Tastes Just Like A Cabbage Roll Soup

Meaty mushrooms make up for the lack of beef or bacon and bam! This soup tastes like the real deal.
Meaty mushrooms make up for the lack of beef or bacon and bam! This soup tastes like the real deal.

Since I stopped eating meat, there are some things I miss; bacon, chicken wings, pulled pork, Big Macs, and cabbage rolls. I love cabbage rolls. They are meaty and starchy and comforting and delicious. And I haven’t had them in over 5 years.

So I set out to figure out how to bring cabbage rolls back into my life…without meat…without rice, but with all of the flavour. And I was actually shocked when it worked…this soup tastes like actual cabbage rolls…the ones with meat…but they are completely vegan. I swear. The meatiness comes from very finely chopped mini bella mushrooms and pure luck. You’re welcome.

 

Ingredients

2 tbsp olive oil

3 cloves of garlic, chopped

1 shallot, finely chopped

1 small cooking onion, diced

1 carrot, peeled and finely chopped

1 stalk of celery, finely chopped

5-7 mini bella mushrooms, very finely chopped image

1 medium cabbage, shredded or chopped into strips

2 cups vegetable stock

2 cups strained tomatoes

1 can organic diced tomatoes

2 sprigs of thyme

2 bay leaves

1/2 cup quinoa, cooked

salt & pepper to taste

Heat olive oil on medium heat. Add garlic and sauté, 30 seconds. Add shallot and continue cooking, 1 minute. Add onion and continue cooking, 3 minutes. Add carrot, celery, and mushrooms, and cook until soft. Season with salt and pepper.

Add the cabbage, cover, and let sweat, 5-7 minutes. Remove cover, add stock and both kinds of tomatoes, thyme and bay leaves. Season with salt and pepper. Cook for 2 hours. Stir in quinoa, serve, and enjoy!

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Cauliflower Leek Soup

This soup is just as tasty as it's potato-y cousin, but lighter and better for you
This soup is just as tasty as it’s potato-y cousin, but lighter and better for you

My sister asked me last weekend if there was a way to make potato leek soup without the potatoes, and I thought “challenge accepted”. I love leeks so much and don’t eat potatoes, so why not try to make one of my favourite comfort foods better for you?! And since cauliflower is all the rage these days, I figured I would give that a try to replace the potatoes. And success!

This soup is great as is, but adding some thyme, some curry powder, or whatever spice you might like to pump this soup up would totally work because the flavours are mild but delicious.

 

 

 

 

 

Ingredients

2 tbsp olive oil

2 large cloves of garlic, chopped

1/2 a medium cooking onion, diced

3 leeks, trimmed, halved and sliced

1 large cauliflower, broken into small pieces

4 cups vegetable stock

Salt & pepper to taste

Heat olive oil in Dutch oven on medium heat. Add garlic and saute for 30 seconds. Add onion and continue to cook, 3 minutes. Add leeks and cook for another 5 minutes until soft. Add cauliflower and stir through. Add vegetable stock and bring to a boil. Reduce to a simmer and cook for 30 minutes.

 

Blend until smooth with a hand mixer or in a food processor. Should you want a creamier or heartier soup, add 1/4 cup of cream or blend 1/2 a can of chickpeas into the soup.

Serve and enjoy!

Asian Vegetable Soup

Quick, simple, and made per person, this soup is great for dinner for one, two or five!
Quick, simple, and made per person, this soup is great for dinner for one, two or five

So while I am a firm believer that great food takes time, sometimes we just don’t have it. And although great soups often take hours of simmering to create deep flavours, sometimes a nice, quick, light soup is all you need to warm you up and keep you nourished.

Not only is this Asian Vegetable Soup speedy, but it can make one bowl or 5 bowls…whatever you need. Plus, if you’re really in a hurry you can replace all the fresh veg with the equivalent of frozen Asian veggies and no one would know! Should you want a heartier soup, add brown rice noodles to the mix and you have yourself a noodle bowl. Want more protein? Add 2 tablespoons of shredded chicken or pork, 4 cooked shrimps, or 3oz of sliced, grilled flank steak, or 3oz of fried tofu to the bowl.  To be honest, with a bit of creativity, the possibilities are endless.

 

Ingredientsimage

For each person being served:

1 cup organic, low sodium vegetable stock

1 tsp sesame oil (I always prefer toasted)

1 tsp vegetable oil

1-2 cloves of garlic, chopped

1/4 of a cooking onion, diced

1 inch ginger, chopped

2-3 cremini mushrooms, sliced

1 cup coarsely chopped hearty vegetables (any of carrots, broccoli, cauliflower, celery)

1/2 cup coarsely chopped leafy greens (any of spinach, kale, collard greens, bok choy)

1 handful edamame beans, fresh or frozen

1 tsp fish sauce

1 tsp soy sauce

Salt & Pepper, extra soy sauce, Sriracha, sesame seeds, fresh cilantro, sliced green onion, all to taste

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Place vegetable stock in a pot and heat through on medium heat until ready to serve.

