Plantain and Corn Soup
Soup – Vegetable – –

INGREDIENTS

2 T vegetable oil
1 onion, chopped finely
1 clove garlic, crushed
275 g / 10 oz yellow (half ripe) plantains, peeled and sliced
1 large tomato, skinned and chopped
175 g / 6 oz sweetcorn kernels (fresh or frozen)
1 t dried or 2 t freshly chopped tarragon
950 ml / 2 pints vegetable stock
1 green chilli, de-seeded and chopped finely
Pinch of grated nutmeg
Salt and pepper to taste
2 sprigs of fresh tarragon to garnish

METHOD
Heat the oil in a large saucepan and add the onion and garlic. Fry for 5-6 minutes over a medium heat until the onion soft.
Add the plantains, tomato and sweetcorn and cook for 5 minutes, stirring. Add the tarragon, stock, chilli, nutmeg and salt and pepper to taste. Simmer for 10-15 minutes or until the plantain is tender. Serve garnished with fresh tarragon.
posted by Mr Falafel
[post a new comment]

[Reply] – [link] – Kale addition – [casemnor] – 2003/12/29 – 15:52
This soup is wonderful! I make it often. I always add a couple cups of chopped kale which I think really adds to the recipe.

Need Ingredients for this Recipe? Find Everything you Need at our Store!

For exclusive offers & discounts, subscribe to our newsletter now!

Pasta E Fagioli (Pasta with Bean Broth)
Soup – Legume – –

INGREDIENTS

1 carrot, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
2 x 480 g / 17 oz cans beans (cannellini, red kidney, navy, pinto orromano)
2 cups or so vegetarian stock
450 g / 1 lb ripe plum tomatoes, chopped, or a 450 g / 16 oz can diced tomatoes
2 T chopped fresh Italian parsley
1 t marjoram
450 g / 1 lb pasta, such as farfalle (bows), penne or ziti
Chopped parsley for garnish
Optional: soy parmesan

METHOD
Put a large pot of salted water to boil for the pasta.
In a large non-stick or lightly oiled pot, steam-fry the carrot, celery and garlic in their juices for 3-4 minutes. Add the beans, broth, parsley and marjoram. Cover and simmer over low heat for 5 minutes.
Meanwhile, cook the pasta in the boiling water until al dente. Drain the pasta and add to the pot with the vegetables. Taste for seasoning. Serve in bowls with a sprinkle of parsley and soy parmesan and crusty bread on the side.

NOTES
From ‘Nonna’s Italian Kitchen’, by Bryanna Clark Grogan.
[post a new comment]

[Reply] – [link] – A bit of beratement – [elementalist] – 2007/08/22 – 17:15
As a chef, I find exception with your term ‘Vegetarian Stock’, as it is not made from vegetarians. The proper name is ‘Vegetable Stock’ and any respectable recipe site would have the decency to use the proper names for things. One does not call ‘Mushroom Stock’ ‘Mushroometarian Stock’ or any other such nonsense. Shame on you.

Need Ingredients for this Recipe? Find Everything you Need at our Store!

For exclusive offers & discounts, subscribe to our newsletter now!

Pasta e Fagioli
Soup – Legume – –

INGREDIENTS

6 oz / 175 g macaroni
1 small onion
1 small clove garlic
1 T olive oil
1/2 a can (15 oz / 440 g) beans (navy, borlotti, pinto, etc)
1 T tomato paste
2 T water
1 t sweet basil
1 T minced parsley
Freshly ground black pepper
1 T imitation bacon bits

METHOD
Cook the macaroni in boiling, lightly salted water until just tender.
Meanwhile, chop the onion and garlic finely. Saute in the oil in a saucepan for about 3 minutes.
Add the beans, tomato puree (paste), water and basil. Bring to the boil, then lower heat and simmer uncovered for about 5 minutes.
Drain the macaroni and add it to the saucepan, along with the parsley, imitation bacon bits. Add black pepper to taste. Mix well and cook for a couple minutes longer.
posted by Mr Falafel
[post a new comment]

Need Ingredients for this Recipe? Find Everything you Need at our Store!

For exclusive offers & discounts, subscribe to our newsletter now!

Parsnip and Wild Rice Mulligatawny
Soup – Rice – –

INGREDIENTS

60 grams / 2 ounces wild rice
60 grams / 2 ounces margarine
1 onion, chopped
1 garlic clove, crushed
450 grams / 1 pound parsnips, diced
1/2 teaspoon turmeric
2 teaspoons curry powder
1.5 liters / 3 pints vegetable stock
1 green apple, peeled and diced
125 milliliters / 1/2 cup unsweetened coconut milk
2 teaspoon chopped fresh coriander leaves
Salt and freshly ground black pepper

METHOD
Place the wild rice in large pan. Add 450 ml / 2 pints of water, or enough to cover the rice, bring to the boil, reduce the heat and simmer for 30-40 minutes until the rice is tender. Drain.
Heat the margarine in a separate pan. Add the onion and garlic and fry over a low heat for 5 minutes until soft. Add the parsnips, turmeric and curry powder and cook for a further 2-3 minutes to allow the spices to release their fragrances.
Pour in the stock and add the diced apple. Stir well, then simmer for 40 minutes until the parsnips are tender.
Puree the ingredients until smooth in a blender or food processor. Strain through a coarse strainer or sieve and season to taste. Return the soup to the pan and stir in the coconut milk, reserving 4 t. Bring almost to a boiling point, remove from the heat and stir in the wild rice and coriander. Serve with a swirl of reserved coconut milk.
[post a new comment]

Need Ingredients for this Recipe? Find Everything you Need at our Store!

