The recipe that inspired this called for hours of soaking bones and making a beef stock. Not only do I not have time to do that, but I don't really enjoy handling red meat. So, here is a lovely vegan version that is really quick and very satisfying.
Ingredients
2 quarts water
1 cup okra, sliced
1 carrot, sliced diagonally
2 celery sticks, chopped
1 red bell pepper, chopped
1 cup vegetable stock
3 small tomatoes, chopped
1/2 tsp. cayenne pepper
1 tsp. sea salt
1 tbsp. pepper
Instructions
Bring the water to a boil with some sea salt. Add the carrot, celery, okra, bell pepper, pepper, and cayenne pepper. Let everything simmer for about 5 mintues and ad the vegetable stock. Simmer another 5 minutes and add the tomoates. Simmer another5-8 minutes and serve hot.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, March 14, 2009
Thursday, July 17, 2008
Noodle Soup
I felt inspired to make a hot bowl of soup after watching Anthony Bourdain in Laos. The noodle soup he had for breakfast one day looked so great I just had to try making my own. So, here is my attempt to recreate what I saw on No Reservations keeping in mind soups I've had at Thai restaurants and using ingredients I had in the fridge and the cupboard.
Ingredients
Rice Noodles
5 cups water
1 tbsp vegetable oil
3 cloves of garlic, chopped
2 celery stalks, finely chopped
1 leek, finely chopped (only the white part)
7 chicken tender strips, cut into 1 inch squares
1 cup mushrooms, thinly sliced
1 tbsp salt
1 tsp pepper
red pepper flakes (topping)
red pepper paste (topping)
green onion (chopped)
2 cloves of fried garlic, finely chopped (topping)
Instructions
Heat the oil over medium heat and add the 3 cloves of garlic, celery, and leek. Cook until tender. Add chicken and cook for about 5-8 minutes or until cooked through. Add water, rice noodles. salt, and pepper and bring to a boil. Cook until noodles are al dente and then add the mushrooms and cook for another 2-3 minutes or until mushrooms are done. Pour into bowls and then add the amount of each topping you like for your soup. Mix everything around in the bowl and enjoy!
Ingredients
Rice Noodles
5 cups water
1 tbsp vegetable oil
3 cloves of garlic, chopped
2 celery stalks, finely chopped
1 leek, finely chopped (only the white part)
7 chicken tender strips, cut into 1 inch squares
1 cup mushrooms, thinly sliced
1 tbsp salt
1 tsp pepper
red pepper flakes (topping)
red pepper paste (topping)
green onion (chopped)
2 cloves of fried garlic, finely chopped (topping)
Instructions
Heat the oil over medium heat and add the 3 cloves of garlic, celery, and leek. Cook until tender. Add chicken and cook for about 5-8 minutes or until cooked through. Add water, rice noodles. salt, and pepper and bring to a boil. Cook until noodles are al dente and then add the mushrooms and cook for another 2-3 minutes or until mushrooms are done. Pour into bowls and then add the amount of each topping you like for your soup. Mix everything around in the bowl and enjoy!
Monday, June 16, 2008
Spicy Black Bean Soup
Spicy black bean soup....what else can I say? I know this looks like a lot of ingredients, but it's really easy and you can turn it into a vegan version by using only water instead of chicken broth. Mr. M doesn't normally like soup, but he ate 2 bowls tonight! Enjoy!
Ingredients
2 cans black beans, rinsed and drained
1/2 cup diced tomatoes
2 cups chicken broth
2 cups water
1 tbsp. oregano
1 tsp. cumin
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 celery stalk, chopped
1 white onion, diced
3 cloves garlic, minced
1 green onion, chopped
1 red or green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful fresh cilantro, chopped
1 bay leaf
1 tsp olive oil
Instructions
Heat the olive oil in a pot over medium heat for 1 minute. Add onion, celery, garlic, greenonion, bell pepper and jalapeno and cook, stirring regularly, for 8 minutes. Add beans, chickenstock, water, cumin, oregano, thyme, salt, pepper, bay leaf, and cilantro, bring to a simmer and cook for 20 minutes. You can either serve the soup as is or pulse in a blender to make it a thicker soup.
Ingredients
2 cans black beans, rinsed and drained
1/2 cup diced tomatoes
2 cups chicken broth
2 cups water
1 tbsp. oregano
1 tsp. cumin
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 celery stalk, chopped
1 white onion, diced
3 cloves garlic, minced
1 green onion, chopped
1 red or green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful fresh cilantro, chopped
1 bay leaf
1 tsp olive oil
Instructions
Heat the olive oil in a pot over medium heat for 1 minute. Add onion, celery, garlic, greenonion, bell pepper and jalapeno and cook, stirring regularly, for 8 minutes. Add beans, chickenstock, water, cumin, oregano, thyme, salt, pepper, bay leaf, and cilantro, bring to a simmer and cook for 20 minutes. You can either serve the soup as is or pulse in a blender to make it a thicker soup.
Monday, May 26, 2008
Vegan Potage Parmentier (potato leek soup)
I know, butter and heavy cream taste soooo good. They make me really ill without a box of lactaid though. I bought butter the other day to include in the soup, but I completely forgot to put it in. The result was a very tasty soup that was extremely easy to make that happens to be vegan. And I don't even have a vegetable peeler!
This recipe serves 3.
Ingredients
2 leeks, finely chopped (only the white and light green parts)
2 large potatoes, peeled and diced
4 cups of water (or chicken stock for a meat eater version)
1/2 tablespoon salt
fresh parsley/chives for garnish
Bring the leeks, potatoes and salt to a boil. Lower the heat to a simmer, cover and cook for about 30-35 minutes. Pour the soup into a blender (if you have a food mill, use that instead) and pulse until the soup is smooth. Pour the soup through a sieve into a large bowl.
If you want the softened butter/heavy cream, add a teaspoon to each serving.
Garnish with a sprig of parsley or chives. Enjoy hot or cold.
This recipe serves 3.
Ingredients
2 leeks, finely chopped (only the white and light green parts)
2 large potatoes, peeled and diced
4 cups of water (or chicken stock for a meat eater version)
1/2 tablespoon salt
fresh parsley/chives for garnish
Bring the leeks, potatoes and salt to a boil. Lower the heat to a simmer, cover and cook for about 30-35 minutes. Pour the soup into a blender (if you have a food mill, use that instead) and pulse until the soup is smooth. Pour the soup through a sieve into a large bowl.
If you want the softened butter/heavy cream, add a teaspoon to each serving.
Garnish with a sprig of parsley or chives. Enjoy hot or cold.
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