Tag: Soup

Main

Butternut Squash and Cream Cheese Soup

His Bite, Her Bite1 Comment

Nora: This is one of the earlier recipes from our collection. The ol’ recipe book says we’ve been making this since 3/25/17. It’s a good, simple soup that’s pretty quick to throw together and only needs a 25 minute simmer. Good for dinner even when you get home late. You could even chop the onions (store in the fridge) and mix the spices ahead of time so you or a responsible teenager can easily throw everything in the pot with minimal brainpower.

Josh: This is a fun soup to make because it is a little off the beaten path – it isn’t a brothy soup or a traditionally creamy soup, as it has a lot of sweetness and spice (butternut squash, cinnamon, etc.). The inclusion of the chickpeas/garbanzos add a lot of protein and fiber to this recipe, on top of the vitamins and nutrients you get from the squash, onions, garlic, etc. We always include spinach, which ups the health count, and the roasted cauliflower gives great crunchy texture to contrast the thick, smooth soup. This is a whole food, plant based meal with no need for anything artificial (no processed fake meats or dairy involved), the vegetable sources stand tall and delicious of their own merit. This is a great cold weather soup but frankly we’ve eaten it year round with no regrets. This soup will show you who is a butternut.

Butternut Squash and Cream Cheese Soup with Roasted Cauliflower and Bread
Butternut Squash and Cream Cheese Soup
Adapted From: Everything Vegan Cookbook
Serves: 6
Time: 10 active, 25 passive. 35 total.
Omnivore Index: It’s a thick, creamy soup but with no chicken broth. Great cold weather soup for all.
Ingredients:
-1 onion, chopped
-3 cloves garlic, minced
-3.5c veggie broth (we like Better than Bullion)
-20-24oz frozen squash cubes (our store recently changed bag sizes. Avoid the brick of frozen squash if possible. It’s very hard to cook down.)
-1 15oz can chickpeas, drained (can use 2 cans if you like lots of protein or tend to get hungry shortly after vegan meals)
-1 tbsp curry powder
-2 tsp salt
-1/2 tsp chipotle powder
-1/4 tsp cinnamon
-1/4 tsp ginger
-1/4 tsp nutmeg
-4 oz cream cheese (store-bought comes out a little creamier, but it’s expensive so we usually use homemade – recipe here)
-spinach
-1 head cauliflower, roasted (recipe below)
-2 tbsp oil
-2 tbsp spice blend, variety or store bought (we like Montreal Steak, 21 Seasoning Salute, or Everything Bagel)
Directions:
1. Preheat oven to 425F. Cut cauliflower into florets. Toss in a bowl with oil and spice blend. Roast for about 20 minutes or until cauliflower is slightly charred at the tips and starting to soften.
2. Sautee garlic and onion in a little oil until soft and starting to brown. Stir in spices and toast for 30-60 seconds, until fragrant, being careful not to burn.
3. Add broth, chickpeas, frozen squash. Simmer about 25 minutes or until squash is tender.
4. Remove soup from heat. Using a potato masher (for chunkier soup) or immersion blender, puree soup to desired texture.
5. Return heat to low, stir in vegan cream cheese. Salt and pepper to taste. Remember that your cauliflower spices may have salt and/or pepper already.
6. For softer veggies, mix cauliflower and spinach into soup pot and cook on low for about five minutes. For crisper veggies, add to bowl and then ladle soup on top.
Closing Arguments
Nora: It’s full of vitamins and fiber. It’s basically exactly what your doctor wants you to eat. It is also delicious.
Josh: This soup is one of my favorites because it has an indulgent taste and texture, yet it is entirely derived from plants and packed full of health-promoting goodness. You really can have it all.


Main

Shiitake Wonton Soup

His Bite, Her Bite2 Comments

Nora: I am in love with this soup! I fully admit it is not authentic in any way but it is really, really yummy. Making the wontons isn’t a terrible ordeal; we often make this on weeknights and assemble dumplings while we talk about our day.

Josh: This soup is everything I want when I dine out, everything I wish was a vegan option at any restaurant. It is so light and flavorful, and homemade wonton really sells it. So delicious, so refreshing, and such great leftovers. Also, other than the time it takes to wrap the wontons, this is a really fast and simple recipe to make. It takes very little time and relatively little effort to put this soup together, and it packs a wallop in taste.

