Chestnut, Chickpea, and Veggie Coconut Soup

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This vegan/vegetarian friendly soup is simple and requires only two main ingredients—coconut milk and curry powder. The chestnuts and chickpeas are optional. I added them to give the soup some protein and texture. Alternatively you can add tofu. I used cauliflower, broccoli, and mushrooms but feel free to replace these with your favorite veggies. Eggplant and sweet potato are a nice touch. Top with cilantro or basil.

Ingredients:

1 c chickpeas (cooked)

½ c chestnuts

½ head cauliflower

½ head broccoli

2 c coconut milk

1 onion

1 t ginger

2 cloves garlic

1-2 T curry powder (depending on your spice preference)

½ t nutmeg

½ t cinnamon

1 T olive oil

salt and pepper to taste

Top with chili flakes, cilantro, or basil

Directions:

  1. Roast the cauliflower, broccoli, chickpeas and chestnuts with olive oil, salt, pepper, and a pinch of curry powder. Cook at 375 degrees for ~20 minutes. Remove from the oven when they begin to brown.
  2. Sauté the onion, ginger, garlic, curry powder, nutmeg, and cinnamon in a large pot over medium heat. Stir frequently so the onions do not burn. Once the onions are golden add the roasted vegetables and nuts.
  3. Once the vegetables are coated with the spices add the coconut milk. If the soup is too thick, add a ½ cup water or vegetable broth.
  4. Simmer for 15 minutes. Taste and adjust seasoning as needed.
  5. Serve with chili flakes, cilantro, and/or basil.

Creamy Cauliflower Soup (DF)

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Ingredients:

1 head cauliflower (chopped into bite size pieces)

2 cups milk of choice (I used almond milk)

½ cups water

1 onion

2 cups mushroom

1 teaspoon fresh garlic

basil or cilantro for garnishing

salt, pepper, and chili flakes to taste

Directions:

  1. Preheat oven to 400 degrees. Place the cauliflower on a baking sheet and drizzle olive oil, salt, and pepper on top. Cook for ~40 minutes, until the cauliflower has developed crispy edges. Take out and let cool.
  2. Meanwhile sauté the onion, mushrooms, and garlic together. Once they are golden set aside to cool.
  3. Combine the cauliflower, onion, mushroom, garlic, milk, and water in a Vitamix and blend together. Alternatively, combine the ingredients in a large pot and blend together with an immersion blender. Add salt, pepper, and chili flakes. Serve with basil or cilantro on top.

Cauliflower Corn Chowder

Cauliflower Corn Chowder 

My mom found this recipe in Follow Your Heart’s Vegetarian Soup Cookbook. Throughout the years we changed and substituted different ingredients. This is my dairy-free adaptation of the soup.

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Ingredients:

5 c. water

2 potatoes (diced)

1 large onion (diced)

2 c corn (fresh, frozen, or canned – I’ve used all three)

2-3 stalks celery

1/4 head cabbage (thinly sliced, I used purple cabbage but any kind is fine)

1 large head cauliflower (dice the core, reserve the florets)

4 Tbs butter

2 tsp basil

1/4 c. minced fresh parsley (I often omit this)

2 Tbs Spike

2 tsp. granulated garlic

1 tsp dill weed

1 c coconut cream from can

1/2 c soy milk or milk

1 Tbs nutritional yeast flakes

2 Tbs. dried chives

sea salt or more Spike, to taste

To make the traditional dairy version use sour cream instead of coconut cream and add ½ block of cream cheese. Blend together sour cream, cream cheese, and milk. Mix into the soup.

Directions:

1. In your largest soup pot bring to a boil: water, the diced potatoes, onion, 1 cup corn, celery, cabbage, the cauliflower core, butter, and basil. Cook for 1/2 hour or until potatoes begin to dissolve.

2. Add remaining corn, potatoes, parsley, Spike, garlic, and dill weed. Simmer about ten minutes, stirring occasionally.

3. Add reserved cauliflower florets and cook another ten minutes, until they are tender but chewy (almost like clams).

4. Add coconut cream and soymilk. Add the nutritional yeast and chives. Heat gently without boiling.

Creamy Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup

I took this recipe from my mom who originally got it from Dr. Ben Kim. The soup is very satisfying and even my little brother (who’s 8) loves it! The roasted cauliflower and potatoes make the soup thick and creamy so no need for dairy.

2 heads of cauliflower, cut into chunks

2 potatoes, cut into chunks

2 shallots, cut into chunks (regular onions can be used in a pinch)

2 cloves of garlic (or more)

  1. Toss all with olive oil.
  2. Roast until golden.
  3. Simmer in stock (I used chicken stock, but you could easily use a veggie stock) until the cauliflower is tender.
  4. Puree with an immersion blender.
  5. Salt and pepper to taste.