Tag Archives: fast soup

Japanese Curry Udon Noodles

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.
 Curry Udon
Here’s a recipe that is traditionally made using an oil-based roux. I’ve veganized it and made it oil-free! If you’re  gluten-free, just substitute fat rice noodles for the udon.

Serves 4                                             cooking time 20 minutes

Curry Sauce:

4 to 5 cup vegetable broth
1 heaping tablespoon Curry Powder
3 tablespoons tamari or soy sauce
3 to 4 tablespoons potato flour (not starch)

To make the sauce, combine all ingredients in a saucepan and bring to a simmer. Cook for about 5 minutes until thickened and flavorful. Adjust seasonings as desired, adding more curry powder and/or tamari to taste.

Meanwhile, cook the noodles and vegetables as described below.

4 servings of udon noodles, either fresh or dried
1 carrot, thinly sliced
½ cup daikon or turnips, thinly sliced
1 radish, zucchini, or broccoli stalk, thinly sliced
2 cups fresh spinach

Bring a pot of water to a boil. If you are using dry udon noodles, you will need to boil them for 8 to 10 minutes, or according to package instructions. Fresh noodles will require only a couple of minutes, so please adjust cooking times according to what you’re using.

You can steam, blanch, or sauté your veggies separately, but I prefer – and it’s easier – to simply add them to the noodles during the last minute or two of cooking. (This helps with clean-up too – one less pot to clean!)

Note that the spinach should be added at the very last and just for a few seconds, as it will cook very quickly.

Drain the noodles and vegetables and portion them out into 4 bowls, then pour top with sauce and enjoy.

Creamy Avocado Soup

by Toni Fiore

Creamy rich and packed with vitamins this super smooth soup is always a summer favorite!

In a blender bowl place add,

½ seedless cucumber
1 shallot
1 avocado
2 Tablespoons vegan yogurt (coconut or almond)
2 teaspoons fresh mint
4 teaspoons fresh lime juice
salt
pepper
cumin
1 cup of ice water
Process the veggies until smooth. Serve chilled garnished with fresh mint or cilantro.

Creamy Avocado Soup

 

Split Peas Soup in minutes

by guest chef, Chef AJ author of the cookbook  Unprocessed

This soup is another winner from our Healthy on a Budget episode.

It may take a 15 minutes to wash & chop your veggies. But who new you could cook up a thick delicious hearty soup in six minutes?

Simply combine in a pressure cooker;

 8 cups boiling water

1 head celery, chopped

7 carrots, chopped

2 potatoes, chopped

1 lb split peas

1 red onion, diced

6 cloves garlic chopped

add the following seasonings;

1 bay leaf

1 t. thyme

1 t. celery seed

1 t. rosemary

1t. smoked paprika

salt free seasoning

4.t dried parsley

Cook six minutes. When pressure is released mix in 1 t. liquid smoke for a smokey flavor.

AND YOUR READY TO SERVE!

Chickpea and Leek soup with Parsley

This soup recipe is ridiculously easy and just as satisfying. Chickpeas are one of our all time favorite foods and they’re packed with nutrition, boasting high levels of protein, calcium, minerals, and fiber. Chickpeas (aka garbanzo beans) are a part of many different world cuisines and should find their way into your weekly menu. For this recipe, I use just the white and very light green parts of the leeks because they’re the most tender parts, but save the green tops. They impart a wonderful mellow onion flavor to any homemade vegetable stock.

Like all our recipes, this soup is very flexible, so feel free to add pasta, rice, other vegetables, or different fresh herbs. Enjoy – this one is too easy no to!

Ingredients:
1 T. olive oil
1 lb. leeks, cleaned and sliced, white & light green parts only
2 c. canned chickpeas
3 c. water
3 T. chopped fresh parsley
½ t. turmeric
Salt and black pepper

To prepare:
In a large soup pot, heat the olive oil, then add the leeks. Caramelize but don’t brown the leeks for about 5 minutes. Add the remaining ingredients, except the chopped parsley. Bring the soup to a boil, then reduce the heat, and simmer for about 10 minutes, just until leeks are tender. Add the fresh parsley, stir to combine, adjust seasonings if needed, and serve.