I put all the things I like in a bowl and ended up in Japan and I like Japan so it was a good evening.
This was quick and easy and delicious and I’m still in a good mood from it.
This is also the debut of a cute bowl my parents gave me to feature soup on my blog.
You can (as always) mix and match the vegetables to what you have, this worked well but miso is always delicious with mushrooms for a different option.
[Serves 2/3 as a Main Dish, 4/5 as a Starter]
- 500ml Miso Stock
- 1 Clove Garlic
- 1 Chunk Ginger, maybe 1 Tbsp
- 1 Can Coconut Milk
- 1 tsp Toasted Sesame Oil
- 3 Carrots, thinly sliced
- LOTS of Cabbage! (2/3 Cups, chopped)
- Optional: chopped spring onion
Blend up the Miso Stock, Garlic, Ginger, Coconut Milk and Toasted Sesame Oil until it’s all smooth. Pour it out through a sieve to eradicate any foam and take it to the hob adding the carrot and cabbage (and optional spring onion).
I then left this on the hob on low, cleaned all my dishes and took it off so I suppose leaving it on low for 10 minutes does the job.
Serve and Enjoy!
Sometimes I forget how tasty parsnips are. They are so tasty that I was worried I was going to eat them all while they were steaming…
Luckily I didn’t (I did eat a few pieces) and this soup turned out great. I’m learning that the secret to a good soup is to keep it simple and focus on one or two vegetables, often you can think it’s better to max out on nutrients and put a bit of everything in there, or you worry you don’t have enough flavour but you just need to have faith that one or two is enough. Simple is delicious.
Also I learned a new Vitamix trick, I like my soups chunky, with varying degrees of chunkyness, and I know that if you whack the whole mixture into the Vitamix and throw it on high you’ll have a very smooth soup (and admittedly for some soups that works really well) but it’s fairly commonplace to transfer some if not most of the mix in, blend and then return it for some thick and some blended. This time I did that TWICE (see instructions) by making some of the soup smooth, transferring it back to the pot and then putting a second load in the Vitamix and pulsing, the results were great and I had three different thicknesses in there.
- 2 Parsnips, peeled and chopped into chunks (Around 180g)
- 1 Shallot, chopped
- 1 Garlic Clove, minced
- 100g Cannellini Beans (soaked)
- 1/2 Tbsp Fenugreek
- 1 tsp Cumin
- 500ml Vegetable Stock
- 2 Tbsp Nutritional Yeast (or “Cheese” of your choice)
- Optional: Fresh Rosemary
Steam the chunks of parsnip until soft (probably around 15-20 minutes), putting some sprigs of rosemary in there as well brings out a really nice flavour.
Roast the Cumin and Fenugreek in a frying pan for 2 minutes (tasty smell!) and then added the garlic and shallot and cover them in the spices for around 5 minutes.
In a saucepan add all the ingredients to the vegetable stock and cook for around 5-10 minutes. Here comes the Vitamix trick (can be done in any blender) transfer 3/4 mixture into Vitamix (try and leave some chunkiness especially the beans because they’re always nice whole in a soup), blend this on high until smooth, transfer back to the saucepan and stir. Optional (advised) extra: place a second load into the Vitamix (maybe half) and give it some quick pulses to loosen it up then put it back in for a super variety of thickness.
Serve, and always do enjoy.
Happy Easter! Here’s a light (but very filling) lunch to make up for the chocolate.
I’m really into lentils at the moment and this soup is probably my favourite soup that I’ve made so far it was simple to make, extremely filling and tasty.
I am at this very moment looking into getting some new crockery to mix up the images a bit, I love the look of thai bowls or even some wooden just to really give your eyes their worth. I’m sorry the picture isn’t more exciting, it’s always difficult when you’re taking pictures in a state of hunger (this bowl was empty approx 35 seconds later).
Serves 2 [technically speaking it came to around two bowl-fuls but I did eat both]
Feel free to mix around the ingredients I imagine this would be delicious with kale or cabbage, also an important note if you like a thicker soup, it would be delicious with added potato, I added hemp protein powder (workin’ on my abs) so it was thickened considerably and would be great without it but a potato would be perfect for extra thickness.
