Thai Red Lentil Soup

I was surprised to come across this completely vegan soup recipe in a Western Living Magazine.  It's an easy little soup to prepare and yields a surprising punch of flavour.

Makes about 4 servings.


ingredients:

• 4 oz sugar snap peas
• 3 Tbsp oil (recipe calls for sunflower, I use coconut)
• 1 onion, thinly sliced
• 1 1/2 Tbsp Thai red curry paste
• 4 cups water
• 1 cup red lentils
• 2 stalks lemongrass, trimmed and gently bashed with a rolling pin
• 4 kaffir lime leaves
• 1 cup unsweetened coconut milk
• juice of 1 lime
• 1 1/2 Tbsp soy sauce
• 1/2 tsp salt
• 1/4 cup lightly packed cilantro leaves, coarsely chopped

method:

Cook the sugar snap peas in a small saucepan of boiling water for 90 seconds. Drain, refresh under cold water, then spread out on a clean towel to dry. Cut the sugar snaps diagonally into very thin slices and set aside. 

In a large pot, heat oil over low heat. Add onion. Cook, covered and stirring occasionally, until onion is completely soft and sweet (10 to 15 minutes). Stir in curry paste and cook, stirring, for 1 minute

Add water, lentils, lemongrass, lime leaves, coconut milk lime juice, soy sauce and salt.  Bring to a boil. Reduce heat and simmer, covered, until lentils are completely soft (about 15 minutes). Add snap peas if serving right away.  If preparing ahead of time, reheat gently and, once soup is almost boiling, add the sugar snap peas.

Ladle the hot soup into bowls. Add a scattering of cilantro for garnish.

Vegan Thai Coconut Soup

This photo shows how we like to have the "soup", as a broth over rice noodles with various additions

There are two restaurants here in town that make absolutely amazing vegan Thai coconut soup (Chau Veggie and East is East), and my husband and I have become completely addicted to them.  The one restaurant has additions such as enoki mushrooms and other slim bits of veggies, while the other restaurant uses the soup as a broth served over your choice of rice or noodles (we always opt for the noodles). This version also has additions such as a few large chunks of pan fried tofu, yams, taro and a few kale leaves.  The downside to these two restaurants is that they are a good half hour drive away from us, in a direction of town that we don't often go, so not great for combining with other outings.

When I was visiting my sister-in-law back in the fall she made a coconut squash soup that had a very similar flavour and she told me the secret is in the kaffir lime leaves.  I started searching all over town and couldn't find them anywhere, then last week my husband came home from work with a massive bag of frozen leaves from Price Club right across the street from his work (the Grandview location). (Apparently T&T have kaffir lime leaves as well)  He also brought me a bag of pre-mashed lemongrass - how handy!.

I set to work scouring the internet for a vegan recipe that looked similar to the soups from the two restaurants.  I narrowed it down to three potential recipes and upon close examination decided that the Thai Coconut Soup by Beth from Tasty Yummies was by far the closest.  It's a very easy recipe to make, and once I'd had it sit and cool slightly a bit I gave it a taste (I'm not a taste-as-you-go person, I made final adjustments at the end).  WOW - I was so blown away I called my husband at work right away and enthused about how I now had the power to make what we always thought was some exotic, unattainable culinary feat.  I also contacted Beth from Tasty Yummies to let her know how amazing her recipe is, and to ask permission to post it here.

I did make some slight changes to suit my personal taste, and for my own reference I've made note of a few other additions I'd like to try.  The first time I made this my husband and I ladled the soup over rice noodles (the soup was enough for 4 portions), but I'll definitely be making it again as just a stand-alone soup. Perhaps  knock the taste buds off some friends some time!

**I highly recommend you check out the original recipe here before going ahead and making it as Beth goes into greater detail than I and you may like to use some of the ingredients I have omitted.

ingredients:

• 1 litre (4 cups) vegetable broth (I used 'Pacific' brand - but this is just for my reference, use whatever brand you usually like to use)
• 1 398ml can full-fat organic coconut milk 
• 3 tablespoons soy sauce
• 1 tsp pre-mashed lemon grass (I have access to a frozen bulk version of lemongrass)
• 2 tablespoons freshly squeezed lime juice
• 6 kaffir lime leaves
• 6 thin slices of ginger, peeled, about 1/2" diameter round
• 1 1/2 - 2 cups sliced mushrooms
• 1 - 1 1/2 cups tofu, diced (I used medium firm as I can't digest the firm variety properly. The original recipe calls for firm)
• 1/4 tsp chili flakes

other possible additions:

• mung bean sprouts
• enoki mushroom
• chunks of carrot / yam / sweet potato / taro
• rice noodles - made separately, individual portions placed in large bowls with the soup ladled over top

method:

In a large saucepan bring the vegetable broth to a boil.  Add in all the remaining ingredients and let simmer 15 minutes. Pretty hard, huh?

Adapted from the original Tom Kha Gai recipe on Tasty Yummies

Black Bean Soup

This is an amazingly tasty and easy vegan black bean soup.  Serve it up with some tortillas or tortilla chips and a big green salad for a hearty and satisfying meal.

This recipe makes about four large portions.  The first time I made it I didn't have enough beans on hand so I halved the recipe.

ingredients:

• 4 cans (14 oz), or the equivalent freshly cooked, black beans*
• 2 - 3 medium tomatoes, diced, or use 1 14 oz can
• 1 Tbsp olive or grapeseed oil
• 3 cloves garlic, minced or crushed
• 1 small - medium red onion, diced
• 2 carrots, peeled and sliced thin
• 2 cups vegetable stock
• 1/3 cup frozen corn kernels 
• 1/4 - 1/2 cup chopped fresh herbs; a combination of parsley and cilantro is really great
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• salt and black pepper to taste

method:

Place half the beans and all the tomatoes in a food processor and blend until smooth. 

