeled and diced

5-6 cups of water

Salt to taste

What you’ll do:

Melt the “butter” in a large pot and add in the diced onions and a pinch of salt.  Saute until the onions get pretty soft.  Add in the sliced carrots and saute until they get a little soft.  Took about 10 minutes.  Next add in the potatoes, toss together and add in 5 cups of water.  Bring to a simmer and let simmer for about 30 minute or until the potatoes are fork tender.

Working in batches, blend the soup in the blender until smooth.  Return to the pot and season more with salt and add more water if you need to thin it out.

Enjoy with a nice warm baguette : )

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Categories : featured, recipes, Soup, Vegan

Vegan Irish Stew


By Leslie · Comments (4) · March 16th, 2013

Vegan Irish Stew

St. Patrick’s Day Weekend is in full swing, but we still gotta eat! Make those Irish tummies smile with this ‘everything but the meat’ version of a hearty and yummy Irish stew!  I bet no one will even notice you replaced the traditional lamb with earthy-rich portobello mushrooms!  Mmmmm! Enjoy! And have a safe and Happy St. Patrick’s Day!!

Vegan Irish Stew

Serves 6

2 onions, diced

3 portobello mushrooms, largely diced

1/2 lb. of carrots, cut into 1 inch pieces

2 lbs. of fingerling potatoes, cut into 1 inch pieces

1 tbsp. olive oil

4 tbsp. Earth Balance

4 cloves of garlic, chopped

1/2 tsp. dried thyme

3 cups of vegetable broth

3/4 cup red wine

1 tbsp. tomato paste

a handful of fresh parsley and chives to garnish

Saute the onions, carrots and potatoes in the olive oil and Earth Balance in a large pot for about 20 minutes on medium.  Add the vegetable broth, wine, thyme, garlic, and tomato paste and softly simmer for about an hour or until the vegetables are soft and the house smells amazing.

Serve warm with a hearty crusty bread.

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Categories : featured, recipes, Soup, Vegan

Baby It’s Cold Outside


By Leslie · Comments (0) · January 19th, 2013

Between the cold weather and the CDC’s confirmed Flu Epidemic sweeping the nation, I thought I’d direct you to my hot soup feature on Mother Nature Network … it may be a year-old, but I’d say it’s steamy with relevance! Just click the pic for all the recipes and stay well!

 

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Categories : featured, Misc., Soup, Vegan, wellness

Raw Gazpacho


By Leslie · Comments (2) · January 5th, 2013

This recipe is super simple and super tasty!  It’s my Great Aunt Roses recipe.  (I made it raw today as part of a cleanse I’m doing.  Click here to find out more about it)  All I did was swap out the cans of tomato juice with fresh pureed tomatoes.  So easy!  This is perfect for a raw diet or regular.  I love enjoying it in the summertime after a long day at the beach just like I did in Long Island when I was a kid :)  I hope you enjoy!

Raw Gazpacho

Serves 4-6

9 large roma tomatoes

9 sun-dried tomatoes

2 small cloves of garlic

1-2 cups water

1 English cucumber, diced

1 sweet onion, diced

1 yellow pepper, diced

2-3 tomatoes, diced

1 jalapeno -Optional

1 avocado -Optional

Other great add-ins are zucchini, corn, squash, celery, and carrots.

In a blender, puree the roma tomatoes, sun-dried tomatoes and garlic. Or for a spicy gazpacho, add the jalapeno as well.  Add a little water at a time until you reach desired consistency.  In a large bowl combine the tomato puree with the chopped vegetables and serve chilled.  I like to dice some avocado on top of mine :)

note: you are welcome to add salt and pepper to this recipe.

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Categories : featured, recipes, Soup, Vegan

Tuscan Kale and White Bean Soup


By Leslie · Comments (3) · December 6th, 2012

There are many ways of making kale and white bean soup.  It’s a traditional Italian dish that’s been cooked for centuries.  This is my take on it :) Of course I make the addition of pasta (because why not?!).  It’s a hearty soup, but it won’t leave you feeling sluggish.  A perfect dish for this Winter.

Tuscan Kale and White Bean Soup

Serves 6

1 medium onion, diced

4 cloves of garlic, minced

8 cups vegetable broth

1 can of white beans, drained and rinsed

1 cup of pasta, I used Ditalini

8 leaves of kale, rinsed and broken up into bite size pieces

salt and pepper to taste

What you’ll do:

In a stock pot, saute the onions and garlic in a couple tablespoons of olive oil with a pinch of salt for about 3 minutes.  Add in the garlic and broth, cover, turn up heat to high and boil.  Once boiling, add the pasta and half of the beans.  Cover and reduce heat to medium high.  Let cook for 7 minutes.  Add in the kale and remaining beans.  Cook until the kale is the texture you like.  I like a bite to mine so I only cook it for about 3 minutes.  Season with salt and pepper and serve with a piece of crusty bread.

