Tomato Artichoke Soup

I was working from home one day and wanted a fast, healthy lunch. This is what I came up with.

Ingredients:

olive oil

½ vegetable stock cube

1 tin tomatoes

½ tin artichoke hearts (bottoms would probably do well too)

1 cup rice milk

pine nuts

pumpkin seed oil

Instructions:

1. Heat the oil and add the stock cube, breaking it up.

2. Add the tomatoes and artichokes (I used about half the tin and saved the other half for pizza, but feel free to use more or less). Cook for 5-10 min.

3. Add the milk and blend with a hand mixer.

4. Warm a few more minutes, then serve topped with pine nuts and a drizzle of pumpkin seed oil.

Matzoh Ball Soup

Ingredients:

1-2 carrots

1 celery stalk

1 onion

1 vegetable stock cube

water (about 6-8 cups)

matzoh balls (see previous recipe)

 

Instructions:

1. Peel and chop the vegetables and cook with the stock cube in water.

2. Add the matzoh balls and cook for 10-30 minutes, depending on size, until they are cooked and fluffy.

3. Serve and eat.

Matzoh Balls

I discovered a place to buy matzoh meal in the small, not-very-Jewish city where I live, so I was able to make a childhood favourite. This time, of course, it was without the chicken. Even when I became a vegetarian, my grandma still kept making this soup with chicken and she’d tell me to just pick it out if I didn’t want to eat it!

 

Ingredients:

2 eggs

½ cup matzoh meal

2 tbsp vegetable oil

2 tbsp vegetable stock or tonic water or regular water

1 tsp salt

½ tsp black pepper, optional

 

Instructions:

1. Whisk the eggs lightly.

2. Mix all the ingredients together.

3. Chill for 10 minutes.

4. Shape into balls and add to boiling water or soup. Cook for 10-30 minutes, depending on size.

Carrot Ginger Soup

Ingredients:

2 shallots or 1 onion

oil

2-3 tsp minced ginger (I use frozen, but fresh is great too)

1 vegetable stock cube

5-6 carrots

1 potato

water (about 4 cups)

black pepper, to taste

powdered ginger, to taste

yogurt or cream (we use Oatly)

 

Instructions:

1. Peel and dice the shallots or onion, then fry lightly in oil.

2. Add the ginger and stock cube and fry another minute or two.

3. Peel and chop the carrot and potato and add them to the pan.

4. Boil the water and add it to the pan.

5. Cook the vegetables for 15-20 minutes.

6. Puree the soup.

7. Season as desired, then top with a dollop of yogurt or cream.

Butternut Squash Soup

M and I were both ill, and we’d had colds for over a week. Soup – and lots of it – was what we needed. So I made butternut squash soup. It’s really soothing and flavourful, especially when served with fresh bread.

 

Ingredients:

1 butternut squash

2 shallots or 1 onion

oil

1 vegetable stock cube

1 tbsp maple syrup, plus extra

2-3 cups water

1-2 cups milk (I used rice milk)

cream (I used Oatly)

 

Instructions:

1. Roast the squash in the oven at 180 C for 40-60 minutes. Halve it halfway through so the inside gets fully cooked.

2. Peel and slice the shallots/onion and fry lightly in oil. Add the stock cube and maple syrup and caramelise slightly.

3. Peel and de-seed the squash. Put in chunks into the pan. Add the water and cook for 10-15 minutes.

4. Add the milk and cook over medium heat for another 10 minutes.

5. Puree and then swirl in a little more maple syrup and some cream.

Borscht

I remember my grandfather eating this when I was little. I didn’t like it then, but somehow my taste has developed and now I do like beetroot.

 

You can also add 1 tbsp of maple syrup for extra sweetness.

 

Ingredients:

4-5 beets

1 baking potato

1 onion

oil

1 vegetable stock cube

4-5 cups water

25 g watercress, optional, for a peppery bite

1-2 tsp herbs (mint, parsley, etc)

cream (I use Oatly)

 

Instructions:

1. Peel and dice the beets, potato, and onion.

2. Cook lightly in a big saucepan in a little oil. Add the stock cube and water and boil for 15-20 minutes.

3. Add the watercress and herbs and cook for a couple more minutes.

4. Blend with a hand mixer until smooth, then add the cream.

Watercress and Leek Soup

I was inspired by a recipe in the October 2012 volume of Vegetarian Living, but as usual, I adapted it for our tastes. It’s really sweet and tasty, perfect for a cold night, and great with some homemade bread. This recipe makes enough for two, but it’s easily multiplied.

 

Ingredients:

oil

1 red onion

1 leek

1 tbsp maple syrup

1 vegetable stock cube

5-6 cups water

75 g pea shoots

75 g watercress

1/8 – ¼ cup cream (I use Oatly oat cream)

 

Instructions:

1. Warm the oil in a saucepan. Peel and dice the onion and leek and lightly cook them in the oil. Add the maple syrup and caramelise.

