Archive for the ‘Soups’ Category

Roasted Root Vegetable Soup & Crudite Plate

In Soups, vegan on March 28, 2010 at 8:32 pm

I am a big fan of root vegetables – and got this idea for a soup from A Year From Oak Cottage. The recipe is so easy to make: simply roast the vegetables, add them to some stock, puree and season how you would like, and voila!


1/2 butternut squash, peeled and cut into small chunks

1 small sweet potato, peeled and cut into small chunks

2 parsnips, peeled and cut into small chunks

2 large carrots, peeled and cut into small chunks

1.5 cups hot stock

salt and pepper

olive oil


Toss with olive oil and salt.  Roast the veg at 425F for 45 minutes.

Remove from oven, and add to pot of hot stock.  Mix with stock – I left it on the stove simmering approx. 10 mins.

Using an immersion blender, blend soup to your desired consistency.  I then added a dash of cinnamon and stevia to sweeten it a little bit.  Yum!

Crudite Plate

I made a crudite plate to go along with my soup.  The picture turned out nicely so I thought I’d post!

The plate has homemade hummus, carrots, and homemade gluten free Irish Soda Bread (recipe from Allergen Free Cuisine!)


Cauliflower Potato Soup

In Main Courses, Soups, Uncategorized, vegan on March 19, 2010 at 12:14 pm

I absolutely love Healthy, Happy Life’s recipes.  She takes comfort food and veganizes it in the best way!  This soup was so simple and so tasty!  I modified it a bit and didn’t puree all of it, because I like to keep chunks of cauliflower and potato for texture. Yum yum!

Adapted from Healthy, Happy Life:


Part 1

1 yellow onion

1/2 head cauliflower, chopped up

1 white potato, cubed

herbs (I used thyme, garlic powder, parsley)

1 cup vegetable broth (I used water + veggie bouillon)

1/2 cup plain rice milk

2 tsp dijon mustard

Heat oil in pot over medium heat. Add diced onion, cook for 3-4 minutes.  Add in chopped potato.  After 5 minutes, add in vegetable broth and milk, chopped cauliflower.  Turn up heat until boiling, then turn down heat, put lid on pot and “steam” cauliflower for 5 minutes.  Add in herbs and mustard and take off heat.  Once cooled, use immersion blender to puree soup.

Part 2 (Saffron Roux)

2 tbsp cornstarch

pinch saffron (this is optional – I realize not everyone has saffron on hand!)

1 cup vegetable broth (eyeball this amount)

1/4 cup rice milk

Stir vegetable broth and milk, adding in cornstarch slowly over low heat.  Once cornstarch is mixed in, turn heat to medium until roux becomes like a thick liquid.  Add in saffron and turn off heat.  Mix into soup until blended.


Simple Barley Soup

In Soups on March 6, 2010 at 11:30 am

My very first post – very exciting!

I made a delicious barley soup that I wanted to share…


1 onion

3 carrots

3 celery stalks

3 1/2 cups vegetable stock

1/2 tsp thyme

1/2 cup barley

salt and pepper to taste

Heat oil or water in pot on medium heat and saute onions until translucent.  Add in chopped carrots and celery until softened.  Pour in stock, water, barley and thyme.  Bring to boil, simmer for 45 minutes.  Add salt and pepper to taste.

Enjoy! (I had the soup with GF bread and Earth Balance for lunch and it tasted amazing)