Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

SWEET POTATO BLACK BEAN TORTILLA SOUP

February 24, 2020
Sweet Potato turtle bean Tortilla Soup may be a vegan version of classic tortilla soup that’s equally as hearty!

The truth is, I thoroughly enjoy eating plant-based meals because they create me feel good inside and out. 

SWEET POTATO BLACK BEAN TORTILLA SOUP
SWEET POTATO BLACK BEAN TORTILLA SOUP

This Sweet Potato turtle bean Tortilla Soup are some things I could eat every single day and never tire of it. It’s so hearty and flavorful and it certainly doesn’t hurt that it’s Mexican food. 

This is the simplest tasting veggie broth that I’ve tried — and I’ve tried tons. The flavour is incredible all on its own and it completely enhanced this Sweet Potato turtle bean Tortilla Soup!

The sweetness of the sweet potatoes and red bell pepper combined with the savory spices, hearty black beans and freshness of cilantro and lime are a tremendous combination.

SWEET POTATO BLACK BEAN TORTILLA SOUP

INGREDIENTS :
  • 1 tablespoon extra virgin olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1.5 lbs. sweet potato (about 2 medium), peeled, and cut into 1″ cubes
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1 cup corn, fresh or frozen
  • 5 cups Zoup! Good, Really Good™ Veggie Broth
  • 1 can black beans, rinsed and drained
  • 14 ounce can fire roasted diced tomatoes with its juice
  • Juice of 1 lime plus lime wedges for serving
  • 1/4 cup chopped fresh cilantro
  • salt and pepper, to taste
OPTIONAL OVEN BAKED TORTILLA STRIPS:
  • 2 tablespoons olive oil
  • 2 corn tortillas sliced into strips
INSTRUCTIONS :
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.  Add the onion and garlic and saute until softened, about 5 minutes.  Stir in the spices and cook for 1 minute longer, stirring constantly.
  2. Add the sweet potato, red bell pepper, jalapeno, and corn and saute for 2-3 minutes.  Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil.  Once boiling, reduce heat to medium low and simmer for 20-30 minutes until the potatoes are tender.
  3. Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary.  Serve warm with tortilla chips and lime wedges.  Enjoy!
PREPARE THE TORTILLA STRIPS WHILE THE SOUP COOKS:
  1. Preheat the oven to 400 degrees.  Toss the tortilla strips with the olive oil and salt, to taste.  Bake in an even layer for 5 minutes or until golden and crispy.

CABBAGE ROLL SOUP RECIPE

February 07, 2020
Cabbage Roll Soup recipe may be a delicious dinner recipe which will warm your belly on a chilly and crisp fall day. This unstuffed cabbage soup is one among the simplest soup recipes that we've ever made and really easy to make!

With many chopped vegetables, broth, spaghetti sauce , hamburger and rice, this hearty soup may be a total winner. We wish to serve this soup with our easy and delicious 30-minute dinner rolls.

CABBAGE ROLL SOUP RECIPE
CABBAGE ROLL SOUP RECIPE

This recipe is pretty simple, which is simply one among the explanations I really like it such a lot. You merely season and brown your hamburger , add veggies, broth and spaghetti sauce , then let sit for 25 minutes. My whole family loves this soup!

We really like making this recipe in our amazing dutch oven, but you'll totally use your soup pot instead. Any pot with a lid will work!

CABBAGE ROLL SOUP RECIPE

INGREDIENTS :
  • salt and pepper
  • 1 medium yellow onion diced finely
  • 2 cloves garlic minced
  • 4 cups chopped green cabbage
  • 2 tsp. vegetable oil
  • 1 lb. lean ground beef
  • 2 medium carrots quartered and sliced
  • 4 cups low-sodium beef broth
  • 3 8 oz. cans tomato sauce
  • 1/2 cup white rice uncooked
  • 1 bay leaf
  • 3 tbsp. light brown sugar
  • 2 tbsp. fresh chopped parsley
INSTRUCTIONS :
  1. In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
  2. Season ground beef with salt and pepper as desired and cook until browned.
  3. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
  4. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
  5. Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
  6. Take out the bay leaf and sprinkle with chopped parsley.

COCONUT CURRY VEGETABLE SOUP

January 08, 2020
Hearty petite marmite with aromatic curry coconut milk broth. This easy vegan and paleo-friendly soup recipe comes together in only over half-hour .

Speaking of food , we’ve had some pretty epic bowls in the week . And we’ve been keeping it clean. 