2. Add the stock cube and break it up, cook for a couple of minutes, then add the water and cook for 5-8 minutes.

3. Add the shoots and watercress and cook for another 5 or so minutes.

4. Blend with a hand blender until smooth, then stir in the cream.

Vegetable Udon Soup

When I had some dental work done, I wasn’t in the mood to have anything too hard to eat. Vegetable soup with udon noodles fit the bill. This can be adapted so you use whatever vegetables you have on hand. You can add miso paste if you want as well. You can also replace the udon noodles with other noodles or even dumplings.

 

Ingredients:

udon noodles

water

1 vegetable stock cube

1-2 carrots

½ cup mushrooms

½ cup sugar snap peas or regular peas

2 spring onions

black pepper, smoked paprika, other spices

 

Instructions:

1. Boil the udon noodles in water (this takes about 10 minutes), then drain and set aside.

2. Boil another 4 or so cups of water and add the vegetable stock cube.

3. Wash the carrots, slice, and add to the stock. Clean and slice the mushrooms, then add them.

4. After 5-10 minutes, wash and add the peas.

5. Cook for another 5-10 minutes.

6. Add the udon noodles and heat for 1-2 minutes.

7. Set out in bowls, then slice the spring onions and add on top.

8. Season as desired.

Asparagus Soup

You can also use cream (or a vegan cream, like soya or oat) for a richer flavour. I served this with the bread I posted in the last recipe.

 

This was one of my best soup recipes ever, I thought.

 

Ingredients:

1 tbsp olive oil

1 onion

2 cloves garlic

1 tsp maple syrup or sugar

1 vegetable stock cube

500 g asparagus

1-2 cups water (about 300-500 ml)

½ cup milk (I used rice milk)

 

Instructions:

1. Warm the oil in a pot.

2. Peel and chop the onion and garlic and add it to the oil. After a few minutes, add the maple syrup or sugar and caramelise for a couple of moments, then add in the stock cube.

3. Wash and chop the asparagus. Add it to the pot, then stir it, so the pieces are covered with onions.

4. Boil the water and add about 1 cup to the pot. Cook the asparagus for about 5-10 minutes.

5. Fish out the asparagus heads and put them in a separate bowl. Using a hand mixer, blend the soup until smooth. Add more water and the milk until it is your desired consistency.

6. Set it out in bowls and top with the asparagus heads.

Fish Chowder

This is a dish that’s really easy to vary. Use different types of fish or vegetables. I might make it if we have fish-eaters over for dinner.

Ingredients:

100 g (or more) potatoes (I used Jerusalem artichokes once for a very different flavour and it turned out well, with a hint of sweetness)

olive oil

1 vegetable stock cube

2 stalks of celery

1 cup other vegetables (carrots, corn, peas, onions, whatever you like)

water (about 3 cups)

2 fish fillets (haddock, cod, salmon) and/or 1 bag frozen prawns (about 300 g)

smoked salmon (about 50 g)

milk (about 1 cup; I used rice milk)

herbs (mint, thyme, tarragon, parsley)

paprika and/or black pepper

Instructions:

1. Scrub and/or peel the potatoes (or Jerusalem artichokes), rub with oil, then roast for 20-30 minutes at 200 C.

2. Put about 1 tbsp of oil in a large pot and add the stock cube. Warm gently.

3. Wash and chop the celery and other vegetables. Add them to the pot and fry lightly.

4. Boil the water and add it.

5. Remove the bones and skin from the fish and break the fillets into pieces. Add the fish (and/or prawns) to the pot. Cook for 5-10 minutes.

6. Add the potatoes (or Jerusalem artichokes) and cook for another 5-10 minutes.

7. Break/cut the pieces of smoked salmon and add it and the milk, herbs, and paprika and/or pepper. Cook for another 5 or so minutes.

8. Stir and serve.

Leek Soup

This was a very simple recipe for a chilly day, delicious with fresh bread.

Ingredients:

2 leeks

oil

1 stock cube

2-3 small potatoes or 1 medium one

water

milk or cream (I used rice milk)

black pepper

mint

Instructions:

1. Wash and chop the leeks. Fry them lightly in the oil and crumble in the stock cube.

2. Wash and slice the potatoes and add them to the pan.

3. Add water and cook for 20-30 minutes (until the potatoes are tender).

4. Blend with a hand blender and add milk or cream to taste. Season with black pepper and mint to taste.

Dumplings

I saw a recipe in <a href=" http://www.vegetarianliving.co.uk/themagazine.php?issue=18">Vegetarian Living magazine</a> for root vegetable pot roast with parsley dumplings and since M’s mum gave us her Le Creuset stoneware, I thought I’d make a variation on the dish in the stoneware for when she came over for lunch.

