Tag Archives: vegam meal

Guest Blogger: Vegan Sparkles – Vegan Cream of Mushroom Soup

26 Jun

Please welcome back Bex, author of *Vegan Sparkles*, a previous contributor to VBU! with her recipe for vegan cream of mushroom soup. What a great recipe that proves you don’t need milk or flour to make a rich creamy soup. Check our Bex’s blog, twitter and Facebook. Welcome back Bex!

Did you think vegan creamy soups couldn’t get any better than Pistachio Cream of Broccoli Soup? Me too! Oh, we were both so very, very wrong. I finally perfected the quantities for this soup (making much mess along the way) and it was so worth it! It is incredible! Seriously. And my Year 10 Home Economics teacher told me I’d better marry well so I could hire a personal chef. Hmph. If only she could see me now… 😉

This recipe makes enough for two large servings but if you’re wise you’ll make a double batch. It smells so amazing during all that bubbling and infusing time that your neighbours are sure to drop in ‘just to say hi’ and you don’t want to be the meanie who keeps all the delicious vegan food to themselves now, do you? Of course not.

  • 400g fresh mushrooms, sliced (I used a mix of Portobello, swiss brown, and button mushrooms)
  • 1/2 small brown onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tbsp vegan margarine
  • 4 cups vegetable broth/stock
  • 1 cup cashews
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp dried oregano
  1. Place cashews in a bowl of water and leave to soak.
  2. In a large pot, sauté the mushrooms, onion and garlic in vegan margarine for 3 – 5 minutes, until onions are translucent.
  3. Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for 45 minutes.
  4. Drain and rinse cashews and add them to a blender with half a cup of water. Blend until smooth and creamy.
  5. Add the cashew cream and dried herbs to the soup pot, stirring well to combine. Allow to simmer for another 20 – 30 minutes.
  6. Season with salt and pepper, serve with crusty bread, and prepare to have your taste buds blown.

Guaranteed to bring all the boys to your yard.

Guest Blogger: Keepin’ It Kind – Spring Onion & Celery Soup

5 Jun
Please welcome our newest blogger, Kristy, author of Keepin’ It Kind. She is a year old vegan with a lengthy vegetarian history behind her. Here she is in her own words, “My name is Kristy, and I am the author of Keepin’ It kind, a blog I do with my husband, Chris, who does the majority of the photography (sometimes I get a hold of the camera!).  I am a former personal trainer, turned world-traveler, turned fromagier, turned production assistant and blogger.  After being vegetarian for at least 8 years, Chris and I became vegan almost a year ago and I have never been happier in my life.  Aside from marrying my husband, it was the greatest decision I’ve ever made!” Please visit Kristy on her Facebook page and bookmark/follow her blog. Please welcome Kristy!

Because we live on the coast, it is always quite a bit cooler here than in the rest of LA. While the rest of LA is welcoming warm early summer nights, we are still throwing our sweatshirts on in the evening. I don’t miss it at all (I lived in West Hollywood for a while and I had more than my share of hot, balmy nights) and it also means that it’s still soup-for-dinner weather.

My most recent soup creation was inspired by some gorgeous spring onions our CSA sent us. Adorable, curvacious white bulbs at the base of lovely kelly green stalks- absolutely stunning! While I used a couple here and there in other recipes, this one really showed off their fresh, sweetly bitter (I know- it sounds like an oxy moron, but it’s the only way I can describe them) taste. Paired with the crispness of the celery, you have yourself a light refreshing spring soup, perfect for those nights that are still cool enough to heat up the kitchen.

SPRING ONION & CELERY SOUP

Ingredients:

  • 2 T olive oil
  • 3 cloves of garlic, finely minced
  • 1 large head of celery, or 2 small heads, chopped (should fill about 5 cups)
  • ½ a head of cauliflower, chopped into bite-size pieces
  • 2-3 spring onions, finely chopped
  • 2 ½ tsp thyme
  • 2 tsp basil
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp liquid smoke (optional)
  • 3 cups vegetable broth
  • 3 cups water
  • 3 T nutritional yeast (optional)
  • salt and pepper to taste

Instructions:

  • In a large pot, heat the olive oil over medium heat for 30 seconds. Add garlic and sauté until “golden.” Add the celery, cauliflower, spring onions, spices, and liquid smoke (if using). Mix to combine. Saute for about 5 minutes.
  • Add the vegetable broth and the water, and stir to combine. Put a lid on the pot and bring to a boil. Once it is boiling, reduce to a simmer and tilt the lid on the pot so that there is a little crack for steam to get out. Let it simmer for about 15-20 minutes, then remove from heat.
  • If you have an immersion blender, use it to pureé the soup to your desired consistency. If you only have a standing blender, add the soup to the blender in batches and blend until all of the soup is pureéd. At this point, you can add in the Nutritional Yeast, which will give it a thicker, slightly cheesy taste. You can also add salt and pepper to taste. Pour into bowls, serve with some crusty bread and enjoy!

Is it still cool at night where you live?

All Photos taken by Chris Miller

© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.