COCONUT CURRY VEGETABLE SOUP

This soup recipe was inspired by a recent visit to the entire Foods soup bar. As soon as I attempted their coconut petite marmite , I knew I needed to re-create it reception . I changed it up a hair, but I used to be pretty satisfied with the result. If you’re one among those that loves curry such a lot you'll just drink it, this soup is for you!

In keeping with the straightforward and healthy theme we’ve got happening , this soup requires only one pot and a touch over half-hour of your time from start to end . Because we’re keeping things ultra simple, I used yellow flavorer within the soup, but if you favor using your own blend of spices instead of store-bought flavorer , please do be happy to travel that route!

COCONUT CURRY VEGETABLE SOUP

INGREDIENTS :

  • 2 tablespoons coconut oil or olive oil
  • ½ medium yellow onion finely chopped
  • 6 sweet baby peppers cored and chopped
  • 2 large carrots peeled and chopped
  • 1 teaspoon sea salt to taste
  • ½ teaspoon red pepper flakes optional
  • 1 14-ounce can full-fat coconut milk
  • 3 cups vegetable broth see note
  • 2 tablespoons lime juice
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • ½ medium head cauliflower chopped into florets
  • 2 tablespoons yellow curry powder
  • 2 teaspoons pure maple syrup see note
  • 1 bunch green onion chopped (for serving)

INSTRUCTIONS :

  1. Heat the coconut oil in a large stock pot over medium-high heat. Add the yellow onion and saute, stirring occasionally, until translucent, about 8 minutes.
  2. Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
  3. Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cover, and cook, stirring occasionally for 5 minutes.
  4. Add the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
  5. Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.

THAI COCONUT CURRY SHRIMP NOODLE SOUP

January 01, 2020
Everything goes into one pot. Not even a “cook this then remove to a bowl” thing. Only one big soup pot. Weeknight savior right? ? Not only is it easy to form and pack up , it’s a bit like that delicious bowl at your favorite Thai food restaurant.

A creamy coconut base with plenty of infused curry and fresh produce flavors, plump jumbo shrimp, hard rice noodles and even a touch of spice will have you ever skipping the remove and whipping this up yourself!

THAI COCONUT CURRY SHRIMP NOODLE SOUP

Thought so ? I’ve been dying for a steaming bowl of coconut curry soup but within the interest of curtailing on eating out (funny right? You’d think as a chef and a food blogger I’d be better at cooking dinner at home!) I made a decision to form my very own . 

However, most weeknights? I’m tuckered out. After cooking all day sometimes I just can’t make it back to the kitchen. Which is why I’m happy to share that this Thai Coconut Curry Shrimp Noodle Soup is super easy to form and super easy to wash up.

THAI COCONUT CURRY SHRIMP NOODLE SOUP

INGREDIENTS :

  • 2 teaspoons fish sauce
  • 1 teaspoon soy sauce
  • 1/2 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 red bell pepper, diced2 tablespoons unsalted butter
  • 1 lb jumbo shrimp, peeled and deveined
  • 1 tablespoon fresh lime juice
  • 1 tablespoon red curry paste
  • 1 teaspoon chili garlic paste
  • 1 (13 ounce) can full fat, unsweetened coconut milk
  • 1 (13 ounce) can low fat, unsweetened coconut milk
  • 4 cups chicken stock
  • 2 lemongrass sticks
  • 4 stems cilantro
  • 2 mint sprigs
  • 4 Japanese dried chili pods
  • 4–6 ounces rice noodles
  • Salt, to taste

INSTRUCTIONS :

  1. In a large soup pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent.
  2. Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant.
  3. Add 1 teaspoon of the lime juice, scraping up any browned bits on the bottom of the pan. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently.
  4. Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently.
  5. Whisk in coconut milk until completely combined.
  6. Bring to a boil. Reduce to a simmer. Add cilantro stems, mint sprigs, and chili pods. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened.
  7. Remove lemon grass, cilantro, mint and chili pods and discard. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.
  8. Garnish with fresh cilantro, mint, sliced jalapeño and green onion.

SUMMER CORN ZUCCHINI WHITE BEAN SOUP

December 25, 2019
I don’t mind eating warm food when it’s hot and soup is legit one of the easiest things to make. It needs so little hands on time I can run back the living room while it simmers and hang out in the blast of cold air!Without further ado, the first of the warm weather recipes is here! Say hey to summer corn zucchini white bean soup.

My hands down favorite part about this soup? The fresh kernels right off the cob. Nothing says warm summer days and lazy summer nights like corn on the cob. A must at every BBQ right?