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Categories : Ethnic: Mediterranean, featured, recipes, Soup

17 Bean and Barley Soup


By Leslie · Comments (0) · October 29th, 2012

With Winter on it’s way and Hurricane Sandy about to hit the East Coast I thought I’d post about a fabulous hearty soup I made.  This is a great recipe to have handy, because I usually always have all the ingredients on hand.  For this recipe, I found myself inspired in Trader Joe’s.  (Have you gotten your copy of the Cooking with Trader Joe’s Cookbook I contributed to?)  I love all the interesting and unique products they carry that all come with a little sense of humor.  I found myself with a package in my hands of “17 bean and barley mix”.  The bag had a picture of a man leading a cow and an old woman saying “Joe, this time if you sell the cow, don’t settle for less than 17 beans”.  It’s humorous little touches like this that make me want to shop there.  So I bought my bean mix and here is the soup I made.  If there is no Trader Joe’s close to you, you can easily sub out for a pound of your favorite beans.

17 Bean and Barley Soup

Serves 6-8

What you’ll need:

1 package (1 lb.) 17 beans and barley mix

2 carrots, peeled and chopped

1 large onion, diced

4 cloves of garlic, chopped

6 cups vegetable broth

1 tsp. dried oregano

1/4 tsp. cayenne pepper (more if you like a kick)

a handful of fresh parsley, chopped

salt and pepper to taste

What you’ll do:

If you have enough planning sense to soak the beans overnight than do so, or you can “quick soak” by combining the beans and 8 cups water in a pot and bring to a boil.  Lower heat to medium low so they are are simmering and let simmer for 2 minutes.  Remove the pot from the heat and let soak for an hour.  Drain.

In a large stock pot, saute the onions, garlic, and carrots for about 5 minutes in a couple tablespoons of olive oil with a pinch of salt.  When the carrots begin to feel tender add in the broth, (drained) beans, oregano, and cayenne.  Let simmer for a minimum of 20 minutes.

Serve warm topped with some freshly chopped parsly and some warm crusty bread.

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Enjoy!

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Categories : Entrees, featured, recipes, Soup, Vegan

Vegan Creamy Butternut Squash Soup


By Leslie · Comments (0) · October 24th, 2012

I don’t know about you, but I love that it’s finally Fall in Southern California! Right around this time, I start to freeze and jar seasonal fruits and veggies to store up for wintertime so I can make delicious soups like this. Here’s a fun video on Dasani Facebook page showing you how!

Enjoy my easy-peasy Creamy Corn & Butternut Squash Soup  – great as a make-ahead meal or a yummy Thanksgiving soup. By the way, the longer it sits the better the flavor develops.

Creamy Corn and Butternut Squash Soup
Serves 4
What you’ll need:
1 medium onion, diced
2 cloves of garlic, chopped
1 large butternut squash (about 1 lb.), peeled and diced
3 cobs of corn, kernels removed
4 cups vegetable broth
1 tsp. cinnamon
1/4 tsp. cayenne pepper (or more if you like the heat)
Salt and Pepper to taste

What you’ll do:
Drizzle about 1/4 cup olive oil in a large pot and set heat on medium.  Add in the onions and toss.  When they get soft after a couple minutes, add in the squash and garlic and a big pinch of salt and pepper.  Stir and let sit while you take the kernels off the corn.  Add the corn from 3 of the cobs to the pot along with the broth.  Let simmer for 20-30 minutes or until the squash is tender.
Very carefully, transfer the soup to a blender and in batches puree and return to the pot.  Season with the cinnamon and cayenne.  Taste and season as necessary.  Keep the soup on low heat.
Serve warm and you can swirl with some vegan yoghurt if you want to be fancy ;)

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Categories : Dasani ECOmmunity, featured, gluten free, recipes, Soup, Thanksgiving, Vegan

Roasted Tomato Bisque


By Leslie · Comments (0) · March 26th, 2012

Ugh, today is one of those days I woke up with a scratchy throat… It’s the worst!  It’s not sick, but it’s not well…  I find there is only one thing to eat on a day like today: soup!  Here is one of my all time favorite soups!  This tomato bisque is hearty, satisfying and packed with flavor!  It’s also packed with Lycopene and antioxidants!  It’s delish on it’s own, but you could serve it with toasted baguettes or your favorite grilled sandwich.

