Category: Soup

This month is Vegan MoFo, a month dedicated to celebrating all things vegan. You can read more about Vegan MoFo on the website and Facebook.

Obviously when we found out about Vegan MoFo we couldn’t say no. The general goal of MoFo is to blog about all things vegan at least 20 times in the month. We will try our best!

For the first of our Vegan MoFo recipes I bring you another soup! A warming, slightly spicy soup for Autumn.

INGREDIENTS

  • 650g/6.5 cups baby plum tomatoes
  • 2 medium yellow onions, diced
  • 2 tbsp Thai red curry paste
  • 1 lime, juice and zest
  • 400ml/14fl oz full fat coconut milk
  • Olive oil
  • Pinch of sugar

  1. Preheat the oven to 350f.
  2. Rinse and drain the tomatoes. Toss on a baking tray with a tablespoon of olive oil. Season with salt and pepper.
  3. Roast the tomatoes in the oven for 20-25 minutes until soft, burst and slightly blistered.
  4. Whilst the tomatoes are roasting chop the onions and fry them gently in a medium sized saucepan until softened.
  5. Once the onions are softened, add the curry paste and stir to incorporate. Cook the paste for 2-3 minutes before removing the pan from the heat.
  6. Stir in the lime juice and zest.
  7. Scoop the onion paste mixture into a blender and add the roasted tomatoes. Pour over the coconut milk and add a pinch of sugar (brings out the tomato flavour!)
  8. Blend on high until smooth and then transfer back into the saucepan to heat through.
  9. Serve sprinkled with a little lime zest.

(This can be easily modified for an immersion blender. Simply transfer all the ingredients to a big saucepan with high sides and blend until smooth before heating)

Sarah xxx

 

Please follow and like us:
144

I’ve been craving soup all week. I don’t know if it’s the sudden drop in temperature (in August?! Come on now!) or that it’s getting darker earlier but anyway, SOUP! The creamy secret of this soup is not a soy cream or coconut milk but actually plain old boiled cauliflower. Seriously, it works!

INGREDIENTS

  • 1 large onion, diced
  • 2 cloves of garlic, minced (mine were fairly large because I am a garlic freak but you can use whatever size you like)
  • 3 small parsnips
  • 6-7 small carrots
  • 3 Bay leaves
  • 3 sprigs of Rosemary
  • 1/4 of a medium sized cauliflower
  • 1 quart/2 litres vegetable stock or 1 vegetable stock cube mixed with boiling water
  • Olive oil 

  1. Start by heating a large saucepan on a low heat and adding a tablespoon of olive oil. Add your diced onions. Cook until almost soft and add the minced garlic. 
  2. Whilst the onions and garlic are softening, prepare the carrots and parsnips. Top and tail the carrots and peel them if necessary then cut into rounds. Set aside. Top and tail the parsnips, peel them and then split them into halves and then quarters. Remove the fibrous, woody part in the middle. Chop into small chunks.
  3. Prepare the cauliflower by cutting a wedge shape (approximately 1/4 of a medium sized cauliflower) and then removing the stalk and outside leaves. Break into florets. 
  4. Add the bay leaf, rosemary, carrots and parsnips to the saucepan. Cook on a low heat for approximately 10 minutes or until beginning to soften.
  5. Add your vegetable stock to the saucepan and bring to the boil. Reduce the heat to a simmer and cook for 15-20 minutes or until all the vegetables have softened.
  6. Whilst your soup is cooking, add the cauliflower florets to another saucepan, cover with water and bring to the boil. Boil until tender.
  7. Drain your cauliflower and – depending on your blender type either add it to the blender goblet or put it into the soup saucepan.
  8. Discard the bay leaves and rosemary sprigs.
  9. If using an immersion blender, blend the soup until smooth. If using a regular blender like me, ladle the soup vegetables and broth into the blender goblet. Blend the mixture on high until smooth.
  10. Wipe out the saucepan and return the soup to the pan, bring to the boil and then reduce the heat. Season with salt and pepper to taste before serving.

Sarah xxx

Please follow and like us:
144

On Wednesday Becky and I attended our first blogger event (thank you so much to Olivia and Natalie at Taste PR for inviting us). The evening was an introduction to Miso Tasty, the brain child of Bonnie Chung. Miso Tasty is an instant miso soup range and the saviour of vegans everywhere. You’re late for work and have no time to whip up anything else? Can’t find anything vegan on offer in Eat or Pret? Keeping a pack of Miso Tasty in your bag makes for a great nutritious low calorie and mostly importantly vegan lunch!

