Velvet Veggie & Bean Soup w. Cashew Creme and Greens
First off I can’t believe I’ve made it to 10 posts in VeganMoFo. The first year of VeganMofo’s life I think I posted 29 posts that month. The rest of the years I failed miserably at it. I still blame my children. :)
Now onto the post. The weather was middle of August hot a few days ago and now I’m wearing my Herbivore hoodie I picked up while in Portland for VidaVeganCon. I’ve got fall flavors and soup on my mind all of a sudden and I can’t be happier. I freaking love the fall! Weather and food…all of it. With it being hoodie weather and all I needed to make a soup. I pulled both crisper bins from the fridge out onto the kitchen floor and went searching. I found some zucchini and celery from my last co-op box that needed to be used ASAP along with some sweet potatoes in a cabinet drawer. I diced them all small with some onions and garlic, broth and whole peeled tomatoes plus some herbs then added some beans. While it was cooking I knew my kids weren’t going to eat it as is so I decided to blend it all in the vitamix. Reno was intrigued by the beautiful color and agreed to try it. She actually liked it! Miles wasn’t having it which surprised me. I served the soup with a homemade sweet cashew creme and some sauteed swiss chard. My husband and daughter crumbled up some crackers into their bowls. For my son I mixed some leftover pasta into a bit of the soup and he ate it up! Trickery FTW!
My daughter liked the soup so much that she immediately asked if she could have it for lunch. I was thrilled! She didn’t want the “green stuff” and I was fine with that since the soup was loaded with veggies and beans. We also had to leave out the cashew cream because we don’t bring nuts to school. I quickly cooked up a Field Roast Sausage for her this morning and added a pack of crackers and a whole apple. She promised she would eat all the soup and sausage. I hope she did!
I have more ingredients to make this soup again so I’ll be making more today and freezing portions of it for lunches and dinners for all 4 of us. I’m already thinking of what soup to make next!
I was lucky the other day when Miles decided to grace us with a nap. He’s not like his sister was as a baby who would take two 2 hour naps a day at the same time every day. I’m lucky if his afternoon nap is more than 25 minutes. The other day I could just tell he was going to sleep awhile so I got busy cleaning the kitchen and then messing it up again while cooking a few things. It was nice to cook. I’m still cooking our dinner every night but they have been the same ol’ boring things you’ve seen on this site over and over again. It was just really nice to create and cook something new for a change!
While I was cleaning I noticed a butternut squash that was showing signs that it was needing to be used, very soon, like that day. I thought of roasting it as a side dish or making Kidney Bean and Butternut Veggie Burgers or a few other ideas. I ended up quickly throwing a soup together with it and I’m really happy I did. This soup was so silky, smooth, creamy and delicately spiced with cinnamon. It made a healthy amount that I stored away in the fridge and would heat up a mug of it for lunches and snacks for the next couple of days. The best part of the soup, to me at least, is that Miles LOVED it. The joy I had seeing my 9 month old baby devour this soup I made was wonderful. I froze small portions of the soup to save for him for another week while he enjoyed what I portioned out in the fridge for all of us. Sadly last night we finished off the soup. Luckily I randomly bought another butternut at Whole Foods the morning before which means I’ll be making this soup again for us this weekend!
2 Tablespoons olive oil
1 small onion, diced
3 cloves of garlic, minced
1 medium sized butternut squash
(I peeled the squash then cut it in 1/2 lengthwise, scooped out the seeds and cut each 1/2 in 1/2 again lengthwise. Then sliced them into 1/4 inch slices.)
1 can coconut milk (13.5 fluid ounces)
1 chicken-less boullion cube
6 cups water
1 2 inch cinnamon stick
salt and pepper to taste
Heat olive oil over medium heat in a large soup pot. Saute the onion and garlic until the onion is translucent, about 3-5 minutes. Add the butternut squash and saute until the butternut starts showing signs of caramelization. Add the coconut milk, bouillion cube, water and cinnamon stick. Bring the soup to a boil and then cover, with lid slightly off to let steam escape. Lower to a simmer and cook, stirring occasionally until the squash is soft. Blend in a blender or with and immersion blender which is my favorite way of blending! Add salt and pepper to taste. Serve.
Red Lentil-Jasmine Rice Soup
Today is a perfect day for soup…it’s rainy, Reno is sick and now I’m sick because of Reno’s sickness. My friend Cheryl put a call out on Facebook for a Lentil Soup and named me specifically in her post. I though I would share the recipe here as well since I’ve been meaning to do so for ages now. So thank you Cheryl for reminding me about this recipe!
2 tablespoons olive oil
3 cloves of garlic, minced
1 medium onion, small diced
1 large carrot, small diced
1 teaspoon celery seeds
1 teaspoon dried thyme
1 cup dried red lentils
1 cup jasmine rice
4 cups vegetable broth or chicken-less broth
4 cups filtered water
1 tablespoon lemon juice
salt and pepper to taste
1/4 cup fresh parsley, chopped, for garnish (not pictured)
In a large pot heat olive oil over medium heat. Add garlic, onions and carrots. Saute until carrots are soft and onions are translucent 5-8 minutes. Add celery seed and dried thyme and saute for 2 minutes. Add red lentils, jasmine rice, broth and water to the pot and raise the heat to high to bring to a boil. Cover and lower heat so that the soup is simmering. Cook for 20 minutes or until the rice is fully cooked. Should take no longer then 25 minutes. Add lemon juice and salt and pepper. Garnish with fresh chopped parsley.