soup and such

simple, fresh vegetarian soups and more


2 Comments

Pinto bean tostadas with lime cabbage slaw

Here is a fantastic summer meal idea when it’s too hot to turn on the oven and you’re tired of eating salad for dinner. That was us last week! So we decided to make some tostadas with an improvised cabbage slaw and a doctored-up can of pinto beans. Everything turned out really tasty, so I figured I’d share the idea here. These aren’t really strict recipes, just ideas for inspiration in your own kitchen during these dog days of summer. Tostadas are fun – make some tonight!

002 (2)

Pinto bean tostadas with lime cabbage slaw
These aren’t hard-and-fast recipes here, just quick and easy ideas to get you started! Adjust ingredients, amounts, and seasonings to your liking. Make the slaw first and let it marinate in the fridge while you get the rest of the meal prepared.

For the beans:
2 cans pinto beans, drained and rinsed
About ¼ cup of diced red onion
1-2 garlic cloves, minced
Pinch of cumin, chili powder, cayenne pepper, and/or coriander
Juice from 1-2 limes
Fresh chopped cilantro

Heat a small amount of olive oil in the bottom of a saucepan or deep skillet. Add onions and garlic and cook until fragrant. Add drained and rinsed pinto beans and whatever spices you are using. Stir everything around and let cook for a few minutes. Add lime juice. Smash up the beans a bit (I use a potato masher) to desired texture. Turn off heat and stir in cilantro, more lime juice (if you want), and adjust seasonings (sometime I add a little salt, depending on how salty the beans were to begin with).

For the lime cabbage slaw:

About 4 cups very thinly sliced cabbage
3-4 scallions or green onions, sliced
Big handful of chopped fresh cilantro
Good pinch of salt
Pinch of oregano
Juice of 2-3 limes

Place the cabbage in a bowl and add a good pinch of salt. Toss to combine. Then, add the rest of the ingredients and stir it all up. Let the slaw sit for about 30 minutes so the flavors combine and the cabbage softens a bit. Add as much lime juice as you want/need – we like ours very lime-y!

Assemble the tostadas:

On each tostada shell, spread some of the pinto bean mixture. Top with whatever toppings you’d like: chopped tomatoes, avocado slices, shredded cheese, grilled veggies, chopped onion, etc. Add your favorite salsa or hot sauce then pile on the cabbage slaw! I always add a little extra fresh chopped cilantro to mine. Enjoy!


Leave a comment

chévre chaud salad with dijon-shallot vinaigrette

chevre chaud salad

 

Ever find yourself in a cooking rut? Some days (or weeks) nothing really sounds good and you end up making the same old same old. When I’m lacking inspiration for meal ideas, I usually turn to this salad. It’s super simple to make but it feels like a special treat. Just the thing to get me excited about dinner again.

This isn’t so much a recipe as an idea, in case you need some inspiration of your own for dinner.

Happy salad-making!

~Inge

chevre chaud

Chévre chaud salad with dijon-shallot vinaigrette

For the salad:

  • goat cheese (at room temperature so it spreads easily)
  • baguette slices
  • freshly ground black pepper
  • Za’atar (optional)
  • salad greens
  • chopped tomatoes

For the vinaigrette:

  • about 1.5 tablespoons finely minced shallot
  • about 2 teaspoons dijon mustard
  • about  1.5 tablespoons champagne vinegar (or red wine vinegar)
  • about 1/4 cup olive oil
  • good pinch of salt + freshly ground black pepper

 

Method:

1. Preheat the oven to 375 degrees. Arranges the baguette slices on a baking pan. Spread the goat cheese on the slices, then top with freshly ground black pepper. Sometimes I also sprinkle on some Za’atar. Put the pan in the oven for about 10 minutes, until the cheese melts and the bread gets a little crispy. You could also do this step in the broiler or a toaster oven.