Heat oil in soup pot and saute onions, carrots and garlic until soft, about 5 minutes. 

Add vegetable stock, bean puree, the remaining beans, the corn and the spices.  Bring to a simmer, turn to low heat and simmer about 15 minutes, stirring every so often so the beans don't stick to the bottom.  

Add the chopped fresh herbs once soup is simmering.

If you like a thinner soup you may like to add some more vegetable stock.  

Tip: Serve with a bit of shredded Daiya vegan cheese sprinkled on top!

*if doubling the recipe and using dried beans I've found that 3 cups dried beans (then soaked and cooked of course) is the right amount.

Potato Broccoli Soup with Leek

I'd never made a potato or broccoli soup of any kind, but had both ingredients in the fridge and it being a cold, wet day the mood called for soup! I was pretty impressed with my creation, and my husband deemed it "one of the best soups ever".  I don't know if I'd go that far, but it did turn out good enough for me to want to preserve the recipe!

ingredients:

• oil for sauteeing (I use grapeseed oil)
• 1 cup chopped leek greens with some whites
• 3 - 4 cloves garlic, crushed
• 4 medium sized russet potatoes, roughly cubed into square inch pieces
• 1 large stalk broccoli, stem included, chopped very fine
• 7 cups water
• 2 Tbsp spelt (or wheat) flour
• 2 cups plain rice, or soy, or almond beverage
• 1 vegetable bouillon cube
• 1 bay leaf
• a few dashes oregano & marjoram
• salt to taste
• a couple dashes cayenne
• shredded cheddar or pepperjack style Daiya vegan cheese for topping

method:

In a large stock pot heat the oil over medium heat.  When hot, transfer in the leeks and cook about 2 minutes.  Add in the garlic and cook 1 more minute.  

Pour in the water and rice beverage and bring to a boil. When boiling add in the bouillon cube and flour and stir until there are no more lumps of flour.  

Reduce heat, keeping the water at a low boil. Add in the potatoes and cook about 10 minutes.  Add in the broccoli and cook until the potatoes and broccoli are soft.  Turn off heat, but leave pot on burner.

Using a hand immersion blender, blend soup until it is mostly creamed.  (I wait until it's not super hot and bubbly)

Add in the bay leaf, oregano, marjoram and salt to taste, and if you wish a few dashes of cayenne.

Serve hot, and top with a few spoons of Daiya brand vegan cheese, both the cheddar and pepperjack style are really nice with this soup.

Enjoy!

cream of cauliflower soup

Mmmmm, smooth and creamy cauliflower soup to warm your tummy!

ingredients:

• 1 large head cauliflower
• 2 - 3 medium sized Yukon Gold potatoes
• 6 cups water
• 2 veggie boullion cubes
• 1 medium onion, diced
• 1 twig rosemary
• 2 cloves garlic, crushed
• 1/2 cup ground toasted almonds
• 2 Tbsp olive oil
• dash of nutmeg
• salt to taste
• fresh parsley, chopped, if you have on hand

method:

In a large pot sautee the onion and rosemary until the onion is soft, then add the crushed garlic.

Add diced potatoes, cauliflower florets, ground almonds, water and boullion cubes. Bring to a boil and simmer on low - med heat until the cauliflower is very soft, about 20 - 30 minutes.

Transfer soup in small batches into a blender and blend until very smooth and creamy. Season with more salt if needed.

Serve in individual bowls with a dash of nutmeg and sprinkle of parsley.

curried squash soup

ingredients:

• 2 - 3 pounds squash (acorn or butternut)
• 1 medium onion
• 3 cloves garlic; crushed or minced
• 2 carrots; chopped
• 2 Tbsp. olive oil
• 1 tsp curry powder
• 1 tsp ground cumin
• 4 cups water
• 1 veggie bouillon cube
• optional: chopped fresh cilantro, cayenne

method:

Bake squash at 400 f. until softened enough to remove skin; about 25 min.

Remove skin from squash and chop into chunks.

In a large, heavy saucepan on medium heat saute onion, garlic, carrot and squash in olive oil for about 5 minutes.

Stir in curry & cumin and cook 1 more minute.

Add water & bouillon cube, bring to a boil.

Reduce heat and simmer for about 25 minutes, or until all veggies are tender.

Puree in blender until smooth.

Top with optional cilantro and cayenne when serving.




Recipe source: "The North Shore Outlook"; Dec. 2005

lentil soup

ingredients:

• 1 cup brown lentils
• 8 cups water
• 1/2 veggie bouillon cube
• 1/2 red pepper
• 1 small - med. onion
• 2 carrots
• 1/2 - 3/4 leek
• 1 1/2 cups corn (optional)
• 1 tomato (optional)
  
• 1 - 2 cloves garlic; crushed
• 2 bay leaves
• 1 tsp. ground savory
• 1 tsp. basil leaves (optional)
  
• 2 Tbsp. olive oil
• salt & tamari or soy sauce to taste

method:

Bring lentils to a boil in a large pot; add bouillon cube and simmer for 30 min.

Chop veggies and add to lentils along with herbs, & some salt.

Simmer another 20 min.

Turn off heat. Add olive oil and more salt & tamari / soy sauce if desired.




Recipe adapted by Trudel from "Cooking from the Right Side of the Brain"

soups

lentil soup
curried squash soup
cream of cauliflower soup