Heat sesame oil and vegetable oil in wok or skillet on medium-high heat. Add garlic and saute 30 seconds. Add onion, season with salt and pepper, and sauté one minute. Add ginger and sliced mushroom and saute 2 minutes. Add your hearty vegetables and continue to cook, 3 minutes. Add edamame, fish sauce, 1 tsp soy sauce, and leafy greens, and continue to cook for 1-3 minutes (if only using spinach, stick to one minute; if using sturdier leafy greens use the full 3 minutes).

Spoon contents of skillet into a deep bowl (if adding rice noodles place cooked noodles in the bowl first). Pour broth into bowl, and garnish to your liking with green onions, fresh cilantro, salt, pepper, soy sauce, Sriracha and sesame seeds. Enjoy!

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Winter Vegetable Soup

Full of vitamins, iron and calcium, this soup helps you fight the winter germs and fills you up
Full of vitamins, iron and calcium, this soup helps you fight the winter germs and fills you up

I also call this soup “Don’t Get Sick” Soup, because it kicks ass at keeping you healthy when everyone else has a brutal cold. In fact, the veggies in the soup are all extremely high in either Vitamin A, Vitamin C, Calcium, or Iron (or a combination of all of them). This soup is also great for vegans and vegetarians who have a difficult time getting Iron, Calcium, and Vitamin A from animal sources. Sometimes I even add chili flakes to the soup when I add the oregano to get that nose running and to rev up my metabolism.

But aside from all of that good-for-you awesomeness, my Winter Vegetable Soup is delicious comfort food that will keep you warm all winter long, and is really easy to make. The beans add a bit of creaminess to the soup, and the richness pairs perfectly with a bold glass of Cabernet Sauvignon.

Ingredients

2 tbsps extra-virgin olive oil

4 cloves of garlic, smashed and coarsly chopped

1 medium cooking onion, diced

1 large carrot, peeled and diced

3 stalks of celery, chopped

1 can of navy beans, drained and rinsed

1 medium zucchini, chopped

4 cups (half bunch) of kale, leaves only, broken into small pieces

1 tbsp dried oregano

1 can (794g) of whole tomatoes + 1 can of water

1 carton (900ml) vegetable stock

fresh ground salt & pepper to taste

Heat olive oil in Dutch Oven or large pot over medium heat. Add garlic and cook for 30 seconds. Add onion and sauté for 3 minutes. Add carrots, celery and beans, season with salt and pepper, add oregano, and cook for 5 minutes, until vegetables are soft.  Add zucchini and kale and cook until kale has reduced, 3 minutes.

Add juice from tomato can, then add each tomato in the can one at a time, squeezing in your hand to break apart, throwing out the greenish, hard core of each one. Rinse the can with water and add that water to the pot. Add the vegetable stock, and bring everything to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 20 minutes.

imageLadle into bowls, serve, and enjoy! Keep soup up to one week in the fridge or 3 months in the freezer in a tightely sealed mason jar.

 

Note: I always try to buy organic everything because I like to avoid chemicals entering my body as much as possible. Buying whole tomatoes in a can means they have only been processed once, unlike diced or crushed tomatoes which are processed twice or more. This way they maintain more of their nutrients, and we always want more nutrients.

 

 

Button and Wild Mushroom Soup

This "creamy" vegan mushroom soup tastes better than traditional
This “creamy” vegan mushroom soup tastes better than traditional

 

I used to hate mushrooms. Their texture was weird to me, and I wasn’t too keen on their strong, earthy taste. Today I have grown to absolutely love them, but I find myself surrounded by people who still have a hate on for the flavourful fungi. This soup is my attempt to convince even those the most fearful of mushrooms to give them a chance. And it usually works…at least until the bowl is gone.

 

I would like to note that the key to the flavour and richness of this soup lies in the use of a variety of mushrooms. In this recipe I use button, cremini, and shiitake mushrooms, but essentially the sky’s the limit in terms of different types. Use as many kinds of mushrooms as you like. I saved some of each type to slice and add in at the end, but you can leave the soup as is after it’s blended if you prefer.