2. In a salad bowl, combine the salad greens and tomatoes and whatever other veggies you’d like to throw in.

3. To make the vinaigrette, add the minced shallot, dijon, salt + pepper, and vinegar in a small bowl. Using a whisk, add the olive oil in a steady stream, constantly whisking to combine. Make sure to taste the vinaigrette to see if you want to add more of any of the ingredients. The amounts I listed are really flexible; I never even measure when I make this. I generally prefer my vinaigrette to be on the more mustard-y side, so you might want to start with 1 teaspoon and work your way up.

Another way to make the vinaigrette is to add all the ingredients to a small jar with a tight-fitting lid. Then just shake it up. Super easy. This is a good way to go if you’ve reached the end of a jar of mustard. Just make a vinaigrette in the jar!

4. When the toasts are ready, toss the dressing with the salad and assemble your plate. Enjoy!


2 Comments

vegetable lo mein with edamame and mustard greens

veggie lo mein // soup and such

I’ve been making this lo mein recipe for a few years now and I love it. It’s easy, filling, and tasty! Mustard greens are one of my favorite leafy greens, and I love using them in this dish. In general, I think this is a flexible recipe, and you can sub or add whatever veggies you like. I recommend keeping the mushrooms, though, because their juices help create the flavorful sauce.

veggies + noodles // soup and such

Also, you should know that the amounts listed below make a big pot of this lo mein, which is perfect for me because I love the leftovers. I take a little container of this dish with me to campus when I need a quick lunch or dinner option between classes. I actually prefer to eat this lo mein cold or at room temperature, which makes life even easier.

Enjoy! ~Inge

veggie lo mein // soup and such

Vegetable Lo Mein with Edamame and Mustard Greens
Adapted from Cooking Light

This is an easy, veggie-packed noodle dish that comes together pretty quickly. I use spaghetti for the noodles, but feel free to use whatever you like, such as soba or udon. I love the flavor of the peppery mustard greens here, but use kale if that’s what you have. I’ve done that before with tasty results.

 

1 package pre-sliced mushrooms
4 cups mustard greens, rinsed and chopped
1 red bell pepper, sliced
¾ cup chopped green onions
1 ½ cup frozen edamame (thawed)
8 ounces spaghetti (or a noodle of your choice)
1 tablespoon grated peeled fresh ginger
1 garlic clove, minced
¼ cup low-sodium soy sauce, divided
1 tablespoon dark sesame oil
2 tablespoons olive oil (or canola oil)
3 tablespoons hoisin sauce
1-2 teaspoons chili-garlic sauce (optional)
Siracha, to taste (optional)

Method:

1. Bring a large pot of water to boil. Add the mustard greens and cook for 1 minute. Remove greens with a slotted spoon and place in a colander or small bowl. Drain and squeeze dry; set aside.

2. Use the same pot of water to cook your noodles. I bring the pot back to boiling, then drop in the spaghetti and cook until al dente. Drain the noodles and rinse under cold water, then drain well again. Place the noodles in a large bowl. Add the sesame oil and 1 tablespoon of the soy sauce, toss to coat, and set aside.

3. In a large sauté pan, heat the olive oil over medium-high heat. Add the ginger and stir-fry for a few seconds. Then, add the mushrooms, bell pepper, green onions, and garlic. Stir-fry everything until the mushrooms have released their juices and the bell pepper is crisp-tender. Stir in the mustard greens and edamame; cook for another 1-2 minutes. Now add the noodles, remaining 3 tablespoons soy sauce, hoisin sauce, and chili-garlic sauce (if using). Use tongs to stir everything up so the veggies and noodles are coated with the sauce. Cook for another 2 minutes, until everything is heated through.

I like a little Siracha on my lo mein for a spicy kick. Enjoy!

