Posts tagged ‘soup’

June 15, 2014

Thai Spiced Carrot Soup {Vegan}

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My Sunday food prep sessions have really upped my game in the kitchen throughout the week. Chopping and roasting vegetables and cooking grains seems like a simple enough practice, but the difference is major. It makes everything just a little bit easier and gives my brain a break in the post-work scramble to make something healthy for dinner.

If I’m smart enough to make a soup during my Sunday prep session, it usually makes a dinner for Fabian and I, plus a couple of lunches for me or portions to freeze in case of laziness. It’s the pureed (or chunky – depending on the week) dish that keeps giving.

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March 4, 2013

Vegetable Miso Ramen

vegetable miso ramen #voraciousvander

While we’re talking food hugs. Let’s talk about miso broth and noodles.

I mean, if warming and satisfying are what you’re after, a big bowl of flavorsome broth,  full of veggies and noodles is a good way to go.

It’s the perfect sick person food. Or well person food. Or tired and hungry person food.

This, paired with some sassy comments from Maggie Smith, is guaranteed to soothe most troubles away.

I have limited ramen knowledge, but I know that there are a few different types of broth that can be used when fashioning a bowl of the noodle soup.

This is an easy miso-based one that requires little more than stirring miso paste into some simmering stock. It’s a simple way to get your bowl of goodness started pronto.

January 25, 2013

Red Lentil Dahl with Kale

voraciousvander -RL dahl

Even in summertime I crave comfort dishes. I’m talking warm, heavily spiced bowls of things that might make you sweat a little when you eat them. I dunno. I’m aware that no one likes to sweat whilst eating, but I’ll take it over eating chilled soup. Gazpacho? I just…can’t. I’m sorry. (Not sorry.)

You know I’m game for a massive minimal-cooking-required salad, but homegirl needs a cooked meal several times a week, regardless of the weather. It’s something about sitting down at night to eat something that has a story. Something that’s been chopped and sautéed and simmered.

I love experimenting with cuisines that I find a little intimidating, it’s like facing your fears in a totally contained and inconsequential way!

Whatta rush.

Since I’ve been cooking, I’ve found Thai and Indian cuisines to be among my favorites to make at home. Mostly because they involve big vats of stew-like concoctions that can be custom-made to involve heaps of vegetables, tons of flavor and spice, and require being mopped up with rice and/or flatbread. (In general, I enjoy mopping my food up with carbs. It’s satisfying and delicious.)

Plus, a good curry paste can’t really let you down.

November 7, 2012

Broccoli and Leek Soup

I’m gearing up to tell some stories. Actually, I’ll just be telling one specific story, multiple times.

This weekend, F’s parents are throwing us our Australian engagement party. It’s going to be a lovely night in the backyard with friends, family, good food and bubbles.

There’s one catch: I’ll be obliged to tell the story of our engagement to many of the guests. While I’ve already had quite a bit of practice in the two months we’ve been engaged, I still haven’t got better at telling it.

Where do I start? One minute, I was on a rooftop in New Orleans’ French Quarter laughing at his pre-proposal speech, not being able to take a compliment and the next I realized what was going on. I think I probably just sound like a jerk when I tell it…I dunno.

It was a perfect night – like, majorly – and we were the happiest couple in NOLA, I just wish I could express the sequence of events better!

It doesn’t really matter though – we’re just excited to celebrate with the people we love.

I wish I had a better story about this soup too, but the truth of the matter is that I found myself on a Monday waiting for my fruit and veg delivery and very hungry. I scraped around the crisper and came out with a head of broccoli and a big leek. Instead of an omelet or some quick stir fry I opted for a simple and silky smooth soup.

Admittedly, you have to be a broccoli fan for this one, but you could try subbing in more potatoes or roasted carrots instead. I like to garnish the whole thing with chives, which add a nice mellow onion-y compliment to the leeks. I also think a little grating of Parmesan or cheddar would go over extremely well in this situation.

The end.

BROCCOLI & LEEK SOUP

  • 1 medium head of broccoli, cut into small florets
  • 1 large leek, white and light green parts sliced thin
  • 1 small-medium white potato, pealed chopped into 1/2-inch pieces (about 1/2 cup)
  • 1 tablespoon fresh thyme
  • olive oil
  • 2 cloves of garlic, finely chopped
  • 1 liter or 4 cups vegetable broth
  • salt & pepper
  • 1-2 tablespoons chopped chives, to serve

In a large pot, heat a glug of olive oil over a medium high heat. Add leak and garlic and sauté until the leek is softened, about 5 minutes. Stir in the thyme and cook for another minute.

Pour in vegetable broth and bring to a boil. Add broccoli and potato and reduce heat to medium. Simmer for 10 minutes until the broccoli and potatoes are tender.

