Category: Soup and Stew

Slurpy Noodle Soup (or Vegan Chicken Noodle Soup)

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With a flavor reminiscent of chicken noodle soup, this vegan version combines slurpable noodles with a flavorful broth. If making in advance, don’t add the noodles—instead, prepare the broth as directed and cook the noodles in it when reheating before you’re ready to serve it—this will avoid mushy noodle leftovers.

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Slurpy Noodle Soup

1 tablespoon extra-virgin olive oil
2 celery ribs, finely chopped
2 carrots, finely chopped
1/2 yellow onion, finely chopped
2 1/2 litres water
1/4 cup large-flaked nutritional yeast
1 tablespoon dried parsley
1 bay leaf
1 teaspoon fine sea or Himalayan salt
3/4 teaspoon onion powder
1/2 teaspoon dried sage
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
About 10 grinds freshly ground black pepper
Additional salt to taste
8 oz (226g) dry brown rice spaghetti or linguine, broken into approximately 3-inch pieces (I like Tinkyada)

Heat the oil in a large pot on medium heat. Add the celery, carrots, and onion. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add the water, nutritional yeast flakes, parsley, bay leaf, salt, onion powder, sage, poultry seasoning, thyme, oregano, garlic powder, and pepper. Mix well. Bring the mixture to a boil. Cover and decrease to a simmer. Cook for about 30 minutes, until the vegetables are tender. Taste for salt, adding more if desired (I add about 1/2 teaspoon).

Bring the soup back to a boil. Add the spaghetti. Cook until the spaghetti is tender, about 8 minutes. Remove bay leaf. Serve immediately.

Curried Zucchini and Kale Soup

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Make this simple soup a full meal by adding 2 cups of chickpeas, and leave it in a chunky purée instead of completely smooth. You can serve this cold or warm. Initially, I wrote the recipe as a cold soup… but I like it warm and cozy with some crusty bread.

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Curried Zucchini and Kale Soup

1 tablespoon extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 3/4 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1 tablespoon freshly grated ginger
1/4 teaspoon fine sea or Himalayan salt
2 medium zucchini, chopped
2 cups vegetable broth (you can also use water, although you may want to increase the spices)
3 cups packed, chopped kale
2/3 cup full-fat coconut milk (in the can, not coconut beverage)
Zest of one lime
Salt to taste
Fresh ground pepper to taste
Lime, for garnish
Freshly chopped cilantro, for garnish

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic, and cook for 5 minutes. Stir in the spices and ginger, and continue to heat for an additional one to two minutes, until fragrant. Add the zucchini, and stir until coated with spices, then top with vegetable broth. Reduce heat to medium-low and cover, letting cook until the zucchini is tender, about 12 minutes.

Once the zucchini is tender, add the kale, and continue to cook for another 5 minutes, until wilted. Remove from heat and using an immersion blender, whizz until smooth. If you don’t have an immersion blender, let the soup cool slightly and purée in batches in a blender or food processor.

Once smooth, add the coconut milk and lime juice, adding salt and pepper to taste. Let come to room temperature and then place in fridge to chill before serving. Garnish with a squeeze of lime juice and cilantro, if desired.

Chickpea Tagine with Minted Quinoa

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A twist on a classic tagine, using fresh fruits instead of dried. The minted quinoa is simple yet delicious, and a perfect companion to this easy dish.

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Chickpea Tagine with Minted Quinoa

For the tagine:
1 tablespoon coconut oil
1 large onion, peeled and chopped
1 1/2 teaspoons ground coriander
1 1/2  teaspoons turmeric
1 teaspoon cumin seed
1 teaspoon paprika
3/4 teaspoon ground cinnamon
3 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
2 1/2-inch slices lemon
1 medium head cauliflower, florets in medium-sized pieces
1/2 cup blueberries
4 apricots, quartered and stones removed
3 medium tomatoes, chopped
2 1/2 cups cooked chickpeas
1 tablespoon tomato paste
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
1/4 cup chopped almonds, toasted

For the quinoa:
1 cup quinoa
1 tablespoon chopped fresh mint
1 wedge lemon
Fine sea or Himalayan salt to taste

In a large saucepan, heat oil over medium heat. Add onions, and sauté until translucent, about 5 minutes. Add spices, stirring frequently, about 1 minute, until fragrant. Add a splash of water if it is getting a little dry, then stir in garlic, ginger, and lemon mixing well until very aromatic, about another minute.

Reduce heat and add cauliflower then cover, letting cook about 8 minutes until softened. Add blueberries, apricots, tomatoes, and chickpeas. Stir to mix. Cover and cook for about 3 more minutes.

Remove lid and add tomato paste, stirring until well-blended. Let cook, uncovered until thickened, about 5 minutes.

Set aside while preparing quinoa.

For the quinoa, cook according to package directions. After it is finished, remove the lid, and fluff with a fork. Mix in the mint and squeeze with lemon juice, adding salt to taste. Cover, and let stand another five minutes.

Serve tagine atop the quinoa, and garnish with the almonds.