 


2 Comments

roasted tomatillo salsa

I took advantage of cool temperatures the other day and turned on the oven to make a batch of roasted tomatillo salsa. I love making homemade salsa because it is so easy and so good! I always follow the recipes in Salsas That Cook by Rick Bayless, a trusted salsa reference around our house, and they always turn out great. This one was no exception.

Roasted tomatillo salsa

Roasted tomatillo salsa

To make this, you roast tomatillos, Serrano peppers, onions, and garlic. Then, you pulse everything up in a food processor, and stir in some chopped cilantro, salt, and a tiny bit of sugar. That’s it! I went a little nuts with the peppers for this batch and it ended up having a good amount of heat. If you don’t like things too spicy, I recommend seeding your peppers before roasting.

chips + salsa!

chips + salsa!

Happy salsa-making, everyone! ~Inge

Roasted Tomatillo Salsa
Adapted from Rick Bayless’s recipe in Salsas That Cook

2 pounds of tomatillos (about 13-14), husked and rinsed
8 fresh Serrano peppers, stems removed (you can also seed them if desired)
1 large white onion, cut into slices
6 garlic cloves, peeled
2/3 cup chopped cilantro
2 teaspoons salt
½ – 1 teaspoon sugar
Method:

1. Preheat oven to 425 degrees. Place tomatillos and peppers on a foil-lined baking sheet. Roast until the veggies are soft and blackened in spots. I turn everything over after 15 minutes of roasting and then put it back in the oven for another 15 minutes. Remove from oven and set aside to cool.

2. Arrange the onion slices and garlic on another foil-lined sheet pan. Roast for about 15-20 minutes, until everything looks cooked and blackened in spots. Remove from oven and set aside to cool.

3. Place the roasted onions, garlic, and peppers in a food processor. Pulse until roughly chopped. Transfer the mixture to a large bowl. Then, place the roasted tomatillos in the food processor (no need to rinse it out!) and puree. Add the tomatillos to the onions and peppers mixture.

4. Stir in the chopped cilantro. Give the salsa a little taste at this point. It should be pretty tangy with all those tomatillos! Season very well with salt. I used 2 teaspoons of salt, which is what Rick Bayless recommended for this amount of veggies. I also added ½ teaspoon of sugar, and about a ½ cup of water to get the consistency just right. Feel free to add more water and/or sugar as needed. Tasting as you season is the best way to go for homemade salsa. Remember, you can always add more, but you can’t take it out!

Note: The amounts listed here make about 4 cups of fresh salsa. Rick Bayless advises that fresh salsa should be stored in the refrigerator and eaten within 5 days.


2 Comments

kale and soba noodle salad

066

Soba noodles are a Japanese-style noodle made with buckwheat flour. When made with 100% buckwheat, they are a good gluten-free option because buckwheat, despite its name, doesn’t actually contain any wheat. I’ve read that in Japan soba noodles are traditionally served plain with a dipping sauce on the side. I think the method is to dip and slurp, and I look forward to trying that out if I ever find myself in Japan one day.

But for my first venture into soba noodle territory, I decided to turn them into a cold salad with a sesame dressing and lots of raw kale plus other assorted veggies. Oh, I also threw in some cubes of baked tofu for good measure. It was delicious. This will definitely be going into the summer salad rotation around here.

kale and soba noodle salad

kale and soba noodle salad

I actually made this salad twice, using two different brands of soba noodles. The first time I used Hakubaku organic soba noodles (the no-salt added variety – you can buy a pack of 8 for only $20 on amazon!). It turns out that this brand of soba noodles is actually a blend of wheat and buckwheat. The second time I used Roland organic soba noodles (this brand did have salt added). Results were tasty both times, but I preferred the no-salt added variety from the Hakubaku brand. Those noodles were much tastier and had a better consistency, in my opinion. So, that is my amateur soba noodle report from the field.

Happy salad-making, everyone! ~Inge

Kale and soba noodle salad
Adapted from Deborah Madison’s excellent Vegetable Literacy

Instead of the Brussels sprouts, you could use baby bok choy or napa cabbage. Also, any kind of crunchy vegetable would be a nice addition to this salad. The baked tofu is optional, but a good choice if you want to bump up the protein.

