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Posts Tagged ‘vegan soup’

The perfect quick and easy soup to warm you up. Unlike other legumes, lentils cook super fast and do not require pre-soaking, so you can whip up a batch for lunch in minutes.

Prepping the ingredients

Ingredients

  • 2 L (8 cups) mild vegetable stock, preferably homemade
  • 1 small onion,  coarsely chopped
  • 500 ml (2 cups) masoor lentils
  • 2-3 kaffir lime leaves
  • 1 ml (¼ tsp) turmeric
  • 5 garlic cloves
  • 10 black peppercorns
  • 2.5 cm (1 inch) piece of fresh ginger
  • 15 ml (1 tbsp) mandarin orange zest
  • 60 ml (¼ cup) mandarin orange juice
  • salt to taste
  • fresh coriander, chopped for garnish (optional)

Rinse lentils thoroughly until water runs clear. In a large pot, bring the stock to a boil. Add onion, lentils, lime leaves, turmeric, garlic and pepper and bring to a boil. Turn heat to medium-low and simmer until lentils are cooked (about 25 mins). Add ginger and mandarin orange zest and process with an immersion blender until smooth. Simmer 5 more minutes. Adjust salt to taste, add mandarin orange juice, stir well and serve.

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cream of Kabocha squash

1 Kabocha squash peeled, clean and cubed (butter nut is a good substitute)
1 onion minced
1 L of homemade vegetable broth
100 ml soy cream or homemade cashew cream
2-3 fresh sage leaves minced
nutmeg to taste
salt to taste
black pepper freshly ground, to taste
parsley minced for garnish

On medium heat cook the squash with onion until the squash is tender. Transfer to a blender adding all remaining ingredients but parsley and process util creamy and smooth. Adjust seasoning to taste. Serve in soup bowl with a little more cream swirled in and garnished with parsley.

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