Posts Tagged ‘vegan soup’
Shitake Mushrooms #fail

You take the good, you take the bad, you take them all and then you have?

A food blog. The other day I picked up shitake mushrooms at the farmer’s market to put into a soup. This is when I realized that I don’t really like shitake mushrooms, especially if they are in a soup. I would have fared better if I had been using crimini mushrooms or button mushrooms, because they tend to be a little firmer and would have held up better in the soup. If I were to do this recipe over, I would use different mushrooms, or maybe even experiment with dried mushrooms. Othat than that, the blend of warm vegetable broth, udon noodles, and bok choy (my favorite superfood!). For a spicy kick, you could add a dash of red pepper flakes.

Hot n’ Sour Soup

Last weekend I picked up a whole bunch of fresh baby bok choy. I wanted a little bit for a stir fry I was planning on making, but the vendor at the Farmer’s Market was only selling them by the bundle. Since a bundle was only $2, I went with the bok choy and decided that I would have to identify a second use for it.

More and more I am becoming a fan of spicy foods. Don’t get me wrong, I still sweat at the sight of a jalapeno and a spicy curry dish will send me reaching for the water pitcher. But I am slowly coming to embrace a little kick in my meal. Lately I’ve been putting crushed red pepper flakes on all of my pizza, and it is delicious. Given my spicy food kick and all the bok choy burning a hole in my fridge: it really only made sense to put together hot n’ sour soup. I found a couple of recipes for hot n sour soup, and all of the vegan versions just ignored the egg that is whisked in to the omnivorous versions, so I took that route as well. Recipe is after the jump.


I am a big baby when I get sick. My ex-boyfriend knows this because he used to have to bring me red Gatorade, ginger-ale, and crackers while I laid miserably on the couch watching shitty reality television. The snacks may have changed, but when I am sick I still get pretty miserable. I came down with a cold on St. Patrick’s Day of all days, and continued with my plans against my better judgment. Come Thursday morning, I was starting to feel really awful. Luckily, I had taken a bunch of vacation days to spend time with my sister. I always seem to get sick when I have already taken off of work for something important. I powered through a day of visiting on Thursday and managed to get my sister to the airport on Friday afternoon, but afterward I was completely wiped. I spent my Friday night in bed watching Garden State with soy ice cream, but at least I also had this amazing soup. It’s made in a slow cooker, so it’s really easy to throw everything in there and turn it on. Then, you can go back to sleep and wake up to the smell of health in a bowl. If you don’t have a crockpot, feel free to use a heavy-bottomed pot on low. I use lots of carrots for their vitamin c and a healthy dose of garlic.

Easy Peasy Vegetable Soup
4 small white potatoes
1.5 c. sliced carrots
1/2 c. frozen peas
1 sprig fresh rosemary
1/4 tsp. cumin (the spice will help clear your nose)
1 tsp. garlic powder
2 cloves minced garlic
2 c. vegetable broth

1. Layer the potatoes and then carrots in the crockpot. Add 2 cups of vegetable broth, minced garlic, and then enough water to cover. Stir in the rosemary. Place on high and let cook for 3 hours.
2. Reduce heat to low and add the frozen peas, cumin, and garlic powder. Let cook for at least another hour, but it will keep until you are ready to eat.
3. The optional step here is to add some sort of dumplings. I was feeling really, really lazy so I took a serving of Trader Joe’s whole wheat pizza dough and dropped golf-ball sized bits into the soup. You could also make your own with baking powder, soy milk, and flour, or you could add some already cooked noodles. It’s just something to make it extra filling.

Carrot and Parsnip Soup

Towards the end of January, I was lucky enough to spend Saturday morning perusing the farmers market across the street from my apartment. The Virginia Avenue farmers market is relatively small, but it’s 100% organic. I’m really blessed to have one right across the street. On this particular morning, it was a little cold outside and I bundled up in a jacket, hat, and scarf. These are things that one doesn’t usually get to wear in Southern California, so when it gets even a little chilly, I seize the opportunity. In line with my winter fantasy, I decided that I really needed to make a slow-simmered soup.
I went without a shopping list or any agenda in hand with the intention of browsing the produce and letting something “speak to me”. Of course, the produce that did the most speaking was located in the stall of a man with a very cute British accent. In addition to the Queen’s English, he also had a bin full of very tiny carrots and parsnips. Now, I wasn’t sure that I really liked parsnips, but I do like carrots and I do like accents, so I was willing to take a chance. I also picked up some ginger. While I have only just begun to appreciate ginger for its medicinal qualities, I have always loved the taste. When I used to be able to hold my liquor, my signature drink was a whiskey and ginger ale with a maraschino cherry.

 Carrot and Parsnip Soup

  • pound of baby carrots and parsnip, peeled and cut into slices
  • 1 cup of vegetable broth
  • 1/2 a cup of soymilk
  • 1 tsp fresh ginger, grated
  • 1 tbsp cinnamon
  • 1/3 of an onion, diced
  • 2 cloves of garlic, minced

1. Sautee minced garlic, onion, and ginger in a few tablespoons of olive oil until the onions are caramelized.
2. De-glaze the pan by pouring in a cup of vegetable broth and stirring until the bits stuck to the pan start to loosen. Pour contents of pan into a pot with the carrots. Add water as needed to cover.
3. Now this is the part where I left them in a medium crock-pot for 6 hours, but generally 6 hours in a crock pot equals about 1 1/2 on the stove. You have to get the carrots really tender for the next part.
4. Let the soup cool and pass it through a food processor. Alternatively, you could use a potato masher, but it would be chunkier.
5. Return to pot and bring to a simmer, add soymilk and cinnamon to taste.
yields 2 servings at 160 calories each