Tag Archives: soup

Vegan Tomato Tortilla Soup

Before I became an ‘excarnivore’ I loved making chicken tortilla soup.  It is sad eating out because I can never order tortilla soup anymore because it is ALWAYS made with chicken and often chicken broth.  I made this recipe for the first time tonight and it was delicious.  I followed the recipe in The China Study Cookbook, but made a few modifications for my taste and preference.

Makes 4-6 servings, total prep and cook time 20-30 minutes

  • 1/4 cup water
  • 1 medium onion, diced
  • 3-4 garlic cloves, minced
  • 1/2 jalapeño, diced (seeds optional)
  • 2/3 cup celery, diced
  • 1 1/2 cups corn
  • 1 can diced tomatoes with chilies
  • 25 oz tomato sauce
  • 16 oz vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1-2 soft tortillas sliced  (optional with coconut oil)
  • 1/2 lime, juiced
  • 1/4 cup fresh cilantro
  • 1 avocado, sliced
  • salt, optional 
  1. In a large soup pot, sauté onion, garlic, jalapeño, and celery in 1/4 cup of water until onions are soft.
  2. Add corn, can of tomatoes with chilies, tomato sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Two options for step 3.  If you want crispy tortilla strips fry them in a pan with coconut oil.  Tortilla strips will be a garnish. If you don’t want the oil reserve the tortillas to add in step 4.
  4. Add oregano, basil, rosemary, thyme, (tortillas if keeping them soft instead of fried in step 3), cilantro (reserve small amount for garnish), and lime juice.  Simmer for 2 minutes.  Optional season with salt (I didn’t add salt to mine, be sure to taste first because salt may be in your canned/bottled ingredients).
  5. Serve garnished with cilantro, avocado, and tortilla strips if fried. ¡Buen Provecho!

Vegan Tomato Tortilla Soup

 

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Hot and Sour Soup

In fact, if one person is unkind to an animal it is considered to be cruelty, but where a lot of people are unkind to animals, especially in the name of commerce, the cruelty is condoned and, once large sums of money are at stake, will be defended to the last by otherwise intelligent people. –Ruth Harrison

As my final semester of college (or at least as an undergraduate) comes near an end I have been really busy lately.  On top of final exams, assignments, and presentations I am preparing to move several states away.  So I am trying to squeeze in posts when I can!

As I have said before, I love making soups because they provide multiple meals.  Soups are usually better the next day anyway!  So I decided to make this soup on the first 80 degree day of the year, which was probably not good planning.

As a note, the color of my soup is a little different than when you order it at a Chinese restaurant because I added the egg too early because I didn’t follow the recipe (oops!).  So make sure to add the egg once the soup is nice and hot. I also kept adding more chili sauce because I like it spicy! Plus, I used “hot n spicy” pre-seasoned tofu, and restaurants usually use plain tofu. So the orange seasonings dissolved in the soup.

Ingredients

  • dried mushrooms –any combination of padi straw, shitake, cloud ears, lily buds (I did 1/2 oz dried padi and 1 oz dried shitake based on what I could find in my small town)
  • 32 oz vegetable broth
  • 1 T sesame oil
  • 2-3 T chili sauce (I did about 5 in mine)
  • 1 T rice vinegar
  • 1 T soy sauce
  • 6 oz hot ‘n spicy smoked tofu cut into tiny squares
  • 1 beaten egg (vegan without!)
  • 8 oz sliced bamboo shoots
  • 3 oz sliced water chestnuts
  • 2 green onions, chopped
  • 2 ladles of residual water after soaking the mushrooms
  • salt and pepper
  1.  Soak the mushrooms in water for about 30 minutes.
  2. While the mushrooms are soaking, make the broth.  Mix the vegetable broth, sesame oil, chili sauce, rice vinegar, and soy sauce.  Salt and pepper to taste, and modify broth to taste.  Heat the broth.
  3. Add bamboo shoots, water chestnuts, and mushrooms.  Add 2 ladles of water from the soaked mushrooms for additional flavor.
  4. Simmer for about 20 minutes.  Gradually pour beaten egg into simmering soup while constantly stirring. Add green onions.
  5. Optional garnish of additional green onions.

