soup and such

simple, fresh vegetarian soups and more

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Quinoa with leeks, cranberries, and walnuts


Here is a quick and easy side dish made with quinoa that looks great on a holiday table. The recipe is very flexible. If you don’t like cranberries, substitute dried cherries. Instead of walnuts, you could use almonds or any nuts you have on hand. The possibilities are endless!

I’ll be back before the end of the year with another tasty treat. Until then, wishing you all a happy and delicious holiday week ahead! ~Inge

Quinoa with leeks, cranberries, and walnuts
Adapted from an old issue of Cooking Light


2 cups veggie stock
½ teaspoon salt, divided
1 cup uncooked quinoa
1 tablespoon butter
2 cups sliced leeks
½ cup sliced celery
½ teaspoon freshly ground black pepper
½ teaspoon ground sage
4 garlic cloves, minced
¾ cup dried cranberries
¼ cup chopped walnuts, toasted

1. Bring veggie stock and ¼ teaspoon salt to boil in saucepan. Add quinoa, cover, and simmer about 20 minutes, until liquid is absorbed. Let stand a few minutes off the heat; fluff with a fork.

2. Melt butter in large skillet. Add leek, celery, remaining ¼ teaspoon salt, pepper, and sage. Cook about 10 minutes or until the veggies are tender. Add the minced garlic and cook for another minute. Then, stir in the quinoa, cranberries, and walnuts. Cook until everything is heated through. Enjoy!

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holiday almond milk punch

Hello, readers! How has December been treating you? I’ve got twinkling lights strung around my living room windows, and I’m looking outside at several inches of snow on the ground. The season is officially here. A towel is spread out by the door for wet boots, the cat is hiding out under the down comforter all day, and big pots of soup are being made, eaten, and then made again. Ah, winter.

holiday milk punch

If you’re looking for a celebratory beverage for this holiday season, I’ve got a great one for you: almond milk punch. It’s delicious, easy to make, and very festive. Some folks make their milk punch with regular milk or even heavy cream, but I prefer to use almond milk. I think it makes for a tastier and lighter milk punch. I mixed up a pitcher of this milk punch at my family’s Christmas celebration last year and it was a hit. It also makes a great New Year’s Eve cocktail!

Cheers, everyone! ~Inge

Holiday Almond Milk Punch
Adapted from Smitten Kitchen

2 ½ cups almond milk (We like to use a mixture of regular almond milk and Blue Diamond’s coconut almond milk)
¾ cup bourbon or whiskey (We like to use Maker’s Mark)
¼ – ½ cup powdered sugar (depends on how sweet your almond milk is)
½ tablespoon vanilla extract
Place all of the ingredients in a festive pitcher. Whisk to combine. Refrigerate until ready to serve. Serve in small glasses over ice. Garnish each glass with freshly grated nutmeg, a sprinkle of cinnamon, or a cinnamon stick. Enjoy!



roasted curried cauliflower with peas

First, I have to say a big thank you to everyone who voted for Soup and Such in the Virtual Vegan Potluck contest. I can’t believe that I won!! Very exciting. I guess dumplings really get people excited, huh? Thank you again for the kind votes. Click here to see the recipe for vegetable stew with corn + sage dumplings. If you make this wonderful soup, please let me know how it goes!

I have to tell you about my new favorite way of preparing cauliflower. Not too long ago, after reading this blog post, I made this cauliflower for dinner twice in one week, and then I just made it again this weekend. It’s really good and super easy. You whisk together a mixture of olive oil, tomato sauce, curry powder, and other spices in the bottom of a big bowl. Then, you toss cauliflower florets in the bowl and stir until all the pieces are coated with the sauce. Roast in the oven for about 45 minutes, adding some frozen peas during the last 5 minutes of cooking.

roasted curried caulilower with peas

While the cauliflower is in the oven, I mix up a yogurt sauce with lemon juice, garlic, and fresh parsley or cilantro. This meal comes together very quickly, perfect for busy weeknights. I’ll be making this dish all winter long. You can never have too many cauliflower recipes, right?

Happy winter weeknight cooking, everyone! ~Inge

Roasted Curried Cauliflower with Peas
Inspired by Jeanne Lemlin

1 medium to large head of cauliflower, chopped into florets
¼ cup olive oil
¼ cup tomato sauce
2 tablespoons curry powder
½ teaspoon cumin seeds
½ teaspoon smoked paprika
½ teaspoon salt
freshly ground black pepper
½ cup frozen peas

To make the yogurt sauce:
Combine one small container of plain Greek-style yogurt with one small garlic clove that has been finely minced (or grated with a microplane), about ¼ cup minced fresh parsley or cilantro, and the juice of ½ a lemon. Add salt (to taste). Cover and refrigerate until ready to use.

To make the cauliflower:
Preheat the oven to 400 degrees. Whisk together the olive oil, tomato sauce, spices, and salt in the bottom of a large mixing bowl. Add the cauliflower, stirring to coat all the pieces. Add some freshly ground black pepper. Put the cauliflower in a large baking dish (or on rimmed baking sheet), spreading out the pieces as evenly as you can. Roast in the oven for about 45 minutes. During the last 5 minutes of cooking, remove the dish and sprinkle about ½ cup frozen peas on the cauliflower. Return the dish to the oven to continue roasting.

Serve with yogurt sauce on the side. Enjoy!