Browsing Tag

soup

Red Lentil and Ginger Soup

This red lentil and ginger soup is a household favourite and perfect for the fall weather. It’s seasoned with aromatic and tasty spices like turmeric, cumin and paprika and packed full of flavour.

Red Lentil and Ginger Soup

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients
  

  • 2 tbsp coconut oil
  • 2 onions diced
  • 4 garlic cloves minced
  • 2 tsp ginger
  • 2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 cups red lentils
  • 6-7 cups broth
  • 2 tsp salt

Instructions
 

  • Heat coconut oil in a large pot over medium heat
  • Sautè onion until translucent. Add in the garlic and ginger and stir
  • Add in cumin, turmeric and paprika. Sautè for two minutes until you smell the aromas
  • Add in red lentils
  • Add in the water and turn the heat up until the soup starts simmering. Lower the heat, cover and cook for 25 to 30 minutes until the lentils are fully cooked. Add the salt to taste and serve warm

Vegetarian Chili

Warm-up with a spicy vegetarian mixed bean and Vegetarian Chili. For those cold, overcast, and downright miserable days, this vegetarian chili may just be the perfect pick-me-up.

Vegetarian Chili

Prep Time 15 minutes
Cook Time 1 hour

Ingredients
  

  • 1 cups Corn fresh or frozen
  • 2 cups Zucchini
  • 1 Eggplant diced
  • 2 Red Peppers cored and diced
  • 2 Yellow Onion chopped
  • 1/2 cup Garlic Cloves
  • 1/4 Olive Oil
  • 4 quarts Vegetable Broth
  • 2 cans Stewed Tomatoes
  • 2 cans Tomatoe Puree
  • 1/4 cup Lime Juice
  • 4 tbsp Chili Powder
  • 1 1/4 tsp Cayenne pepper
  • 1 tsp Cumin ground
  • 1/2 cup Butter
  • 1/2 cup All-Purpose Flour
  • 3 cans Cannellini beans 15 ounces (rinsed and drained)
  • 1/2 cup Cilantro minced
  • Sour cream and chopped green onions optional

Instructions
 

  • Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400F for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
  • In a Dutch oven, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne, and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
  • In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans, and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.

Creamy Roasted Cauliflower Soup

Warm-up this November with this simple yet filling roasted cauliflower soup recipe. Full of plenty of flavour and a bit of spice, you’ll be nice and toasty in no time.

With less than 5 weeks until Baby Sims arrival. I’ve been busy cooking up some freeze ahead meals so that Dan and I have plenty of nutritious and ready-to-eat food at home while we settle into this new chapter. I will be sharing out a round-up in the coming weeks which will include some of my favourite plant-based dishes.

Creamy Roasted Cauliflower Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 3 tbsp Extra-virgin Olive Oil
  • 1 head Cauliflower 4-5 cups total
  • 3 Garlic Cloves peeled and chopped
  • 1 tsp Cumin ground
  • 1/2 tsp salt
  • 1/8 tsp Paprika
  • 1 tsp coconut oil
  • 1 Yellow Onion chopped
  • 2 Medium Yukon Gold Potatoes peeled and cubed 2-2 1/2 cups total
  • 1/4 tsp Black Pepper
  • 4 cups Vegtable Broth
  • 1 cup Water
  • 1/2 cup Silk Coconut Milk

GARNISH

  • 1 tbsp Red Pepper Flakes
  • 4 sprigs Fresh Thyme
  • 2 tsp Extra-virgin Olive Oil
  • 1/4 cup Roasted Cauliflower

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • On a large rimmed baking sheet toss chopped cauliflower, garlic with the cumin, salt, paprika and 3 tablespoons of extra-virgin olive oil.
  • Bake until the cauliflower and garlic is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway. Remove from oven and set aside.
  • Meanwhile, once the cauliflower is almost done, in a soup pot warm the coconut oil over medium heat until shimmering. Add the chopped onion, cubed potatoes and salt and pepper. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  • Add the vegetable broth and water and bring the liquid to a boil. Once boiling, adjust the heat to maintain a simmer and cook uncovered, until the potatoes are very soft, about 15-20 minitues
  • Remove the pot from the heat and stir in roasted cauliflower/garlic mixture, reserving about 1/4 cup of the cauliflower for garnish.
  • Allow the soup to cool slightly, then carefully puree the soup using an immersion blender, regular blender.
  • Return the pureed soup to the pot and rewarm it over low-medium heat. Stir in the coconut milk (I personally love Silk's plant-based Coconut Milk).
  • Taste and adjust for salt and pepper, if necessary.
  • To serve, ladle the soup into bowls and top with some of the reserved cauliflower and a sprinkle of red pepper flakes, fresh thyme leaves and a drizzle of olive oil.

Creamy Mushroom Soup

Looking for something to warm your belly up this autumn? This creamy vegan mushroom soup is the perfect thing to make that happen. I was inspired to recreate one of my favourite soups from The Red Tea Box restaurant in Toronto, which unfortunately closed a few years ago. I can still remember my first mouthful and how completely blown away with the herb seasoning.

The combination of dill and pepper made me rethink the way I traditionally made mushroom soup. To finish it off I always make a handful of homemade croutons for garnish.

