Category: soup

Chick Pea Kale Garlic Soup

The Spicy VeganLeave a comment

This is one of the easiest, simplest soup recipes I make, yet it is one of the most nutritious and comforting. I’m especially fond of it when I have a cold for all the yummy, garlicky goodness.

Chick Pea Kale Garlic Soup

4 cups of chopped and steamed kale
2 tbsp of extra virgin olive oil
1 medium white or yellow onion, diced
6-8 cloves of garlic, minced
2 cups of cooked or canned chick peas
6 cups of Vegetable stock or 2 bouillon cubes with water
1 tsp sea salt
1 tsp fresh black pepper
1 tsp of fresh or 1 tbsp dry thyme
Splash of soymilk (optional)

1. Steam chopped kale and set aside
2. Warm olive oil in a soup pot on medium high heat
3. Saute diced onions for 5 minutes, stirring often then add garlic and saute for 2-3 minutes
4. Once they’re both soft add the vegetable stock, chick peas and kale
5. Bring to a boil then reduce heat and simmer, partially covered for at least 20-30 minutes
6. Add salt, pepper and thyme
7. Add soymilk if you prefer the soup cloudy and want to cut down the pungent ‘garlicky’ taste into a softer flavor

Total Prep and Cooking Time: 45 minutes to 1 hour
Servings: 4 bowls

 

 

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Potato Jalapeño Soup

The Spicy Vegan2 Comments

The secret to this soup is using the right amount of jalapeño so it gives it a spicy kick without overwhelming the delicate flavors of the potatoes and leeks. Though I generally leave the seeds of jalapeños in for extra spiciness, they tend to overwhelm the flavor of this soup so I do recommend you remove them.

Potato Jalapeño Soup

1/4 cup of earth balance
1 medium yellow onion, finely chopped
1 leek (white part only) finely chopped
2 large cloves of garlic, finely chopped
1 large jalapeño pepper with the seeds and veins removed, finely chopped
1 tbsp of sea salt
1 bay leaf
2 bouillon cubes mixed in water or vegetable stock, enough to cover potatoes
6 peeled, washed and cubed russet potatoes
2 cups of plain soy milk

1. Heat earth balance in large soup pot on medium high heat.
2. Add leeks, onions and salt and saute until translucent (about 5 minutes). Do not brown.
3. Add garlic and jalapeño and stir together for 2 minutes. Add potatoes, bay leaf,
bouillon or stock (enough to cover potatoes)
4. Bring to a light boil, cover and reduce heat to medium
5. When potatoes become soft (about 20-30 minutes), pull out the bay leaf
and drain the potatoes, making sure to save the liquid.
6. Mash with a potato masher or large fork. Do not use an electric mixer or the
potatoes will become gummy.
7. Once mashed, add the 2 cups of soy milk and stir over low heat. Add reserved broth slowly until desired consistency. Further puree using an immersion blender, a wire whisk, electric mixer (though only for a short period of time to avoid the gummy effect) or wait to cool and blend in a blender. You can also leave it slightly chunky for extra texture.
8. Serve with fresh ground pepper.

Total Prep and Cooking Time: 1-1/2 hours
Total Servings: 4-5 bowls

*A special thank you to Jannequin Bennett’s book, “The Complete Vegan Kitchen” for suggesting mashing the potatoes before pureeing.

 

 

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Split Pea Soup

The Spicy VeganLeave a comment
After seeing how many soups have the option of pureeing all the ingredients after they are cooked, I decided to try something different with this one and puree all the vegetables prior to cooking them. The result? A delicious, even flavor with optional consistency. 

Split Pea Soup

2 cups of dried green split peas, rinsed and sorted (optional: soaked overnight to increase digestibility)
2 tbsp of olive oil or earth balance
5 large garlic cloves, peeled
1 medium sized onion, coarsely chopped
2 medim sized carrots, coarsely chopped
2 celery sticks, coarsely chopped
2 medium sized potatoes, peeled and cut into small cubes
2 bouillon cube and 6 cups of water or 6 cups of vegetable stock (adjust accordingly)
Herbs: bay leaf, rosemary, thyme, sea salt and fresh pepper

1. Place onion, garlic, carrot, and celery in a blender or food processor and puree until smooth (add a little water if needed).
2. Heat olive oil and/or earth balance in a large soup pot on medium high heat. Once hot, add contents from blender/food processor. Cook until slightly darkened.
3. Add washed and drained peas. Let sit for a minute in mixture to blend flavors.
4. Add bay leaf and vegetable stock or water with bouillon. Bring to a boil. Add potatoes, reduce heat to medium and cover.
5. Once peas are soft they’ll start falling apart. Pull out bay leaf.
6. Add remaining seasonings to taste (about 8-10 shakes of each herb plus 15 cranks of fresh pepper and a tablespoon of sea salt).
7. To puree you can use an immersion blender, a wire whisk (for a thicker
consistency), you can also puree in a blender or simply leave it as is.
8. Serve with some fresh ground pepper.

Total prep and cooking time: 1 to 1 1/2 hours
Servings: About 6 hearty bowls

 

 

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