Tag Archives: soup on a cold day

Guest Blogger: Willow & Thyme – Tom Yum Pak

12 Nov

With the cold weather coming comfort soup is always on my list. Nicole, author of Willow & Thyme, is no stranger to recipe development. Here she is in her own words, “I am a recently married, vegan, cat mommy studying Dietetics at Hillsborough Community College and working toward my ACE Personal Training Certification. I love to cook and share delicious food because what’s life if you aren’t eating good food?” We couldn’t agree more.

Follow Nicole on her many social media channels:

Blog URL: Willow & Thyme

Social Media:
Willow & Thyme on Facebook
Willow & Thyme on Finding Vegan
Nicole on Twitter
Nicole on Instagram

The new hubby and I recently returned from our honeymoon in Thailand. I cannot wait to show you the photos of the food and the adventures we had– including an epic cooking class at Paresa Resort in Phuket! We had the private class at Recipe. I’ll tell you more about it when I get to sharing all of the photos, but for now I had to share this recipe. Jason and I loved it so much that in the three days since we’ve been home I’ve made it twice and we’ve had it for three meals.

I really hope you try it and I’ll share the other recipes (and will be hosting a giveaway!) starting next week.

Recipe notes: I included a section of the ingredients called “bouquet garni”. If you don’t know what that is have a quick read here. The idea is to keep all your non edible herbs bound together so you can remove them without leaving the remnants. This recipe includes a play on that idea as we’re using different herbs and spices than are traditional, but the result is the same. No rock hard lemongrass and overpowering lime leaves during your meal. If you don’t have a reusable spice bag then use a coffee filter tied off- trust me, it works!

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Tom Yum Pak

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 2 as an entree, 4 as an appetizer

Ingredients:

For bouquet garni:
12 kaffir lime leaves, stem removed
55g fresh galangal+, sliced
2 stalk lemongrass, bottoms sliced until there is no purple left

For soup:
8 cups low sodium vegetable stock
31g enoki mushrooms
142g oyster mushrooms, sliced
118g shiitake mushrooms, stems removed and sliced
18 cherry tomatoes, halved
153g shallots, halved
7 Thai chilies, sliced at an angle*
2 limes, juice only
3 tbsp reduced sodium soy sauce
63g carrots, sliced
158g broccoli florets

For garnish:
1 tsp chili oil
fresh cilantro leaves

Method:

1. Bring stock to a boil and add all mushrooms, shallots, tomatoes and bouquet garni. Continue boiling for 2-3 minutes, or until fragrant.
2. Reduce heat to medium and add chilies, lime juice, soy sauce, carrots and broccoli. Continue to cook until vegetables reach desired tenderness.
3. Serve with chili oil and cilantro to garnish.

Notes:

+ Substitute ginger only if you have to, galangal is a more traditional and authentic flavor
* Use less chilies to reduce the heat of this soup, or seed all of the chilies first.

Guest Blogger: Green Reset – Curried Green Pea Soup Recipe

20 Feb

Our newest contributor is Joanna, author of Green Reset, here she is in her own words, “My name is Joanna and I’m a mom of a 7-year-old boy who has been searching for a long time for easy ways to improve my family nutrition without having to be stuck in the kitchen for hours, without having to nag anybody to eat the healthy foods that I prepare, and without having to buy all these expensive supplements that promise huge health benefits, but may be in fact detrimental to our health.” Follow Green Reset: BlogFacebook, and Twitter. Welcome Joanna!

Curried Green Pea Soup Recipe

“I’ve been building websites and blogging about green smoothies for over four years now, and I’ve experienced amazing health benefits thanks to all the nutrients found in leafy greens, fruits and vegetables. I’ve been eating lots of whole plant foods, but I’ve only became vegan about a year ago, so I’m now passionate about veganizing all my recipes, including smoothies, soups, main dishes and desserts. I’m also writing a “Vegan Activist Guide to Starting a Website, Getting Traffic & Making Money to Support Your Passion” available for download at my website. My mission is to help all vegan bloggers get to the top of search engine results, so that people would be finding vegan recipes, instead of all the ones that contain animal ingredients. I appreciate any comments and questions that you can send me, if you read it. Also, if you’d like to learn how to and see how I created the super-tall image for the recipe, read this tutorial on how to make a photo collage.”

Winter is the perfect time of year for hearty soups to warm the body and spirit. Soups are easy to make from scratch, and even inexperienced cooks can learn to make them. Unlike baking – it’s easy to fix a soup by seasoning it or adding some fresh herbs.

Served with bread (homemade or from the store), croutons, or perhaps a salad, this creamy, satisfying soup makes a great lunch or light supper. It is also low in fat (if you skip the cashew cream), and completely vegan (no ham, no dairy).

Green Pea Soup Recipe

Ingredients

1 onion, chopped
1 leek, washed thoroughly and thinly sliced
2 teaspoons curry powder
3 cups water or vegetable broth
1 (16-ounce) package frozen green peas (or use fresh, if they’re in season)
2 medium potatoes, diced
1 bay leaf
salt and pepper, to taste
1/2 cup chopped fresh cilantro or dill

To make cashew cream:
Cashew cream is a great replacement for dairy in soups. It’s easy to make, all you need is some raw cashews and a blender. Since I discovered this recipe in one of the vegan cookbooks, I’ve been using it at least once per week, for many of my soups and smoothies.

2 ounces of raw cashews
1 cup water
Blend on high until smooth and creamy.

Method

Preheat a large, non-stick pot over medium heat, with a few tablespoons of water or vegetable broth. Add onion, leek and sauté until onion is translucent, about 3 minutes. Stir in curry powder until vegetables are coated in bright yellow, and keep cooking for another 3-5 minutes. Make sure the water does not evaporate (add more , if needed) and keep stirring the veggies, to prevent burning or cover the pot. (This is a no-fat sautéing method. )

Add peas, potatoes and water (or vegetable broth) and bay leaf and bring to a boil. Reduce heat, cover and cook on low until the all vegetables are soft, about 30-30 minutes. Season to taste with salt and pepper simmer a few minutes more. Remove bay leaf and stir in cilantro or dill. In a blender, blend cashews with water on high until smooth and creamy. Stir into the soup or use as garnish. You may blend the soup or leave it chunky. Ladle into bowls. Decorate with a splash of cashew cream and cilantro.

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Enjoy!