Vegan Broccoli & Kale “Cheese” Soup

This soup may not sound delicious, but it is. I’ve already made it twice this year. I think this might be the only dish that I’ve made twice too, so it’s a big deal.

Forget detox diets, this soup is a detox. You get an incredible amount of vegetables in a tiny little bowl. You aren’t eating real cheese, so you have nothing to “feel bad” about. My boyfriend made some Broccoli Beer Cheese soup for us the week before, and this actually tasted just like it. I added a bit of gluten free beer to one of my batches because I had it at the house. So feel free to add that as well.

Vegan Broccoli & Kale “Cheese” Soup

Adapted from: Blissful Basil

Ingredients:

  • 4 small heads broccoli, de-stemmed and chopped into 1-inch pieces (you should have approximately 8 cups of florets)
  • 1 large leek, thoroughly cleaned, cut in half lengthwise and thinly sliced
  • 1 head of lacinato kale, de-stemmed and chopped
  • 2½ tablespoons olive oil
  • 4 cups plain, unsweetened almond milk, divided
  • ¾ cup hemp seeds
  • ¼ cup + 2 tablespoons nutritional yeast
  • 1 clove garlic
  • 2 teaspoons smoked paprika
  • 1 teaspoon turmeric
  • 1½ – 2 teaspoons large grain sea salt, to taste
  • black pepper, to taste
  • Optional: dash of cayenne pepper & paprika

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a large baking sheet with parchment paper and line a small baking sheet with parchment paper.
  3. Spread the broccoli florets and leeks over the large baking sheet. Drizzle with 2 tablespoons olive oil.
  4. Roast the broccoli and leeks in the oven for 20-25 minutes or until just starting to turn golden and brown.
  5. While the broccoli starts to roast, spread the lacinato kale over small baking sheet. Drizzle with ½ tablespoon olive oil and massage oil into kale.
  6. Roast the kale in the oven along with the broccoli for 5-7 minutes or until just barely turning golden.
  7. While the veggies are roasting, add 3 cups almond milk, hemp seeds, nutritional yeast, garlic, paprika, turmeric, salt, and black pepper to a high-powered blender (I used an immersion blender). Blend for 1-2 minutes or until smooth.
  8. Heat a dutch oven or large stock pot over medium-low heat. Add the almond milk soup base to the pot.
  9. While the soup base starts to cook, add the broccoli, leeks, kale, and 1 cup almond milk to a very high-powered blender or food processor (again, I used an immersion blender) and process until as smooth as possible. This will take 10 minutes or so — patience is a soup-making virtue!
  10. Pour the blended broccoli mixture into the pot and whisk into the almond milk mixture.
  11. Add in a pinch of cayenne if desired, and simmer for 15 minutes.
  12. You may need to use an immersion blender to get the soup as smooth as desired.
  13. Serve and enjoy. (It’s great with corn bread!)
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Simon Madjumdar’s Life Saving Dahl

It is very easy to say that this is my favorite soup I’ve ever made when I am sick.

Eating this soup when you are sick, makes you forget the sickness instantly. All of a sudden, you can move your once achy muscles again, you can breathe through your nose, you can smell, you can taste, your sore throat disappeared. It really is incredible.

Unfortunately, they come back about an hour after you are finished, but some relief is better than none.

I found out about this soup and Simon Majumdar after listening to The Alton Browncast, AKA my new current listening obsession. Simon sounds lovely. I also ordered his book “Eat My Globe.” It’s a lovely read so far. I want to propose that he and I write “Eat My Gluten Free Globe” next. No one take my idea, or I will send you to court. This is in writing. 😛

Anywho… on to this Life-Saving Soup….

