My Fave Soup

Why is it that the best soups always seem to be a pain in the arse to make? Not so in this case, cowboy!

(Cowboy? What?)

This soup has nothing to do with cowboys. It’s hearty enough for a cowboy, though.

Really. I’m not kidding. Yes, it’s a veggie soup. Yes, it’s hearty. Bonus: it’s vegan! And it is incredibly easy to make.

First up: saute some garlic and leeks and/or onions in a little olive oil.

Saute garlic and leeks/onions.

Next, add broccoli, rolled oats (the original kind, not the instant kind), soy milk, and dill. Bring to a boil, then simmer for 10 minutes.

Broccoli soup in progress

Add salt and pepper to taste, then puree with an immersion blender. Voila!

Creamy Broccoli Soup

So filling. So good.

This recipe works great with asparagus, too. I suspect it would be great with any soup-happy vegetable. If you don’t have an immersion blender, a food processor or blender works too – just let the soup cool a bit before you process it, and make sure to have the steam vent open while blending.

Enjoy a soup-er meal!

Creamy Broccoli Soup (Vegan)

by Shelly

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients (4 servings)

  • 1 leek, chopped and 1 small onion, chopped
  • OR
  • 3 leeks, chopped
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1/2 cup rolled oats
  • 6 cups broccoli (frozen or fresh)
  • 4 cups unsweetened soy milk
  • 1/2 tsp dried dill
  • salt and pepper, to taste

Instructions

1. Saute garlic and onions and/or leeks over medium heat in olive oil until soft, about 3 minutes.

2. Add broccoli, soy milk, oats, and dill. Bring to a boil, then reduce heat and simmer until broccoli is soft, about 10 minutes.

3. Puree with an immersion blender.

4. Add salt and pepper, to taste.

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Chopped Leeks

Promises, Promises

It’s Vegan MoFo Week 3!

Yes, I know. You missed me yesterday. I’m back this evening for your foodie enjoyment, and a little birdie told me there’s a morning edition on its way, too.

First up: pesto veggie sandwiches! Oh. You mean, you’ve seen those before here? Or here? Hey – I promised I’d try to make 20 posts about food in the month of October. I never promised it’d be different food every day!

What can I say? I eat a lot of pesto veggie sandwiches. To make this instance a tiny bit more palatable, I will show you one of my magic kitchen weapons. This little beast makes chopping veggies super easy:

Pampered Chef Food Chopper

Pampered Chef Food Chopper

It’s the Pampered Chef Food Chopper. I couldn’t really tell you if other choppers work as well. I’ve used this one for years and it still looks and works like the day I bought it. The thing can take a beating (I’m a clutz) – it just keeps chopping away.

Now, I didn’t use it to chop these leeks…

Chopped Leeks

Chopped Leeks

… but I did use it on the baby bellas (got a sweet deal on organics!) and the red peppers:

Leeks, Baby Bellas, and Red Peppers

Leeks, Baby Bellas, and Red Peppers

Sometimes I use onions instead of leeks. It just depends what’s in my fridge. These leeks were on their last legs, for sure. This mix is made of 1 carton of baby bella mushrooms (16 oz), 1 large sweet red pepper, 3 leeks, and 3 cloves of garlic. Saute and salt to taste… voila!

Pesto Veggie Sandwich and Green Bean Fries

Pesto Veggie Sandwich and Green Bean Fries

With my buddies the Green Bean Fries on the side (baked, not fried… 18 mins at 400F… salt and pepper… nom).

Chickpea Cutlet Burger with frizzled leeks, Green Bean Fries, and Corn on the Cob

Make New Friends, But Keep the Old

Make new friends, but keep the old…

My dinners these days often revolve around two central questions: what produce do I have in my fridge, and more importantly – what’s about to go bad? Today’s answer to the latter: green beans. I love me some fresh green beans, but the word “fresh” wasn’t really true any more in describing these particular beans. Still, I bravely picked through the container and separated the questionable beans from the salvageable ones. (If I die of green bean poisoning tomorrow, you read it here first).

Luckily for my green beans, I just picked up the sequel to one of my all time favorite cookbooks. I’m a huge fan of Clean Food by Terry Walters, and the new Clean Start looks to be even more exciting. Since I’ve of course already read the book cover to cover (yes, I read cookbooks for fun), I knew my green beans had a solid future.

They would become Green Fries.

I don’t think I’ve ever really fried anything, aside from the brief stretch of time when I actually owned a little deep frier. I’ve never fried on the stove-top, though. I tend to avoid frying things (pesky calories and all). Tonight, though, I had some green beans, and I had a new cookbook, and doggone it, I felt like frying something.

For the record, a) frying stuff is dangerous. I could’ve used a reminder before I embarked upon this journey. b) Fried green beans are good, but I’m not sure they’re better than roasting them to eat as fries. The texture is a little better, but might not be better enough to be worth the trouble (and calories) of frying. That said, I still ate a ton of them.

So, green bean fries are my new friend (roasted or fried!)

To go with my green bean fries, I made an old favorite standby – chickpea cutlets from Veganomicon. So easy. So good. Such awesome leftovers. And I actually remembered to add the spices this time.

And I grilled a corn-on-the-cob.

Nom.

Chickpea Cutlet Burger with frizzled leeks, Green Bean Fries, and Corn on the Cob

Chickpea Cutlet Burger with frizzled leeks, Green Bean Fries, and Corn on the Cob

Word to your mother. Now go be a good scout and eat some plants.