Shiitake Wonton Soup
Serves: 4-6
Time: 30 minutes prep, 10 minutes cook
Slightly adapted from:
Ingredients:
Wontons:
-1 pack (approx 40) vegan wonton, gyoza, potsticker, dumpling wrappers (check ingredients carefully!)
-5oz shitake mushrooms, washed and chopped small
-1 tbsp soy sauce
-2 cloves garlic, minced
-1/2 tsp dried ginger
-1 green onion (white and green parts), minced
-1/2 tsp sesame oil
-1/2 tsp liquid smoke

Soup:
-1/2 tbsp vegetable oil
-1 tsp sesame oil
-1 tsp dried ginger
-2 cloves garlic, minced
-10 cups veggie broth (not-chicken flavor is best)
-4 cups (1 small head) napa cabbage, cut cross-wise into strips
-2 tbsp rice vinegar

-2 more green onions, for serving
Directions:
For the dumplings:
1. Chop garlic, shiitake mushrooms and green onions. Mix with all other wonton filling ingredients.
2. Fill wrappers with about 1 tsp mushroom mix. Dip your finger in a small amount of water and run around the edge of the wrapper. Fold the wrapper in half and seal the edges together, pressing any air pockets out. Press the two folded “corners” of the half moon together, overlapping slightly.
(You can make the wontons a day or two ahead of time. Store them in an airtight container with a well-wrung wet paper towel on top.)

For the soup:
1. Heat a large pot over medium-high. Heat oil until it shimmers. Add garlic and ginger, saute until fragrant.
2. Pour in broth, bring to boil. Cook wontons for 5 minutes or until they all float.
3. Remove from heat, add the cabbage and vinegar. Serve, topped with green onions.

Closing Arguments
Nora: Super-slurpy deliciousness!
Josh: An excuse to eat wonton soup? Yes, please.
Main

Lemony Lasagna Soup

His Bite, Her BiteLeave a comment

Nora: For something as heavy-sounding as lasagna, this soup was surprisingly light. The bright citrus notes in the broth kept it refreshing (can a hot soup be refreshing?) while the cashew cream and sausage gave the soup staying power. Pretty quick and easy, too!

Josh: This soup is just lovely! It is zesty by way of lemon and savory by way of the creamy cashew goodness. I expected this soup to be really comforting and satisfying, what I didn’t expect was how light it would be. The vegan sausage adds good flavor and saltiness that work really well with the rest of the soup, and on top of that it brings a strong protein content to this dish, making this soup into a Main dish rather than a side. But wait, there’s more good news! The soup is quick to make, with only some basic prep (chop some onions and garlic, slice up the sausage, blend the cashew cream) and a short cook time. We through it together on a work night and it was ready in no time!

Lemony Lasagna Soup
Adapted from: Rabbit and Wolves
Time: 10 minutes prep, 20 minutes cook
Serves: two for dinner and then two for lunch
Ingredients:
For the cashew cream:
-1c (4.5 oz) raw cashews (soaked overnight or simmered 10 minutes if you do not have a high-speed blender)
-1c veggie broth (we use Better than Boullion)
-1/2 tsp salt, several grinds of black pepper

For the soup:
-1 tbsp oil
-1 onion, chopped
-6 cloves garlic, minced
-4 links (approx. 14 oz) vegan Italian sausage, cut into half-moons (we like Tofurky)
-6 cups veggie broth
-juice of 1 lemon (about 3 tbsp if you’re using bottled)
-2 tsp Italian seasoning
-1/4c (4 tbsp) nutritional yeast
-8 lasagna sheets (about half a box– sorry)

Optional:
-8oz mushrooms, sliced
-small bunch of spinach
Directions:
1. If you are going to quick-soak the cashews, put them in a small saucepan and cover with water. Bring to boil and cook 5 minutes, then remove from heat and let sit for at least ten minutes. Drain before using. This will help the cashew cream blend more easily. If you have a powerful blender then you can choose to just run the blender a little longer (we do).
2. Prepare the cashew cream by putting all the ingredients in the blender and running on high 1-2 minutes or until very smooth and not gritty at all.
3. Heat the oil in a soup pot and add the onion and garlic, saute on medium for a few minutes until tender, translucent, and starting to brown.
4. Add sausage and mushrooms (if using). Cook another 2 minutes.
5. Pour in the veggie broth (or the water and then add the correct amount of Better than Boullion goop) and scrape any browned bits off the bottom of the pan. Add in the lemon juice, seasoning, nutritional yeast and cashew cream. Bring to a simmer.
6. Break the lasagna noodles into 1-2 inch bits. This will send shrapnel all over your kitchen (sorry). Add them to the soup and simmer 12 minutes (or according to package directions) until the noodles are al dente. Add salt and pepper to taste.
7. Remove from heat and stir in spinach (if using).
Even Easley lines up for a bowl of this soup!
Closing Arguments
Nora: A delicious soup that’s a breeze to make and would fit in any season.
Josh: This aint your grandma’s lasagna!

Main

Kale and Gnocchi Soup

His Bite, Her BiteLeave a comment

Nora: Dumplings (gnocchi are dumplings, I say), cooked carrots, broth… plus it cooks in 30 minutes. I love a simple soup where you don’t have to pull out the whole spice rack to end up with a delicious meal at the end.

Josh: We had this soup for the first time when my sister and her partner were having us over for dinner. They did it without meat on account of us and served it with bread. It was delicious. We were practically starving at the time though, so we wondered if it would be as good under normal circumstances. I won’t keep you in suspense: it is.