When we arrived, we were seated at a long table with other bloggers. We each had our own place setting with a personalised spoon.

The first thing to do was to try the different kinds of miso on offer. We tried the miso with different crudites of carrot, celery and mooli.  My favourite was the Saikyo Miso, a relatively young miso (fermented for 2 months) and had an almost sweet flavour. Becky enjoyed the rice miso the most!

After we had tried the different types of miso Bonnie explained to us where each one is from and how they are made. According to Bonnie, hatcho miso is only made in one region in Japan and is the only miso the emperor will eat!


We were then introduced to Miso Tasty and shown the packaging. With Miso Tasty, it’s not a powdered soup, it’s the actual miso paste! So you’re getting a completely authentic experience. Each serving comes with a sachet of miso and a sachet of umami and other toppings. We got to try both varieties, the Classic made with Shiro miso and a Spicy made with Aka miso. As well as the broth we were given loads of toppings to try in our soup including sesame seeds, nori, wakame, tofu, spring onions and rice noodles. We thoroughly enjoyed both!

After enjoying our soups Bonnie treated us to some different foods cooked with miso paste. We had aubergine marinated in miso, a coleslaw made with miso and tahini (egg-free and vegan!), there was also some black cod with miso and salmon  (which we obviously didn’t eat!) Afterwards Bonnie brought round some miso chocolate chip cookies (unfortunately not vegan) that looked really amazing and gave us lots of ideas!

Before we left we were presnted with some amazing goodie bags by Bonnie  – thank you so much! All in all, an amazing and enjoyable evening. Great company and delicious food. We are happy to say our first bloggers event was such a great experience.

You can buy Miso Tasty online here

and follow  Bonnie on Twitter and Facebook

Sarah and Becky xxx

Please follow and like us:
144

This past week Brian completely changed my opinion on Brussel sprouts! So here’s a recipe we came up with last night.

INGREDIENTS

  • 1 small bunch Swiss chard, cut into strips
  • 330g Brussel sprouts
  • 5 Chestnut mushrooms, sliced
  • 1 tbsp shiro (white) miso
  • 2 cloves of smoked garlic or regular garlic, pressed or minced
  • 3 small shallots, finely chopped
  • 2 vegetable stock cubes
  • 5 Chantenay carrots or 1 large carrot cut into big chunks
  • 500g Gnocchi
  • 5 cups/1.18l of water
  • Salt and pepper

  1. Chop your vegetables, leaving the Brussel sprouts whole.
  2. Sautee shallots, mushrooms and garlic in olive oil until the shallots are softened.
  3. Add the water and the stock cubes, Swiss chard and Brussel sprouts to the pot. Add in the carrot chunks.
  4. Bring to a rolling boil and let simmer for 15-20 minutes. This will make the Brussel sprouts tender.
  5. In a separate sauce pan cook the gnocchi. Drain, reserving a little of the starchy cooking water.
  6. Add the starchy water to the pot and stir in the miso paste. Remove (if you want) the carrot chunks.
  7. Serve the broth and vegetables over the cooked gnocchi. Season to taste.
Please follow and like us:
144

When we found a coquina squash in the supermarket we immediately knew its destiny – soup! It looks sort of like a stripey cousin to the butternut (feel free to sub this if you can’t find coquina). It’s super duper sweet tasting, the candy of the squash world if you will.

INGREDIENTS

  • 1 coquina (or similar) squash cut into medium sized chunks
  • 4 small shallots, diced
  • 2 carrots, peeled and diced
  • 2 cups/500ml vegetable stock
  • 1 can of coconut milk
  • salt
  • pepper
  • bay leaf

  1. Preheat the oven to 390f/200c
  2. Peel and chop the squash into medium sized chunks. Put into a roasting pan or tray, drizzle with olive oil and toss to coat.
  3. Season with salt and pepper.
  4. Roast in the oven for 40 minutes, turning once after 20 minutes.
  5. Meanwhile, prepare the shallots and carrots.
  6. In a large pot, sautee the carrots in olive oil with a bay leaf dropped in. Season with salt and pepper.
  7. After the carrots become soft add the shallots. Cooking long enough to soften them.
  8. Remove and discard the bay leaf.
  9. Tip the cooked carrots and shallot mixture into a blender or food processor and add the vegetable stock.
  10. Process until smooth and then add half the roasted squash, so you don’t overwork your blender.
  11. Process and then add the second half of the squash with the can of coconut milk.
  12. Return the soup to the pan and warm it through, season to taste.

Sarah and Brian xxx

Please follow and like us:
144