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Lentil Soup

Animal products contain large quantities of saturated fat and cholesterol and have no dietary fiber.  The U.S. Surgeon General has stated that 68 percent of all diseases are diet related.  A diet rich in fruits, vegetables, and grains (free from animal products) can prevent, improve, and sometimes cure breast cancer, osteoporosis, prostate cancer, impotence, and obesity.

So I didn’t know I was such a huge fan of lentil soup until I was back in my hometown over winter break.  I went to one of my favorite Greek restaurant’s and it turned out that their special included a free cup of soup with any entrée.  Lentil was the only vegetarian option so I went for it.  Turns out I LOVE lentil soup!  Tonight was my first time making it and I derived my recipe from 3 different recipes that I found in cook-books and the Internet.  It turned out DELICIOUS 🙂

Ingredients

  • 2 T olive oil
  • 1 stalk celery, finely chopped
  • 1 medium onion, diced
  • 1/2 cup carrots, chopped into small pieces
  • 3 cloves of garlic, minced
  • 1 redskin potato, cut into bite size chunks
  • 1 t sea salt
  • 1 tomato diced or sliced
  • 2 quarts vegetable broth
  • 1 lb (16 oz) dried lentils
  • 1/2 t cumin
  • 1 bay leaf
  • 1 t thyme
  • 1 t oregano
  • 1 t basil
  • 2 cups kale, peel into small pieces stems optional, spinach can be a substitute for kale
  • pepper

Prep Time: 12 minutes Cook Time: 1 hour 5 minutes

  1. Cook olive oil, celery, onion, carrots, garlic, potato, and salt on the stove for about 5-8 minutes so the onions and potatoes start to change colors.  Stir the veggies occasionally.
  2. Add the vegetable broth, tomato, lentils, and seasonings.  Simmer for an hour, and stir occasionally.
  3. After an hour, add kale or spinach and cook for another 5-8 minutes. Add pepper to taste.

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Tomato Basil Parmesan Soup

So it is Monday night and I am getting a late start to dinner because I had an exam at 6pm which required my attention today.  This recipe had two different variations for using a slow-cooker or stove-top.  Since I don’t want to wait 5 more hours to eat I opted for the stove-top version.  It was pretty easy most of the time consumed was cutting the vegetables and stirring the roux (I had never heard of such terminology until tonight since I am still a pretty amateur cook).

I made some adjustments to the recipe that I found.  I looked into replacements for chicken broth and read about vegetable stock.  It can be home-made or store bought.  If you go the store bought route be sure to look at the ingredients list because some had hydrogenated oils and other un-healthy ingredients.  I also read to add butter to recipes using vegetable stock in place of chicken/beef broth/stock because it is missing the animal fats. I also replaced half of the flour the recipe called with whole wheat, non-gmo flour.  I would have replaced all of it but I wasn’t sure how strong of a flavor the whole wheat would have and I had white flour to use up too.

Ingredients:

  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • small amount of olive oil
  • 1/2 bay leaf
  • 1 tsp dried oregano
  • 1 Tbsp dried basil
  • 4 cups diced tomatoes with juice (I used canned)
  • 4 cups vegetable stock
  • 1/4 cup butter with the vegetable stock
  • 1/2 cup butter for the roux
  • 1/2 cup flour, I did 1/2 whole wheat and 1/2 enriched white
  • 1 1/4 cup grated parmesan cheese
  • 2 cups half and half, warmed
  • salt & pepper to taste
  1. Heat the olive oil in a soup pot.  Add celery, carrots, and onions.  Saute 5 minutes.  Add bay leaf, oregano, basil, tomatoes, vegetable stock, and 1/4 cup butter.  Bring it to a boil and then reduce heat and simmer about 15 minutes.
  2. While the soup simmers, prepare a roux.  Melt 1/2 cup of butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup of hot soup in to the roux.  Keep stirring until you add 4 cups of soup into the mixture.  Add back into the soup pot.
  3. Simmer, stirring constantly until soup begins to thicken.  Add parmesan cheese and keep stirring.  Stir warmed half and half, salt, and pepper into the soup.  Simmer for 15-20 minutes stirring occasionally.
  4. Garnish with extra parmesan cheese.

Hope you enjoy it as much as I did!

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this is the non-GMO flour I used, I will post some information on GMO in a later post
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the final product with some garlic toast

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