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.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Lentil, Bean and Vegetable Loaf
Posted on December 21, 2012 by The Gourmet Vegan - No Comments
Lentil, Bean and Vegetable Loaf
The combination of textures from the various pulses and vegetables make this a really wonderful dish. I like to serve this with roasted vegetables and thick onion and mint gravy. However you choose to serve this loaf, you will not be disappointed.
| 1 Hr 20 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
1 tablespoon of olive oil
1 medium onion, very finely chopped
1 carrot, peeled and grated
1 large courgette, very finely grated
1 stick of celery, finely chopped
1 medium aubergine, small chunks
1 medium red pepper, small chunks
150g of mushrooms, roughly chopped
1 vegetable stock cube
400g tin of lentils, drained
400g tin of cannellini beans, drained
4 cherry tomatoes, quartered
1 tablespoon of tomato puree
2 medium slices of wholemeal bread, finely chopped or processed to breadcrumbs
50g of walnuts, very finely chopped
1 teaspoon of garlic granuals
1 teaspoon of brown mustard seeds
1 teaspoon of garam masala
1/2 teaspoon of cumin
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 teaspoons of egg replacement (or equivalent to replace 2 eggs)
METHOD
In a large frying pan, over a medium heat, fry the onion, carrot, courgette, celery, aubergine and red pepper. When the vegetables start to soften add the garlic granules and mustard seeds and cook for about 10 minutes until all the vegetables are softened and have taken on some colour. If the mixture becomes too dry at any time, add a little water.
Next add the mushrooms and continue to cook for another 5 minutes to soften the mushrooms and then add the drained beans and lentils.
Mix together well and add the stock cube, tomatoes, tomato puree, garam masala, cumin, salt and pepper.
Cook this mixture for another 2 to 3 minutes for all the ingredients to blend together.
Finally, add the breadcrumbs and walnuts. Cook for another 1 -2 minutes to combine all the ingredients and finally add the egg replacement.
Remove from the heat and pour into a well oiled bread tin.
Cook in a preheated oven at 180 degrees for 45-55 minutes. The loaf is ready when the top has browned and the loaf has slightly solidified and the edges are coming away from the tin.
Leave to cool in the tin for 5 minutes before turning out onto a plate or baking tray.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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