Tag Archives: vegan soup recipe

Comfort food, Crock pot, Healthy, Less than 5, Main Dishes, Slow cooker, Soups, Vegan, Vegetarian

Parsnip, Potato, & Leek Spring Soup

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I don’t know about the weather elsewhere, but the weather here in Connecticut seems to be very bi-polar.  One day it is in the 50s and sunny, and I am getting cabin fever and want to plant everything in the seed catalog immediately, the next day we get almost a foot of snow dumped on us overnight.  What’s going on here?

I am so thankful that CT has some amazing farmers who have hoop houses, green houses, store rooms, and other ways of extending our crazy growing season, so that we are already getting some of the first tender crops of the springtime.  Though not quite yet asparagus season, we have access to several root crops (beets, parsnips, onions, potatoes, leeks…), winter squash, eggs & meats, and tender fresh greens (grown inside of course).

Spring Farmers Market Foods

Usually I plan the week’s meals before going to the store, but I decided to get crazy this week, and let the market make my meal plan.  Whatever was fresh and available, I will form the week’s meals around that.  This is one small step on my lifelong journey to be a locavore (to eat whole seasonal foods grown as close to me as possible as often as possible).

A big bag of fresh microgreens, spinach, and head lettuce means tons of fresh salads.  Healthy brown eggs means breakfasts, frittatas, and quiches.  CT grown oyster mushrooms may be grilled, sauteed, added to soups, or stir fried.  The fingerling potatoes will complement just about anything, and the beets too have many many options.

Soup spices whole

The first dish I decided to make (after a giant fresh greens salad, because I couldn’t wait and helped myself almost as soon as I got home) was a slow cooker soup.  I had obtained leeks, parsnips, and fingerling potatoes.  Combined with onions I had over-wintered, fresh ground spices, and canned turkey broth (from Thanksgiving!) it would be the perfect thing on a chilly snow-covered day.

Parsnip Potato Leek Soup Ingredients

Ingredients:

  • 1 large parsnip (or carrot)
  • 1 large leek
  • 3-5 small potatoes
  • 1/2 medium onion
  • 2-3 cups bone broth, vegetable broth, or water
  • Optional spices: black pepper, fennel, cumin, sea salt, garlic

Spring soup in the crock pot

Step 1: If using fresh whole spices, grind them up in a coffee or spice grinder.  In a crock pot or small soup pot, add the broth.  Wash the outside of the produce, but leave the skin on.  Dice up the potatoes, parsnip, onion, and leek and add to the pot.  Add water to cover.

Step 2: Cook in crock pot on “high” for 4 hours or “low” for 6-8 hours, or bring to a boil on the stove, and simmer for 1-2 hours. Serve fresh with a drizzle of olive oil and maybe some thick bread or rolls.

 

 

Comfort food, Healthy, Less than 5, Main Dishes, Soups, Vegan, Vegetarian

Creamy Tomato Basil Soup

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For those who do not know, late summer is when the garden bounty is rolling in, including tomatoes and herbs like basil. Home gardeners are likely giving away baskets of fresh veggies and herbs to friends, family, and neighbors. Those who know how and have the time & inclination are putting up the excess for the long, cold winter ahead by canning, drying, and freezing.

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I planted a few basil seeds in late April, and had no idea they would take off so well! They were tiny seedlings when I had them in a pot in the window, but when I put them outside they just flourished! Now I have a basil bush just outside my front door. It is wonderfully convenient to just run out and grab a few leaves.

This tomato soup recipe is stunningly simple. Don’t let its simplicity fool you though, it is also amazingly delicious. There is nothing quite so amazing as fresh, local produce simply prepared. Orange goo in a can doesn’t even come close.