Life Saving Dahl

Adapted from: Simon Madjumdar

Ingredients:

1 cup of red lentils (Toasted first in a dry pan. I use my fingers to stir and when it is too hot to touch, it is done)

1 unwaxed lemon chopped in quarters
1 onion sliced

1 cup frozen peas
2 cardamom pods (I used ground cardamom, around 1 tbsp)
2 cloves (I used ground cloves, around 1 tsp)
1 cinnamon stick (I used ground cinnamon, around 1 tbsp)
3 cloves garlic3 fresh green chillies
2 inches of fresh ginger
1 tsp each of ground turmeric/ginger/cumin/coriander seed/hot chilli powde
r½ tsp salt
1 tsp sugar
1½ Pints of water or stock (I used chicken stock)
1 Bag of spinach (washed)

1 lb chicken breast (Free Range), cut into 1/2 inch cubesInstructions:

  1. Saute chicken cubes in olive oil until cooked all the way through. Put on plate and set aside.
  2. Make a paste by blending the ginger/garlic/fresh chilli with a little salt and water.
  3. Put 2 tablespoons of oil into a hot pan and when it comes to heat, add the cardamom, cloves and cinnamon stick. Cook for 1 minute on a low heat until they release their flavor.
  4. Add the onion and cook until it begins to soften and turn golden.
  5. Add the ginger/chilli/garlic paste and cook for two to four minutes until it loses its rawness.Add the ground spices, sugar and salt and mix well with the onions and cook out for 4 mins until the spices lose their rawness. If the mixture begins to stick add a little water.
  6. Add the lentils and mix well so all the pulses are covered with the mixture.
  7. Add 1½ pints of water/stock and the quartered lemons and simmer for 30 mins until the lentils have broken down. Add more water if it sticks. Some lentils may take a little longer.
  8. 15 minutes after adding the stock or water, add the frozen peas and chicken. Cook for at least 15 more minutes.
  9. Add the spinach, cover and allow to wilt.

Enjoy and feel better!!

Roasted Cauliflower and Parsnip Soup

This soup is incredible! It’s pretty easy too. I got an Immersion Blender for Christmas, and have been blending up a storm. That thing is incredible. I prefer this to a blender any day, even for smoothies. It’s nice when you are … Continue reading

Turkey & Apple White Chili

These cool nights have put me in a soup mood. This week I made Turkey & Apple White Chili by EatInEatOut.  I was scared to try this recipe because it has apples in it. I couldn’t get it out of my head, however, so I had to try it.

I couldn’t have been happier with the results. IT IS DELICIOUS! You really must try it.

The flavors are incredible. The apples actually stay slightly crisp which adds a nice texture. It doesn’t take too long to cook and is an inexpensive set of meals (it’s just me, so I eat mine for days).

Turkey & Apple White Chili
Adapted from: EatInEatOut

Ingredients:
2 tbsp olive oil
1 lb ground turkey (antibiotic-free, free-range)
1 onion, diced
5 tsp chili powder (wheat-free)
2 tsp ground cumin
1 tsp smoked paprika
3 garlic cloves, finely chopped
salt & pepper
2 apples, cored and cubed (I used Granny Smith; you want something tart)
1 can chickpeas (drained and rinsed)
1 can red kidney beans (drained and rinsed)
2 tbsp butter alternative (I used soy-free Earth Balance)
2 tbsp gluten free flour
2 cups chicken broth (organic, free range)
1/4 cup fresh lime juice
green onions and cilantro (optional for garnish)

Directions:

  1. Place ground turkey in saucepan and cover with water. Heat over Medium Heat (simmering) until cooked all the way through, about 10 minutes. Drain and stir in cumin, chili powder, salt and pepper.
  2. In large soup pot, heat 2 tbsp olive oil. Add apples, garlic and onion and cook, stirring until softened, about 5 -7 minutes.
  3. In the same pan, melt butter over medium-low heat. Whisk in flour and cook for 2 minute.
  4. Slowly whisk in chicken broth bringing to a simmer. Cook until thickened; about 5 minutes.
  5. Add turkey and beans. Continue to simmer for 7-10 more minutes.
  6. Stir in lime juice and heat through. Re-season with salt & pepper if needed.
  7. To serve, top with green onions and cilantro if using.