6-8 ounces soba noodles
1 teaspoon toasted sesame oil
1 bunch kale
6 Brussels sprouts
5 teaspoons light sesame oil
1 large garlic clove (or two small ones)
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1 tablespoon sesame seeds, toasted
A few pinches of red pepper flakes
1 bunch green onions, sliced
½ cup carrots, thinly sliced
6 ounce package of baked tofu, cut into bite-sized pieces (I used Trader Joe’s teriyaki-flavored baked tofu), optional
Siracha hot sauce, optional

Method:
1. Cook the soba noodles according to package directions. Drain and rinse with cold water. Place noodles in a medium bowl and toss with 1 teaspoon of toasted sesame oil. Set aside.

2. Cut the tough stems off the kale leaves. Then, thinly slice the kale using the “stack and roll” method. Stack a small amount of the leaves up, then roll and slice into thin shreds or ribbons. Put the kale ribbons in a large bowl. Sprinkle with ¼ teaspoon salt and 1 teaspoon of the light sesame oil. Using clean hands, squeeze the kale ribbons “until they glisten” (a quote from the original recipe – it’s the perfect description of what the massaged kale will look like).

3. Remove any yucky-looking outer leaves from your Brussels sprouts. Slice them very thinly and toss with the kale.

4. On a cutting board, mince your garlic. Then, sprinkle 1/8 teaspoon salt over the pile of minced garlic. Using the flat side of your knife, apply pressure and move the knife back and forth across the salt/garlic mixture. Doing this helps the salt break down the garlic and creates a paste. Put the garlic paste in a small bowl. Add the rice wine vinegar, remaining 4 teaspoons light sesame oil, and the soy sauce. Whisk together. Pour the dressing over the kale/Brussels sprouts mixture and toss well.

5. Add the cooked soba noodles to the greens along with the carrots, green onions, sesame seeds, red pepper flakes, and tofu (if using). Toss everything together (tongs work best for this job). Taste and decide if you need more soy sauce or other seasoning. Serve with a few drops of siracha hot sauce on top, if you like things spicy!


5 Comments

beets with lemon and herb vinaigrette

June has been a super busy month and it looks like it will continue to be one in the weeks ahead. I’ve still been finding time to cook, though. After a quick visit to my neighborhood farmer’s market yesterday morning, I came home and made these beets for lunch. Wow, they were good!

beets with lemon and herb vinaigrette

beets with lemon and herb vinaigrette

In my opinion, beets are best with some sort of vinaigrette, eaten cold or at room temperature, in salads or simply on their own. I think beets sometimes get a bad rap because of their appearance, but they are so tasty! I learned recently that you can even grate raw beet into a salad. This sounds like a messy affair (pink beet juice flying everywhere?), but something I’d like to try.

Yesterday, though, I simply steamed my beets, cut them into bite-sized wedges, and dressed them with a lemony vinaigrette made with a good amount of red onion, fresh parsley, and cilantro. It was delicious! Even if you’re staunchly opposed to beets, go ahead and make this vinaigrette recipe – it’s a keeper!

beets with vinaigrette over greens

Happy June cooking, everyone! ~Inge

Beets with lemon and herb vinaigrette
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone

This recipe makes more than enough dressing for one bunch of beets (which is what I bought). Store any leftovers in the fridge and use later on salad greens or other steamed veggies.

1 – 1.5 pounds of beets
zest of one lemon
2 tablespoons fresh lemon juice
2 tablespoons red onion, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh parsley, finely chopped
½ teaspoon coriander
6 tablespoons extra-virgin olive oil
¼ teaspoon salt
Freshly ground pepper, to taste

Method:

1. Clean and scrub your beets to remove any dirt. Steam the beets in a steamer basket for about 20-25 minutes, until easily pierced with a fork. Carefully remove cooked beets and place in a small dish to cool. When they are cool enough to handle, you should be able to easily slide their skins right off. After removing their skins (and washing all that pink beet juice off your fingers!), cut the beets into bite-sized wedges.