Allow the soup to cool for a few minutes and purée with a stick blender or in batches in the blender.

Pour back into the pot, bring to a boil and and simmer for another 5-10 minutes. Serve with chopped chives and extra black pepper.

August 28, 2012

Roasted Sweet Potato and Carrot Soup

Simple things that will always always brighten my day:

  • This picture of kangaroos hugging
  • A cheap manicure
  • Soul music
  • Unexpected flowers
  • A new book
  • A good margarita
  • Treat yo self. And all things Amy Poehler is involved in
  • Dinnertime with Mr. F
  • Making lists of completely unimportant things

This soup is a brightener too – in color and flavor. It’s hearty and almost a little rich, without actually having anything rich in it. Depth is added to the sweetness of the carrots and sweet potatoes by roasting and the addition of earthy cumin and a little spice from Cayenne pepper balance it all out.

Roasted Sweet Potato and Carrot Soup
- 2 medium sweet potatoes, peeled and chopped into 1-2 inch chunks
– 4 medium carrots, washed well and roughly chopped
– olive oil
– 6 whole cloves of garlic (skins on)
– 2 cloves of garlic, finely chopped
– 1 large yellow or brown onion, finely chopped
– 1 teaspoon cumin
– 1/4 teaspoon of cayenne pepper
– 6 cups vegetable stock/ broth
– salt and pepper

Heat oven to 400 F/205 C.

Chop the bottom off of 6 cloves of garlic, but keep them in their skins.

Arrange the 6 garlic cloves, sweet potatoes and carrots on well oiled baking sheets. Sprinkle with salt and bake for 25-30 minutes until the sweet potatoes and carrots are soft and golden. Remove garlic cloves from their skins.

Heat 1 tablespoon olive oil in a large pot. Add chopped onion and a little salt and saute until softened and translucent – about 5 minutes. Add the 2 cloves of chopped garlic and cook for another minute.

Add stock and bring to a boil.

Add roasted carrots, sweet potato and garlic to the stock and bring to a boil again. Remove from heat and then carefully blend with a stick blender or in batches in a blender, until smooth.

Serve warm with fresh ground pepper and a sprinkle of toasted pumpkin seeds.

August 2, 2012

Tomato and Roasted Red Pepper Soup

I hate it when people say they “HATE surprises!”

Ummm, no you don’t.

You’re going to tell me that if I (or someone else you adore) showed up to your front door on a random evening with a quality baguette, cheese, wine and some fabulous conversation you’re going to be totally miffed? I highly doubt it!

Everyone loves a pleasant surprise – like a free coffee, unexpected flowers or getting a card in the real-life mail – but some people just prefer to feel in control of a situation they’re unsure of. And that’s completely okay.

But sometimes you just have to ease up and roll with the surprises. They’re probably going to be awesome ones.

This soup was a surprise – and a damn fine one. The surprise part came from adding some jarred roasted red peppers which gave the soup an excellent sweet-smokey flavor and generally tszujed the whole thing up.

Also, I suggest adding a tiny pinch of (surprise!) baking soda to your tomato soups (and sauces) – it reduces the acidity of the canned tomatoes allowing their sweetness to shine through.

If you’ve got some stale bread lying around, make some pan-toasted croutons to top this soup off – they’re super easy, thrifty and will impress the person who’s eating with you.

Tomato and Roasted Red Pepper Soup (serves 2-4)
– 1 tablespoon olive oil, plus more if needed
– 1 medium yellow onion, diced
– 4 cloves of garlic, chopped
– 1 can of whole tomatoes (I used canned cherry tomatoes, but plum tomatoes are good too)
– 2 whole (or 1/2 cup chopped) roasted red peppers (from a jar)
– 4 cups vegetable broth
– salt and pepper
– a pinch of baking soda

Heat olive oil in a large pot over a medium high heat. Add onions and a sprinkle of salt and cook stirring for 5 minutes until soft. Add garlic and cook for another minute until fragrant. Add a little more olive oil if the pan goes a little dry.

Add tomatoes, red peppers and vegetable broth. Crush the tomatoes with the back of a wooden spoon as you stir everything around a bit. Add a small pinch of baking soda and stir into the soup. The fizzy action means its working.

Bring it all to a boil and then reduce to a simmer and cook for about 10 minutes. Season with salt and pepper.

All the soup to cool for about 10 minutes and then puree it in a blender in batches. I left a  ladleful or two out, so keep a little texture. Do whatever you’d like!

Serve warm with chopped herbs (I got in on some chive action!) and pan-toasted croutons or bread.

Pan-Toasted Croutons
– 2 pieces of slightly-to-moderately stale bread (I used 3 day-old sourdough)
– 1 tablespoon olive oil
– 1 garlic clove, minced
– smoked sea salt
– cracked pepper

Cut bread into bite-sized squares and heat olive oil in a medium pan over a medium heat.