For exclusive offers & discounts, subscribe to our newsletter now!

Onion and Garlic Soup
Soup – Vegetable – –

INGREDIENTS

4 medium onions
4 cloves garlic
1/2 t salt
2 t stock powder (i use marigold vegan bouillon)
2 t dried chives
Knob of marg (or use 3 T oil if you prefer)

METHOD
1. Thinly slice the onions, press the garlic and then gently fry with the salt, covered, for 30-35 mins (until the onions start to turn brown and smell sweet), stirring every few mins. The long cooking time is important.
2. Add the chives, half a litre (a bit less than a pint) of boiling water and the stock powder. Bring to the boil, then simmer for 5 mins.
Best left to stand for a little while before serving.
posted by Ronny/Capybara Cake
[post a new comment]

Need Ingredients for this Recipe? Find Everything you Need at our Store!

For exclusive offers & discounts, subscribe to our newsletter now!

Mushroom Soup
Soup – Vegetable – –

INGREDIENTS

2 tablespoons oil
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
900 grams / 2 pounds cleaned and sliced white mushrooms
6 cups vegetable broth
Salt and black pepper to taste
Chives

METHOD
Saute the carrots, onions, leeks, and celery in a large pot and cook until tender but not browned, about 10 minutes. Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened. Add the stock, salt and pepper, and simmer, covered, for 30 minutes.
Puree the soup in a food processor or blender in as many batches as necessary. Adjust seasoning to taste.
Serve in warm bowls with a sprinkling of chives.
[post a new comment]

Need Ingredients for this Recipe? Find Everything you Need at our Store!

For exclusive offers & discounts, subscribe to our newsletter now!

Mushroom Dill Soup
Soup – Vegetable – –

INGREDIENTS

4 tablespoons margarine
2 cups chopped onion
Salt and freshly ground black pepper
280 grams / 10 ounces fresh mushrooms
1 tablespoon finely minced fresh dill
2 cups vegetable stock
1 tablespoon tamari sauce
1 cup soy milk
2 teaspoons fresh lemon juice
1/2 cup soy yoghurt
1/2 chopped fresh parsley as garnish

METHOD
In a medium sized saucepan, saute the onions in 2 tablespoons of the margarine, stirring occasionally, until soft but not brown. Sprinkle lightly with salt. Add the mushrooms, dill, 1/2 cup broth, tamari sauce and paprika. Cover pot and simmer for 15 minutes.
Heat the remaining margarine in a saucepan. Whisk in the flour and cook, stirring until the mixture foams and bubbles. Remove from the heat, add the soy milk all at once, and whisk vigorously to blend well. Return to moderate heat and continue to whisk until the sauce is thickened and smooth, about 10 minutes. Stir in the mushroom mixture and remaining broth. Cover pot and simmer for 10-15 minutes.
Just before serving, add salt and pepper to taste, lemon juice, soy yoghurt, and extra dill if desired. Blend well and heat thoroughly, but do not boil. Serve garnished with parsley.
[post a new comment]

Need Ingredients for this Recipe? Find Everything you Need at our Store!

For exclusive offers & discounts, subscribe to our newsletter now!

Mushroom Barley Soup
Soup – Vegetable – –

INGREDIENTS

1/2 cup barley
1 1/2 cups water
1-2 tablespoons margarine
Onion
Garlic
Up to 450 grams / 1 pound mushrooms
1/2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons sherry or vinegar
5 cups water or vegetable broth
Pepper

METHOD
Place barley with water and simmer for twenty minutes.
Melt margarine in a skillet and add enough onion and garlic for your discretion. Toss in mushrooms and salt and cook for 10 minutes. Add soy sauce and sherry/vinegar. Mix and add water/stock and simmer for 20 minutes, adding pepper.
Freezes well.
[post a new comment]

Need Ingredients for this Recipe? Find Everything you Need at our Store!

For exclusive offers & discounts, subscribe to our newsletter now!

Mrs Falafel’s Cauliflower Soup with Whole Spices
Soup – Vegetable – –

INGREDIENTS

1 t sunflower oil
1 t cumin
1/2 t coriander seeds
1/2 t fenugreek seeds
1 t fennel seeds
3 cardomon pods (split open)
1 onion, finely chopped
2 cloves garlic, chopped
1 medium cauliflower
2 medium potatoes, washed & cut into chunks
1 L / 2.1 pints veggie stock

METHOD
Heat the oil in a medium saucepan. Add the spices and fry for one minute then add the onion & garlic & fry until soft. Add potatoes & cauliflower & fry for 4 mins, then add stock. Bring to the boil & then simmer until veggies are soft.
Turn off the heat & allow to cool for a minute then liquidize and season to taste with salt & pepper.
posted by Mr Falafel
[post a new comment]

Need Ingredients for this Recipe? Find Everything you Need at our Store!

For exclusive offers & discounts, subscribe to our newsletter now!

Miyuk Kuk (Seaweed Soup)
Soup – Vegetable – –

INGREDIENTS

1 T sesame oil
1/2 lb / 225 g tofu, cut into cubes
1 clove garlic, minced
6 cups water
4 oz / 115 g dried miyuk seaweed soaked in water for 20 minutes and torn into 3 inch / 7.5 cm strips
2 T soy sauce
1 t salt
1/2 t black pepper

METHOD
In a large saucepan, heat the sesame oil over medium high heat. Fry the tofu for 2 minutes. Add the garlic and fry for 1 minute more. Add all the remaining ingredients. Simmer for 15 minutes and serve.
posted by Mr Falafel
[post a new comment]

Need Ingredients for this Recipe? Find Everything you Need at our Store!

For exclusive offers & discounts, subscribe to our newsletter now!