Broccoli, Walnut and Baby Leaf Soup
Posted on July 22, 2013 by The Gourmet Vegan - No Comments
Broccoli, Walnut and Baby Leaf Soup
When it comes to soup recipes, there are only so many combinations you can achieve before you return back to base. However, this is a recipe you will be pleased to have come across. I cannot tell you how delicious this recipe is, and it truly is incredible, but you can be the judge. Textures from the whole baby leaves turn a soup into a meal in its own right. If you want something extremely tasty and far from the ordinary, then this is for you.
 40 Minutes |
 Serves 2-3 |
 300 kcal per serving |
INGREDIENTS
1 medium sized head or 300 g ( 10 oz ) fresh broccoli
1 tablespoon oil
1/2 teaspoon sea salt
4 spring onion, finely chopped
1 teaspoon olive oil
500 ml ( 18 fl oz ) vegetable stock, i used kallo
200 ml ( 1/3 pint ) water
3 tablespoons nutritional yeast
30 g walnuts
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1/2 teaspoon black pepper
30 g ( 1 oz ) baby spinach
30 g ( 1 oz ) chard
30 g ( 1 oz ) rocket
( or a combination of your favourite leaves )
Extra walnuts and leaves for decoration
METHOD
Heat the oven to 200 degrees Celsius (400 F), Gas Mark 6.
Place the broccoli in a bowl and cover with the 1 tablespoon oil and 1/2 teaspoon of sea salt. Mix well to cover and place onto a baking tray. Bake in the oven for around 20 minutes.
Whilst the broccoli is roasting, fry the spring onions in 1 teaspoon of olive oil for 3-4 minutes until softened.
When the broccoli is ready, add to pan with the spring onions, along with all of the other ingredients except for the baby leaves. The baby leaves are added later.
Stir well and allow to simmer for 6-8 minutes until the broccoli is tender. Place in a processor and whiz until smooth. If you prefer a smoother texture you can pass the soup through a sieve.
Place back in a pan and add the baby leaves. Cook through on a low heat until the soup is hot and the leaves have wilted.
Serve garnished with a few leaves and crumbled walnuts.
RECIPE NOTES
This soup can be reheated but is best served when it is freshly cooked, to get the best from the fresh tastes and textures.
RECIPE TIPS
Experiment with different leaves and nuts to get different flavour combinations.
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Cheesy Roasted Cauliflower Soup
Posted on July 4, 2013 by The Gourmet Vegan - No Comments
Cheesy Roasted Cauliflower Soup
This, in my opinion, is one of the most delicious vegan cauliflower cheese soups. Simple to prepare but packed full of flavour with the most amazing creamy texture. It is also extremely nutritious. If you were ever a lover of cauliflower cheese, then this soup version will be something you adore. This would also make an amazing starter for a dinner party.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
For the roasted cauliflower
300 g ( 10 oz ) cauliflower florets
1 teaspoon vegetable oil
Other ingredients
1 teaspoon vegetable oil
1 small onion, finely chopped
1 medium carrot, finely chopped
1 stick celery, finely chopped
1 clove garlic, minced
1 pinch salt
500 ml ( 10 fl oz ) vegetable stock, I use Kallo
1 teaspoon Dijon mustard
100 ml ( 4 fl oz ) soya milk
4 tablespoons nutritional yeast
1/4 teaspoon yeast extract such as Marmite, Vegemite or other
1/2 teaspoon ground coriander
splash Tabasco sauce or 1/2 teaspoon vinegar and 1/4 teaspoon chilli powder
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
Put the cauliflower in a bowl with the oil. Mix to be sure all the cauliflower is covered in oil and place in a baking tray. Cook in the oven for 20-25 minutes until soft and slightly charred.
Whilst the cauliflower is roasting, begin to prepare the rest of the ingredients.
In a frying pan, over a medium heat, add the oil and fry the onion, garlic, carrot and celery with a pinch of salt for 8-10 minutes or until the vegetables are soft and caramelised.
Once the cauliflower has roasted, place into a processor or blender with the fried vegetable mixture and then add all of the other ingredients.
Blend until smooth and creamy and then pass through a sieve back into a saucepan and heat through. Taste for seasoning and serve.
I like to serve with croutons, shop bought or home made.
RECIPE NOTES
This soup freezes well, just be sure to cool completely before freezing.
RECIPE TIPS
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Caldo Verde ~ Classic Portuguese Kale Soup
Posted on May 16, 2013 by The Gourmet Vegan - No Comments
Caldo Verde ~ Classic Portuguese Kale Soup
This soup, a Portuguese classic, is a dish I had never come across until a few days ago. I was having a late lunch with a friend, her parents are from Portugal, and talk turned to favourite foods and recipes. She mentioned a favourite recipe, one that her father always makes at home, and I knew I had to try it. Of course, anything containing Kale gets my attention immediately, and so I wasted no time in making this today and was absolutely blown away with the result. This is yet another example of how simple ingredients make for some of the most wonderful dishes.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
250 g potatoes, cut into bite size chunks
150 g Kale, very finely sliced, or you can use any other dark leafy brassica
50 g vegan chorizo, I use and recommend Vbites (Link Here)
1 litre vegetable stock, I use Kallo
1/4 teaspoon smoked paprika (optional)
1/2 teaspoon black pepper
METHOD
Fry the onion and garlic in the oil for a few minutes until the onion has softened.
Add the potatoes and VBites chorizo pieces and continue to fry for a 2-3 minutes.
Add the stock and the kale and cook, covered, for 20 minutes on a low simmer or until the vegetables are tender.
Add the pepper and paprika, stir well and allow to cook slightly before serving to allow for the flavours to marry.
RECIPE NOTES
If you have difficulty finding the Chorizo, substitute by adding another 1/4 teaspoon of smoked paprika.
RECIPE TIPS
This soup freezes very well and so, make up batches to keep in the freezer.
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