Add bread, garlic, salt and pepper to the pan and toss to coat the bread in seasoning and oil. Arrange the bread pieces in a single layer and cook them for 3-4 minutes on each side until golden. Store in an air-tight container for 1 day.

July 12, 2012

Lentil Soup with Harissa and Pumpkin

Ways to brighten a grey wintery day:

- Stay in bed a little longer. Heated blanket ON. (No central heating in Australia, folks – that heated blanket has been MONEY this past month.) Check your emails on your phone while doing this – you’re totally getting things done while still lying in bed!

- Make or buy the best dang cup of coffee you can muster. Drink it while watching different versions/parodies of Call Me Maybe on youtube. (Like this one or this one.)

- Do your own version of yoga/stretching/dance aerobics while watching fluffy morning TV. Mute TV occasionally to play Call Me Maybe.

- Bundle up and get outside for a walk. You’ll try and resist this at first (it’s so gloomy out there!) – but you’ll be happy you did.

-  Simmer something over the stove for a little while – something a hearty, lentil-packed and a little spicy. Top it with a zippy lemon-scented yogurt and eat while piping hot!

Awww yeah, you’re treating winter right.

Lentil Soup with Pumpkin and Harissa (serves 4-6)
adapted from Gourmet Traveller

- 1 tablespoon olive oil
– small knob of butter
– 1 large onion, finely chopped
– 1 medium-large leek, finely chopped
– 2 carrots, finely diced
– 1 celery rib, finely diced
– 2 cloves of garlic, finely chopped
– 2 cups dry French lentils
– 6 cups (1.5 liters) water, or more if needed.
– 2-3 cups diced Japanese pumpkin (or butternut)
– 1 14-ounce/400-gram can of diced or cherry tomatoes
– 2-3 tablespoons harissa paste, to taste
To serve:
– 1/2 cup Greek yogurt
– zest of 1/2 lemon
– handful of chopped coriander

Heat olive oil and butter in a large pot over a medium heat until the butter is foaming.

Add onion and cook, stirring occasionally until soft and golden – about 8 minutes.

Add leek, carrot, celery and garlic and cook for another 8-10 minutes stirring occasionally, until soft.

Add lentils and water and cook for 20 minutes over a simmer.

Add pumpkin and tomatoes and cook another 20-30 minutes until everything is tender. Add a bit more water if needed. (I added a splash.)

Stir in harissa paste and cook another 10 minutes.

Combine lemon zest and yogurt and serve over soup with fresh coriander.

June 20, 2012

Vegetarian Pho

Are you a pho addict yet? I didn’t know about this brothy Vietnamese soup until a couple of years ago, but once I did I was hooked. HOOKED I tell you!

Most commonly you see it made with thinly shaved raw beef that’s cooked by the heat of the broth and ladled over rice noodles. You’re given mix-ins like bean sprouts, lime, basil and chilli on the side that you can add at your own discretion. Interactive food! You know I love that.

But it’s often hard to find vegetarian-friendly versions of pho in restaurants. Luckily, you can make this aromatic broth at home pretty easily and load it up with all the veggies you want.

My version used a heap of mushrooms and spinach, as well as soba noodles in the place of the rice noodles. Traditional? Not all all. Vegetable-packed, slightly spicy, aniseedy pho-like goodness? Yessir.

You can easily make this broth non-vegetarian by using beef or chicken broth and fish sauce. I personally prefer the fish sauce here instead of soy sauce, but it’s up to you. You could also add cooked shredded chicken or prawns.

Vegetarian Pho Broth (serves 4)
adapted very slightly from The Kitchn

- 1 large onion, peeled and halved
– 4-inch/10-cm piece fresh ginger root, peeled and halved lengthwise
– 2 3-inch/7.5-cm cinnamon sticks
– 2 star anise
– 4 cloves
– 2 teaspoon coriander seeds
– 8 cups vegetable stock (or stock of you choice)
– 1 tablespoon soy sauce (or fish sauce)
– 2 carrots, peeled and coarsely chopped

Char onion and ginger directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic (about 2 minutes), add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Vegetarian Pho
– soba noodles (or rice noodles)
– 3 cups mushrooms
– 2 cups fresh spinach, roughly chopped

Toppings
– finely chopped chilies
– finely chopped green onion
– bean sprouts
– basil
– mint
– cilantro
– sriracha

Prepare noodles ahead. For soba noodles, cook in boiling water for about 4 minutes (according to package) strain and portion into bowls. If using rice noodles, soak in boiling water for approximately 20 minutes or according to package instructions. Pour broth over the noodles when you’re ready to serve.

I added sliced mushrooms to my finished broth and cooked covered for about 10 minutes until tender, adding the spinach in the last minute or two. Serve hot with desired toppings.

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