2. Combine the remaining ingredients in a jar with a fitted lid. Shake it up! Taste a little of the vinaigrette on one of the beet wedges to see if you want to add more lemon juice, salt, etc.

3. Mix some of the vinaigrette with the beets. Gobble up all the beets as is, or serve them over some salad greens dressed with a little more of the vinaigrette. Enjoy!

 


1 Comment

strawberry + almond tart

strawberry +almond tart

strawberry +almond tart

I made this tart last weekend and loved it! It’s got a graham cracker crust with a layer of almond-flavored cream filling and sliced fresh strawberries on top. It’s a light dessert, not too heavy, and I think it would be perfect for springtime or summertime entertaining. Who wouldn’t love a slice of this tart at the end of a fun evening?

slice of strawberry tart

To make it, I used a 9-inch tart pan with a removable bottom (I love this one). This made it very easy to maintain those pretty wavy edges when serving up slices, but a regular pie pan would also work just fine.

getting ready to assemble the tart!

getting ready to assemble the tart!

This is the first dessert I’ve featured on Soup and Such! I’m looking forward to sharing more. I’ve been seeing some tasty-looking rhubarb crisps these days and I’m excited to give some of those recipes a try. Just as soon as I can get my hands on some rhubarb!

~Inge

strawberry + almond cream tart

Strawberry and almond tart
Adapted just a bit from Cooking Light

As a shortcut, you can use a store-bought graham cracker crust. Making your own, though, is so easy and tastes so much better!

Crust:
• 9 sheets graham crackers
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 2 teaspoons water

Filling:
• 5 ounces cream cheese
• ¼ cup sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract

Topping:
• 5 cups sliced strawberries
• 1/3 cup sugar
• ½ tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted

To prepare crust:
Place graham crackers in food processor and pulse until crumbly. Add sugar, melted butter, and water. Pulse a few more times, just until moist. Place mixture into a pie pan or 9-inch tart pan, pressing into the bottom and up the sides of the pan to form a crust. Bake at 350 degrees for about 10 minutes until lightly browned. Set aside to completely cool.

To prepare filling:
Combine cream cheese, ¼ cup sugar, and vanilla + almond extracts in a bowl. Stir until smooth and combined.

To prepare topping:
Place 1 cup of your sliced strawberries in food processor and process until smooth. Pour the strawberry puree into a small saucepan over medium heat and add 2/3 cup sugar and cornstarch. Bring to a boil, stirring frequently. Reduce heat and simmer for just 1 minute. Remove from heat and set aside.

Combine the rest of your sliced strawberries with the lemon juice and toss to coat.

Okay, now you’re ready to assemble the tart!

Spread cream cheese mixture evenly over bottom of cooled tart shell. Arrange your sliced strawberries on top. Spoon or spread the glaze/strawberry puree over top. You might not use all of the glaze, just spoon on however much you think looks good. Sprinkle toasted almonds around edge. Cover and chill for a few hours before eating.

Enjoy!


2 Comments

cream of broccoli soup

When I was growing up, broccoli was a favorite vegetable at our house. I’m one of five kids, and as far as I remember, we all loved broccoli. I’m sure it wasn’t easy for my mom to make dinners that were a hit with everyone, but she could never go wrong with a big bowl of steamed broccoli on the side. And it was even better when she made homemade cheese sauce for the broccoli. Oh yeah, that was a special treat. It was even a frequent request from all of us for birthday dinners. Imagine that, kids requesting broccoli on their birthday! We were an odd bunch. This is probably why three of us are now vegetarians and the other two are big veggie lovers!

cream of broccoli soup

cream of broccoli soup

Another family favorite was my mom’s cream of broccoli soup. I decided to make a big pot of this soup last week and it was delicious! In my opinion, the key is to add the juice of one lemon to the pot once the soup has finished cooking. It really makes all the difference. Taste the soup before and after adding the lemon juice – it’s amazing what a little citrus can do!

