Cool Weather Comfort

Carrot Ginger Coconut Soup

3 small onions, chopped
2 tbsp olive oil
3 small potatoes, cubed
4-5 large carrots, chopped
3.5 tsp ground ginger (or 2 inches of grated fresh ginger)
1.5 cups vegetable stock
1.5 cups coconut milk
1/2 tsp sea salt to taste
1/2 tsp ground pepper to taste

1. In a medium to large soup pot, on medium heat, sauté onions in the olive oil until translucent.

2. Add the potatoes, carrots and ginger and sauté for another 2-3 minutes.  Stir constantly to avoid sticking.

3. Add the vegetable stock, coconut milk, salt, and pepper, stirring all together well.

4. With a hand blender or food processor, blend all or half the batch at a time until smooth.  Be very careful when blending hot liquids!

5. Return to pot, reheat, and serve with green onion garnish.

Makes about 8 servings.

This soup was amazing! Both my partner and I loved and devoured it.  You can also make this soup with other vegetable options like sweet potato, broccoli, beets, corn, etc.  which I am hoping to do myself this season.

Cheers!

Quinoa is the New Soup Good for the Soul

Quinoa Vegetable Soup
Original recipe from You Won't Believe It's Vegan, p.74

I wanted to make this recipe but realized I was missing a few things but I went ahead and did it anyway, made a few substitutions and add-ons, so here is the version I made:

1 cup of baby carrots, washed and diced
1 large red onion, diced
4 cloves of garlic, minced
3 tbsp of extra-virgin olive oil
1 large sweet potato, peeled and diced
1/2 tsp ground cumin
1/2 tsp cayenne pepper
3 cups of vegetable broth + 3 cups of hot water
1/2 cup quinoa, well rinsed
1 cup spinach, chopped
Salt and pepper to taste (optional)

1. In a 4- to 6-quart stockpot, sauté the onions, garlic, carrots, sweet potato and spices in the olive oil, over medium heat for about 10 minutes.

2. Add the vegetable broth and hot water and bring to a simmer.

3. Add the quinoa to the pot.  Let cook until the quinoa start to plump and soften, about 15 minutes.

4. Add the spinach at the end of the quinoa cooking time, and cook just until the vegetables are softened and wilted.

5. Season to taste with salt and pepper.

Enjoy!

What to Eat when Not eating Meat, Dairy or Gluten

I discovered this soup when I was trying to find a more creative way to eat beans ... then I remembered I loved creamy soups but not eating dairy! So I found an alternative that fit my diet and was good for my training too, since I need the high-protein.

Now, it's been argued that this "soup" looks more like a dip, which in all honestly it can be.  It all depends on the ratio of water to beans.  In this version it came out a little thicker then expected but I just heat it up and enjoy it with some gluten-free crackers or chopped red pepper.  Here's the recipe:

Ingredients

- 3 cups of freshly boiled beans (can use any type, red, black, kidney) - I keep the skins on them

- 1 cup of Salsa (your choice form mild, medium to HOT!)

- 1 cup of warm water

Directions

1. Blend the cooked beans in a food processor on high for about 3 minutes, until mostly pureed.

2. Add Salsa, blend agon on high for about 2 minutes.

3. Add water (more or less depending on the consistancy you want) and again on high blend everything until well mixed, about 4-5minutes.

4. Scrap down the sides of the processor with a spatula to make sure no chunks are left behind.

The great thing about this "soup" is that it can be served cold or hot.  I prefer hot.

5. Pour your blended mixture into a stove top medium-sized pot and warm at medium-high heat for about 10-12 minutes.  Try not to let it boil too much as it can burn.

Makes about 5-6 servings.

Enjoy!