We made a few minor changes before adding it to our repertoire and are very pleased with it. Every time we make it, we verbally remind each other, “Mm, this is good soup.” Good for cold weather, having company over, or just for the love of soup. Cheap to shop for, easy to assemble, and quick to cook. Great, pain-free dinner for when you don’t have much time to cook or don’t want to spend much time to cook.

Kale and Gnocchi Soup
Makes: Dinner for two, lunch leftovers for two (or dinner for four)
Adapted from: budgetbytes
Time: 5 minutes prep, 20 minutes cook
Omnivore Index: People will see this soup doesn’t contain meat but when they try it they won’t miss it.
Ingredients

1 onion, diced
4 cloves garlic, minced
2 carrots, peeled and sliced (or about 10 baby carrots)
A bunch of kale, de-stemmed (we added about two soup bowls’ worth this time)
5 cups chicken-ish broth
1/4 tsp nutmeg
1/2 tsp basil
Pinch red pepper flakes
1 tsp salt
20 cranks cracked black pepper
1 15 oz can chickpeas, drained
1 lb gnocchi
1/2 cup milk
Directions

-Saute onion and garlic in oil over medium heat for 3-5 minutes. Add carrots and cook another 3-5 minutes.
-While those cook, pull kale leaves off the thick stems and slice or shred into smaller leaves. Wash.
-Add kale to pot and cook another 3-5 minutes.
-Add broth, spices, pepper, and chickpeas. Bring to a boil.
-Add gnocchi and cook for 3-5 minutes.
-Remove from heat and add milk.
Notes:

-For nondairy milk, we use Silk Protein Nut Milk (plain flavor).
-For broth, we use Better than Bouillon No Chicken base.
-Chickpeas are one of our all-time favorite protein sources when we cook. Way cheaper than buying faux meats, easy to add to a recipe that is lacking for protein, and hearty enough not to mush when you cook them.
-If you really hate kale you could try usimg spinach, just add it in after you finish cooking the gnocchi.
Closing Arguments
Nora: Super good for cold nights but light enough that you don’t have to give it up in the summer.
Josh: If you’re like me, you’ll use every opportunity to eat gnocchi. Mmmm.
Main

Cheeseburger Soup

His Bite, Her Bite3 Comments

Nora: Are there carrots in cheeseburgers? Don’t be ridiculous. But there are carrots in this soup. Why be predictable? Let’s get cooking!

Josh: Let’s get something straight right now. This soup is ridiculously tasty. It is creamy, meaty, and indulgent, though note it is also pretty quick and easy to make. The ingredient list is relatively short for this kind of hearty and satisfying dinner and the specialty ingredient requirement (you know how vegan recipes can be) is relatively low. There is some prep involved – those veggies need dicing – but after that the soup comes together naturally and without much pomp or circumstance.

These leftovers are awesome! This is one of those recipes that starts out great and gets better when it sits overnight to really flavor up. I spend the next couple days being the envy of the office come lunchtime. In winter this soup gives you solace, in summer you don’t care if it’s hot because goddamn is it delicious. This is a great meal to make when you want to eat well without occasion, but also perfect for when you’re entertaining guests because everyone enjoys it and even your avid meat-eaters will be satisfied.

Cheeseburger Soup
Makes: Dinner for two, lunches for two for two days (or leftovers for two for one day… this soup is really good)
Adapted from: Namely Marly
Time: 20 minutes prep, 20 minutes cook
Omnivore Index: Dads don’t know it’s not meat
Ingredients

For the soup:
1 onion, diced
5 large waxy potatoes, diced
8oz mushrooms, diced (optional actually mandatory)
1 cup carrots, diced
1 bay leaf
4 cups vegetable broth
8-10 oz frozen meatless crumbles (we use Simple Truth or Gardein often)
1 cup nondairy cheese (Daiya Pepperjack is a nice touch)
1 tsp salt
Pepper, to taste
Green onions and bac’n bits for serving

For the cream:
1/2 cup plain nondairy milk
1 cup (4.5oz) raw cashews
1/2 cup nutritional yeast
1 tsp garlic powder
1 cup water
Directions:

Saute onions until tender.
Add carrots and potatoes, cook for a few minutes.
Next add bay leaf, mushrooms, broth, salt, and pepper. Simmer.

Meanwhile combine cream ingredients in a high speed blender. (If you don’t have a high speed blender, simmer the cashews in the 1 cup of water about 5 minutes and then add cashews AND remaining water to food processor with garlic powder and nootch.)

Once carrots and potatoes are tender, remove bay leaf, turn off the heat, and add cream, meatless crumbles, and cheese. Stir to combine.

Serve with bacon bits (check your local grocery store brand, many brands are vegan) and diced green onion.
Even obligate carnivores love Cheeseburger Soup!
Closing Arguments
Nora: You won’t miss the bun!
Josh: Finally, a burger as it was always meant to be eaten – with a spoon.