I don’t consider myself a big fan of soups, but somehow I end up cooking soup at least once a week. This week, as I am still in holidays mode, I made this wonderful pumpkin soup. We are spending the holidays at my mom’s house, in a small village in North Greece. Peanut loves it here but for Almond was his first trip. I am very happy to see them getting along that good. They both love my mom’s old burner stove and they spend all day sleeping or playing in front of the fire. I can talk about these two for hours.
Anyway, my mom’s garden is still full of huge pumpkins so the first thing I did once we got here was of course to pick and cut one. It’s been a crazy pumpkin week. Except this creamy and flavorful pumpkin soup, I also make Greek style pumpkin pie, a pumpkin new year’s cake and many many cookies. Will post all the recipes in the next few days, but let’s start with this one first!
1 kg/2 pounds fresh pumpkin cubes
3 Tbsp olive oil
1 onion, thinly sliced
1 tsp cumin
1 tsp ginger
1 tsp coriander
1 tsp fresh ground black pepper
2 carrots, cut in small pieces
8 cups vegetable broth
2 cups soy milk
1 cup chestnuts cut in small pieces
salt to taste
In a big pot heat the olive oil over medium heat and saute the onion and the spices. Add the carrots and the pumpkin and saute for a minute. Add the vegetable broth, bring to a boil, lower the heat to medium-low and cook for about 40 minutes, until the pumpkin is fully cooked and soft. Add the soy milk and season with salt to taste. Blend the soup using an immersion blender adding more vegetable broth or soy milk depending on how thick or think you want your soup to be. Serve topped with the crumbled chestnuts. Enjoy!
We made a soup like this a couple of weeks ago at the Vegan Cooking Class at Nea Guinea. Elsa had found it online at the NutritionMD. What I like in this soup is that it is extremely easy to make, very filling and really good for a cold night’s dinner. I didn’t have the recipe in front of me last night and I did it my way so here is my version 🙂
500 gr/1 pound dry green split peas, soaked overnight, drained and rinsed
1 1/2 litre vegetable broth
1 medium onion, thinly chopped
2 medium carrots, cut in small cubes
2 stalks of celery, thinly chopped
2 spring onions, thinly chopped
2 large potatoes, cut in small cubes
2 cloves of garlic, minced
1 tsp mixed dry herbs
1/4 cup fresh basil leaves
salt and pepper to taste
2 Tbsp of olive oil
Simply place all the ingredients except the olive oil in a big pot and bring to a boil. Lower the heat to medium and cook for an hour until peas are soft and all veggies cooked. With an immersion blender, blend the half soup – be careful so you won’t blend the whole soup. Add the olive oil and serve topped with grilled bread. Enjoy!
This soup took me under 15 minutes to make it. I woke up at 5 am and I was craving something hot and light to fill me up as last night’s dinner was a disaster. We went with Sean to a Mexican place (which actually owned by Mexicans so I expected more) but we ended up having the worst meal ever. We asked for nachos and they brought as a tiny small plate of doritos with a cheezy sauce from a tube on top. Disgusting. The guacamole was ok but it was served with just 6 chips placed on top of the guacamole. Yes, I counted… 6 chips. I was hoping that my veggie burrito was gonna be better but I was wrong. It was as small as it can get, and it was a plain black bean and rice burrito. Wish we had gone to taco bell instead. Anyway, we returned home very unhappy with our food. So I woke up at 5 am. I woke up hungry at 5 am. Good thing I had some cooked white beans in the fridge, but I was not in mood for plain beans that time of the day. So I decided to make a soup. It was very quick to make, delicious and we both enjoyed it for breakfast. And lunch.
6 cups vegetable broth
1 1/2 cups cooked white beans (or use a can of white/navy beans)
1/2 cup quinoa, well rinsed
2 Tbsp chopped fresh parsley
1 red pepper cut in small cubes
1 small carrot cut in small cubes
2 tomatoes pureed in the food processor
1 Tbsp tomato paste
salt and pepper to taste
olive oil to drizzle
Use a medium pot to warm the vegetable broth vver medium-high heat. Add all the ingredients and bring to a boil. Lower the heat to low-medium and simmer for 15 minutes. Add salt and pepper to taste and drizzle a bit of olive on top. Enjoy!
French onion soup – gone vegan. This is something I always wanted to make, as french onion soup was one of the very few soups I often had cravings for before going vegan. Having finally found the perfect vegan cheese (Viofast with herbs) and getting inspired from a recipe I saw on Olives for Dinner – which by the way is one of my favorite blogs to read – I thought to give it try.
4 large Vidalia onions
3 TS vegan margarine and 2 TS olive oil
1 TS flour
1 ts salt
1/2 cup cooking wine
5 cups vegetable stock (homemade is better)
1 TS vegetable bouillon cube
few springs of fresh thyme
2 slices of bread
1/3 cup vegan cheese, shredded
french onion soup gone vegan
Slice thinly the onions. Heat a big pot over medium-low heat and melt the margarine. Add the olive oil and the onions and a pinch of salt. Cover and simmer for about 45 minutes. Add a bit more salt, increase the heat to medium and cook for 30 more minutes until the onions have a nice light brown caramelized color. Add the flour and mix well. Add the wine and the thyme. Slowly add the vegetable stock and the vegetable boullion cube. Simmer for 10-15 minutes. Transfer the soup into small pots suitable for oven usage. Toast the bread and place it on top of the soup. Sprinkle with vegan cheese and place in preheated over (200 C / 400 F) for about 5 minutes until the cheese melts. Sprinkle with fresh ground black pepper. Enjoy!
How did you celebrate Easter this year? We were lucky enough to celebrate with good company and total vegan menu and here are few photos of the things we ate! We also had vegan mama’s pastitsio and spring lols (rolls). We finished our lovely dinner with a mix of greek and arabic coffee spiced with cardamon.
This is a veganized version of the traditional Greek Easter soup “Magiritsa” which is originally made with lamb intestines and is eaten after midnight or early morning on Sunday Easter. We named it Manitaritsa from the word “manitari” which means mushroom in Greek. So you can call it mushroomitsa if you prefer 😛
I used pleurotus mushrooms instead of intestines (I never had intestines – even prevegan – and I don’t understand how other people do) and I added one potato sliced in small cubes which normally is not used in order to make the soup more filling.
500 gr plevrotus mushrooms thinly sliced
5 spring onions thinly sliced
1 lettuce, cut
5 TS carolina rice
1 medium potato cut in small cubes
salt and pepper to taste
juice from 2 lemons
5 cups vegetable broth
1/4 cup of olive oil
over medium heat saute the onions and mushrooms in the oil. Add the lettuce and stir for 5 minutes to warm through. Add the vegetable broth, potato and rice, bring to boil, lower the heat and simmer for about 30-45 minutes. Add more water if needed. Add the lemon juice and salt and pepper to taste. Serve warm! Happy Easter!