Posted in soup, vegan, tagged blended broccoli soup, blended soup, garlic broccoli soup, garlic soup, garlicky broccoli soup, queer soup, soup, vegan broccoli soup, vegan garlic broccoli soup, vegan soup on January 27, 2014|
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One of the things I have yet to get used to in Boulder is the mercurial weather. Yesterday, I hiked Bear Peak trail in South Boulder in a t-shirt in 61-degree weather. Today, it’s a chilly 18 degrees and snow is piling up. I decided to take advantage of the sudden cold spell by making a warm, blended garlicky cream of broccoli soup. The stars of this soup are definitely brazil nuts and chia seeds. The brazil nuts add a depth of flavor and creaminess, and the chia seeds add a bulk and smoothness to the texture. The soup turned out wonderfully, and I recommend enjoying it with some bread or crackers and perhaps a fresh side salad.
4 cups broccoli, steamed
3 cloves garlic
1/4 cup Brazil nuts
2 Tbs sesame seeds
1 cup almond milk
1 tsp wheat-free tamari (or coconut aminos, Braggs, or soy sauce)
1 Tbs chickpea miso (or another type of miso)
1 Tbs chia seeds
1 tbs balsamic vinegar or lemon juice
1 cup water
1 dash paprika (optional, for garnish)
Steam broccoli and garlic in water until soft. Drain and allow to cool, then blend in Vitamix or another high-powered blender. After blended, transfer to a pot and cook on the stove on warm on low to medium heat and serve with paprika garnish (optional). Serve warm.
Beautiful Bear Peak trail in South Boulder.
Colorado’s winters include wide variations in temperature in short periods of time.
Thanks for reading! I’d love to hear what you think if you make this soup. xo
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Posted in soup, vegan, tagged coconut mushroom soup, coconut soup, mushroom coconut soup, vegan coconut soup, vegan mushroom soup, vegan soup, vientiane, west philly, west philly vegan on June 7, 2013|
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After recently and repeatedly trying the coconut soup at Vientiane Lao-Thai cafe in West Philly, I determined I needed to try my hand in making something similar at home lest the restaurant run out of it on my accord. After picking up a can of light coconut milk from Mariposa Food Co-Op and fistfuls of local kale and 1/2 pound crimini and portobello mushrooms at the Clark Park Farmers’ market, I set to fashioning my version of veggie-filled soup.
The just-blanched crunch of the kale, which I tossed in at the last moment, was delicious paired with the chickpea miso-infused mushrooms, garlic and onions. Paprika is optional, but I loved how it changed the tint of the soup and added smoky flavor notes. This soup honestly does stray from the Vientiane version, and is undoubtedly missing “key” ingredients, but I still think it’s good enough to stand on its own and I entreat you to make it!
1/2 pound Crimini, portobello, or other mushrooms
1 large onion
1/2 Tbs chickpea miso
3 cloves garlic (more if that’s your thing)
1/2 Tbs coconut oil
1 can light coconut milk
1 tsp Paprika (optional)
4 large carrots
1 bunch kale
1 Tbs red pepper flakes (optional)
Broccoli florets (optional–I didn’t use)
Chickpeas (optional-I didn’t use)
Tofu (optional – I didn’t use)
Chop all produce ingredients. Cook the mushrooms, onions, and garlic in coconut milk, coconut oil and chickpea miso, paprika and red pepper flakes (if using), adding a little bit of water if needed. After 15 minutes on the stovetop, add in the carrots and cook another 3-4 minutes (I like crunchier carrots–feel free to cook longer). Toss in the kale right before serving. Enjoy!
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