SUMMER CORN ZUCCHINI WHITE BEAN SOUP
SUMMER CORN ZUCCHINI WHITE BEAN SOUP

Slicing the kernels fresh off the cob makes SUCH a difference. So much flavor and wonderful texture! However, if the ears of corn aren’t looking good at the store or you just can’t find them, you can absolutely substitute about 2 cans of sweet corn kernels.

By the by, this recipe makes up a nice, big batch of soup that’s perfect to save for a “rainy” day. Or more like a day when it’s so hot there’s no way you’re going to cook! I love when you come home from work and you know you already have dinner ready to go, don’t you.

SUMMER CORN ZUCCHINI WHITE BEAN SOUP

INGREDIENTS :

  • 6 cups vegetable broth
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon dried basil
  • 2 medium zucchini, halved and diced
  • 3 medium carrots, peeled, quartered and diced
  • 2 celery ribs, halved and thinly sliced
  • 2 tablespoons canned diced green chilies, drained
  • 1/2 yellow onion, diced
  • 28 ounces white beans (cannellini beans), drained
  • 2 tablespoons extra virgin olive oil
  • 3 ears of corn, kernels sliced off
  • 3 cloves garlic, minced
  • 1/2 cup wild rice
  • 1/4 cup dry white wine
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Pinch of cayenne powder
  • Salt and pepper, to taste

INSTRUCTIONS :

  1. In a large pot, heat olive oil over medium high heat. Add onions, carrots, and celery. Cook 5 minutes, stirring occasionally, until somewhat softened.
  2. Stir in the garlic and cook 1 minute, until fragrant.
  3. Pour in the white wine and scrape up any browned bits on the bottom of the pot.
  4. Add the rest of the ingredients, except for the corn and zucchini. Bring to a boil, cover and reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until rice is softened.
  5. Stir in fresh corn and zucchini. Simmer another 5-7 minutes until corn and zucchini are softened.
  6. Add salt and pepper to taste. Garnish with fresh parsley.

STEAK ALE SOUP WITH MUSHROOMS

December 12, 2019
For a cut and beer soup with mushrooms to turn into a chic, comforting and nutritious meal, it should bear a change wherever the raw ingredients, underneath bound processes, area unit became what is going to ultimately become a sapid and warming soup. Life is not any completely different. 

STEAK ALE SOUP WITH MUSHROOMS
STEAK ALE SOUP WITH MUSHROOMS

It is the wonderful “cooking process” of life; one wherever a touch heat, or a touch pressure, or a touch fermentation, or a touch flame, will sear, tenderize, aerate, and soften the ingredient (me) dynamic  it into one thing mouthwatering, enjoyable and sapid to partake in—something additional made and complicated, additional nutritious ultimately, than it had been before the method was applied.

To witness the method of transformation (whether in one’s self or in another), is to expertise the thought of life evolving and progressing; it's seeing with one’s own eyes that each one is feasible in life, and knowing, right down to one’s terribly marrow, that one is met wherever one’s temperament begins.

STEAK ALE SOUP WITH MUSHROOMS

INGREDIENTS :

  • Salt
  • Black pepper
  •  4 cloves garlic, pressed through garlic press
  • 1 teaspoon Italian seasoning
  • 1 cup ale
  • 4 tablespoons flour, divided use
  • 2 tablespoons butter
  • 2 tablespoons avocado (or olive) oil
  • 2 small white onions, quartered and sliced
  • 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
  • 16 ounces (1 pound) sliced mushrooms
  • 6 cups beef stock, hot
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon fresh thyme leaves

INSTRUCTIONS :

  1. Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
  2. Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
  3. Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.
  4. Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
  5. Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
  6. Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).
  7. Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!


WILD RICE HAM SOUP RECIPE

December 11, 2019
This Wild Rice Ham Soup is very easy to create, and then yummy! Serve it with rolls or breadsticks for a comforting dinner everybody can love. 

I love creating soup. I feel it's the right dinner at the top of a cold day, don’t you? I even have many soup recipes that we tend to rotate through on a daily basis, however I'm invariably on the lookout for a brand new soup to do out.

WILD RICE HAM SOUP RECIPE
WILD RICE HAM SOUP RECIPE

It tastes wonderful, and my whole family wanted it. I ne'er would have thought to garnish soup with almonds, however i like the crunch they add.

I served it with Garlic Knots, and it absolutely was a delicious meal. The sole unhealthy half is that we tend to Greek deity each drop, therefore we tend to had no leftovers for lunch consequent day.