After I made this, I called my mom to compare recipe notes. Turns out she also adds the lemon juice, which is probably why I liked the lemon flavor so much because it reminded me of her soup.

~Inge

p.s. Please remember to VOTE for my asparagus and leek soup in the soup category for the 2013 Virtual Vegan Potluck! Go here to vote! Voting ends May 31!

 

Cream of broccoli soup
Recipe created with a little guidance from here and my mom

For the broccoli, I use the florets and chop up part of the thick stem, too, so almost nothing goes to waste. If you use a non-dairy alternative to the milk and butter, this soup is easily made vegan.

8 cups chopped broccoli
1 onion, chopped
2 stalks celery, sliced
2 tablespoons butter (or olive oil)
4 cups veggie stock
2 cups milk
3 tablespoons flour
1 lemon

Method:

1. Melt the butter in your favorite soup pot over medium heat. Add the chopped onion and celery. Cook for about 5 minutes until the veggies are soft. Add the chopped broccoli and stir it around, cooking for a few minutes. Then, pour in the veggie stock and bring to a boil. Cover and simmer for about 10-15 minutes, until the broccoli is soft.

2. Take the soup off the heat and puree using an immersion blender or in batches in a regular blender. I tried to leave some pieces of broccoli un-blended so that the overall soup had a nice texture.

3. Put the soup back on low heat. In a small jar with a lid, combine the flour and about ½ cup of the milk. Shake it up so that you have a smooth “milk flour” mixture. Pour this into the soup along with the rest of the milk. Cook the soup for just a few minutes on low heat to thicken it and make sure the raw flour taste is cooked out.

4. Add the juice of one lemon to the pot of soup. Stir it up and enjoy!


4 Comments

spinach + herb pesto

This is a great idea for pesto when you’re looking for something a little different. The base for this pesto is baby spinach, almonds, and fresh herbs like thyme, oregano, and basil. Then you add in lemon juice, chopped garlic, a little parmesan cheese, and of course olive oil. You also add a little veggie broth, which allows you to cut back on the amount of oil needed.

spinach and herb pesto

spinach and herb pesto

You can use pesto as a sauce for just about anything such as steamed veggies or roasted potatoes. You can swirl it into a bowl of soup, drizzle it over scrambled eggs or tofu for breakfast, or use it as a sandwich spread. This time I went the traditional route and mixed it with some spaghetti for a simple pesto pasta dinner one night. Easy and tasty!

spaghetti with spinach + herb pesto

spaghetti with spinach + herb pesto

Have a great weekend, everyone! ~Inge

p.s. Last week I participated in my first Virtual Vegan Potluck and it was awesome! I think everyone really enjoyed my asparagus and leek soup, which is very exciting! The potluck organizers are now encouraging folks to vote for their favorite dish in each category.

If you’d like, you can go here to vote for Soup and Such in the soup category.

In case you missed the potluck, you can check out all of the tasty recipes and dishes here. There were so many good ideas!

My favorites were Herby Kale Olive Tomato Bread from My Good Clean Food, Mushroom Miso Ramen Soup with Wontons and Spinach from House Vegan, Peanut Butter Banana Muffins from Pass The Veggies, and Cinnamon Plantains from Veganishy. Wow, I want to make all of these recipes right now!

Spinach + herb pesto
Adapted from Cooking Light

This recipe calls for such a small amount of cheese, I think you could easily omit it to make this vegan and not lose any flavor mileage.

