Spicy Dahl and Carrot Soup by Dianne
The idea of a food swap has always been intriguing to me. Last year I even secured some food swap themed URL’s in hopes of starting one locally. While that hasn’t happened yet, on my end, two friends of mine have recently held swaps. The first was a vegan/gluten free food swap at my friend Jen’s house. I came home with many quinoa dishes, a delicious hummus, a black rice, mushroom and lemongrass dish and a walnut sauce. I contributed coconut chocolates. I have no photographic evidence of this event at all or of any of the food I took home!
A few weeks later my friend Dianne held a Soup Swap on National Soup Swap Day. This day I do have photographic evidence of..but of just the soups…I didn’t take pictures of the amazing appetizers Dianne served at her swap.
Chef AJ’s Spicy Red Lentil Chili by Jen
Everyone in attendance brought 4 quarts of soup in four 1 quart containers…mostly mason jars. Since only 4 of us were able to attend we were each able to bring home one of each soup. Lucky us!
I made my Quinoa, White Bean and Vegetable Tomato Soup, I’ll be sharing the recipe for it this week!
Dianne made a Spicy Dahl and Carrot Soup with little baggies of Spiced Pumpkin Seeds.
Jen made Chef AJ’s Spicy Red Lentil Chili with instructions to add scallions, hot sauce, salsa..etc..on top.
Last but not least The Food Duo made a White Bean and Escarole Soup.
White Bean and Escarole Soup by The Food Duo
My husband and I have since consumed all of the soups and each and every one was fantastic. Its great having friends who know how to cook! I would gladly eat all of these soups again and again.
I’m looking forward to the next food swap I attend!
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.