WILD RICE HAM SOUP RECIPE

INGREDIENTS :

  • 2 Tbsp butter
  • 3 cups chicken broth
  • 2 cups milk
  • 1 cup cream
  • 1 4oz box of wild rice (I used Rice-a-Roni long grain & wild rice)
  • 3/4 cup shredded carrots
  • 1 onion, chopped
  • 1/4 cup flour
  • 1 1/2 cups diced ham
  • Salt and pepper to taste
  • Sliced almonds

INSTRUCTIONS :

  1. Saute onion in butter in a large pot till tender. Whisk in flour and cook for 1 minute.
  2. Add chicken broth and rice mix, including seasoning packet. Simmer for 15 minutes, stirring occasionally, till rice is tender.
  3. Add carrots, ham, milk, and cream. Heat through. Add salt and pepper to taste.
  4. Garnish with sliced almonds.

CHICKEN ZOODLE SOUP RECIPE

December 09, 2019
Just like mom’s cozy chicken noodle soup however created with zucchini noodles instead! Thus comforting and healthy! 

Californians area unit serious wimps within the cold considering we tend to wear flip flops 350 days out of the year. But this soup is everything. Seriously, It is everything.

CHICKEN ZOODLE SOUP RECIPE
CHICKEN ZOODLE SOUP RECIPE

You have all of your veggies in one pot, preparation away altogether of it’s glory, swapping out ancient noodles for spiralized zucchini noodles (AKA zoodles), and so adding in a very squeeze of juice for that hint of refreshing goodness.

It’s super cozy, comforting and healthy – except it doesn’t even style healthy.

CHICKEN ZOODLE SOUP RECIPE

INGREDIENTS :

  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig fresh rosemary
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS :

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
  4. Serve immediately, garnished with rosemary and parsley, if desired.

ROASTED PUMPKIN APPLE SOUP

December 06, 2019
Roasted Pumpkin Apple Soup - Naturally gluten-free, dairy-free, vegan, and prepared to eat just below one hour!

This flavorsome, comforting soup is right for those chilly fall evenings once you need one thing straightforward and healthy.

Even while not supplementary cream, it's a creamy, velvety texture and therefore the right balance of savory, sweet, and spicy.

ROASTED PUMPKIN APPLE SOUP
ROASTED PUMPKIN APPLE SOUP

The formula couldn’t be easier to follow and you simply would like a couple of ingredients. unfold the pumpkin, apple, onion and garlic out onto a pan, sprinkle with salt, drizzle with very little oil, and bake for concerning forty minutes. Then, place everything in a very kitchen appliance, add the vegetable stock, and puree till it’s silky-smooth. To serve, ladle the soup into bowls, and high it with pomegranate arils, crisp pumpkin seeds, cut parsley, and a sprinkle of freshly ground black pepper.

Roasted pumpkin apple soup makes a delicious light-weight lunch or dinner, and would be excellent served aboard some crusty bread or a hearty dish.

ROASTED PUMPKIN APPLE SOUP

INGREDIENTS :

  • 450 grams (1 lb.) pumpkin
  • 1 medium onion quartered
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • salt
  • ¼ teaspoon cayenne more to taste
  • 1 Granny Smith apple cored, and quartered
  • 300 ml (1¼ cup) vegetable stock
  • freshly ground black pepper to taste

GARNISH:

  • pomegranate arils
  • pumpkin seeds
  • fresh parsley finely chopped

INSTRUCTIONS :

  1. Preheat the oven to 200 degrees C (392 degrees F). Line a large baking sheet with parchment paper.
  2. Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Bake for 20 minutes, then add the garlic and apple, flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
  5. Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, onion, garlic (remove the skins), cayenne, vegetable stock.
  6. Blend on high for 2 minutes, or until silky smooth.
  7. If it's too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
  8. To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley and freshly ground black pepper.
  9. Serve immediately
  10. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month

SPICY VEGAN BLACK BEAN SOUP

December 06, 2019
This spicy vegetarian common bean soup is simple to form, implausibly filling and satisfying and has simply the proper quantity of spiciness. It’s created with straightforward ingredients like onion, garlic, carrot, spaghetti sauce and black beans however still jam-packed with flavour and nutrition. Add some avocado to it and you’ve got an ideal meal in an exceedingly bowl. 

This instruction is high in supermolecule, advanced carbohydrates and really low in fat. I integrated mine for a creamy common bean soup however you'll conjointly leave it unblended  if you favor a chunkier soup.

