Posts Tagged ‘Soup Recipe’

Bowl: Creamy Cauliflower Soup
Plate: Cantelope

This soup was really good…and easy.  It didn’t take a whole lot of time to make….and it made a TON…PLUS, it was CHEAP!!

Creamy Cauliflower Soup

4 Tbl. Butter (Vegan Margarine)
½ to 1 Onion, diced
1 Carrot, diced
1 Stalk Celery, Diced

1 to 2 Heads Cauliflower, cut in in florets
2 T. Fresh Parsley (I used 1 Tbl. Dried)

2 Quarts Vegetable Stock (I used 4 cans and 2 C. Water)

4 Tbl. Butter (Vegan Margarine)
6 Tbl. Flour
2 C. Whole Milk (Alternative milk source is okay)
1 C. Half and Half (Alternative milk source is okay)

Spices, to taste: Celery Salt, Salt and Pepper

Melt 4 Tbl. Margarine in a large pot. Add onion, carrot and celery. Cook for a couple minutes. Add cauliflower and parsley, stir, cover and cook for 15 minutes.

Pour in the stock, bring to a boil, then reduce heat and simmer for 15 minutes.
In the mean time, whisk flour and milk in a bowl. Melt 4 Tbl. Margarine in a medium saucepan. Add the flour/milk mixture….heat through. Remove from heat and add half and half. Simmer for 15 minutes.

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Bowl: Zuppa Toscana (similar to the Olive Garden Soup)
Plate Clockwise from top: 65% Cacao Chocolate Chips, French Bread, Apples, Pumpkin and Chocolate Chip Cookie (made by my neighbor….she rocks!!)

OMG…this soup is SO SO SO good!!  I LOVE it!!    It is really good with the bread, too.  The Apples were so crunchy, juicy and yummy….mmmmm.    I was actually oogling the cookie recipe this afternoon….so, I was just tickled pink when my neighbor’s daughter brought us the cookie surprise!! 

Zuppa Toscana – Similar to the Olive Garden Soup


2 Cans Vegetable Broth, divided
1/2 C. TVP
1/2 t. Old Bay Seasoning
1 Tbl. Liquid Smoke

1 onion, diced
1 tsp.garlic, minced (I used the garlic in the glass jar)

8.5 Cups Water
1 Vegetable Bullion Cube
1/4 to 1/2 tsp. crushed red pepper (to taste)
6 potatoes diced (I used golden)
1/2 cup vegan creamer or half and half/soy milk (I used regular heavy cream…making it vegetarian)

Spices (to taste): garlic powder, onion powder, celery salt, salt and pepper

Open one of the vege broth cans and measure 1/2 Cup…put into small pot…add the Liquid Smoke and Old Bay Seasoning and bring to a boil.  Add TVP, stir and remove from heat.  Cover until ready to use.

Saute onion over medium heat until almost translucent; add garlic and cook for 1 more minute.  Add broth, water and spices and bring to a boil over high heat.  Reduce heat to medium high and add potatoes and cook until fork tender.

Reduce heat to medium low and add TVP and cook until heated through.  Make any adjustments with spices at this time.
Just before serving, add the cream and allow it to heat through. 
Great with a green salad and some crusty bread, or as a meal on its own!

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Clockwise from top: My Veganized version of My Mom’s Autumn Soup, Caramel Apple, Fat Tuesday Jelly Muffin, Sweet Potato Quesadilla.

The soup was awesome!!  We liked the idea of the sweet potato quesadilla; however, next time, I will make is way more “sweet” vs. the savory that the recipe calls for.  The cupcakes were awesome, even though they didn’t turn out quite like it should.  Recipes Below….