Happy Eating!

Sweet Corn and Vegetable Chowder

I am starting to use wordpress again. I have been using blogger, but I want to see which one I like more. So, here we go.

This Sweet Corn and Vegetable Chowder took a while to make, but it was delicious and worth the time. The amount of leftovers you have after can last you majority of the week. Or a few days if you are feeding two or more.

I found the recipe on Pinterest, but the blog where it is from is called “the dinnervine.” Their recipes all look delicious.

I followed the recipe for the most part, but I omitted the cheese and used unsweetened almond milk to make it dairy free. I saw some tips from famous food bloggers today, and they suggested using cashew cream. This is made by soaking 1 cup of raw cashews in water for 6-8 hours, draining and rinsing them, and then blending them with 3/4 cup of water until smooth. Definitely trying that next time for the half and half.

I also used Yukon Gold potatoes from the farmer’s market because they contain more nutrients than white baking potatoes. In the pictures you will see red corn that I actually got for FREE from Earth Fare because they had to pull it off the shelves after so many days and it was still perfectly fine. It’s sad to think about how much food we waste because of expiration dates which are actually just an estimate.

Sweet Corn and Vegetable Chowder
Adapted from: the dinnervine

Ingredients:
7 ears fresh white corn, kernels cut off cobs
5 yukon gold potatoes, peeled and chopped into small cubes
1/2 large sweet white onion, chopped finely
1 large carrot, chopped finely (or 2 small carrots depending)
4 large cloves garlic, chopped
1, 32 oz carton free-range chicken stock
3 T dairy-free, soy-free butter
1 bay leaf
1/2 cup white wine
1/2 cup unsweetened almond milk (plain, not vanilla)
2 tbsp gluten free flour (optional, but I used to thicken soup)
5 strips bacon (or turkey bacon), for crisping, topping and reserving drippings
2 tsp fresh thyme leaves, chopped smaller
fresh thyme sprigs for garnish & sautéing
1-2 tsp kosher salt (to taste)
1-2 tsp coarse ground black pepper
1 tsp paprika
1/4 tsp red wine vinegar

Directions:
1. Cut corn kernels off cobs, set aside.
2. Preheat a large dutch oven, or enameled cast iron soup pot, melt 1T of the butter and crisp all 5 strips of bacon, chopped.
3. Once bacon is crisp, remove from pot & drain on paper towels, setting aside for garnish.
4. Reserving bacon drippings, to pot add chopped potato and sauté on medium for about 6 min, stirring often.
5. To pot now add onion, garlic, carrot, salt, pepper, and remaining 2 T butter.
6. Sauté mix adding 1/2 cup of the chicken stock carton and a few thyme sprigs (will remove later), for about 10-15 minutes.
7. Once mixture is tender, remove thyme sprigs, add the corn kernels, chopped thyme, paprika, bay leaf rest of chicken stock and bring to a slow boil with lid on.
8. Once beginning to boil, remove lid and reduce heat to low, continue to simmer for about 10 minutes.
9.  Add white time and remove the bay leaf.
10. Remove hot pot from heat and allow to cool substantially**, then slowly add some of the almond milk and around a tablespoon of gluten free flour, return pot to low heat, stirring well (Soup will begin to thicken).

11. Gradually add more almond milk, a tbsp of gluten-free flour, salt & pepper as desired.
12. Add the red wine vinegar if you feel a little acid is necessary; I did and it worked well!
13. Continue to simmer on low until ready to serve & eat!**
14. Garnish with bacon and fresh thyme sprig.

** I noticed that the almond milk dramatically reduced the temperature of the soup, so you might not want to wait for it to get too cool because it will take a while to heat back up. You also might have to turn it up to medium or medium-low to heat back up.

Enjoy!!