The more kinds of mushrooms, the more lfavourful the soup will be
The more kinds of mushrooms, the more flavourful the soup will be

 

Ingredients

2 tbsp olive oil

4 cloves of garlic, smashed and roughly chopped

1 medium cooking onion, diced

5 cups of a variety of button, cremini and shiitake mushrooms, sliced

1/2 cup sweet white wine like Vidal or Riesling

1 carton (900ml) no salt added veggie stock

2-4 sprigs of thyme

1 carton (945ml) organic almond milk (should only have 5 ingredients max)

salt and pepper to taste

Garnishes (Optional)

Old white cheddar, grated

Truffle oil

Fresh thyme

 

Heat olive oil in a dutch oven or large pot over medium heat. Add garlic and sauté 30 seconds. Add onions, some fresh ground salt & pepper, and cook until translucent, 3 minutes. Add all of the mushrooms, or save 1 cup if you like sliced mushroom pieces in your soup.image

 

Place the thyme sprigs on top of the mushrooms, turn up the heat to medium high, and allow the mushrooms to begin sticking to the bottom of the pan. Pour in the white wine and stir, pulling away all of the caramelized bits stuck to the bottom. Reduce for 3 minutes. Add veggie stock, almond milk, and more ground salt & pepper to taste. Bring to a boil, reduce to medium low and let simmer for 20 minutes.

 

Strining Mushroom SoupBlend soup with a handheld blender. If using a food processor or smoothie blender, make sure you let the soup cool first. Once soup is blended, you have the option to pass it through a fine sieve placed over a bowl to make the soup less gritty.

If you saved some sliced mushrooms, heat a bit of olive oil in the empty soup pot, add the mushrooms and sauté for 3 minutes. Add the soup back into the pot and heat through.

Garnish with grated old white cheddar, a sprig of thyme, or some truffle oil (or all three), serve, and enjoy.

Thai Red Curry Soup

Thai Red Curry Soup

 

I stumbled across Thai curry paste in one of my first grocery trips in the big city and was so curious and excited. I don’t know whether it was super common then and I was just a small town girl (start singing Journey lyrics here), or whether it has now become more readily available with the popularity of Thai cuisine. Whatever the case, the curry paste in this recipe can be found at most grocery stores, and is the proverbial tie that binds everything together in a perfect harmony of delicious, creamy, spicy, sweet, soupy goodness.

This recipe is a healthier gluten free pascatarian version of the one included on the label of my aforementioned first jar of Thai curry paste, and after tweaking it for several years, this is my favourite and the easiest version. Use a Dutch Oven for best results.

Soup in a Dutch Oven always has more character and depth than cooking in any other vessel

Ingredients

4 tbsp coconut oil

3 cloves of garlic, coarsely chopped

1/2 medium cooking onion, chopped

2-3 inches of fresh ginger root, chopped

2-3 cups of frozen Thai vegetable mix OR 2 cups fresh snap peas, sliced red pepper, sliced cremini mushrooms, julienned carrots, beans, and chopped broccoli (see why frozen is better?)

1 tbsp fish sauce

1 400ml can of whole coconut milk

1/2 carton or 450ml no or low salt vegetable broth (Add the whole carton for more soup…it just won’t be as coconuty)

1 tbsp lemongrass paste OR 1 blade of lemon grass, cut into 4 large pieces

1/2 tsp lime zest

2 tbsp Thai red curry paste

1 tbsp of coconut sugar (substitute brown sugar but know it’s not natural)

1/3 package of extra firm tofu, cut into cubes

Garnishes: Cashews, fresh cilantro, chilli flakes, lime squeezes

Preheat oven to 350 degrees Fahrenheit. Place 2 tbsp of coconut oil in a dutch oven on medium heat and let warm. Add the garlic and let cook for 30 seconds. Add the onion and ginger, and let cook until the onions are translucent, 3-5 minutes. Turn pot to medium-high and add frozen vegetables to sear and avoid sogginess; cook 5 minutes (if using fresh vegetables, you can do the same but reduce cooking time 2-3 minutes).

Add fish sauce, coconut milk, vegetable broth, lemongrass, red curry paste, and coconut sugar. Stir the pot a few times, then cover and place in the oven for 30-35 minutes. The soup should cook down an inch or two. Once out of the oven, remove the lemongrass pieces if you used fresh.

While the soup is in the oven, heat the remaining coconut oil to medium high and place the tofu pieces in the hot oil, turning every 2-3 minutes until all sides are golden brown. Place on paper towel to drain.

Once soup is finished, ladle into bowls and garnish with tofu pieces, cashews, cilantro, and chilli flakes. Squeeze the lime over the soup, then drop in the bowl. Enjoy!

Set up the garnishes and allow guests to build their own soup
Set up the garnishes and allow guests to build their own soup

UP THE PROTEIN: Add cooked chicken or raw red lentils to the soup before it goes in the oven.

WHEN YOU’RE CRAZY HUNGRY: Add a handful of pre cooked quinoa to the bowl before you ladle the soup in for a starch free meal, or use brown rice noodles or brown or black rice if you’re body is craving starch.

Note: This dish can be made vegetarian by adding 1 tbsp salt in place of the fish sauce, and using vegetarian Thai red curry paste.