Tag Archives: Soups and Stews

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.

Gazpaco Soup Shooters

Gazpacho Soup Shooters


A Classic Spanish soup with all the flavors of summer. And with a few Delicious twists, this makes a fabulous Bloody Maria!

Gazpacho Soup Shooters

Ingredients

4-5 large tomatoes, skinned and seeded cut into chunks
¼ cucumber diced
½ yellow onion, diced
1 red or green bell pepper seeded and diced
1 small clove of garlic
½ teaspoon red wine vinegar
1 tablespoon olive oil

Whiz all ingredients together in a blender. Chill and serve with chopped green onions, chives and a sprig of your favorite herb. Spoon into Chilled Shot glasses.

For the Maria, to 3 ounces of the chilled soup add a shake of Tabasco, a dash of Vegan Worcestershire sauce, a bit of vegan horseradish, a squeeze of fresh lemon, a few grinds of black pepper and 1 ounce of vodka.

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!

Start of Soup Season

One of my inspirations for preparing my Parsnip Butternut Squash Bisque for this weeks podcast actually was last weeks podcast! When Elizabeth Fraser was putting together her Ginger Snap Breakfast Smoothie (if you haven’t seen the episode you should be sure to tune in) and added fresh ginger to the fruits and veggies, I was reminded of how much peppery warmth ginger adds to even the most simple recipes, and how much I like it. I’ve been making this bisque for years, sometimes swapping out the squash with carrots, pumpkin or when the Farmers market has an abundance of smallish to medium parsnips I’ll just let them fly solo. The extra large parsnips can be a bit woody, so stick with the smallish sizes! Here are a couple of things about this soup that you might want to keep in mind or try.  If you follow the TV series “Totally Vegetarian” or the Vegez podcasts,  you’ll know that I’m a big proponent of taking one recipe (especially one as easy and delicious as this bisque) and then modify it with a few tweaks. I’ll share some suggestions that I happen to like a lot. Adding a fresh fall apple or two along with the squash gives this parsnip bisque a really nice gentle sweetness, especially paired with the spicy ginger. Although my soups are typically low in fat (this recipe uses only two to three tablespoons of vegan margarine or olive oil) you can make it virtually fat free. Preheat your oven to 350. Take your diced veggies, toss them in about 1 tablespoon of oil and a sprinkle of salt. Spread on a baking sheet and roast until tender. Meanwhile heat your stock. When the veggies can be easily pierced with a fork (about 25 minutes) add them to the blender bowl along with the stock and process until smooth. I made a big pot of this soup just prior to vacation and put a few servings in the freezer. It’s best defrosted in the fridge and reheated on the stove versus the microwave. Add a little water if  the bisque seems thick. We just had this yesterday for dinner along with a crispy vegetable pizza. So warm and wonderful!

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.