 Autumn Soup

1 Cup Vege Broth
1 1/2 Tbl. Liquid Smoke
1 C. TVP

1 lg onion, diced
1 Clove garlic
1 C. carrots, chopped
1 C. celery, chopped
2 C. potato, chopped
1 Can Petite Diced Tomatoes
8 cups water
4 bay leaves
The rest of the Vege Broth from the can used above

Seasonings to taste : Salt, Pepper, Itallian Season, Celery Salt, Garlic Powder, Maggi (liquid seasoning), Thyme Leaves, Vege Bullion Cube (optional)

Combine the Vege Broth and Liquid Smoke….bring to a boil, remove from heat and add the TVP. Stir and cover until ready to use.
Put EVOO in a deep pot, add onion and cook until soft…add garlic and cook for 30 seconds.  Add the rest of the can of vege broth and the 8 cups of water. Add all veges and spices, stir to combine.  Bring to a boil, reduce heat and cook until veges they are soft.  Add the prepared TVP when the veges are partically done, to allow the flavors to mix.  Add additional seasoning if necessary. 

Sweet Potato Quesadilla

1 pkg wheat tortillas
1 onion, diced
4 tbsp oil
2 medium sweet potatoes
2 tsp cinnamon
1 tsp cumin
4 tbsp brown sugar
1 tsp salt

 Prick sweet potatoes with a fork and cook in the microwave until soft. Cooking time will vary depending on your microwave and the size of the potatoes. When potatoes are done, scoop flesh out of skins and mash.
Heat oil on med-hi in a frying pan. Fry onions until golden brown. 
Add potatoes, cinnamon, cumin, sugar, and salt. Mix well and remove from heat. Heat a cast iron pan on medium heat. If using large tortillas: Spread a thin layer of margarine on one side of a tortilla. Flip over. Spread a thick layer of the potato mixture of half of the tortilla. Fold over. If using small tortillas: Cook the same as you would normally cook a quesadilla.  Cook in cast iron pan on both sides until golden brown. Cut into three pieces. Serve.

1 cup plain almond milk or unsweetened soy milk
1 teaspoon apple cider vinegar
2 tablespoons cornstarch

1.5 cups white whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup plus 2 tablespoons sugar
2 teaspoons pure vanilla extract

about 1/3 cup raspberry jam or other flavor jelly

confectioners’ sugar

Preheat the oven to 350 degrees. Line 12 muffin cups with paper cupcake liners. Do not attempt to make these without the cupcake liners, which is what I did. I sprayed my pan with nonstick cooking spray and most of them stuck to the bottom.
Mix together the “milk”, apple cider vinegar and cornstarch. Set aside.
In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour to pour the wet ingredients into.
Stir the “milk” mixture with a fork to dissolve cornstarch then pour into the flour well. Add the oil, sugar, and vanilla. Stir until well combined. 
Fill muffin cups 3/4 full with batter. Place a heaping teaspoon of jelly on the center of each cupcake. While it’s baking, the muffin will puff up around the jelly so it ends up in the center of the muffin. Bake for 21-23 minutes. The tops should be firm to the touch. 
Remove from oven and cool completely on wire racks. Leave uncovered overnight so they get a little crispy. Sift powdered sugar over the tops. Makes 12 muffins

ENJOY!!!  🙂

NOTE: I added the recipes from the websites that originally posted them, because it was already posted on-line; however, please give them some love and visit their sites….they got some good eats!!  Mmmm!!

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Clockwise from top-left: Leek and Potato Soup, Cantalope and Apples with Gourmet Peanut Butter (Peanut Butter, Raisins and Cinnamon)

The soup was pretty darn good (recipe below). The fruit was yummy as well. I really missed my vegan meals even if “eating out” was more convenient.

5 Potatoes, sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced
Salt, Pepper, Celery Salt, Onion Powder, Garlic Powder, Maggi…to taste4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives


1. Put potatoes, leeks, salt to taste, and 10 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.

 2. Mash vegetables in the soup with a fork, pass the soup through a food mill or blend small amounts at a time.  (I blended the soup.) 

Correct seasonings if necessary.

 3. Off heat, just before serving, stir in the cream by spoonfuls (if using). Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.  

Serves 4-6

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