Posts tagged ‘soup’

July 18, 2012

Vegan Vegetable Barley Soup

Ingredients
4 tbsp olive oil
5 cloves garlic, finely chopped
4 large carrots, diced
3 stalks of celery, diced
1 medium leek, sliced
2 yellow potatoes, diced
2 red potatoes, diced
1 cup ditalini pasta
1/4 tsp dried thyme
1 can diced tomatoes with juice
3/4 cup barley
8 cups low-sodium vegetable broth
1 cup frozen peas
salt and pepper to taste

Directions
In a large soup pot add  the olive oil, onion, garlic, carrots, celery, leek, potatoes and dried thyme. Saute on medium heat until the vegetables are soft, about 8-10 minutes. Next add the tomatoes, barley and broth. Bring soup to a boil and then reduce to a simmer on low-medium heat. Cook 45-60 minutes, until the barley is thoroughly cooked. In a separate small soup pot, cook the ditalini pasta al dente (about 5-6 minutes). Once the barley soup in thoroughly cooked add the pasta and peas and salt and pepper to taste. Cover soup and remove from heat. Let the soup cool/rest covered off heat for an hour. Then serve and/or refrigerate for later meals. Makes about 6-8 servings.

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September 30, 2011

Vegan Butternut Squash Soup

Ingredients
1 butternut squash
1 acorn squash
1 32-oz. box of low sodium vegetable stock
2 cups water
2 Tbsp garam masala
1 tsp cumin
1 tsp corriander
½ cup toasted almonds, finely crushed (can also use pine nuts), reserve some for garnish
pinch of salt
pinch of black pepper

Directions
Slice the butternut squash and acorn squash in half and core out the seeds. Place squash halves face up in a greased baking dish and bake at 400° F for 45-55 minutes until soft. Squash is ready when you can easy push a fork through them. Once the squash has cooled completely peal and cub the squash and place into a large soup pot. Pour in the vegetable stock along with 2 cups of water. Brings to a boil and then reduce the heat to a simmer. Add the spices. Simmer for about 45 minutes to an hour. Use a hand held electric mixer and cream the soup until all the lumps are gone. Add the toasted and crushed almonds.

I like to serve this soup with toasted rye or pumpernickel bread. Sprinkle some of the reserved toasted and finely crushed almonds as garnish.

Makes about 4-6 servings.

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