These dumplings can be varied with any herb or spice (or none) and can be used in most soups or stews.

Ingredients:

6 tbsp vegetarian suet (about 50 g)

1½ cups flour (125 g)

1 tsp baking powder

2-4 tbsp fresh herbs

5-8 tbsp cold water

Instructions:

1. Mix the suet, flour, and baking powder together.

2. Wash and chop the herbs and add them to the mixture.

3. Add enough cold water so the mixture gets pliable. Roll it into little balls.

4. Put the dumplings into the soup or stew and cook, covered, for about 20-30 minutes.

Broccoli Soup

Broccoli is the first vegetable I made for M and it’s probably the one I make her most often, as it’s her favourite. I made a flavourful broccoli soup (and it included my fave veg, spinach), which we ate with the sun-dried tomato bread I posted yesterday.



Ingredients:

1 onion

1 head broccoli

1 tbsp butter

2 tsp mustard

1 tsp salt

2 cups water

1 vegetable stock cube

1 cup spinach

100 g cheddar cheese

bread to serve with the soup



Instructions:

1. Chop the onion. Wash the broccoli and break it into florets.

2. Melt the butter in a pan. Add the onion, broccoli, mustard, and salt.

3. After a few moments, add the water and the stock cube. Simmer for about 20 minutes.

4. Add the spinach. Cook another few minutes.

5. Blend the soup with a hand-mixer.

6. Chop the cheddar.

7. Return the soup to the stove and add the cheese.

8. Serve with bread.

Avgolemono Soup with Tofu

I already posted my recipe for avgolemono soup, but when I had the flu one night after work, I wanted that soup, just a bit heartier. So I added tofu. Thus, here is my version of avgolemono soup with tofu.

Ingredients:
75 g rice (I used brown basmati)
water
2 onions
olive oil
200 g tofu
1 vegetable stock cube
1 lemon
3 eggs

Instructions:
1. Cook the rice in the water in a soup pot, according to directions.
2. Chop the onions and then fry them lightly in the oil in a frying pan. Dice the tofu and fry it too.
3. When the rice is almost ready, add the onions and tofu, along with the stock cube. Add another ½ l of water.
4. Squeeze the lemon juice into the pot.
5. In a bowl, lightly beat the eggs. Then pour them into the soup, stirring the whole time. Do not let them boil.
6. Serve.

Avgolemono Soup

This is such a soothing, easy soup, and it has a lovely, spring-like lemony flavour. It’s traditionally eaten in Greece and I can remember having it at Greek restaurants when I was a child. It would always be followed by a plate full of lamb, which obviously I forgo these days!

Ingredients:
75 g rice (I used brown basmati)
water
2 onions
olive oil
1 vegetable stock cube
1 lemon
3 eggs

Instructions:
1. Cook the rice in the water in a soup pot, according to directions.
2. Chop the onions and then fry them lightly in the oil in a frying pan.
3. When the rice is almost ready, add the onions, along with the stock cube. Add another ½ l of water.
4. Squeeze the lemon juice into the pot.
5. In a bowl, lightly beat the eggs. Then pour them into the soup, stirring the whole time. Do not let them boil.
6. Serve.

Watercress and Potato Soup

I posted a couple of recipes that I made when M and I had friends over for dinner last week. M made the soup and it is in fact the same soup she made on my birthday. It is a tasty and healthy watercress soup, thickened with potatoes. So I’m turning this post over to M:

This is a recipe of Delia’s, so can be found on her website but I think it’s worth repeating here as it turned out so well (note from Veggie Dyke: M didn’t follow the recipe exactly, which means it’s not the same recipe as Delia’s. Even one changes means it is your own recipe!).

The lack of a measuring jug meant it turned out a touch watery the second time round. This was overcome by the addition of some cream, but the recipe must be quite sensitive so be careful to stick to the amounts stated.

Ingredients:
1 large onion
25 g butter (plus one teaspoon)
175g watercress
350 g potato (2 baking potatoes)
½ pint milk
¾ pint vegetable stock
salt to taste
pepper to taste
a little lemon juice
a little cream as needed

Instructions:
1. Chop the onion. Melt the 25 g of butter and gently heat the onion so that it cooks but doesn't brown (takes about 5 minutes).
2. Add 110g of the watercress, cover and leave it to sweat for 15 minutes (it makes things easier at the final stages to chop the watercress stalks into small pieces).
3. Meanwhile, chop the potato and put it in another pan with boiling water (and salt according to Delia), and boil for 10 minutes until tender.
4. Drain potatoes and return to pan.
5. Add teaspoon of butter and a splash of the milk, and whisk until very smooth (ideally with a hand blender).
6. Add stock and remaining milk and watercress to the watercress pan.
7. Whisk in mash so that it’s well blended.
8. Season, and simmer gently for another 10 minutes.
9. Liquidise, add lemon juice, and check seasoning. Add cream if desired.
10. Re-heat gently before serving.
11. Ta-da!

