We posted a roasted cauliflower and carrot soup earlier this soup month so it may seem we are on repeat here, but I saw this recipe the other day and thought I’d share it as well.
If you’re strapped for time especially and you want to make a homemade soup, sometimes we opt on and crack open a can instead. With this recipe, you can have that homemade soup with really great ingredients and no invest a whole lot of time into it. Sometimes necessity of our busy lives gets us to look for some other ways to do things. So in that spirit, I would like to share a Creamy Cauliflower and Carrot soup!
- roughly chop onion
- two celery and a two carrots
- 1/2 tsp thyme,
- 1/4 tsp turmeric
- 1.5-2 tbsp of butter, olive oil or ghee.
- 500g bag of frozen cauliflower
- 4 cups of vegetable broth
- Roughly chop an onion. Slice the stalks of celery and a peel and slice a few carrots
- Add in the spices.
- Put the veggies into a large pot with the butter or olive oil
- Add in the veggie broth and frozen cauliflower.
- Bring it up to a boil and then turn down to simmer for about 20 minutes
- Blend with an immersion blender to get that creamy consistency.
- Top with some parmesan or vegan parmesan and salt to taste.
We love to share recipes and this one stood out as we find ourselves sometimes short of time but don’t want to lose the goodness of fresh food.
Give both the recipes we have posted for Cauliflower and Carrot soup a try!
Let’s take a trip to Scotland and have some soup!
Cock-a-Leekie soup is a comforting and humble soup with simple ingredients, but when they all come together, the soothing blend is delightful. Inspired by the highlands of Scotland and we made it vegetarian!
- 1 tbsp olive oil
- 3 cloves garlic
- 6 medium carrots, chopped
- 2 celery sticks, chopped
- 2 leeks, white parts only, washed well and sliced into thin rounds
- splash of white wine
- 2 bay leaves
- 2 tbsp fresh thyme or 1/2 tsp dried
- 1/2 tbsp fresh oregano or 1/4 tsp dried
- 6 cups vegetable stock
- 1/3 cup brown rice
- 1 cup frozen peas
- juice of fresh lemon
- 1/4 tsp sea salt
- pepper to taste
- Heat the oil in a large heavy saucepan until warm. Add the garlic and cook for 2 minutes. Add the carrots, celery and leeks and cook for 5 minutes until it all begins to brown.
- Splash in the wine and boil, scraping down the pan. Add the thyme, oregano and bay leaves.Add the vegetable stock and rice. Bring to a boil over high heat, then reduce heat to medium-low.
- Simmer, uncovered for 25 minutes. Add the peas, and continue to cook for another 5 minutes.
- Remove bay leaves, add lemon juice, sea salt and pepper to taste.
- Serve hot with homemade scones or Irish Soda Bread or a hearty gluten free-bread.
Smoke ’em if you got ’em!
Haha…not really, but I couldn’t help myself.
Val’s soup this week is a savoury smokey tasting soup make with a unique tea called Lapsang Souchong.
I know…tea…in soup?!
I had never heard of this tea, but Val had while reading a Rosamunde Pilcher novel many years ago. The tea was described as a peaty scotch rather that a tea. I think that really caught Val’s attention! 😉
The black tea is dried by smoking it over a fire of pine wood, which infuses the smokey flavour to the tea. The tea can be used with other brewed teas or mixed with spices for marinades. The smokey flavour is a nice treat for vegetarians who miss having a smokey flavour.
This recipe was inspired by a recipe in the book from Soup Sisters. Soup Sisters is a non-profit organization who donates soup to domestic abuse shelters throughout Canada. Check out their organization as well as their souper cookbook!
- 8 tsp Lapsang Souchong tea
- 6 cups water
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup white miso paste
- zest of 1/2 lemon
- 2 tbsp fresh lemon juice
- 2 tbsp fresh ginger, finely grated
- 1 tbsp wasabi paste
- 2 tsp rice wine vinegar
- 1/2 cup shiitake mushrooms, stems removed and caps thinly sliced
- 1/2 cup oyster mushrooms, sliced
- 1/2 cup cremini mushrooms, sliced
- 1 cup tofu, diced
- pepper to taste
- garnish soup with green onions, finely diced
- Boil 6 cups of water and steep tea for 3 minutes maximum, any longer than this will make the tea bitter tasting. Strain the tea leaves.
- In a large soup pot, combine the brewed tea, vegetable broth and garlic and bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
- Reduce heat to low heat and add the miso, stir until it is dissolved.
- Add the zest, lemon juice, ginger, wasabi and rice vinegar. Simmer for another 5 minutes.
- Add the mushrooms and tofu and simmer for 8-10 minutes. Season with pepper to taste.
- Add green onions just before serving.
Brewing the smokey Lapsang Souchong tea.
The smokey, savouriness of this soup will sure to satisfy.