Mushroom Soup

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

  • 2 cups Cauliflower Florets
  • 1/4 cup Cashews  soaked overnight
  • cups Vegetable Broth
  • 1 tsp Onion Powder
  • 1 clove Garlic chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Extra-Virgin olive oil
  • 1 cup White Mushrooms
  • 1/2 Yellow Onion diced
  • 1/2 tsp Thyme
  • 1/2 tsp Garlic Power
  • 2 tbsp Fresh Dill chopped

CROUTONS

  • 5 slices Sourdough Bread
  • 1/4  cup Vegan Butter melted
  • 2 tbsp Garlic Salt

Instructions
 

  • Place cauliflower, cashews, vegetable broth, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor.
  • Meanwhile, add olive oil, mushrooms, and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
  • Add pureed cauliflower mixture to sautéed mushrooms. Then the spices and bring to a boil, cover and simmer for 10 minutes, until thickened.

CROUTONS

  • Preheat oven to 350F.
  • Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
  • Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Apple and Butternut Squash Soup

A perfect meal for a chilly fall day. This butternut squash soup includes my favourite Gala apples and my go-to crunchy homemade croutons garnish.

Aside from being able to enjoy fresh croutons for soups and salads, I enjoy making seasoned croutons with leftover stale bread which might otherwise be tossed out. 

APPLE AND BUTTERNUT SQUASH SOUP

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

  • 2 lbs Butternut Squash  peeled & cubed
  • 1 Yellow Onion  peeled & cut into 8 wedges 
  • 1 Garlic Cloves peeled and chopped
  • 2 Apples (ideally sweet)  peeled & cubed
  • 2 tbsp Extra-Virgin Olive Oil
  • Salt & Pepper to taste
  • 4 cups Vegetable Broth
  • 5 slices Sourdough Bread
  • 1/4 cup Vegan Butter  melted
  • 2 tbsp  Garlic Salt

Instructions
 

  • Preheat oven to 400F.
  • Line 2 large baking sheets with foil to prevent sticking, if desired.
  • Spread butternut squash, onions, garlic and apples evenly onto 2 baking sheets. Toss first pan in 1 Tbsp. extra virgin olive oil, salt and pepper. Repeat for the second baking sheet. Roast vegetables for 35 – 40 minutes.
  • In a food processor, puree roasted veggies. Add butternut squash puree to a large soup pot. Stir in low sodium vegetable broth, 1 tsp. salt, and ½ tsp. pepper. Heat to the desired temperature, or when soup begins to bubble.

CROUTONS

  • Preheat oven to 350F.
  • Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
  • Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Vegetarian Borscht Soup

Vegetarian Borscht Soup instantly brings back many memories of the good ol’ days at my Bubbie’s chalet in Quebec’s Eastern townships. It’s pretty incredible how certain flavours can take you right back to a place or a moment in time. For me, while eating this soup all I could think about is coming home after a long day of skiing in -43 degrees, cozying up by the fire, and indulging in comfort food prepared by my very talented Bubbie.

This Sunday I made the point of calling her and asking her for the recipe which I wanted to share with all of you.

VEGETARIAN BORSCHT SOUP

Prep Time 25 minutes
Cook Time 40 minutes
Servings 4

Ingredients
  

  • 3 Beets peeled and grated
  • 2 Garlic Cloves crushed
  • 2 Onions sliced into half-moons
  • 2 Carrots peeled and cut into matchsticks
  • 1 pound White Cabbage cut thinly into shreds
  • 2 tbsp Grapeseed Oil
  • 7 cups Vegetable Stock
  • 1 tsp Salt
  • 1 tsp Pepper

GARNISH

  • 5 sprigs chives chopped

Instructions
 

  • Peel and cut the onions, carrots, and grate the beets once peeled.
  • Heat 1 tablespoon of grapeseed oil in a large pot over medium-high heat. Add crushed garlic and onion; cook and stir until the onion has softened and turned translucent. Continue to add carrots, grated beets, and a pinch of salt. Cook until they have softened.
  • In the meantime, bring the vegetable stock to a boil. Once boiled, add the softened veggies along with the shredded cabbage.
  • Let simmer 15-25 minutes. Season to taste with salt and pepper and squeeze in the lemon juice. Then, puree using a food processor.

Roasted Tomato and Red Pepper Soup

Another favourite simple soup recipe of mine featuring fresh tomatoes from the garden and sweet red peppers. Feel free to add as much spice as you’d like.

Roasted Tomato and Red Pepper Soup

Prep Time 15 minutes
Cook Time 50 minutes
Servings 4

Ingredients
  

  • 9 Medium Tomatoes cored and quartered
  • 3 Red Peppers seeded and quartered
  • 2 Yellow Onions, small cut into wedges
  • 1 tbsp Coconut Oil
  • 6 Garlic Cloves
  • 5 cups Vegetable Broth
  • 1/2 tsp Red Pepper Flakes
  • 1/4 tsp Paprika
  • Salt and pepper to taste
  • 1 tsp Extra-virgin olive oil

Instructions
 

  • Preheat oven to 375F with two racks placed in the middle of the oven.
  • Grease two rimmed baking sheets with cooking spray.
  • Place tomatoes, skin side down, on one of them. Gently toss the onions and red peppers lightly with coconut oil, try to keep the onion wedges intact!. Place on the other baking sheet, with the red peppers skin side down and the unpeeled garlic.
  • Bake for 40 minutes, until the vegetables are tender throughout and turning golden on the edges.
  • In a large soup pot over medium-high heat, bring the vegetable broth to a boil. Peel your garlic and toss it in. Add the roasted vegetables, red pepper flakes, and paprika. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
  • Purée the soup using an immersion blender or transfer the soup to a blender, several cups at a time. Season to taste with salt and pepper.