SPICY VEGAN BLACK BEAN SOUP
SPICY VEGAN BLACK BEAN SOUP

I was terribly scientific higher than, wasn’t I? Hhowever it's true, black beans have tons going for them. Black beans aren’t sometimes thought of a phytonutrient-rich food however very similar to brilliantly colored veggies, that dark, black color is wherever the great stuff is! I embrace black beans in my diet as typically as I will, beside all alternative beans and legumes. They’re such an excellent supply of fibre and plant-based supermolecule and ar thus versatile and cheap.

I love creating countless soups within the colder months. I ne'er get uninterested in them. They’re fast, easy, delicious, healthy, nice for meal homework and there ar endless creations simply waiting to be created. If you like this common bean soup, offer these recipes a strive, and if you’re trying to find another bean soup instruction, don’t miss the chickpea soup. It’s one in every of the foremost standard recipes on the diary.

SPICY VEGAN BLACK BEAN SOUP

INGREDIENTS :

  • 3 cloves garlic, minced
  • 2 tsp each cumin, oregano and chili powder
  • 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
  • 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
  • 1 diced green pepper
  • 1 cup chopped celery (150 g, approx. 3 ribs)
  • 1/2 a jalapeno, de-seeded and minced (or a whole one for extra spiciness)
  • 3–4 cups vegetable broth (start with 3 cups, add a bit if it seems too thick)
  • 1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works)
  • 1 19 oz can black beans, drained and rinsed (330 g, about 2 cups cooked beans)
  • 1/2 cup finely chopped cilantro
  • salt and pepper, to taste
  • squeeze of fresh lime juice

INSTRUCTIONS :

  1. Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a bit of the vegetable broth and cook for 5-10 minutes until starting to soften, stirring occasionally. You can saute in a bit of olive oil if you prefer.
  2. Stir in the spices and cook for a few more minutes.
  3. Add the broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until the carrots are tender, about 15 minutes.
  4. Scoop half of the soup into a blender and puree until very smooth. Alternatively, you can use an immersion blender in the pot but I like the creaminess achieved by transferring it to the blender.
  5. Pour the blended soup back into the pot and stir in the cilantro. Season with salt and pepper and add a squeeze of fresh lime juice, if desired.

NORTHERN STYLE VEGAN THAI COCONUT SOUP

December 05, 2019
This Northern-style vegetarian Thai coconut soup could be a war one in every of my favorite Thai soups: Khao Soi. This version is created vegetarian and gluten-free by victimisation vegetable broth and substitution the normal egg noodles with rice noodles.

I had my terribly initial Khao Soi expertise years past on my initial trip to Asian nation. It had been within the North in a part referred to as Chiang Mai, that could be a Brobdingnagian sensualist area! Chiang Mai is that the cultural hub of Asian nation, and if you’re coming up with a visit there don't skip out on this area!

NORTHERN STYLE VEGAN THAI COCONUT SOUP
NORTHERN STYLE VEGAN THAI COCONUT SOUP

Chiang Mai is additionally glorious for his or her low, thus you'll notice a large amount of nice very little cafes within the space. I can’t specifically bear in mind the name of the one I went too, however I had the foremost unbelievable almond milk caffe latte at one in every of the tiny cafes whereas I used to be there.

Make sure to additionally not miss out on brunch and buying ceramics at restaurant Woo. That's wherever I bought the soup spoon you'll see within the pictures on this post!

NORTHERN STYLE VEGAN THAI COCONUT SOUP

INGREDIENTS :

  • 1  1/2 tbsp avocado oil (or vegetable oil)
  • 1 onion, roughly chopped
  • 1–2 tbsp of Thai red curry paste (*see note)
  • 2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 Litre low-sodium vegetable broth
  • 1 cup coconut milk (full-fat from a can)
  • 2–3 tbsp soy sauce (*gf if needed) 
  • 4 garlic cloves, roughly chopped
  • 1-inch cube of ginger
  • 2 tbsp coconut sugar (maple syrup or agave work too)
  • juice of 1/2 lime
  • 7oz rice noodles (about 1/2 a pack)
  • cilantro to top

INSTRUCTIONS :

  1. Heat the avocado oil in a large pot on medium-high heat.
  2. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
  3. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
  4. Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
  5. While the soup is simmering, cook the rice noodles according to package directions.
  6. Add the rice noodles to the soup.
  7. Serve with fresh cilantro and a lime wedge.

Featured Post

CREAMY CHICKEN MUSHROOM AND GARLIC RECIPE

Creamy Chicken Mushroom and Garlic Recipes is chicken thighs in a thick and creamy mushroom sauce with garlic, herbs and Parmesan cheese is...