Hearty CSA Veggie Soup

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Inspired by this recipe from Epicurious.com

1 large head Broccoli, cut into small florettes

1 Large Potato, diced

10-12 leaves Chinese Cabbage, chopped well

1 bunch Rainbow Chard, chopped well

1 Delicata Squash, diced

3-5 small bell peppers, red and orange, diced

1 Large Onion, diced

1/2 Cup Carrots, diced

1 Celeriac, diced

1 Tomato, diced

1 Bay Leaf

2 or so sprigs of fresh Thyme

1/2 Cup Fresh Basil, shiffoned

2-3 Tbsp Grapeseed Oil

2 cloves Garlic, minced/pressed

Sea Salt and fresh ground Pepper to taste

6 -8 cups Veggie Broth

 

Step 1:  Heat Oil in a large soup pot over low-medium heat.  Add Onions and cook for 3-5 minutes.  Then add Garlic and cook for another 3-5 minutes, stirring.

Step 2:  Add Carrots, Celeriac, Potatoes, Squash, Broccoli and Peppers and cook for 10-15 minutes.  Then add Tomatoes and season with pepper and salt and cook for 3-5 more minutes.  Then add broth, Thyme, and Bay leaf and bring to a boil.

Step 3:  Once boiling add Chard and Cabbage and reduce heat to medium.  Simmer covered for 30 minutes.

Step 4:  Add Basil and simmer on low for another 30 minutes-2 hours covered.  The longer your soup simmers the deeper the flavors develop.

 

Sprinkle with Parmesan Cheese and Basil to serve.  Yummy!

 

 

 

 

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Vegan Cream of Mushroom Broccoli

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3-4 Tablespoons Salted Vegan Butter (or real butter if you prefer)

1 bunch Scallions, thinly sliced

3 cloves Garlic, pressed

1 pack Cremini Mushrooms, sliced

1 pack Shiitake Mushrooms, stems removed and sliced

2-3 cups Broccoli Florettes, separated

2 stalks Celery, sliced

1 Carrot, sliced

1 cup Cashews, soaked overnight, rinsed & drained

4 cans Veggie Broth

1/2 Cup of dried Shiitakes, soaked in 2 cups water to add to broth

1 Tablespoon ground Nutmeg

1/2 teaspoon ground Thyme

1/2 teaspoon dried Rosemary

1 Teaspoon Liquid Smoke

fresh ground Pepper and Sea Salt for taste.

 

Step 1: Soak Cashews overnight in preparation.

Step 2: Soak dried Shiitakes with 2 cups warm water in a small bowl and let sit for at least an hour.  Do not drain, as the entire bowl will be added to soup!

Step 3: Melt butter in a large pot over medium-low heat.  Add Scallions and Garlic and saute for 3-5 minutes until fragrant.  Add Cremini and fresh Shiitake mushrooms to pot and saute for another 3-5 minutes.  Then add Carrots, Celery and Broccoli and Saute for an additional 7-10 minutes until all vegetables have started to cook through.

Step 4: Add 4 cans of Broth, Shiitake water and rehydrated Shiitakes to the pot.  Add seasonings and bring to a boil.  Once boiling add drained Cashews and lower heat.  Allow pot to simmer covered for 30 minutes to an hour.  Everything is likely cooked through at this point, but if you prefer to let your flavors simmer longer, feel free to.

Step 5: Once cooking is done, remove from heat and use immersion blender to puree.  If you do not have an immersion blender, you can place your soup in a blender in batches to puree.  You can probably also eat this soup as it is, although I would imagine that the soup tastes better with the Cashews as a part of the broth rather than in the soup… but you can do whatever you want!  That’s the beauty of cooking, just because there is a recipe does not mean that you have to follow it!  Get creative!

 

 

Broccoli Cauliflower Souffle

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1 cup Broccoli florettes
1 cup Cauliflower florettes
2 cups Mac n Cheese Sauce (recipe here)

Grease a 8×8 baking pan and preheat oven to 350

Place chopped Broccoli and Cauliflower in greased pan, and cover with cheese sauce.

Stir to mix so that all veggies are covered in cheese, and sprinkle with breadcrumbs or cheese if you like.

Place in oven and cook for 1 hour or until top of cheese has begun to turn golden and the liquid from the veggies has cooked off.

Cheesy Vegan Broccoli and Spinach Soup

Cheesy Vegan Broccoli and Spinach Soup

Cheesy Vegan Broccoli and Spinach Soup

1 head Broccoli, chopped into large pieces
1 bunch Spinach
1 large Onion, chopped
1 cup raw Cashews, soaked fully in water for at least an hour
2-4 cloves Garlic, minced
1 Tbsp Olive Oil

2+ Tbsp Nutritional Yeast
1/4 Tsp Nutmeg
1/4 Tsp Ground Mustard
1 Tsp Cumin
Garlic Powder
4-6 cups veggie broth*
2 Tsp Veggie liquid smoke

Salt and Pepper to taste

*I used 4 cups because I like my soup thick like a puree, however if you prefer it thinner or more soupy use five or six cups.

Inspired by foodiefiasco.com and joythebaker.com

This recipe calls for an immersion blender, but if you do not have one a regular blender works as well.

Heat Olive Oil in a large pot over medium high heat.  Lower heat a bit and then add Onions.  Saute for about 3 minutes until they become fragrant, and are starting to change color (becoming clear).  Then add minced or pressed Garlic and saute for another 2-3 Minutes.  Finally add Broccoli and Spinach and allow to cook for 3-5 minutes until Broccoli is no longer raw and spinach has wilted.  Add broth, seasonings (EXCEPT nutritional yeast), Cashews, and bring to a boil.  Lower heat to medium and let simmer covered for 10-15 minutes until Broccoli is fully cooked.  Turn off heat and allow to cool.  Either use immersion blender to puree or use blender to puree in batches and then return all soup to large pot.  Add Nutritional Yeast and serve!  This soup is really delicious and you should feel free to get creative with the seasonings!  Fresh lemon juice, cayenne pepper, paprika, etc could certainly add complexity to the overall taste of this already yummy soup!

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