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Sick Day! No-Chicken Noodle Soup December 13, 2010

Posted by Angela @ Making Food for Friends in soup, vegan, vegetarian.
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chickpea noodle soup

I felt progressively worse every day of the weekend, going to sleep Sunday night drained of energy, foggy head, sore throat, all around not feeling top notch.  I stayed home today, and made myself a big batch of “chicken” noodle soup (minus the chicken, plus some chickpeas!) for lunch. There are plenty of recipes for chickpea noodle soup on the internet.  Two good ones can be found at 101Cookbooks and in the cookbook Veganomicon.  I totally winged this, though, just going off what I had, what is usually in chicken noodle soup, and what would make me feel better.  This soup has a lot going for it for a sick person—miso, garlic, warm broth, plenty of veggies, protein from the chickpeas.  I ate two bowls around noon, and am going back for a third any time now.  I used egg noodles because I love egg noodles in soup, but if you swapped out the egg noodles for another type of noodle, this soup would be vegan.

No-Chicken Noodle Soup

Ingredients:
1 medium onion, chopped
3 cloves of minced garlic
2 large carrots, chopped
2 large stalks celery, chopped
6 cups vegetable or no-chicken broth
1 can chickpeas, rinsed
6 oz (or two handfuls) egg noodles
1 tsp sage
1 tsp oregano
1 tsp thyme
1 tsp celery seed
salt & pepper
1/3 cup miso

Method:
Chop the onion, carrots, and celery.  Heat a glug of olive oil in a large soup pot.  Add the onions, and cook until translucent.  Add the minced garlic, cook another minute or so, and then add the carrots and celery.  Continue to cook the carrots and celery for 3-4 minutes.  Add the broth, spices, and chickpeas.  Bring to a boil.

Once the soup is at a boil, reduce the heat to medium, and add the egg noodles. Simmer until the noodles are tender.  Keep the soup at a medium-low heat, stir in the miso until it dissolves.  Taste for spice levels, adjust if necessary, and then eat!

Potato Cheddar Chowder October 29, 2010

Posted by Angela @ Making Food for Friends in soup, vegetarian.
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potato soup

Pureed potatoes are great for making a creamy, vegan soup.  I realized well after eating the soup that I forgot to add cream to it—but I really don’t think it needed it.  If you prefer a creamier soup, add a half-cup of milk or cream at the end, before adding the cheddar, and heat through.  This also tastes great without the cheddar for vegans.  It’s easy to modify for any tastes, and was a really good soup.

This soup has the taste of a really good baked potato, especially if you add the crumbled bacon and chives on top.  You could even top it with a dollop of sour cream!  It was easy to make, and most ingredient are things I usually have on-hand. This one will be going into regular rotation for sure.

Potato Cheddar Chowder

potato soup

Ingredients:

2 medium to large Yukon Gold potatoes, cleaned and diced
1 small onion, diced
2 garlic cloves, minced
4 cups of vegetable broth
1 cup frozen corn
1 tsp salt
1 tsp black pepper
1 tsp dried basil
3 tbsp flour
1/4 cup shredded cheddar cheese
3 strips Morningstar “bacon” (or real bacon, if you prefer), crumbled, for garnish
Additional cheddar, for garnish
Chives, for garnish

Method:

Clean and dice the potatoes.  Bring 4 cups of vegetable broth to a boil, and boil the potatoes in the broth until they are fork-tender.  Drain the potatoes but reserve the broth in a bowl–place the potatoes and reserved broth to the side.  You will have slightly less than 4 cups of broth by this point.

In a soup pot, saute the onion over medium heat until soft.  Add the minced garlic, and saute for another minute or so.  Add the reserved broth back into the pot, along with the salt, pepper, and basil.  Stir in the flour and whisk to get any lumps out.  Add half of the potatoes and half of the corn to the put, bringing to a simmer.

Using an immersion blender (or regular blender, carefully :)), puree the soup to the desired consistency. Mine was more rustic than smooth but I like it that way.  Add the rest of the potatoes and corn to the pureed soup.  Once the newly added potatoes and corn are heated throughout, stir in the shredded cheese (and a half-cup of cream, if you want).

Serve with crumbled fake or real bacon, chopped chives, and a little more shredded cheese.

Tomato Soup with Feta and Basil August 31, 2010

Posted by Angela @ Making Food for Friends in good for a group, soup, uncategorized, vegetarian.
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I spent the weekend up north with Ryan and our friends, camping and tubing down the Rifle River.  We left to come home pretty early on Sunday, and decided to stop somewhere along I-75 south to get breakfast.  As we approached Saginaw, a quick check of what was nearby on Yelp (Yelp is a community-driven website where people review restaurants, stores, businesses, etc) showed that…well…Yelp wasn’t very popular in the Saginaw community.  A nearby Big Boy seemed our best option, but when we got off the freeway, Big Boy was nowhere to be found.  There was a Big John’s, purveyor of cheesesteaks, so I will have to chalk that mishaps up to a confused Yelp contributor.

