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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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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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.