Good Eats Good Times

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Tag: hearty

(Vegan) Creamy and Spicy Butternut Squash Soup (with ginger and a bit of sweetness, too)

Yup…another soup. I know my soups often have similar ingredients/I make them in similar ways, but they always surprise me in the end with different flavors. This one was particularly delicious (and different) and I won’t be too surprised if I make it again in a few weeks. There are a lot of flavors going on here, but I’m perfectly okay with that.

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Ingredients:

  • 1 (medium sized) butternut squash
  • 3 potatoes
  • 3-5 carrots
  • 1 onion
  • 2 cloves garlic
  • 1-2 inches ginger
  • 2 tbsp tomato paste
  • 2-3 tbsp mimic creme (or choice of milk/cream sub; this would also be awesome with coconut milk)
  • 2 tbsp earth balance (I use soy-free)
  • 1-2 tbsp agave syrup
  • 1 veggie bouillon cube
  • curry, paprika, cayenne, chili, cumin, salt, pepper

Prep Time: approx 40-50 mins, Serves 4-5

Peel and cut the butternut squash into smallish cubes. Wash, peel, and quarter the potatoes. Clean and chop the carrots (doesn’t have to be too finely). Set those veggies aside.

Chop the onions, garlic, and ginger and throw them into the bottom a large pot with some olive oil. Sauté them for about 4-5 minutes and add your spices. Start with .5 tsp of cumin, 1 tsp of cayenne, 1-2 tsps of paprika and chili, and 2-3 tsps of curry. Add a bit of salt and pepper if you’d like. Let the spices mix with the veggies for another minute, and then throw in the potatoes, carrots, and squash. Add water; you’ll probably come close to filling your pot (but leave some room!).

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pre-blending

Bring the pot to a boil. Whenever you’d like, you can also add the agave syrup, earth balance, mimic creme, tomato paste, and bouillon cube. Let the pot simmer for just about 15-20 minutes after it boils, and your soup should be just about done! At this point I of course taste it and usually add a few more spices as necessary. You should be able to taste a bit of everything: the curry, ginger, a bit of spice, and a bit of sweetness. Delicious.

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Also, as with my other soups, I let it cool and then throw it in the blender (magic bullet for me) so it gets a nice, smooth, creamy texture! Top it with cilantro, some black pepper, and serve.

Easy and Savory Veggie Potage (Puree)

I know what you’re thinking….another soup?!

But what can I say? They’re easy, hearty, and healthy. In addition, they’re so easy to make around food allergies. Especially since my roomies were getting sick, it was time to make some soup.

This soup definitely has some similarities to the other ones I’ve made, but with much more emphasis on letting the vegetables’ flavors speak for themselves, instead of the spices. When it was done, the soup had a really great consistency and you could really taste the carrots, celery, mushroom, and potatoes in each bite. Delish.

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Ingredients:

  • 6-7 potatoes (medium sized)
  • 4-5 celery stalks
  • 6-8 carrots
  • 6-8 mushrooms
  • 1 large onion
  • 1-2 cloves garlic
  • 1 tbsp dried parsley
  • 1 tsp basil
  • 3-5 bay leaves
  • 2-3 tbsp earth balance (or butter or margarine)
  • 2 tbsp tomato paste
  • 2 bouillon cubes
  • salt/pepper
  • South African Smoke (spice from Trader Joe’s)

Serves: 3-5, Prep Time: approx 45 minutes

In the bottom of a large pot, sauté the garlic and (chopped) onion with some olive oil for about 5 minutes. Chop the mushrooms, celery, and carrots (they don’t have to be finely chopped by any means). Peel and quarter the potatoes. Add the mushrooms and sauté for another few minutes. Then, add all of the veggies and pretty much fill the pot with water. Add the dried parsley, basil, and bay leaves. Add one of the bouillon cubes. Bring the broth to a boil.

Once the broth has boiled, bring it to a simmer. Add the tomato paste and earth balance. Add a bit of salt and pepper. Add a good amount of the South African Smoke (if you don’t have any, you can obviously leave it out, but it gave the soup an amazing smoky/roasted flavor that worked really well with the vegetables). Let it simmer for probably about 15-20 minutes. Then, taste the soup! You’ll probably want to add another bouillon cube. If the veggies are nice and soft (check the potatoes), your soup is pretty much done.

Take it off heat and let it cool (at least for a bit). Fish out the bay leaves to the best of your ability. Then, put it in the blender for just a few seconds. I also mashed it with a hand masher before blending it so that it would be easier on the blender (especially considering my blender is a Magic Bullet). I only blend it for a few seconds since a few chunks are nice.

This soup was delicious and savory, but still definitely pretty light. I highly recommend throwing some rice in to make it a bit heartier, and if I make it again I’d probably trying putting some lentils or kidney beans in it. Top it with some cilantro, homemade croutons (refer to one of my other soup posts), or even some potato chips, as I did.

Carrot, Potato, and Ginger Soup

After the long first day of the winter semester, and with our super-cool friend Emma over, it was the perfect time for my roommate Josh, Emma, and I to cook up this thick, carroty, savory soup. Quick and easy, this soup is a perfect, hearty, vegetarian meal for a winter night.

Not sure exactly where this idea came from, but some of the inspiration came from a Spicy Carrot Soup recipe in Gluten, Wheat, and Dairy Free, a cookbook Josh got me for Christmas. I feel like people often use butternut squash soup for a soup like this, but since we had potatoes lying around the apartment, we decided to make it work. 

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Ingredients: 

  • 8-10 carrots
  • 8-10 medium sized potatoes
  • 2 cloves garlic
  • 1 large onion
  • 1.5 cups red lentils
  • Approx. 1 tbsp ginger
  • Approx. 1.5 tbsp Earth Balance (or other buttery spread)
  • Approx. .5 cup mimic creme (see Mushroom, Leek, and Potato Soup for more info)
  • 2-3 cubes Veggie Bouillon
  • Spices: cumin, cayenne, chili, salt, pepper

Serves 4-6, makes a BIG pot of soup!!

Prep Time: about 45 minutes (plus time to let the soup cool before you blend it)

First, in preparation, chop the onions and garlic, peel and quarter the potatoes (so they cook quicker), peel and slice (or even chop) the carrots, and peel and chop the ginger.

Sauté them in the bottom of your pot with some olive oil and good helpings of cumin, cayenne, chili, and pepper. After about 5-7 minutes, throw in the potatoes, ginger, carrots and, lentils and cover the mixture with water (at least 6-7 cups, maybe more). Bring this mixture to a boil and let it simmer for about 20-30 minutes. 

During this time span, add the bouillon, Earth Balance, and Mimic Creme. You probably don’t  even need the latter two, but they are great if you want to add some richness!

Once the carrots and potatoes are nice and soft, the first phase of the soup is done. You can now let it cool for a bit (or throw it out in the snow, as we did).

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After cooling for a bit, the soup is ready to blend. Sadly, we only have a magic bullet in our apartment, and you can imagine the process of scooping the chunky mixture into magic bullet containers is a bit tedious and can get messy, but I think it’s worthy it. 

Anyways, once the soup is nice and blended (but don’t blend too long, since sometimes a few chunks can be nice), it should have a pretty thick consistency and a nice, orangey-beige color. Top with homemade croutons (refer back to my first soup posting for a quick how-to) and fresh cilantro, and the soup is ready to enjoy!

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Photos by Joshua Paul. Follow @jawshuwa