With only 3 ingredients, this soup is so easy a five-year-old could probably make it. And, honestly, you don’t even need the basil, you can just make a simple creamy tomato soup by leaving it out. I added it because you can only eat so much pesto in one week. 🙂

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And the final bonus, it is both vegetarian and vegan, as well as gluten free! If you just blended it all, I bet it could be made raw too! It is very healthy, as well as Paleo and Mediterranean. There isn’t a diet I know of on which you cannot eat this soup. If you don’t have or don’t like coconut milk, you can omit it for a regular tomato soup, or use cows milk, almond milk, etc instead.

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Ingredients:

  • 1/2 can coconut milk (6-7 oz)
  • 4-5 large ripe tomatoes
  • Handful of basil leaves
  • Optional: olive oil, salt & pepper

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Step 1: Open the coconut milk and mix it up with a spoon. Pour half into a pot and begin heating. Dice up your tomatoes into quarters and add to the pot. Bring to a simmer, and cook for 10-12 minutes.

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Step 2: You can stop here if you don’t mind your soup a little chunky and don’t want to add basil, it has a nice rustic texture at this point. Would be great served with some whole-grain bread. But if you want it creamy and smooth, pop it into the blender and give it a whirl.

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Step 3: Add the handful of basil, and blend again.

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(Note: be sure to have the lid on the blender firmly. Otherwise, you end up with a hot, orange mess all over your stove. Not that I would know from experience…)

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Pour your hot, finished creamy tomato soup into 2 bowls, top with sea salt & black pepper and a drizzle of olive oil if you like. This makes a little less than 1 quart of soup, and can easily be doubled to use the whole can of coconut milk. Simply add more tomatoes.

Enjoy!

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Comfort food, Soups, Vegan, Vegetarian

Split Pea, Lentil, & Potato Soup

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As the weather turns foul and temperatures drop, I find myself craving thick, hearty, hot soups. There is nothing quite so cozy as sitting on the couch in slippers and PJs with a steaming bowl of goodness while the wind blows, and perhaps the snow falls.

One of my all-time favorite soup bases is the humble potato. Potatoes are so delicious and go well with just about anything, with no super-strong flavor of their own. I’ve previously shared my addictive Loaded Baked Potato Soup and copycat Zuppa Toscana recipes, both of which are sure to please.

One night, with three baked potatoes in my refrigerator and a small bag of split peas in the pantry I’d picked up on a whim, I decided to make the ultimate cold weather comfort soup.

I didn’t want just split pea soup, mostly because I didn’t have a lot of them and I also didn’t have a ham bone. All the recipes say use a ham bone.

So potatoes were the chosen base. I put on a pot of water, and threw them in first. Then I dumped my little bag of peas in, and it still seemed to need something. One more thing.

I looked over on my counter, where I keep several jars (just like these square glass stackable jars) of bulk ingredients that I buy whenever I’m at sprouts and feel adventurous. I especially love pretty colored things. And there it was, the perfect missing ingredient.

Orange Lentils.

You can of course use brown or green lentils as well. With some kale from the fridge and other spices, this turned into a thick, hearty, dreamy soup.

And as a bonus, it is accidentally vegan! But trust me when I say it is so completely delicious. You may crave it all winter long. You’ve been warned.

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Ingredients:

  • 3 small baked potatoes
  • 2/3 cup green split peas
  • 1/2 cup lentils
  • 1/2 cup torn kale
  • 1 tbsp dried onion
  • 1 tsp black pepper
  • 1 tbsp garlic salt

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Step 1: In a sauce pot, throw in diced baked potato, peas, and lentils. Cover with water, plus about 1 inch. If your potatoes aren’t cooked yet, boil those for 15 minutes before adding the other legumes.

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Step 2: After boiling about 10-15 minutes, add in the kale and seasonings. Stir well, and continue to simmer another 10 minutes or so. The longer you simmer the soup, the more the ingredients will fall apart.

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If you don’t like chunks, you can certainly use an immersion blender or a regular blender in batches to create a puree. But I liked the slightly chunky potato and the still-detectable little peas and lentils.

This soup is so incredible, I ended up having it three meals in a row.

 

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