Roasted Tomato Bisque
Ingredients
  • About 4 pounds tomatoes (I used a mix of sugar plum, roma and campari), quarter the larger ones and leave the small ones whole
  • 10 cloves garlic
  • Drizzle olive oil, for roasting
  • Drizzle balsamic vinegar
  • Kosher or sea salt to taste
  • 1 medium yellow onion, diced
  • 1 cup vegetable broth
  • Pinch cayenne pepper
  • 1 cup water
  • 1 15-ounce can diced tomatoes (if you like it chunky)
  • Salt and pepper to taste
  • Several leaves basil, shredded (garnish)
Time estimates
Prep time: 45 minutes
Total time: 1 hour 30 minutes
Directions
  1. First you have to roast the tomatoes and garlic. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or foil. Toss the halved or quartered tomatoes and the peeled garlic in some olive oil, a splash of balsamic vinegar and a big pinch of salt. Lay on the cookie sheet and bake for 30-45 minutes or until they just start to brown. (The entire house will smell incredible when they are ready.)
  2. While your tomatoes are doing their thing, heat a large pot on medium low on the stove. Pour in a few rounds of olive oil and the diced onions. Then cook them till translucent. There is a phrase for this in Italian. It’s “devi uccidere la cipolla” It means “You must kill the onion.” The theory is you have to cook it so much you have pulled all the life out of it.
  3. When your onion is “dead” and your tomatoes are roasted, pour the tomatoes, garlic and all the juice from the pan into the pot. Stir and cook for 5 to 10 minutes. Now you need to transfer the tomatoes and onions into a blender and blend till smooth. This works best if you do it in batches. Then run the liquid through a strainer and back into the pot. Add the broth and water. Season to taste with a pinch of cayenne pepper and salt.
  4. If you’d like your soup more chunky, add the can of diced tomatoes!

Serves 4-6

This recipe was originally published on Mother Nature Network: 6 Soups To Take The Chill Off This Winter

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Categories : featured, recipes, Soup

Tortilla Soup


By Leslie · Comments (7) · February 8th, 2012

It was a dark and stormy day yesterday in Los Angeles and it was perfect for making a big pot of soup!  I hadn’t made tortilla soup in ages and had a sudden craving, so voila, tortilla soup for all :)  The bright flavors in this soup are sure to warm anyone in chilly weather!  This recipe is a result of a lot of trial and error and is super easy to adjust.  To make this a meaty version add in some shredded roasted chicken at the end.

Tortilla Soup

Serves 6

What you’ll need:

1 medium onion, halved and sliced

4 cloves garlic, chopped

1 jalapeno, diced (I take the seeds and ribs out of mine)

1 tbsp. cumin

1 28oz. can of diced tomatoes

4 cups water (more if necessary)

2 vegetable bouillon cubes

1 tsp. chili powder

1 ear of corn, kernels removed

1 14oz. can of black beans, rinsed and drained

1/2 lime, juiced

salt and pepper to taste

Garnish:

diced avocado

green onions, chopped

tortilla chips, crushed or tortillas, sliced and baked to crisps

What you’ll do:

In a large stock pot on medium heat, saute the onions, garlic, jalapeno, and cumin in a little olive oil.  When the onions are soft, add in the tomatoes, water, bouillon cubes, and chili powder.  Bring to a boil and reduce heat to a simmer.  Let simmer for about 10 minutes.  Add in the corn and beans and let simmer again for about 5 minutes.  Add in the lime juice and season to taste.  Serve warm with the garnishes of your choice.

Enjoy!

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Comments (7)
Categories : Ethnic: Mexican, featured, gluten free, recipes, Soup, Vegan

Comfy, Cozy Lentil Soup


By Leslie · Comments (2) · January 30th, 2012

Even though it’s a delightful 75 degrees in California, I just got back from two weeks in the frozen New York City (yes, that has been why my posts have been sparse!)  and I was in need of a good stick to your bones, comfy, cozy winter soup!  This concoction of most of what was in my refrigerator turned out fabulous and is definitely going in the go-to recipe pile!  ps yes those are carrots in the soup, they are heirloom purple, orange, and white carrots I got from the farmers market ;)

Comfy, Cozy Lentil Soup

Serves 8

What you’ll need:

1 medium onion, diced

3-6 small to medium carrots, sliced

2 small (or 1 big) leeks, sliced (light part only)

32 oz. vegetable broth

2 cups water (plus some if needed)

4 oz. lentils, rinsed

1/4 tsp. oregano

8 oz. mushrooms, sliced and halved

5 cloves of garlic, chopped

14 oz. white beans

2 cups of fresh spinach, sliced

1/4 cup fresh parsley, chopped

salt and pepper to taste

What you’ll do:

In a large pot, saute the onions, carrots, and leeks in a few tablespoons of olive oil until the onion is just soft (about 2 minutes) on medium heat.  Add in the vegetable broth and 2 cups of water.  Add the lentils and bring to a boil.  Reduce the heat to a simmer and add in the oregano, mushrooms, and garlic.  Let cook covered for about 15 minutes.  When the lentils are soft, add in the beans, spinach, and parsley.  Stir to wilt and season with salt and pepper.  Serve warm and enjoy!

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Comments (2)
Categories : recipes, Soup, Vegan
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