We got back on I-75 south, and decided to take a little detour into Frankenmuth for breakfast and a quick walk around town.  And that is how I ended up eating a giant calzone at 11am at a place called “T Dubs.” To be fair, the calzone was pretty irresistible… spinach, parmesan cheese, red sauce, ricotta, caramelized onions, and tomatoes all wrapped up in a buttery garlic dough!  Who wouldn’t want that for Sunday breakfast?

After our breakfast at T Dubs, we wandered down the street to one of the many hauses in downtown Frankenmuth, and possibly the best one: the Cheese Haus. While I was not brave enough to try the chocolate cheese, I did leave with two different cheeses: a chicken soup cheese (ingredients list specified “vegetarian chicken seasoning”) and a monterey dill.  YUM.

When Ryan and I arrived home later on, our plan was to make grilled cheese with our new finds and a batch of homemade tomato soup.  But we were hit with unexpected housework upon our return, and I had a bunch work-work to do, so the tomato soup never happened.  Ryan made the grilled cheeses while I sat on the couch doing work on my laptop, and that ended up being plenty of food after the ridiculous breakfast.

But since it’s been so long since I’ve posted, I want to leave you with this tomato soup recipe anyways, because we make it often and it is DELICIOUS.  Don’t skip the fresh lemon juice or the balsamic–both are key.

Tomato Soup with Feta and Basil

Ingredients:

3 ½ cups water or broth
1/3 cup soy sauce
1 tsp onion powder
2 tbl olive oil
2-3 tsp minced garlic
1 small red pepper, finely chopped
1 small onion, finely chopped
1 tsp salt
1 tsp black pepper
2 (15 ounce) cans diced tomatoes (I have used fire-roasted and the kind with basil/oregano in them)
½ cup chopped fresh basil
1-2 tbl balsamic vinegar
2 tsp cornstarch
Cold water
Freshly squeezed lemon juice
Feta cheese

Method:

Heat olive oil in a large pot and add onion. Saute until softened and add garlic and red bell pepper. Saute 3 to 4 minutes.  Add salt, pepper, diced tomatoes, and water/broth, soy sauce, and onion powder.

Stirring often, bring to a boil. Bring to low heat and add basil and vinegar.

Remove from heat and puree soup with immersion blender to desired consistency.

Return to low heat. Blend cornstarch into just enough water to dissolve without lumps and stir into soup.

Simmer for 15 to 20 minutes and remove from heat.  Serve with freshly squeezed lemon juice and feta cheese stirred into individual bowls.

This can easily be halved if you only want 2-3 servings.  As written, it makes 5-6.

Options:

This is also good with dill instead of basil.  Think about stirring in a few crumbles of goat cheese or creme fraiche in place of the feta.  Many options exist!

Cooking Club: Spicy Lemongrass Soup July 23, 2010

Posted by Angela @ Making Food for Friends in cooking club, soup, vegan.
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I look forward to cooking club so much!  Even though I’m sure I gain 5 pounds every time our cooking club gets together, it’s one of my favorite nights of every month.  This month it was hosted by Kirsten of I Eat Veg, and the theme was Asian.  I choose the soup course this time around, and put together a spicy lemongrass vegetable soup.  Check out Kirsten’s blog in the coming days for some amazing recipes—vegan spring rolls, delicious fresh rolls, tofu peanut noodles with veggies, steamed dumplings, an assortment of dipping sauces, oh-so-good but oh-so-dangerous Mai Tais, and  Asian pear & grapefruit with sake granita and pear sorbet (so fancy! so tasty!).

This was my contribution.  I hope you enjoy it!

Spicy Lemongrass Soup

spicy lemongrass soup

Ingredients:

1 can coconut milk
4 cups veggie broth
2 stalks of lemongrass, grass cut off and white parts cut/bruised with knife
1 tablespoon curry paste
1 tsp sugar
1 inch ginger
2 carrots, peeled and chopped
1/2 red pepper, chopped
1 cup broccoli, chopped
4 oz mushrooms
1 package baked tofu, diced
1 tablespoon soy sauce
1 tablespoon Golden Mountain sauce (if you have it—if not, no biggie)
lime for garnish
sesame seeds for garnish

Method:

Heat the coconut milk and veggie broth in a pot.  When it’s warm, add the bruised lemongrass, knob of ginger, curry paste, and sugar. Simmer for 30 minutes.  When you have simmered at least 30 minutes, fish out the lemongrass and ginger knob before adding other veggies—otherwise it’ll get lost in the pot!  🙂

Add the carrots first.  Simmer until they are tender but not mushy.  Add the red peppers next, then the mushrooms, then the tofu, and the broccoli last.  Stir in the soy sauce and Golden Mountain sauce (if using).  Taste, and add more soy/Golden Mountain/or minced ginger, if necessary.

Garnish with sesame seeds and squeeze fresh lime juice in right before serving.