- 2 Medium Leeks
- 1 Small Onion
- 1 Clove Garlic
- 500ml Vegetable Stock (Marigold Swiss you know me)
- 60g Red Lentils
- Optional: 1/2 tbsp nutritional yeast, ground pepper
Start the lentils off by covering them in cold water in a saucepan and bringing them to the boil. Then reduce heat (I like to add 1/4 tsp vegetable stock) and cover for 15 minutes.
Chop onions, leek and garlic and fry them in a bigger pot (if you wanted to add the nutritional yeast, this is where that goes in for an added cheesy flavour). Stir vegetables until they have softened and pour in the vegetable stock. Leave to simmer for around 7-10 minutes then pour half to three quarters of the mixture into a blender and blend until smooth (this all depends on how chunky you would like it). Reunite the blended and unblended vegetables and serve with the lentils on top, perhaps adding some ground pepper.
I felt like soup for dinner (probably craving something green and healthy after the um ice cream breakfast) this was really tasty with the added Basil it gave it a real pesto feel (which I’m a huge fan of). This recipe incorporates the Cashew Cream Cheese from the other day but feel free to use cashews on the off chance you’re not making everything with me as we go along.
The thing I really liked about this recipe is that it gives you enough time while things are going to completely clean everything up as you’re going along, leaving you with just the Vitamix (which cleans itself) and bowl.
Serves 2 (or 4 as a starter)
- 2 Courgettes
- 1 Small Onion, chopped
- 2/3 Cloves Garlic, minced (2 is fine but I like garlic)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 cup (375ml) Vegetable Stock (I use Marigold Swiss)
- As much fresh Basil as you like I used a small handful (I realised I put the whole batch in the picture, I used a lot less than this, if it’s really fresh then too much would be overwhelming because courgettes taste very mild)
- 1/2 Tbsp Cashew Cream Cheese (or just Cashews)
- Optional: 1 tbsp Nutritional Yeast
- Salt and Pepper, to taste
Realistically if you prefer your soup on the more raw end of things, there is nothing stopping you throwing all of this into the blender as it is (and take it to high on a Vitamix for a hot soup) but I kept things in a more habitual fashion and started on the hob.
Chop Courgettes, leave 1/4 of one courgette to the side. In a saucepan place onions on a low/medium heat for a few minutes until soft, add garlic for another minute. Stir in chopped courgettes, salt and pepper over medium heat, stirring occasionally for a few minutes. Add vegetable stock and simmer until the courgettes are soft (for me this was around 7 minutes).
Pour into blender along with Basil, Cashew Cream Cheese and Nutritional Yeast and blend on high. If you don’t have a Vitamix you may need to return this to the hob, try a taste test to be sure. Take the 1/4 remainder courgette and make it into strings using a mandolin slicer (my new favourite tool) or other slicing method, use this to garnish (I also grated some of the spare courgette on top).
This afternoon I really felt like a simple carrot soup. So I made one. Here’s the recipe.
Love and light,
[serves 2 as main dish, 4 as a starter]
- 5/6 Carrots, cut into chunks (I used 5 medium)
- 1 Small Onion, chopped
- 2 Cups (480ml) Vegetable Stock (I use Marigold Swiss)
- 1/2 Cup (240ml) Rice Milk
- 3/4 tsp Curry Powder
- 2 Tbsp Lemon Juice
- 1/2 tsp Salt
- Black Pepper to taste
Put all ingredients in your blender (for best results in that order, I got you covered)
Blend on high for around 6 minutes, if you don’t have a Vitamix you may wish to blend and then transfer to the hob to heat.
This evening’s dinner consisted of my take on a standard Cabbage Soup recipe. It worked out tastier than I was expecting so hopefully it works for a first post 🙂
- A LOAD of cabbage (250g), chopped
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- dash salt and pepper to taste
- dash Tabasco or hot sauce, to taste
- A SMALL amount of fresh chopped herbs perhaps parsley/rosemary
- “Cheese” of your choice, nutritional yeast flakes, parmesan powder, cheesy sauce mix, it all takes the same effect.
- 1 small potato, chopped.
Combine all ingredients except herbs in a large saucepan. Allow to simmer for at least 20 minutes.
Transfer half of the soup to the Vitamix (or other blender or food processor) and process until smooth.
Combine the two together (you can blend it ALL if you want a completely smooth smooth but I like some chunkyness in there too).
Finally garnish with your herb of choice (I went with Rosemary- don’t add too much as it’s pretty over powering!)