Carrot and Butterbean Soup

I thought a soup of carrots and butterbeans would be a soothing meal, but alas I made it much too spicy for M’s taste, and she ended up eating oatmeal instead. So I ate lots of soup the next day! Without the chilli, however, it works for all tastes.

Ingredients:
1 onion
oil
agave or sugar
6-8 carrots
vegetable stock cube
about 600 ml water
1 container butterbeans
chilli pepper, to taste
Greek yogurt

Instructions:
1. Dice the onion and fry it lightly in oil and agave or sugar.
2. Peel and slice the carrots into coins, then add them to the onion. Add the stock cube and water and boil.
3. Add the butterbeans and chilli pepper or other seasonings (coriander, parsley, black pepper) to taste.
4. Puree and serve with dollops of Greek yogurt.

Tomato Soup with Mascarpone and Ricotta

I’ve already posted a recipe for tomato soup, but I wanted to post a slightly different one. I had mascarpone and ricotta leftover from other dishes and I needed to use them before M and I went away for the weekend. So decided to make an extra creamy version of my tomato soup. It was very rich and flavourful and it was a great way to make sure I didn’t waste the leftover mascarpone and ricotta cheeses.

Ingredients:
1 onion
1-2 cloves garlic
1 tsp sugar or honey
olive oil
1 stock cube, or equivalent amount stock powder
2 cartons chopped tomatoes
1 cup milk
75 g mascarpone
50 g ricotta
garlic baguette to serve with it

Instructions:
1. Peel and dice the onion and garlic and put the pieces in the pot. Fry in oil for 5 minutes, then add the sugar and the stock cube and let caramelise for another few minutes.
2. Add the tomatoes. Cook for 10 minutes. Then add the milk and cheeses.
3. Puree the soup with a hand blender.
4. Serve with a garlic baguette.

Root Vegetable and Apple Soup

Another cold, wintry day. Time, then, for another batch of soup. Not long ago, M brought home a bottle of carrot-apple juice. The carroty taste was a bit strong for me, but I liked the combination. So I decided to make a root vegetable soup that was sweetened and softened with the addition of a couple of apples.

Carrots, a parsnip or two, and apples, pureed with parsley and served with a dollop of yogurt: a milder take on the carrot-apple juice, warm, and healthy. Perfect on a snowy day.

Ingredients:
5 carrots
1 parsnip
1 tbsp butter
2 tbsp parsley
1 vegetable stock cube
1 litre water
2 apples (I like the Pink Lady type, but then I would, wouldn’t I? Red would be fine too.)
yogurt or crème fraiche

Instructions:
1. Peel and dice the carrots and parsnip. Put them with the butter, parsley, and stock cube in a pot over medium heat. Cook for a moment or two, then add the water.
2. Boil for about 10 minutes, until the vegetables soften. Meanwhile, dice the apples, then add them.
3. Puree everything into a smooth soup, then serve with dollops of yogurt or crème fraiche.

Spinach Soup

As the days are getting even colder, I find that soups and stews become ever more appealing. Someone told M about a spinach soup she liked and so M got the recipe for me, because she knows what a spinach fiend I am. The recipe includes nutmeg, which I’m not that fond of, and celery, and a few other items I thought were unnecessary, so I got rid of them and I upped the amount of spinach. The soup was mild, but with a few luxurious hints, such as the thick, creamy yogurt and the toasted almonds. It was great after a walk in the cool, damp afternoon air.

Ingredients:
1 onion
2 garlic cloves
1-2 cm fresh ginger (or use some ginger that is jarred in vinegar)
oil or butter
1 tsp sugar
150 g potatoes (about 5 new potatoes or 1 baking potato)
1 vegetable stock cube
500 ml water
300 g fresh spinach (frozen is fine too, but then defrost it and squeeze out excess water)
50 g flaked almonds
Greek yogurt or crème fraiche
black pepper

Instructions:
1. Dice the onion and garlic and chop the ginger. Fry it in the oil or butter in a big soup pan. Add the sugar and let it caramelise for a few minutes.
2. Wash and chop the potatoes. Add the potatoes and the stock cube. Let it all cook for a few more minutes.
3. Add the water and bring to a boil. Cook until the potatoes are tender, about 10-15 minutes. Then add the spinach and if it is fresh, let it wilt into the soup.
4. Meanwhile, lightly toast the almonds in a dry pan over low heat, stirring frequently.
5. Puree the soup with a hand mixer, then add a couple of tbsp of yogurt or crème fraiche to it. Season with pepper.
6. Pour the soup into bowls and top with more yogurt or crème fraiche and the almonds.