2 cups packed baby spinach leaves
¼ cup slivered blanched almonds
¼ cup fresh basil leaves
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
¼ teaspoon black pepper
1 garlic clove, chopped
2 tablespoons veggie broth
2 teaspoons fresh lemon juice
¼ teaspoon salt
2 tablespoons olive oil (or more, if needed)
2 tablespoons grated parmesan cheese

Method:

Place spinach, almonds, basil, oregano, thyme, black pepper, and garlic in food processor. Process until chopped. Add broth, lemon juice, and salt; pulse 5 times. With food processor on, slowly drizzle in olive oil. Add more oil if want to make your pesto more sauce-y. When you’ ve got your desired consistency, turn off the machine and transfer the pest to a small bowl. Stir in the cheese. Enjoy over pasta or veggies or whatever you’d like!


47 Comments

asparagus and leek soup {virtual vegan potluck}

I’m so excited to be participating in my first Virtual Vegan Potluck today! Welcome to Soup and Such fellow potluckers! Pull up a chair and let me get you a bowl of soup.

I wanted to try something new for the potluck, keeping it seasonal and simple. I settled on this creamy asparagus and leek soup, thickened with some white beans and flavored very simply with salt, pepper, and a few squeezes of fresh lemon juice. It is super easy to make, 100% vegan as is, and most importantly, delicious!

Asparagus and leek soup

Asparagus and leek soup

The inspiration for this soup comes from Deborah Madison’s recipe for asparagus soup in her excellent Vegetable Soups. That cookbook is one of my favorites because her flavor combinations are always so good. Having said that, however, I did play around with the ingredients to simplify things a bit. I used leek instead of green onions and white beans instead of potato as a thickener. I just love leeks in pureed soups, so I couldn’t help myself. I took a chance with the white beans, but they worked really well here.

This soup would make a lovely starter for a special meal, but I ended up eating two bowls as an early lunch right after I made it. It was so good! Also, I didn’t have any on hand, but I think homemade croutons would make an excellent topper for this soup. I’ll do that next time.

Happy springtime cooking, everyone! ~Inge

p.s. If you’d like, you can subscribe to Soup and Such and receive an email every time a new post is available. I usually post about once a week. Everything I make is vegetarian and some things are vegan. Subscribe by clicking on the “follow” button at the top right!

 

To visit Eat.Breathe.Balance (the blog that precedes mine in the potlick), click here!

To visit House Vegan (the blog that follows mine in the potluck), click here!

To start at the very beginning of the potluck, click here!

 

Asparagus and leek soup
Inspired by Deborah Madison’s Vegetable Soups

An important tip: don’t leave out the fresh lemon juice at the end because it really brightens everything up. I even squeezed more lemon juice into my individual bowl of soup. If you’re thinking about adding a fresh herb, that is a good idea! Perhaps some chopped tarragon or basil stirred in at the end? You can also go the extra mile and make homemade croutons as a soup topper.

1 tablespoon olive oil
1 bunch of asparagus (about 5 cups chopped)
1 leek (about 2 cups sliced)
4 – 5 cups of veggie stock
1 cup canned white beans, drained and rinsed
Salt + pepper, to taste
Fresh lemon juice

Method:

1. Heat the olive oil in your favorite soup pot over medium heat. Add the asparagus and sauté for about 5 minutes. Then, add the sliced leek and cook for an additional 5 minutes. Sprinkle with a little salt and pepper, if desired.

2. Pour in the veggie stock. You’ll probably use between 4 and 5 cups of stock. Use less stock if you like a thicker soup, more if you like a thinner soup. Once you add the stock, bring the soup to a boil and then simmer for about 10 minutes, until the veggies are soft. Add the white beans and turn off the heat.

3. Puree the soup. I used my trusty immersion blender, but you could also do it in batches in a regular blender.

4. Put the pureed soup back on the stove, keeping warm, and stir in the juice from half of a lemon. Taste the soup and decide if you want more lemon, salt, and/or pepper. Enjoy!